Pie Crust from Sweet to Savory

Flaky tender and oh so good, weather you are making pecan pie, chicken pot pie or quiche what a difference the pastry can make. In this class students will learn the ins and outs to making a great crust. Whether you difficulty lies in the flakiness of the pie crust and what type of flour or fat to use, the tricks for rolling out the dough to a perfect 1/16 of an inch with out it splitting or worse yet sticking to your work surface, or just not knowing what blind baking is and when to do it. This class is for you we will teach you some of the tricks involved in making great pie dough and how to change it up to suit different applications.

Students will prepare: Savory flakey pastry, Sweet pastry, and a crumb pastry then we will discuss different variations on each.

Wednesday, February 2nd at 6:30 pm

Fee: $50.00 each