Grist & Toll
Pastry Series
Class 1: Fall Pie and Pastry

Sunday, October 26th from 11:00-4:00
Class Size: 12
Tuition: $125

We are kicking off the fall baking season with our favorite topic: Pie!

Who doesn't love pie? We certainly do, and it's time to have a little fun learning how to incorporate whole grain flour into different types of pie dough. Yes, you can make whole wheat pastry that is tender and delicate! Pie dough can be a bit tricky, but fear not! We have more than a few insider tips and tricks up our sleeves. In this hands on class we will learn the intricacies of making 3 different types of pie dough with whole grain flour:

• Our favorite all butter flaky pie dough
• A 100% Spelt rough puff pastry
• A simple, versatile press-in dough made of Cornmeal and Sonora
  

We'll take advantage of seasonal fresh fruit and show you how versatile these pastries can be with simple market driven fillings. We might even throw in some savory herbs and vegetables just to keep things interesting. We will make pie. We will eat pie. We will live pie...at least for one day!

Oh yeah, and most importantly: our favorite local ice cream wizzard, Mother Moo, will be throwing in one of her popular seasonal creations just to bump up the enjoyment level a notch. Score!

Students will leave with a recipe booklet, Grist & Toll flour to keep the pastry rolling, prepared doughs, and a pint of Mother Moo ice cream.

Instructors: Nan Kohler and Harriet Hayes
Number of seats is limited. No refunds will be issued after October 18, 2014.