With Thanksgiving right around the corner, it’s time to up your pie making game! Join pastry Chef, Kir Jensen, as she walks us through her go-to pie and crostata dough and shares all the tips needed to make delicious desserts for Thanksgiving and beyond. We’ll cover Honeycrisp Apple Crostata and Kir’s take on everyone’s favorite honey pie -A Sugar Cube classic- Bourbon Brown Butter Honey Pie.
What to expect:
Welcome glass of wine or beer.
Demo on making pie dough, rolling out crust, and making fillings.
Each student will make their own disc of dough to take home, and have a chance to make their own mini-crostata.
Pie and crostata sampling plus recipes to take home.
We are offering two dates for this class, (the same material will be covered in each class):
Saturday, November 10th, 2 - 4:30pm
Friday, November 16th, 6:30 - 9pm
Originally from Chicago, celebrated baker Kir Jensen has made Portland her home for the past 20 years. She is best known for her beloved dessert food cart and bake shop, The Sugar Cube. Kir’s creations have been featured in Sunset, Food & Wine and Saveur Magazine, and she is the author of Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet (Chronical Books, 2012) .