While I teach classes through other venues, this is the chance to dig deeper into the entire process: a five-week course when you slow down, learn a new skill, meet people, and leave with new connections and knowledge - not only how to make a pie, but how to bake a pie for another human who needs one. One of my students baked 7 pies during the State of the Union address, channeling her energy toward finding people in her circle that needed the encouragement a fresh-baked pie can offer.

I’m opening up two slots for Level 1 (and yes, there is a Level 2 that focuses on savory!).

Classes would begin mid-April and continue for 5 weeks, meeting once per week for 2-2.5 hours at a time.

If you’d like to sign up for one of these slots, please let me know by sending an email to flourpower@gmail.com - below are just a few shots to show how great February was!

https://opendoors.digitalsignup.com/

February 18, 6pm-8pm

Learn how to make the cult favorite “Sausage Goat Cheese Hand Pies” from

The Pie Chest!

March 14 - Pie Day!

Stay tuned for announcements on how we’ll celebrate!

March 25, 6pm-8pm

Baker’s Choice!

If you like throwing caution to the wind, sign up and be surprised by what you’ll learn! It could be biscuits, cobber, pie, or something else altogether!

May 20, 6pm-8pm

Cherry Almond Crumble Pie

‘Tis the season!

And also stay tuned for The Pie Chest Academy announcement!

XO,

Rachel

My writing, particularly my manuscript, and my culinary work are heavily inspired by my three grandmothers.

Let me explain.

As an adopted child, I had some empty branches for a family tree. The parents of my adoptive mother’s childhood friend became our “pretend grandparents.” Lorene Coleman, “MeeMaw,” offered me my first taste memory when I was 6 years old. I learned that love tastes like strawberries, picked from an every-bearing backyard patch on Lee Avenue in Oak Hill, WV. Each Sunday, with all of the excitement my soul could contain, I went to spend the day with her picking strawberries, firm in my small hands, tugged and torn from the stem, smelling of sweetness of fresh earth and the red heart-berry inside. Each Sunday, especially in the Spring, consisted of halcyon days of sugared strawberries and baking honey-nut chocolate chip cookies, sans nuts.

My maternal adoptive grandmother, Lois Hall Robinson, “Nanny,” loved baking applesauce cake with her mother, Grandma Criss. This was the last memory she shared with me before she passed away. 

I am often asked if I grew up with deep culinary training or experience, and I did not, past the two memories shared above. I never attended culinary school or even worked in a professional kitchen when I showed up for an interview to be a part-time baker at a restaurant in Charlottesville. The food, the baking, the love, the creation was just always there, even if dormant, waiting to be unleashed. 

But a few years ago, my birth sister discovered me via Ancestry.com after looking for me for much of her life. Through her, I learned of my paternal biological grandmother, Dorothy Owens, who was an award-winning baker and cook. She passed away before I could know her, but I now realize she has always been a part of me, the invisible ink, so to speak, writing words I have only begun to read.

In my baking, this story, these three women come together, much the way a pie does - a foundation, a filling, a topping, baked together with the binding of Butter and Love.

Here is a recipe from each of these women, hand-written, from their archives.

Long before I fell into a career in the food world, I earned a degree in Education and had plans to pursue a PhD and thrive in the academic world. As life is wont to be, I find myself almost a decade into this unexpected culinary trajectory and am fortunate to have been given many avenues to teach baking classes through The Happy Cook, Spice Diva, and Open Doors (Albemarle Co.). But as most of those classes are only 2 hours, there is not enough time to cover the many stages and steps in creating the perfect pie from scratch. 

Each participant will be able to choose their preferred pie (flavor or type) to focus on but will also learn pies within each of the main categories (fruits, custards, creams, chess, etc.). More broad and general techniques and methods will be taught as well including biscuits, cobbler, ice cream, etc. Class size will be no more than 8 to ensure not only individual attention but the formation of a creative cohort with your fellow members. All classes are entirely hands-on and participatory.

