The Pie Pop-Up
Payment Options
- One-Time Payment
- Cost: $35
- Online Course
About Course
The Pie Pop-Up is my online baking course for everyday bakers (and even non-bakers!) who are ready to learn the art and joy of pie making.
- Create my signature Fail Proof, All Butter Pie Crust AND my Flaky Gluten Free Pie Crust by hand (from scratch!) and with a food processor
- Rock, roll, and transfer dough with ease
- Bake 5 Essential Pies
- Appley Apple Pie with Double Crust or Oat Crumble
- Pumpkin Pie with Meringue and Graham Cracker Crust
- Chocolate Fudge Pie with Single Crust
- Blueberry Ginger Pie with Lattice Crust
- Maple Pecan Pie with Single Crust
- Implement baking basics like Blind Baking and Double Crust Baking
- Finish and decorate a pie to perfection…there are so many techniques to choose from
- Learn all about slicing, storing, freezing, and serving
THE PIE POP-UP!
GLUTEN FREE?
Don’t count yourself out! All of the crusts and fillings have the option to be made 100% gluten free….and I’ll show you how on THE PIE POP-UP!
WHAT IF YOU COULD CUT INTO YOUR PIE KNOWING…
It tastes nostalgic, like home, like a hug coming straight from your Southern grandma’s arms. It’s crafted from your own signature deep golden, all butter crust and stacked with flaky textured layers. Let’s not forget the perfectly cooked sweet filling just waiting for you to take your first (of many) bites.
Contact us at Speakers Inc and follow us on Twitter
About Instructor
Candace Nelson is a name synonymous with innovation, passion, and sweet indulgence in the culinary world. With an unparalleled knack for reimagining classic desserts and a keen business acumen, she has risen to prominence as one of the most influential pastry chefs and entrepreneurs of our time.
Candace Nelson is a wildly successful entrepreneur known for co-founding Sprinkles, the world’s first cupcake bakery and ATM, and most recently, Pizzana, a fast-growing chain of award-winning Neo-Neapolitan pizzerias.
She continues to expand her portfolio of investments with CN2 Ventures, a family office and venture studio which invests in early stage consumer companies.
Candace is also a regular contributor to the Wall Street Journal, author of the New York Times Best Seller “The Sprinkles Baking Book,” co-creator and executive producer of Hulu’s upcoming “Best in Dough”, executive producer and judge on Netflix’s “Sugar Rush” and judge on 100 + episodes of Food Network’s hit show “Cupcake Wars”.
Course Modules
Module 1
UNDERSTANDING YOUR BAKING ESSENTIALS
In Module 1, we’ll review everything you need to succeed in the Pie Pop-Up, starting with the single most important thing…mindset.
I’ll teach you my pie mantra and how to experience the pie process without the stress. We’ll also discuss baking materials, basic ingredients, and even kitchen essentials…we’ll cover the must-haves for this month of pie and you’ll be off to a solid start.
Module 2
BAKING THE PERFECT CRUST
In Module 2, I’ll give you my tried and true All Butter Pie Crust and Gluten-Free Pie Crust recipes…and even better, I’ll show you how to handle each of them through the pie making process…from rolling and transferring to crimping and baking that golden crust… we’ll go through everything you need to build a flaky and delectable pie vessel.
Module 3
MAKING THE PERFECT PIE
In Module 3, I’ll show you how to make must-have pies. From creating the dough to popping it out of the oven, I’ll take you through every step of the pie making process.
By the time you’re done, you’ll be able to mix and match components of each recipe…which I’m so excited to show you!
Module 4
DRESSING YOUR PIE
In Module 4, I’ll show numerous different ways to style your pie finishings! From a simple pie wash to lattices, meringue, and cutout decorations, you’ll have plenty of options to choose from.
This is where the artist in you comes out – so we’ll go all out and give the pie some personality!
Module 5
PRESENTING YOUR PIE
In Module 5, you’ll learn how to present your pie. Depending on when you decide to bake, I’ll show you how to savor the flavor for as long as possible.
Let’s also not forget how BEAUTIFUL pies can be…ready to share your creations with the world?
