Pies by Barbara

The Place for People Who Love Pie

"Instructor Barbara Schwartz changed my pie-making life, and she’ll change yours, too."

 

-Nancy Leson

Seattle Food Writer

It was an awesome class, Barbara!  I went right home ... and made a crust!

Thanks for the information on the website, blogs, and Facebook page.  I will access them all.

 

Of all the hundreds of cooking classes we have taken together over the years, we all agreed this one was one of the best!

Melissa, Greenlake

I took your pie class and came home and made the caramelized onion galette for dinner tonight.  It was a fine success and the best pie crust I ever made.  After years of struggling with different fats, cuisinart vs hand mixed, rolling on marble slabs, frozen butter, and even vodka added to the dough, I feel like I’ve finally learned how to make pie crust!

 

Thank you for your great organization, clear presentation, and for teaching us the secret subtleties of the perfect crust.

Barbara, W. Seattle

 If you want to learn pie-making in a quick and easy, informal manner- Barbara’s class is perfect!  Great fun.

Kate, Carnation

Again, thank you for a wonderful pie making class. Although pies are my favorite dessert, the crust has always been a challenge.

 

Today I made my first galette (apple).  I followed every instruction, tip, and trick you taught us. Thanks to you I make my FIRST EVER flaky (top and bottom) pie crust.  You will never know how accomplished this has made me feel. With the rest of the crust, tomorrow  I will be making the mixed berry galette for my grand niece and nephews.

 

Thank you, too, for giving me the confidence to do this!

Jan, Greenlake

I have made the chicken and vegetable galette, and a pear and apple pie. The crust came out very flaky and was delicious both times.  Even my boyfriend commented on how good the crust tasted!

 

Thank you for sharing your passion of pie making.  It made me realized how easy crust- making can be!  I have told many friends about the class and hope they will not only enjoy the class, but realize how easy and fun it can be.

 

Thank you again!

Carrie, Redmond

I absolutely loved your class and look forward to baking more.  Your class gave me the confidence that I needed and so many great tips and recipes, too.  You are an excellent teacher!

April, West Seattle

We loved the class, Barbara!

 

The galette was gone by that evening, and I can’t believe I made it.  Thank you again for a wonderful experience.  You are a true pie artist and natural teacher.

Diana, Edmonds

I was one of your satisfied students this past Sunday morning and wanted to say thank you for a very fun, immensely helpful and very delicious experience!  As I sat and literally savored my still-warm galette on the ferry back to Bainbridge, I felt a total sense of well-being, from my tastebuds to my stomach!

 

Your teaching style, great organization, and upbeat energy were just right for me, and of course the hands-on experience is so essential for us to really get the most out of the class.  What a fun way to spend a Sunday morning!

Donna, Bainbridge Island

Barb is a pie wizard!

 

It goes without saying, her crusts are perfect. But she goes on to masterfully combine her delicious, buttery, firm-yet-flaky crust (baked to perfection) with a luscious filling, most often a fresh fruit in season. I have had the great fortune to dine at her home on many (many) occasions and happily admit, I just can't wait until my next encounter with one of her pies!!

Maggie, Montlake

.....The best part of her class is not only did she demonstrate for us, but we each got to make our own pie and take it home and bake it. My house is currently filled with the smell of freshly baked apple pie. It’s such a delicious smell; I wish I could bottle it!

 

One hint for making a pie crust: It needs to be cold! Everything from the room temperature to the butter, water and your hands! Other than that I’m not going to give anything away because I really think you should take Barbara’s class.

Emily,  North Bend

barbara@piesbybarbara.com                             206.553.9065