Pi Day Pie Decorating! (Online)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
3/14 is Pi Day, so let's make the traditional food: pie! This class will focus on techniques for beautiful pie crust decorations. We'll look at a slideshow for inspiration before tackling braiding, weaving, cutouts, color and making roses. Then, we'll fill a pastry bag with whipped cream and practice piping.
- Some pie crust to play with! Homemade or store bought. If you get it at the grocery store get the one in the refrigerator section that you roll out, not the ones already in an aluminum pan.
- If you want to practice piping, you'll need to make some whipped cream, or just grab yourself some Cool Whip. It's practice, you don't have to be perfect!
- A knife
- Optional equipment, if you want to try all the techniques:
- A silicone mat
- Gel colors
- Pastry Brush
- Piping bag set
- A variety of small cookie cutters (like these or these)
- Sanding sugar