Class Sessions include:

I. "Why Pie?"

Overview / Introduction to Pie Making & Baking / Essential Tools and Knowledge / Choice of Goals

II. "Building the Foundation"

How to Create the Perfect & Flaky Pie Crust including Par and Blind Baking, Crimping, Lattice and Double Crust

III. "It's What's on the Inside That Counts"

Fillings - Custards, Creams, and Chess

IV. "No Soggy Bottoms!"

Fruit Pies and Toppings - How to Thicken, Cook, Prep, and Bake / Dough Tops and Crumbles (Spice, Nut, & Oat)

V. Final Bakes

Baking Your Pie from Start to Finish

No matter where your skill level and baking experience is, by the end of this class series you will know how to make a Pie Chest pie from scratch!

Please read the testimonials below from former Pie Academy students!

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Testimonials

“I loved taking classes with Rachel. I entered the class as a novice baker and very intimidated by working with dough. I am also profoundly visually impaired which turned out to not to be an issue in Rachel’s classes. Rachel was extremely accommodating and made her lessons completely accessible to me. She taught me how to feel the texture of of a properly blended dough, as well as how to tap on crust to check if pie was fully cooked. Rachel’s encouragement and enthusiastic teaching, broke through my baking fears. Her lessons built upon another, and my class of novices, all became much more comfortable with baking. By the end of the session every one of us independently made a lovely pies from scratch. I am still quick to sign up whenever Rachel offers new classes. She is a pleasant to be around and makes learning fun.”

Juliet Liss

“Sometime in 2016, I think, a class at a local cookware shop began a journey into pies, philosophy, and friendship.  If you've attempted to make a pie, particularly a perfect crust, you know "easy as pie" is a tantalizing falsehood.  It's not easy, no matter how much you want it to be.  Pie 101, a far too brief class into the basics of pie dough. The recipe, pretty simple.  The variables impacting the result? Too many to count. The easy part was learning under Rachel's tutelage. Clear, funny, and touching on our human relationship with food.  In a nutshell, good food is good for the body and the soul.  And no fear trying.  I was hooked and took as many of Rachel's courses as I could.  Crusts, fillings, sweet and savory.  Apple, bourbon pecan, chocolate cream and cherry... Some great results, some not so much, but always enjoying the journey.  Now I'm the person asked to bring desserts to gatherings, "perhaps one of your pies or two...".   New recipes or techniques? Bring them on, I'll give them a try and we can talk about important things, like how much bourbon should really go into that bourbon pecan pie.”

Sharen Montgomery

“The pie academy, was a blind jump of faith, my husband was about to have a high stress surgery and I was to be his care taker after and know myself well, that I needed an outlet for my anxiety during his recovery. I was perusing Insta or the book, can't remember, and came across the ad for pie academy, hmmm I said to myself...naaaaah that's WAY too stressful you are NOT a baker, never have been...but the seed was planted and it was rattling around in my brain, maybe? No! Maybe? NO! Well, maybe won I registered for pie academy at the 11th hour and Rachel, our instructor/teacher was great about encouraging me. "It will be great and I think the outlet you are looking for". She ended up being correct.

First class I showed up 1 hour early! over the next 5 Sunday's,  I learned how to bake a lattice top cherry pie and was thrilled with my experience! The learning, laughing and meeting new & different people from all experiences of cooking or lack thereof,  everyone in our class had a great time! My confidence level before PA, was 0, after PA I'd say a hard 7.5, thats a huge deal for someone WHO DOES NOT BAKE and is intimidated by baking Rachel, was a patient and communitive instructor,  always pausing for questions and giving tips along the way. My overall experience was amazing. Look forward to more experiences.“

Yvonne Cunningham

“As someone who had enjoyed baking since I was a kid, when my fiancé signed us up for Pie Chest Academy I had assumed that this would be a fun date night activity. What I had not expected was for this course to make me fall back in love with my hobby. Charlottesville locals are aware of the legacy of the Pie Chest, but what you might not expect is the absolute joy that you get out of these classes. From the first introductions to our final presentation, this whirlwind course is exciting, challenging, and one of the most valuable personal experiences that I have had in a long time.

Rachel has created a masterclass in pie making that guides you throughout different elements of food science, understanding the complexity of flavor combinations, various techniques, and ultimately allowing you to discover the real accomplishment of making a pie from scratch. The group dynamic of this course allows you to practice and expand your skills in a fun, welcoming environment. You also allow get to hear about your classmates’ pie making experiences and success as you navigate the class as both individuals and as a team. This deeply interactive program is truly intended for all skill levels. There is so much value in taking a class that allows you to learn from one of the best, and Rachel’s natural talent as a teacher and culinary professional is just as sweet and savory as her recipes.”

