Pie Dough: Demystified

By ·Cook, blogger & card-carrying food nerd

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. Bring your favorite rolling pin with you, or you can buy a brand-spankin new one from the shop on the day of. Oh, and did I mention that there will be pie? 

Schedule
  • Pie Dough: Demystified

    61 Local Public House

    61 Bergen St.
    Brooklyn, NY

    Nov
    8
    Tue, November 8th, 2011

    7:00 pm - 9:30 pm EST

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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 of the recipes she's dreamt up lately.

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100% Positive Reviews (3 Reviews)

    61 Local Public Ho...

    61 Bergen St.

    Brooklyn, NY

    3 / 10 Students

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