Baking Classes: Pie Dough: November 19

** 2007: For a calendar of my upcoming classes, click here. **

Have you started thinking about pie yet? I have. Soon I'll start making punkin pie and apple pie. The kitchen will become a flurry of pie activity. Cutting butter into flour, rolling, crimping, freezing, docking, blind baking and filling.

On Sunday November 19 I will teach a pie dough class to get those of you scared or rusty back into the swing of pie baking.

We will focus on:

* How to tell when it's time to shut off the mixer.
* Finishing pie dough by hand.
* Rolling dough.
* Lining, docking, blind baking.
* Filling with fruit & liquid fillings.
* We will taste our results.

Pie dough is a great place to start with all doughs. It has few ingredients so the proper handling of each is important. Understanding how to roll dough will make your pies tastier. For we all know what a tough dough does to our pie esteem.

As I said late last month, there will be two spots open, at a lower price, for those who feel the class is financially out of reach. These two people will show up a little early and stay a little later, so making them my "assistants." They will help with set-up and clean-up. Please email me directly if you feel you qualify.

 

Info:

Sunday November 19, 2006
Berkeley, California
12:30-4 pm
$90

Assistants: $45

There is a PayPal link in Eggbeater's upper right hand column. You are registered when I have received payment. If you wish to send me a check, email me and I will send you the mailing address.

I will also be teaching in December and January.

The dates are as follows:

Sunday December 3 CARAMEL

Sunday December 17 PIE DOUGH

Sunday January 14 CUSTARDS

Sunday January 28 Would you like a repeat, or something new?

If you want to sign up for a class in advance, please send me an email to let me know your full name and the class you are paying for so that I can keep everyone organized.

I'm excited to have a little bit of a schedule. This way you have some of the dates and subjects in advance.

Perhaps this is the Channukah or Christmas gift you've been looking for? A reason to visit California? An excuse to get yourself back in a baking mode? Or just something to do with a rainy afternoon... Whatever your pleasure I look forward to sharing the hows and the whys of baking with you.

Come One, Come All, Come Hungry To Learn.

Comments

[Billy The Blogging Poet]

I would stay and read more but you've made me hungry so I think I'll go steal a pie.

[laura @ cucina testa rossa]

i would LOVE to but am sadly going to miss each date. i might just have to fly back in late january if you're repeating pie crusts :)

[Kat]

I WANTS them ALL!!!

[shauna]

Oh, how I wish I could be there to take the class. It's probably for the best, since I couldn't eat your pies anyway. Have you experimented with any gluten-free crusts yet?

Then again, I'd be happy to stand in the corner and bring you water, my dear.

[Hungry Girl]

Shuna,
Glad to see you've taken up teaching with such gusto.
Beyond sharing knowledge & forming community...
It's a great way to know yourself (speaking as a teacher).
...wish I could take the pie class. I really need to know when it's time to shut off the mixer!

[Jeanne]

Oh how I'd love to come to one of your classes!! And pies sound soooo tempting. Just the small matter of a trans-Atlantic flight keeps me away ;-) Johanna and I were at a chocolate truffle-making class over the weekend and tut-tutted to each other when the trainer melted waterless sugar in the pan to make caramel: "Not what Shuna would recommend!". And so your wisdom is passed on...:-)

[Aaron]

Wow...lots of classes...That´s fantastic.
Sadly, I´ll only be back in the States for the last one, so I may as well put in my bid for the class topic. I´d love a repeat of the caramel class, and if nobody else is interested, I´ve been dying to have someone teach a class on eggwhites...Souffles, meringues, angelfood cake...lots of things come to mind, but the essential technique and handling of the principle ingredients are what really interest me. Anyone else?

[Oregon Foodie]

ohmygoodness...if only I didn't live in Oregon.

Oh wait...I'm tickled I live in Oregon. We've had an explosion of food awareness here. Restaurants with rooftop gardens to supply their kitchen, underground foodies hosting events in uncommon places (my fave was a glass blowing demonstration and then a 5 course dinner cooked in the glass firing kiln and eaten in the studio!), and many opportunities to try incredible new approaches to food.

That said, there aren't many classes outside of the culinary school available to us local foodies. Darn!

Again, while I wish I wasn't in Oregon because I would love to attend your classes, I should be thankful for the bounty I do have here. :-)

Best Wishes.

[Sean]

I am so there (and I'm trying to coerce my other half into going too)!

[Zeynep Moroglu]

yuppieeeeeeeeeee. i am in definitely!!!!!!!!! for all of them!

[Sara]

"Have you started thinking about pie yet?"

Oh, please, does anyone ever really stop thinking about pie?

I'm beginning to think that today must be my personal cosmic pie day or something, because I ran across this in a banner ad somewhere else earlier:

Pie in the Sky

Is there a pie drive like this in your part of the country?

[Teresa]

Thank you for your pumpkin pie recipe! I used it to make the first from-scratch pie I've attempted to make in years.

[Alice Q. Foodie]

Sounds like fun - I wish I could be there!

[David Byron]

Great class. I made my first apple pie yesterday and....no bad things happened. It tastes great. Thank you. The dollop of homemade buttermilk ice cream probably didn't hurt :)

[Caitlin]

Hard to believe, but I haven't made pie since I took your pie dough class in December. I finally got back on the pie horse this week and made some Mighty Fine Apple Pie for my company's pie bake-off. It turned out great! I actually enjoyed the crust-making process because I'd taken your class and knew what good pie dough should feel and look like. The dough was easy to handle, and the crust turned out tender and flaky, just like it's supposed to be. Thank you! Your class was a worthwhile investment, for sure!