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Pie Dough Masterclass | April 18

$45.00

Master the Flake: The Ultimate Pie Dough Masterclass

Stop settling for "good enough" grocery store crusts. Whether you’re a total beginner or a home baker looking to conquer your "soggy bottom" fears, this hands-on workshop is designed to turn you into a confident dough pro.

In this intensive, fun-filled session, we strip away the mystery of the perfect crust. You won’t just follow a recipe; you’ll learn the science of the flake and the techniques that top pastry chefs use to get that elusive, shatteringly crisp texture every single time.

What’s Cooling in This Class?

  • All-Inclusive Experience: We provide everything. High-quality fats, premium flours, and all the tools you need are ready and waiting at your station.

  • The "Why" Behind the "How": Learn the critical tips and tricks—from the importance of water temperature to the "fraisage" technique for marbled fat distribution.

  • Hard-Won Lessons: Benefit from years of kitchen "fails" as we walk you through common pitfalls and how to save a dough that’s gone rogue.

  • The "Blind Bake" Finish: You won't just leave with a ball of dough. You’ll head home with a perfectly blind-baked crust, golden and set, ready to be filled with your favorite fresh fruit, cream, or custard.

At a Glance

Skill Level: Beginner to Intermediate

Duration: 1.5 Hours of hands-on instruction

Take-Home: One professional-grade, blind-baked crust

Location: The American Legion Post 512 on Dolores Street between 8th & 9th Avenues

Time: 11:00 - 12:30

Master the Flake: The Ultimate Pie Dough Masterclass

Stop settling for "good enough" grocery store crusts. Whether you’re a total beginner or a home baker looking to conquer your "soggy bottom" fears, this hands-on workshop is designed to turn you into a confident dough pro.

In this intensive, fun-filled session, we strip away the mystery of the perfect crust. You won’t just follow a recipe; you’ll learn the science of the flake and the techniques that top pastry chefs use to get that elusive, shatteringly crisp texture every single time.

What’s Cooling in This Class?

  • All-Inclusive Experience: We provide everything. High-quality fats, premium flours, and all the tools you need are ready and waiting at your station.

  • The "Why" Behind the "How": Learn the critical tips and tricks—from the importance of water temperature to the "fraisage" technique for marbled fat distribution.

  • Hard-Won Lessons: Benefit from years of kitchen "fails" as we walk you through common pitfalls and how to save a dough that’s gone rogue.

  • The "Blind Bake" Finish: You won't just leave with a ball of dough. You’ll head home with a perfectly blind-baked crust, golden and set, ready to be filled with your favorite fresh fruit, cream, or custard.

At a Glance

Skill Level: Beginner to Intermediate

Duration: 1.5 Hours of hands-on instruction

Take-Home: One professional-grade, blind-baked crust

Location: The American Legion Post 512 on Dolores Street between 8th & 9th Avenues

Time: 11:00 - 12:30

What to Bring to the Kitchen

While we provide all the premium ingredients (the butter, the flour, pie tin, and the secrets), we ask that you bring your own "tools of the trade" so you can get comfortable using the equipment you’ll have at home.

Please arrive with the following:

  • Large Mixing Bowl: Plenty of room is key for aerating flour and tossing butter without making a mess.

  • Rolling Pin: Whether it’s French (tapered) or American (with handles), bring the one you find most comfortable.

  • Pastry Blender: Your best friend for achieving those pea-sized bits of fat that create the perfect flake. If you don’t own a pastry blender, two butter knives are the original method for blending the dough and will work just fine!

  • A Simple Fork: For that delicate final step of hydrating the dough and "docking" your crust before it hits the oven.

Note: If you don't own these yet, don't panic! Reach out to us at least 5 days before class and we can have a "Student Tool Kit" waiting for you to purchase on-site.