Flaky pie crust isn’t magic—it’s method. We sit down with Chef Alekka Sweeney to unpack the science and the small choices that turn holiday baking from stressful to satisfying.
We go beyond pies to build a full, flexible holiday playbook. Stock the pantry with non-perishables now, refresh tired baking powder and soda, and freeze multiple dough discs so you can bake on your schedule. Alekka shares her favorites—bourbon chocolate pecan pie, apple filling with real sauce and texture, and plum or pear frangipane tarts. When guests want “just a taste,” mini pies in muffin tins offer variety without leftovers.
We also highlight class offerings like the always-sold-out “I Forgot To Make A Pie” session with dough practice and fillings, and her upcoming live demos. The throughline is preparation: test new recipes before the big day, plan components you can make ahead, and use the freezer as your ally... all keys to sweet success. Happy holiday baking!

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