It’s been called a Lost Grandmother’s Art: but pie has been the food of the humble and hungry since time immemorial, so why would it be hard to make now? 

In this class we will learn to make a pie crust starting with flour, butter, and water, talk about why different fats give different crusts, why marble rolling pins were a thing (science!), why “keep cool” has been the motto of piemakers since the dawn of time (science!), why some pies call for changing the temperature while baking, and why we use sometimes use such things as a pastry cutter, crust (and how to get by without one). Tips for rolling out your dough without tears will be demonstrated, we will talk about washes to make your crust pretty and we will finish with laying a puff pastry top on an apple pie and watching it bake. Students with the time available are welcome to stay to eat it. 

Class Cost: $35/person

Age range: suitable for anyone with the dexterity to cut and core an apple and roll out play-doh (cutting apples will not be part of the class and play-doh will not be provided, but that is the amount of dexterity needed).

Time: 3 hours