Homemade Pies

About this class

This class covers pie from crust to filling: proper all-butter pastry technique, blind baking, and two seasonal filling formats, one fruit-based and one custard-based. You make both pies from scratch at your own station and leave with your finished work. The instructor covers the science behind why pastry behaves the way it does under heat and humidity, which is the knowledge that actually makes the technique repeatable rather than luck-based.