Honeypie pie-making classes

NO FEAR: Crust Making 101

Did you know you can take pie-making classes courtesy of Honeypie co-owner and Executive Pie Maker, Valeri Lucks? That's the ultimate offer from the maker of some of Milwaukee's most ultimate pies! I'd been dreaming of taking one of Valeri's classes for a while, but they're limited to 10 students per class; AKA they sell out in a jiffy. 

But I was on top of my game this January and secured three spots: one for my mom, one for me, and one for our Erin. The class was "NO FEAR: Crust Making 101," offered rather sporadically (once a month, tops). I was super psyched for this class! I love to bake but had never attempted to make my own pie crust. 

We arrived a touch before 6pm on a Monday night at Palomino, Honeypie's brother café with a larger, student-friendly kitchen. We helped ourselves to a drink (included in the $45 class price) and met our group in the kitchen. Valeri had everything arranged just so, with bowls, utensils, chilled water, flour, and aprons for all.

We quickly got to work, diving into the hands-on portion of the evening. We mixed flour, salt, and shortening with just-enough ice water, taking care not to over-mix or warm the dough excessively with our hands. We spread and rolled the dough on a floured work surface, then laid the flattened slabs into a small pie tin. Our trio found lots to laugh about — like how ours were turning out much more crumbly and much less photogenic than others in class. 

Still, Valeri was always encouraging and insistent and there are ways to fix almost any mistake when making pie crust from scratch. Like, when in doubt, pop the dough in the fridge or freezer for a while before continuing to work. She also says that, though butter is tasty, a crust made with shortening is easier; that's what they use in almost all of their Honeypie pie crusts. Who knew?!

Once we'd set the bottom crust into our mini pie pans, Valeri came around and scooped mixed berries into each. The berries were frozen, which apparently works better than fresh — not as watery. We carefully topped the filling with a second slab of dough, trimming the top and bottom edges to about an inch before crimping them. 

Then it was time for the pies to bake — about a 40-minute to an hour-long wait. During that time, the seasoned pie makers in class asked Valeri a string of smart questions. For example, did you know you should really bake a pie the day before you're going to eat it? That way it will actually be cool enough to be cut into neat slices.  Also, baking on a heated cookie sheet or pizza stone will help keep a soggy-bottomed pie at bay.

I personally asked if the restaurant's signature salted honey pie has sugar in the crust. Turns out, it doesn't! Valeri says that scrumdiddlyumptious pie is made with the same simple pie crust we'd learned in class. My mind is blown, and now I can't wait to try my hand at a salted honey pie with a homemade crust.

As we continued to wait for our mini berry pies to bake, some students enjoyed a drink at the bar. Erin, my mom, and I took the opportunity to wolf down some of that delicious Palomino cooking: a handmade biscuit to start, followed by fried chicken dinners with brussels sprouts, broccolini, and spicy corn. I went for a salad topped with fried chicken thighs, veggies, and a drizzle of ranch dressing and buffalo sauce. Easily my favorite guilty pleasure salad. 

At the end of the night, Valeri brought out our piping-hot pies to take home. She advised us to leave the lids cracked so the steam could escape, otherwise the crust would get soggy. When I got home with my fresh, beautiful berry pie, Adam and I dug right in. The pie crust was perfect: warm, flaky, and the ideal vessel for those sweet winter berries. I'd love to go back for Honeypie's other pie-making classes, like butter pie crusts, fillings, handhelds, and more. Getting schooled has never been so sweet!