The Mill City Times Interview: Susan Wootten, Congregation Member/Pie Baker, Grace University Lutheran Church

Article by Becky Fillinger

Susan WoottenHere at the Mill City Times, we’ve been offering up a series of activities that can help with stress reduction, ranging from chiropractic treatments and mindfulness practices to guided walks in our local parks. We continue in that vein with our interview of Susan Wootten, who teaches a pie baking class at Grace University Lutheran Church. This particular activity can also produce an amazing end product – fresh baked pie!

Q:  How did you come to offering a pie baking class at your church?

A:  Our congregation, Grace University Lutheran Church (tucked between Moos Tower and the University of Minnesota Hospital along Harvard Street) has had a long tradition of welcoming one and all. During the pandemic we've become very creative about how we reach out to connect to the wider community, not to mention maintaining ties within our church family. Our pastors, Mary Halvorson and Dan Garnaas, proposed a virtual "Grace University" of classes and meeting opportunities. We all had the chance to come up with topics we thought others might learn from and enjoy.

Braeburn Apple PieMy philosophy is that pie still seems to be the perfect, subversive antidote to all manner of anxious anticipation, whether it’s due to elementary school dynamics, family disagreements, or strained political discourse. My hope is you will see yourselves as "baking diplomats" capable of practicing the fine art of Pie Diplomacy and opening the door to healthier, happier relationships in your own corner of the world.

When the classes for Grace University were in development, I knew there were likely to be some pretty heavy topics in the mix and wanted to do something just for fun. Since I love baking pies - sweet AND savory - I thought the idea might get a little traction. I am strictly an amateur home cook and am no expert at any dish in the kitchen, but I do love to bake. My mother, a public health nutritionist and registered dietitian, taught me the pleasure of rolling pie dough and making pies for our family and friends when I was growing up in East Tennessee. I always think of her as I gear up to bake!

Raspberry PieQ:  What will attendees learn during the session?

A:  I hope attendees will come away feeling they can make a pie crust and fillings that would rival any they might buy at their local bakery or grocery. Pie crust seems to cause stress and uncertainty for some folks. I aim to dispel those feelings, replacing them with relaxation and confidence.

Q:  Have you taught other cooking or baking classes?

A:  No! Offering this class is strictly an act of audacity on my part. My Grace friends are going to get the unvarnished, spontaneous "me." As far as class preparation goes, I've reviewed favorite crust recipes and pie fillings, checked a few things on my favorite food sites (King Arthur Flour, Cook's Illustrated, Penzeys), and confirmed a couple of details with my friends.

Thanksgiving pecan and pumpkin pies

Q:  What do you love about baking pies?

A:  I love the feel of dough that's just right, the aroma wafting from the oven, and the pleasure others receive when they're eating pie I've baked. As a dessert, snack, or morning breakfast with coffee, pie just can't be beat. I've found pumpkin pie to be the all-time best (nutritious!) breakfast for reluctant school-age eaters.

Grace University Lutheran Church, 324 Harvard Street

Q:  Is the upcoming class open to everyone?

A:  Yes - We are having so much fun with Grace University - over 80 members have signed up for the fall courses. This is a way to keep people connected, to invite our members to share their gifts and expertise, and to build community. We welcome your Mill City Times readers to join us. Below is the Zoom invitation info for the next class. Please join us! I’ve also included a list of ingredients to have on hand. 

Susan's Crust Making Class

November 18, 2:00 PM

Join the Zoom Meeting: https://us02web.zoom.us/j/86369197569?pwd=NkljY2tGNFdraUh1WHY2VjgydEN0UT09

You can also join by entering the Meeting ID and Passcode via:

https://zoom.us/join  Meeting ID: 863 6919 7569, Passcode: 598364

Here's the class description, which provides the ingredients list if you'd like to assemble your crust alongside me. Do have fun with this, and remember that you can always allow yourself a re-do if necessary! No need for perfection ;) We'll probably go past 30 minutes if we end up chatting, but feel free to leave whenever it suits you.

The (basic!) secrets of flaky, homemade pie crusts, and yummy fillings. 

This class will be 30 minutes in length (bakers, please allow 50 minutes of independent baking at 375˚F). The results of this class will be so satisfying, especially with coffee the next morning. 

Supply list: 

• Clean counter or table top (or large cutting board) 
• Rolling pin (or tall, uniform drinking glass) 
• Pie pan (of any size—usually 9" to 11" diameter) 
• 3 Bowls: small bowl for ice water, medium bowl for crust ingredients, and large bowl for filling 
• Measuring cups and spoons 
• Flour (all-purpose/bleached or unbleached) 
• Crisco and/or butter 
• Salt (no more than 1 teaspoon) 
• Sugar (no more than 3 tablespoons for crust) 
• Dinner fork (or food processor, but not necessary)