One Pie Lesson and You’ll Never Fear Dough Again
Beth Howard, former pie-baker-to-the-stars in Malibu, California, is now sharing her talents with others in Iowa and beyond. By bringing her baking supplies to your home or office, she will add some cinnamon spice to your next birthday party (kids or adults), bridal shower, or corporate team-building meeting. Forget Bunko or book club, have a pie party instead! With a little bit of instruction and a lot of hands-on fun, you’ll dig your fingers in dough and learn how to make a preservative-free pie that would make Mel Gibson melt and Barbra Streisand sing. And what better party favor to take home than a pie that you made yourself? Better yet, you can “pie it forward” by sharing a few slices with friends, family, neighbors, or co-workers. Guaranteed you’ll make the world a better place.
Schedule a Pie Party Now
Recipe for a pie party: Set aside 3 to 4 hours, gather at least 5 friends or co-workers (max 10), clear off ample table or counter space, and turn on the oven. Howard brings all baking supplies from flour to fruit and rolling pins to aprons. She’ll even throw in a few prizes. $50 per person. Beth also gives special classes for making meringue pies (banana, chocolate, coconut cream and lemon meringue).
Currently based in Eldon, Iowa, Beth’s pie parties are held inside the famous American Gothic House. Parties held here include a tour of the private residence, pie-making instruction in the kitchen and/or dining room of the 130-year-old farmhouse, and a “victory shot” in front of the house posing in American Gothic costumes with pies and pitchforks.
Contact us to schedule your party: beth@theworldneedsmorepie.com or 310-463-6294
Beth is also available for corporate meetings and trade show demos. Contact for details.
Making Pie is as…Well, Easy as Pie!
Butter or lard? How long do I knead the dough? How many apples? Flour or cornstarch to thicken? How do I keep the dough from sticking or cracking? How do you get that shiny glaze on top? How do I know when my pie is done? These are some of the many questions Howard answers in her pie lessons. She will demystify the art of making dough, help you become a whiz at rolling out a thin crust, and you will leave with your confidence so buoyed you will never, ever buy that pre-made stuff from the store again!
Remember, pie is not about perfection! Pie should look homemade. So just go for it and have fun.
Three tips for easy dough: 1) Use enough water so your dough is pliable (dry dough cracks and is hard to roll), 2) Don’t overwork the dough or it will become too tough to roll, 3) Use flour liberally when rolling to keep it from sticking.
Beth’s Apple Pie Recipe
Basic Pie Crust
2-1/2 cups flour
1/2 cup butter
1/2 cup Crisco
Dash of salt
Ice water (fill one cup but use only enough to moisten dough)
In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form. Add ice water a little at a time, sort of “fluffing” the flour. When the dough feels moistened enough do a “squeeze test” and when it holds together you’re done. Do not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t! Now divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Trim excess dough to about 1 inch from the dish edge with a scissors.
Apple Filling
7 large Granny Smith apples (depending on size of apple & size of pie dish)
*It’s also okay to use a variety of apples, try Braeburn and Royal Gala. Do not use Fuji or Delicious, they are too juicy and have no taste. Approx. rule of thumb is 3 pounds of fruit per pie.
3/4 cup sugar
4 tablespoons flour
Dash of salt
1 to 2 teaspoons cinnamon (depending on how much you like)
1 tablespoon butter (put dollop on top before covering with top crust)
1 beaten egg
Slice half of the apples directly into the pie, arranging to remove extra space between slices. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients. Add dollop of butter, cover with top crust, then using brush with beaten egg (this gives the pie a nice golden brown shine.) Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15 to 20 minutes. Turn oven down to 375 degrees and bake for another 30 to 40 minutes or until juice bubbles. Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.
For helpful troubleshooting pie tips see Beth’s article on Culinate.com.
For video instruction on pie making see the Better TV segment here.
For more instruction check out The World Needs More Pie YouTube page.
Testimonials to Howard’s Pie Lessons
“This was one of the most enjoyable afternoons I’ve had in ages — and the best looking pie I’ve ever made! Thanks!” — Oma Blaise Ford, Senior Deputy Editor/Home Design, Better Homes & Gardens
“I had a great time last night. You did an excellent job. I’d much rather be baking pie this morning than working on a 50-slide Powerpoint presentation.” — Julia Beck, Marketing Manager, Daimler Trucks North America
“My sister was so impressed with my pie, I may make another tonight for my friend who just had a baby. Your pie making lessons are having a ‘ripple effect’ on the world.” — Jennifer Anderson, Senior Reporter, Portland Tribune Newspaper.
“My pie is DELICIOUS – if I do say so myself. Thanks for the great evening and for the introduction to the world of pie.” — Susanne Flother, Co-founder, Somnium Mattresses
“I wanted to thank you for taking the time and teaching us ladies how to bake. You are absolutely wonderful.” — Eliana Pianko, Financial Advisor, Morgan Stanley
“It really was a fun party and I found it incredibly relaxing — a nice escape from daily life!” — Frauke Venema, HR Manager, Daimler AG
“Best apple pie I ever tasted — and I made it myself.” — Melissa Forman, TV producer