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Easy As Pie – Pie Making 101

June 9, 2013 @ 10:00 am - 2:00 pm



We all love the perfect pie.  Its something we can pride ourselves on when we bake a pie to perfection. Julia Childs describes the perfect crust as “tender, flaky, crisp”.  But if you ever baked pie, you’ll know that it doesn’t always turn out this way.

Join master pie baker Denise Bonin-Mount for a hands on pie making extravaganza.



In this three and a half hour workshop, we’ll make two pies and cover:

  • Hand making 2 different types of pastry dough
  • Preparing pie fillings
  • Proper pies baking techniques and practice

Why take this workshop?Roll-onto-pie

  • You want to master the art of pie making in preparation for the fruit season
  • Being able to create tender, crisp and flaky crust is something you’ve always wanted to perfect
  • You want to connect with other like minded individuals while building your own self-reliance.

You’ll get:

 Two 8″-9″ pies to bring home

Lunch catered by Lemon & Citron

Recipes to use over and over


Please bring

  • a 8″-9″ Pyrex, metal or ceramic pie pan. NO 10 – 12” pie pans and NO disposable aluminum, please.
  • Your favourite apron
  • A box or a basket to bring your two freshly baked pies home.


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When: Sunday, June 9th @ 10:00am-1:30pm

Where: Artisanale French Country Cooking

Cost: $80

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Denise Bonin-Mount

Minga Me photo Denise, a self-taught baker with over 25 years of experience, was lucky enough to have a live-in grandmother growing up who taught her how to bake. She would bake all sorts of cakes, bread, and cookies but making pies has always been her favourite. Over the years and through many experiments, she has come up with a ‘fail proof’ recipe that she can rely on.



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At Minga, we believe in being as transparent as possible. Here are a few reasons for the cost of the workshop.

#1- A catered lunch is included in the workshop. Lunch is provided by Elena Hall of Lemon and Citron Catering. Elena sources as many of her ingredients directly from farmers and is committed to supporting Guelph’s farmers. As always, we’ll be providing tea and coffee.

#2- Access to an incredible teacher with with a ton of experience in pie baking.

#3- Learning from Denise’s mistakes. There can be a good chance of making brittle, hard or doughy pies.  Learn from Denise how to avoid this.

#4- Our instructors are paid. We believe in supporting our instructors, as running a workshop is a ton of work to organize for them. We want to be sure they are looked after so they are able to continue sharing their skills over and over.

* Please note that we’ll be sending out information about the specifics of the workshop 4 days before the workshop including a reminder of what to bring. You do not need to register through Eventbrite to be a participant of this workshop. If you do not wish to register this way, please contact  We can accept cash and cheque.

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June 9, 2013
10:00 am - 2:00 pm