How to Make Perfect Pie Crust Like a Boss


Course Details
Cost
$8/mo
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Course Description
Learn everything you need to know to rock a perfect pie crust every time - and have fun doing it! This class is taught by Lynley Jones, creator of Adventure Kitchen, who demystifies pie crust pastry with an approachable sense of humor and down-to-earth explanations. In this class, you'll get more than 60 minutes of demonstration and instruction, broken down into 12 easy-to-follow lessons. Lynley shares her personal insights and recommendations on everything from equipment choices to dealing with problem pastry.
This class is for first-time pie-bakers as well as more experienced cooks and bakers who want to improve their skills with pie crust.
In this class, you'll learn:
- How to make classic French pate brisee (pie crust pastry), with or without a food processor
- How time, temperature and measuring technique can affect your pie crust
- Special considerations when rolling out dough
- How to overcome pro...
Learn everything you need to know to rock a perfect pie crust every time - and have fun doing it! This class is taught by Lynley Jones, creator of Adventure Kitchen, who demystifies pie crust pastry with an approachable sense of humor and down-to-earth explanations. In this class, you'll get more than 60 minutes of demonstration and instruction, broken down into 12 easy-to-follow lessons. Lynley shares her personal insights and recommendations on everything from equipment choices to dealing with problem pastry.
This class is for first-time pie-bakers as well as more experienced cooks and bakers who want to improve their skills with pie crust.
In this class, you'll learn:
- How to make classic French pate brisee (pie crust pastry), with or without a food processor
- How time, temperature and measuring technique can affect your pie crust
- Special considerations when rolling out dough
- How to overcome problem pastry when it just won't cooperate
- How to use your pastry dough to make an Apple Galette with Brown Butter Thyme Sauce
- How to turn leftover pastry scraps into Pie Crust Cookies and Parmesan Savory Crisps