The humble pie comes in so many forms but it always has impact. Working with whole grains can bring new horizons for flavors in your crust, as can working with local produce for your fillings. In this class we will be exploring both.
We will start with a section on the structure of a few pie and tart doughs as well as which types of crusts are best suited for different pies. We'll cover rolling out pie doughs, how to shape pies, and the world of hand pies. We will also discuss different grains and how they can work in different doughs.
After that we'll make fillings and bake some pies!
You'll be taking home a pie (feeds 6-8), plus four jumbo hand pies and a pie crust you'll be making yourself during the class. We'll also send you home with flour to make the whole-grain crusts of your dreams. A booklet chock full of starting places for you to make your own show stopping pie will also be provided. Also... there will be a homemade giant Reese's Cup.
So please, join us for a celebration of lamination as Thanksgiving approaches.
Details: Class Cost: $250 per person When: November 1st, 1pm-4pmish Bring: Yourself, in clothing and shoes you don’t mind getting crusty, as well as a hat or hair tie. Take home: A full pie, hand pies, a ready to use pie crust, flour, and a booklet Where: Our bakery at 1313 N. Howard St, Philadelphia PA
email us at info@lostbreadco.com with any questions!
