Date/Time
Date(s) - 03/14/2017
6:30 pm - 9:00 pm

Location
The Shops at Harper's Point

$50



Frame 52

When you talk pies, the one thing that people want to learn is: how to make the crust.  Pie is an iconic American dessert, and there are few kitchen projects as rewarding as baking one.  The best pies start with a flaky homemade crust — which is a lot easier to make than some people think.  We’ll teach you how to make it here.  Then go off and explore our pie recipes — any filling can be paired with this crust, which is yet another reason to master it.  So, on this special day (Pi day -π), you will have an opportunity to get up to your elbows in the perfect crust.  You will each make crust for your single crust pie to take home for filling and baking.

Suzanne Montgomery has been on staff at Cooks’Wares for several years and she has amazed us with her skill at really tasty pies.  We can’t wait to try them when she brings one in!  She will also discuss pie crust additives and the different types of pie crust.

Tonight, she will show not only the basics of pie making, but will add some hints about crust making that you will want to explore further at home.  You will be making crust to take home.  

PLEASE BRING TO CLASS: AN APRON, A BENCH SCRAPER, A ROLLING PIN AND A 9” PIE PLATE – GLASS OR CERAMIC PREFERED.

A Single Crust Pie: Mixed Berry Galette

A Double Crust Fruit Pie: Michigan Sour Cherry

A Blind-baked Single Crust