Crave Pie Studio Baking Experience

Disclosure: The following pie baking and tasting experience was complimentary. The part where there was technique sharing, life story telling and bubbles fizzing was a total bonus!

This baking event took place on a Thursday after work. If you’re wondering why anyone in their right mind would commit to doing something like this after a full work day, you can join the club. As I neared the end of an hour drive from work to Duluth, I was asking myself the same. But, here’s the thing. I had been to Crave Pie Studio many times. Their pies are delicious and this was an opportunity to go behind the scenes to hang out with Briana Carson, the entrepreneurial artisan who built this special place from scratch.

Briana arranged a hands-on apple pie baking lesson for us along with a tasting of her savory and sweet baked goods. The “us” includes fellow bloggers, Cassandra of The Chef in Pearls and Toby of Diva Foodies.

Shortly after we arrived, which happened to be dinner time, we were offered something savory. Of the quiche and pot pie options, I chose a personal sized Sundried Tomato and Basil Pesto Quiche. It’s exactly what I needed because who can learn to make pie dough then fill it with sweet, crisp apples on an empty stomach?

Eventually, we made it into the kitchen. There were work stations for each of us with the ingredients and tools necessary to complete our pie mission. Briana demonstrated her method first and then we worked on our own. This is the part where things got personal.

While mixing the pie dough, she talked a bit about her path to the bake shop. We shared our own experiences with baking and technique. There were conversations about food and life. We all just talked. Casually. It was such an unexpected, yet welcomed place we found ourselves in.

Briana worked in a corporate job for 20 years and was laid off. Her road to reinvention led her to culinary school. While enrolled in a baking class, she was prompted to bake an apple pie. That was her moment. Baking pies captivated her so she set out to learn all she could about making them. That inquisitiveness turned into a passion which eventually steered her to Crave Pie Studio.

Speaking of reinvention… let’s talk about what happens to flour, butter and apples. (I’m terrible at seamlessly transitioning subjects so just hold my hand and tag along).

There are a few things we learned during our class you might want to jot down for the time when you’re brave enough to bake a pie.

• When making your dough, make sure your ingredients are cold. Very cold. One of the things Cassandra mentioned is that she chills her flour. I’ve never even considered that but I plan to do it next time. Cold butter is super important as well. Remember that.
• After combining your flour, butter, salt and sugar, you need to use ice cold water to bring it all together. Ice cold. Remember that too.
• Briana showed us that you Do Not have to flour the board, the floor or the entire kitchen in order to roll your pastry. Just make sure that it’s cold and pliable. You can rub a little flour onto a wooden rolling pin but that’s really all you need.
• We used six apples in our pies. After peeling and slicing the apples, we tossed them with one of Crave Pie Studio’s Bake it Yourself Perfect Apple Pie Blends. If you’re wondering what happened to the part where the apples are submerged in water with lemon juice or vinegar or in some other fruit juice, well, it isn’t necessary when you’re baking a single pie because the apples aren’t going to be sitting out for long.

After our pies were assembled and placed in the oven, we gathered to toast our efforts with a bit of Prosecco and to enjoy some of the sweeter pie options available at Crave Pie Studio. They offer an assortment of cream, custard, chess, fruit and nut pies. It’s hard to choose just one but right here, right now, as I type these words, I’d paint my fingernails red for a slice of Bourbon Chocolate Pecan Pie. Folks who know me, also know that my conservative self wouldn’t dare do that so I must really want that pie. It wouldn’t hurt my feelings to snag another forkful of their Raspberry Meringue Pie either. It tastes like that rare moment of refreshment you crave on a hot Summer day.

When our pies emerged from the oven, they looked soooo dripping good. We each took our class lessons home to enjoy with our families. This is the type of assignment I don’t mind sharing.

Because life stepped in and diverted her journey, our hostess became a student who learned to do something she couldn’t have imagined would become her passion. Now, when Briana opens the doors to her shop, she’s teaching and inspiring others by sharing her story and by serving up generous slices of pie love.

To learn more about Crave Pie Studio

Visit their Website | Follow on Instagram | Follow on Twitter

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Disclosure:  This pie baking and tasting experience was complimentary. I received no monetary compensation for this post. All opinions are based on my hands-on participation. You can view my full Disclosure Policy here.