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In this holiday week workshop, learn the techniques for a tender, flakey pie crust. We will start with a simple, ratio based recipe and will learn the importance of choosing the right ingredients and how to mix so you add just the right amount of liquid to have a workable dough that isn't tough.
Next we will learn the best way to roll out the dough and transfer it to the pan without too much cracking. And finally we will discuss how to make decorations and crimped edges before going over how to parbake your crust without shrinking, a technique critical to making custard or no bake pies and helpful for reducing soggy bottoms in fruit pies as well.
Students will go home with enough pie dough for one double crust or two single crust pies and Laura's favorite pie filling recipes.
Ages 5 years and up.
If you have any allergies or dietary restrictions, let us know before you purchase tickets. We will do our absolute best to accommodate you. Please keep in mind some ingredients are unavoidable in certain classes.
Laura Doyle has been teaching cooking classes for over 12 years. You can find her teaching locally at the Davis Food Co-op, the Peregrine School and Sustainable Solano as well as part of the team at Lavender Bergamot Kitchen. You can also bring her into your own home, in person or virtually, for dinner party classes or catering, private one on one instruction or kids birthday parties. She teaches both kids and adults basic culinary techniques, as well as baking bread and pastry, all while focusing on using local and seasonal produce instead of processed foods.
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AdressePeregrine School South (Afficher)
2650 LILLARD DR
DAVIS, CA 95618
United States
Catégories
| Enfants bienvenus : Oui |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
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Contact
Rappel
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