Intensive: Picture Perfect Pies with Chris Taylor & Paul Arguin

NOTE: iphone and ipad users, CLICK HERE to register for class.

What's on the Menu:

• Handmade Flaky Pie Crust Two Ways
• Key Lime Pie
• Double Crust and Crumb-Topped Apple Pie
• Triple Layer Chocolate Cream Pie
• Plus, homemade custard, pastry cream and whipped cream

Pie season is upon us. If you’ve been traumatized soggy bottoms, burnt crusts and a disastrously messy kitchen, you’re not the only one. But it doesn’t have to be that way. This holiday season, join guest teachers Chris Taylor and Paul Arguin, a.k.a The Pie Guys, for a three-part livestream intensive that will give you all the techniques you need to breeze through the pie demands of Thanksgiving, Christmas and more.

This Intensive takes place over the course of three sessions spaced two weeks apart. The dates of the sessions are Wednesday, November 5; Tuesday, November 18; and Wednesday, December 3, all from 6-7:30 pm Eastern Time. Can’t make it to all the sessions in real time? You should still sign up! We record all livestream events and send the recording to registered attendees immediately after each session.

The focus of the first session is on pie dough. Chris and Paul will demonstrate how to make dough using two methods – by hand and with the aid of a food processor. You’ll get their tried—and we mean really, thoroughly tried—and true pie dough recipe and understand how to introduce variation by playing with different fats, grains and add-ins. They’ll talk you through chilling, kindly critique your rolling technique and show you how to fit dough into a pie plate to minimize waste and maximize structural integrity. You’ll see just how many pie weights are actually necessary to successfully blind bake a pie. Finally, you’ll learn an ultra-simple key lime pie filling made with a sweetened condensed milk custard.

Our second session is all about fruit pies. Chris and Paul will describe and discuss all of the essential considerations of fruit pie fillings: types of fruit, knife skills choices, sweeteners, flavorings, booze and thickeners. They’ll explore the advantages of pre-cooking fillings using various methods, including both the stovetop and their innovative sous vide method. While the filling cools, they’ll show you their favorite ways to finish the top of a double crust pie, including a decorated double crust, a lattice and a crumb top. In case you don’t need an apple pie on this day, you’ll also learn how to use your freezer to its greatest effect for made-ahead doughs, crusts and fillings.

Our final session, which takes place on December 3, moves into the wide world of cream pies. You’ll get into pastry school mode as you learn to make homemade custards, pastry creams and stabilized whipped creams, plus ways to tweak and adapt all of them. You’ll learn to make ganache without glancing at a recipe. The chocolate theme continues as you prepare a whipped cocoa cream topping that you’ll use to practice your pastry bag and piping techniques. We wrap up by answering any final pie quandaries you have and helping you to plan your pie game for the balance of 2025.

Thank You to our 2025 Annual Sponsors:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.