Get ready to roll up your sleeves and dive into pie making with Pastry Chef Samantha Gainsburg of Butter Shtick. Using whole-grain flours from Chimacum Grainery and Smalls Family Farm, you’ll learn the secrets to a flaky, flavorful crust—mixing, rolling, crimping, and blind baking—before watching it all come together with a spiced pumpkin custard filling. Everyone will roll out their own dough to take home, perfect for your Thanksgiving feast.

We’ll break for a cozy farm lunch of vegetable galettes made with the same dough you’ve been practicing, served alongside Bellsong cheeses and a seasonal garden salad. When class wraps up, you’ll head home with your hand-rolled dough, recipes for the perfect apple and pumpkin pies, plus a sugar pumpkin and a bag of apples from the farm—everything you need to wow your holiday table.