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Have you ever thought that homemade pie crust was difficult? For a flaky crust should you use lard? Butter? Oil? Ice water? Vodka? We’ll discuss the chemistry behind the failsafe flaky crust and learn some tricks and tips Rebecca has gleaned from her mother who has been baking perfect pies for 70 years.
Come to class and see how easy it is to make a flaky, tender double-crust perfect to pair with all your favorite fall fruit fillings.
Date Options:
Date: November 17th, 4:00-6:00PM
Location: Hazella Bake Shop
Cost: $75.00 ($25.00 deposit and $50 at the door)*
*Classes with fewer than four students will be canceled and deposit refunded
Have you ever thought that homemade pie crust was difficult? For a flaky crust should you use lard? Butter? Oil? Ice water? Vodka? We’ll discuss the chemistry behind the failsafe flaky crust and learn some tricks and tips Rebecca has gleaned from her mother who has been baking perfect pies for 70 years.
Come to class and see how easy it is to make a flaky, tender double-crust perfect to pair with all your favorite fall fruit fillings.
Date Options:
Date: November 17th, 4:00-6:00PM
Location: Hazella Bake Shop
Cost: $75.00 ($25.00 deposit and $50 at the door)*
*Classes with fewer than four students will be canceled and deposit refunded