San Francisco, California
London, United Kingdom
There can be few things that trip home bakers up as much as making pie crust. With a few handling tips and quality ingredients, you can make tender and flaky pie crust at home with confidence. Let Pastry Chef Laurie Pfalzer guide you step by step through the process - TWICE! - so you can banish any anxiety that producing pie for a Thanksgiving dinner might bring. We’ll focus on the techniques of how to line a pie plate for single crust pies and how to line muffin tins and small pie dishes for individual pies. We’ll focus on the Thanksgiving classics but these techniques can be applied to savoury pies like quiches too. You’ll use locally sourced flours and butter, learn which pumpkins make the sweetest purées and blend your own pumpkin pie spice. Laurie will bring some pies for us to taste and everyone will build and bake their own pumpkin and pecan pies to take home.
Ms Pfalzer is the chef and owner of Pastry Craft www.pastrycraftseattle.com. Her introduction to the well-made pastry was as a child in her mother's kitchen, and she later went on to cook her way through Julia Childs’ tome – Baking with Julia. She graduated from the Culinary Institute of America in New York and worked as a pastry chef in professional kitchens including Salish Lodge and Spa.
- Hands on class.
- Maximum 10 guests.
- Bring two pie plates and a box to take home your own hand-made pies.
- Bring an apron.
- Buy two tickets to this class and save 10% off your total.
21 Acres Member Discount
To become a member and/or to receive your member discount on this class, register by contacting Deb at 425-481-1500 or email@example.com.
Contact Deb for questions or information on alternate forms of payment; firstname.lastname@example.org or 425-481-1500.
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