Learning Points
Who is this for?
BY THE END OF THIS COURSE YOU’LL…
- Be able to create your own variations of my Signature Pies – From swapping out for gluten free to decorating with a flawless lattice and double crust, you’ll always have the valuable basics and key tips and tricks to play with your pie recipes
- Know the science of flour, fat, and liquids so you can become the master-experimenter of your kitchen (without any store-bought cheats because you accidentally added too much water)
- Knead, roll, and mix your dough like a pro -whether handmade (from scratch!) or made with a food processor, you’ll always know how the dough should feel and predict how it will bake
- Understand pre-oven preparations and baking basics like docking, blind baking, and double crust baking.
- Master the pie filling-to-pie crust ratio. Decorate and finish your pie AND present it with style!
- Confidently cut into your own homemade pie knowing you’re going to be swimming in sweet words of gratitude because you appealed to everyone’s taste buds and knocked it out of the park with the creamy cinnamon whipped cream finish!
What will you learn?
GET IMMEDIATE ACCESS TO A TREASURE TROVE OF PIE BAKING STRATEGIES, TIPS + INSPIRATION INCLUDING…
- THE 5 ESSENTIAL PIES…Appley Apple Pie, Blueberry Ginger Pie, Pumpkin Pie with Meringue and Graham Cracker Crust, Maple Pecan Pie, and Chocolate Fudge Pie
- MY SIGNATURE ALL BUTTER PIE CRUST and FLAKY + TASTY GLUTEN FREE PIE CRUST RECIPES – Get crisp golden edges and layered textured crust with every single bite
- Stunning STEP-BY-STEP PHOTOGRAPHS documenting the pie making process.
- MY TOP TWO GUIDES – KITCHEN ESSENTIALS and BASIC INGREDIENTS – musts for every kitchen
- MY TROUBLESHOOTING GUIDE for quick fixes to common pie baking challenges
- MY PREP, SLICING, STORING, FREEZING, and SERVING TIPS for more efficient planning, baking, and storing
- MY TEST-BAKE WORKBOOK to help you track your pie making practice and progress.
Material included
GET LIFETIME ACCESS TO
5 modules with visual roadmaps to mastering and enjoying the art of pie making
25+ short, step-by-step instructional and educational videos
Detailed recipes for my 5 Essential Pies + specialty crusts (including Gluten Free!)
The Trouble-Shooting Guide and The Test Bake Workbook
+ THESE BONUSES!
My 10 FAVORITE PIE RECIPES for any time of year
My handy printable RECIPE CARDS for note-taking and memory-keeping
FAQ's
WILL YOU BE OFFERING PAYMENT PLANS?
Unfortunately, we won’t be offering any Payment Plans. But, this is definitely something we’re looking to explore in the future!
HOW LONG WILL I HAVE ACCESS TO THE PIE POP-UP?
Forever! You’ll have Lifetime Access. Which also means…you’ll have access to any updates and revisions at no additional charge – including more recipes!
If at any point we need to shut down the Pie Pop-Up, we’ll give you at least 30 days notice.
DO YOU OFFER REFUNDS?
No, and here’s why: when you join the Pie Pop-Up, you’re making a pledge to yourself and to me…remember? Here it is again if you want a refresh:
THE PERFECTLY IMPERFECT PIE PLEDGE
I promise to give myself the time and space I need to practice the art of pie.
I promise to be mindful of how much pie I eat, knowing fully well my limit is __ slices.
I promise to at least try and bake the gluten free crust, because A) I believe gluten free doesn’t have to “taste like cardboard”, and B) I know someone in my crew will be grateful for an alternative crust option.
I promise to share my pie with those I love most.
I promise to be kind to myself and embrace the perfectly imperfect pie making process, from the very first dust of flour to the very last bite.
WHAT SKILL-LEVEL DO I NEED TO SUCCESSFULLY FINISH THE PIE POP-UP?
Next to none. What will you need? Patience and perseverance. But, if you’re reading this answer, I know you’re making an intentional decision before taking on the art of pie making. You’ll need to practice, but I know you can do it!
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Course Fee Information:
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