Easy as Pie
Berry or custard, savory or sweet, in a tin or on a cookie sheet, pies offer endless possibilities. Discover why this versatile dish has been around since the ancient Egyptians (and other fun pie trivia). We’ll learn how to turn butter, lard, flour and water into a flakey crust, get creative with lattice work and decorative cut-outs, compare a food processor with hand tools, and experiment with fillings and spices. This class includes single-crust, double-crust, pocket pies and galettes. The August session of this course will focuse on the bounty of summer berries and fruits; the November session will feature on holiday favorites.
You will need the following tools for this class:
We’ll get floury, so wear casual clothes. Bring your favorite apron, rolling pin, pie tin and small cookie cutters.
Once registered, students will receive a confirmation email with further class information. Please call the front office if you have not received it within 24 hours.