Pie doughs are notoriously tricky. They can be impossibly sticky and rubbery, or dry and crumbly. And even a perfect looking dough will sometimes bake up rock-hard or soggy and limp. But achieving that elusive flaky-yet-tender crust doesn't have to be a stroke of luck. Arm yourself with a little knowledge about how pie dough works, and you'll be ready to throw down with your new-found pastry skills this Thanksgiving.
Whether you've never made a pie dough, or just want to up your already impressive baking prowess, this class will teach you the basic skills to make a good pie dough. You'll learn (and practice) techniques for mixing, shaping, and baking perfect all-butter pie crusts. Everyone will mix their own pie dough to take home, practice shaping pretty edges and lattice tops, and sample some fresh, tasty pie. You'll also get a hardwood French-style rolling pin, and two more of my favorite pie making tools. (If you'd rather bring your own rolling pin to class, I'll knock 10$ off the class fee.)
Taught by Renee Baumann
Cook, blogger & card-carrying food nerd
Renee is a classically trained pastry chef and obsessive researcher of all erudite foodie things. She has spent way too much of her time reading and testing old recipes for amazing American pies. She passionately believes in butter. She writes the blog Kitchen Table Scraps, where you can see some o...
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