A new edition of Pie School is here
Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised edition includes 20 brand-new pies, including an invitation to take your pie-making to the next level with local landrace grains and “difficult” fruits. Beyond the bake, Lebo also invites us to ruminate on the social history and meaning of pie in the pantheon of favorite foods.
“Kate Lebo writes—and bakes pie—like absolutely no one else; her work and her words are to be treasured.”
—Elissa Altman, author of Motherland and Poor Man’s Feast
Read My Latest
Some Conditions Under Which I’ll Make Stuffing in The Inlander
Three poems in SWING
Two Kinds of Dough in The Spokesman Review
Ways of Singing in New England Review
O Lurida! in Orion
Take A Class
Writing about Food
Online through Orion Magazine’s Writers’ Workshops, Wednesdays February 4 – March 18, 6-9 pm EST/3-6 pm PST. The climate, soil, and landscape of a place often impart unique character to food; if we are wine people, we call this terroir. If we aren’t, we’re still looking for a better word. Writing about food becomes more than just food writing when it, too, is deeply tied to the places, ecosystems, cultures, and individuals who nurture what we eat. When food is on the table, what ideas can writers have, what worlds can they reveal, what relationships can they probe? How does what we eat tell us who—and where—we are? This class is now full. Get in touch via my contact form to hear about future writing classes.
Writers on the Farm
At Quillisascut School of the Domestic Arts, August 12-16, 2026. Food is an essential part of the shared human experience, yet these connections fray when we do not acknowledge a food’s cultural ties or explore the bigger story about where our food comes from. How can we look beyond the merely delicious into something more complex, something that requires harder questions? What kind of food writing becomes possible when it is connected to ecosystems and farmers? In this multi-genre workshop for established and emerging food writers, students will deepen their explorations of food through personal narrative, firsthand experience, and research. We’ll discuss nonfiction, memoir, manifesto, fiction, poetry, folklore, and journalism, and we’ll write our own new work. Applications open April 1, 2026.
Pie School
I teach pie-making lessons in private homes and for culinary centers throughout the nation. For private lessons, go here.
Kate Lebo 