About Kate McDermott
From the time Kate was a little girl she loved to bake. Those years of learning and experimenting later served her well in baking for her young family. They lived “out”, had a big garden and in the kitchen was a wonderful six-burner stove with an oven that could fit six loaves of bread. She loved getting up early to bake for her family.
Her first forays into baking pie were in the late 1990’s when she and her son Duncan moved to a blueberry u-pick farm on the Olympic Peninsula of Washington State. She made blueberry pie, blackberry pie, raspberry pie, combining them all to make triple-berry pie. She brought pies to the local Grange for pie sales, heading later in the day to the pie table to take a quick peek, to see if they had been bought. They always had.
2005 is the year pie became a passion and a two-year exploration of crust ensued. There was lots of experimentation with different flours and fats, ratios and recipes. The crust that she makes in classes is the culmination of much that was learned along the way.
She loves sharing the craft of crust in classes anywhere there are pie bakers, pie eaters and pie seekers. Folks say this crust is just delicious and are surprised to learn how easy it is to make. Add to that a delicious seasonal fruit filling and it couldn't be better. And, as she says, if it comes from your heart, the pie will be full of love!