Holiday Pies ~ Chef Frances Wilson (11/11/17)


In our opinion, pies are the best part of the holidays! There's a lot of mystique around making pie dough, but if you follow some simple steps it is quite easy. We will teach the secrets to making a light and flaky pie crust. You will learn how to roll out the dough, line a pie pan, and make a lattice top. Each student will take home their own pie and we will make a couple of savory pies to enjoy for lunch.

Meyer Lemon Meringue Pie

Classic Pumpkin Pie

Apple Huckleberry Lattice Pie

Pear Brown Butter Pie

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Product Description

Hands-on Pie Class, 10am-2pm, $160/person includes lunch, a set of recipes, SCS logo apron and a pie to take home, 14 person max

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.

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