  Jared Lathrop

“Neither faith reflection nor queer community were advertised as intentions of Pie Academy, yet I found those were my most valued memories of this time. Through near and far interactions across the years in Cville, Rachel creates and holds space for a community of comfort that I didn’t know I had been missing. I will always hold close the stories and community that Rachel cultivated on E High St.”

Kim Reider

“I have been a lover of the Pie Chest for quite some time. As a new, stay at home Mom, I struggled to step away and do something for myself that I loved outside of all things motherhood. When I read the Pie Chest was offering a six-week Pie Academy, I literally jumped at the opportunity.  As nervous as I was to join other bakers ranging from novice to expert, I decided to take the leap. Little did I know, it would be one of the best experiences I could have ever asked for. Not only did I leave with a wealth of knowledge and learn how to make all my favorite pies, I more importantly left with a life long friend, mentor and probably one of the most amazing human beings I’ve ever met - Rachel Pennington. Seriously. I looked forward to my class every week. I felt in such a safe and supportive environment and never felt scared to make a mistake. I cannot recommend enough anything and everything that Rachel has to offer. If you’re on the fence, take the leap.”

Nathacha Fairbrothers

“Pie class was honestly life changing for me. I know that sounds ridiculous, but I was in a very difficult time of life when I saw that social media post and decided to sign up. I'm a mom of two young special needs kids, whose co-parent had a massive life changing event not long before this class. I was looking for things *for me* and baking was something I'd once loved so I jumped at the opportunity. I thought I'd just be taking a class and learning a new skill, but I got so much more from Pie Academy than that. I found a space that was comfortable and accepting of me. I showed up as myself and practiced something fun (and delicious), completely separate from my life and all of its stressors. I could separate myself from everything and just enjoy....LIFE for a couple of hours each week. Having assignments between classes gave me something to practice and share with my family that I was able to prioritize and feel pride in. For those five weeks, I had a new and different space to build my confidence.

Aside from the impact that it had on me in that way, I am so grateful to have met Rachel. She is an incredibly special person--kind, patient, understanding, with a great sense of humor and dedication to her craft. Her honesty and openness made the class so comfortable and willing to be open and honest with each other. That environment made it possible for us to make mistakes and try again without  any feelings of embarrassment or discomfort. I tell my students all the time that mistakes are the best way for them to learn and do things better next time, and Rachel's class was the perfect example of a space in which it was comfortable to learn from mistakes and get better the next time.

As an educator myself, I was also amazed by the organization and structure of the entire class. Rachel had obviously put a lot of effort into the outline of the class, and then she personalized each section of her classes to fit their needs. On the last week of classes, she personalized each STUDENT's schedule to ensure that they had success on final bake day. She wrote poems for each class and celebrated their successes with social media posts of appreciation. Every one of us left feeling accomplished and proud of what we'd learned. I've made several pies in my time since class--some better than others, and all good learning experiences. And I'd never have felt confident enough to try making pie crust from scratch if I hadn't been taught by the expert herself.”

 Becca Jones

“Learning to speak PIE from Rachel was fun and actually inspirational.  I didn't realize it at the time because I was too involved in the learning process.  I see it now when I tell others about the class, usually after they have tasted (and raved about) one of my pies.  Rachel were impeccably organized, always ready for class with ample ingredients, tools, hot ovens, and written instructions (sometimes even a timetable for the class to follow).

Rachel clearly drew from deep experience and knowledge, and presented with enthusiasm and energy.  I knew we were in good hands from the start. In addition, she were generous with your time during classes, between classes, and for pie consultations well after the course was over.

I left with confidence that I understood beyond just the instruction level.  I have a sense of how to correct problems and how to know what isn't as it should be in the process.

I would take another class any time.”

Ken Farrar

“I LOVED my class with Rachel. From minute one, she created such a warm, welcoming, joyful environment, where hands-on learning was paired with family stories, plenty of laughter, and a really deep passion for food and the many ways that it nourishes us. In addition to learning life-changing pie-making techniques (the zhuzh!), I also made friends and connections that continue to bring me joy today!”

Kendall Bills

“It is rare as an adult to be offered a chance to slow down and spend time learning a skill as lovely and “easy” as making pie. In Pie Academy, Rachel offers just this – a moment each week to be transported from life’s busy schedule to a sweet and simple environment where recipes, stories and memories are shared and built. Rachel takes an incredibly individualized approach to instruction, taking the time to build personal relationships with each of her students and focus on what is most important to them (from salting to mixing, her techniques yield delicious results). Beyond their pie making ability, she deeply cares about their personal growth. In her classes Rachel explores not just the physical techniques of baking but the mental and spiritual effect of creating and sharing delicious food. The lessons from Pie Academy continue to follow me, reminding me to slow down and appreciate as I bake, share food, and live life.”

Avery Ellis

“I came into Pie Academy with a terrible track record for baking.  My friend group holds a lot of potluck get-togethers, and the running joke was that I would bring "something delicious that wasn't dessert."  I absolutely love to cook, but I could never get any baked dessert to come out the way I wanted it to.  When I saw Rachel Pennington of The Pie Chest, Creator of the Best Pies I Had Ever Had (an official title, I believe), was hosting classes to pass along her coveted wisdom, I tried to shake off my nerves and learn what I could.

Soon, I began to take away many lessons from Rachel's gentle, steady, and often hilarious guidance.  She instructed us to bake by feel with our senses, turning what was a daunting "scientific" type of cooking that needed to be "carefully measured exactly as written" (thanks, conventional wisdom) into an art I could easily approach.  She taught us the food you're making reflects what you feel about it.  If you approach it with fear or anger, it's going to disappoint.  If you bake it with love?  Magic.  I began to panic and rush while making dough one day when I saw that everyone else had finished and was cleaning up.  She noticed, came over, pointed out how much softer mine was, and reassured me it was okay to take my time.  I still find that moment when I take a deep breath and tell myself not to rush for the sake of others, even over a year later.

I am now the designated dessert-bringer in my friend group.  I regularly have pies "commissioned" by friends, including one recently by a close friend for her partner's birthday.  It was the first thing I made in the first house my husband and I bought together, and it turned out beautifully.  I love that I can successfully make pies now.  But I love even more the time I spent with a caring, patient, fun teacher who showed me it's okay to take my time, put love into what I'm doing, and block out the rest of the noise.”

Kanna Lant

“Pie Academy with Rachel was a wonderful experience. Honestly, it was one of my favorite things I did that year. I took the class by myself and I'm glad that I did. I was able to focus on learning, connecting with Rachel and with the other people in my class. I absolutely loved it. She made everyone feel comfortable and welcome. 

Rachel's teaching style was approachable and informative. She did a great job of showing us techniques, and explaining what she was doing and why. She accommodated a range of skill levels without making anyone feel less than. 

I enrolled in pie academy to answer my pie questions. However I took away so much more. I learned new techniques, I learned that pie is not as easy as it seems. I made new friends with my classmates and with Rachel, who is a lovely human being. I learned new skills which I continue to use regularly. I made memories I will treasure for the rest of my days.  

One of my main takeaways: learning to trust my instincts. I am happy to say I have continued to trust my instincts and my baking (and cooking) has improved as a result. This whole experience increased my confidence, which is priceless.”

 Allison Procious

“Rachel was a talented, joyful, supportive and funny teacher. I enjoyed her classes so much, I  took three different cooking classes from her including her six week ‘Pie Academy’ class.

The Pie Academy was the best as Rachel guided a cast of characters, some old, some young, some experienced bakers, others not, into a supportive group of successful bakers.

We cheered each other’s delicious pies.  I think of Rachel every time I buy butter (unsalted for sure), take out flour to bake and especially when I bake a pie. My biscuit and pie loving family is very happy I met Rachel. And…..did I mention she can dance!

If you take a cooking class from Rachel, trust me, it will be the highlight of your week.”

Joan Shettig

“The pie class I took with Rachel was by far my best purchase of 2023. Her warm, inclusive, and easy going demeanor is a gift. I thoroughly enjoyed spending spring evenings in her class learning how to make pies from literally crust to lattice. In addition, she has great stories, a great sense of humor, and the rare ability to build community in a way that strangers become familiar friends. Will I take a class with Rachel again?  Yes, make that multiple classes, please!” 

Ann Schindler

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