A pie appears to be a humble dessert but it is more complicated than meets the eye. Americans didn't invent it -- historical evidence indicates that ancient Egyptians were the likely inventors. But by the mid-20th century bakers in locations across America began making it our own national tradition. A tender, flaky pie crust can be challenging but when you know the secrets to successful pie crust, every pie will be a success. In this class, you will learn those secrets and take home a crust that will be worthy enough to serve anyone who loves pie. The instructor will also prepare a "two-crust" (or double-crust) fruit pie for the class to sample.
Class fees are per person.
Class is limited to 10 Students. Masks are optional for vaccinated participants.
The Upper Crust: Secrets of Pie Making - Saturday 9/25 11AM - 1PM
Lorraine Johnson is a self-taught cook who has been teaching food preparation as an avocation to a wide variety of audiences for more than 30 years. She has been the owner-operator of two cooking “schools” and taught middle school children, adults, seniors, diabetics, and international visitors in a variety of settings. She has traveled throughout the world and has enjoyed learning to prepare local specialties in some of the countries she has visited.
She sees food not only sustenance but as a window into history and culture. She is especially focused on developing skills rather than simply following recipes.
She has spent most of her career as a director and/or development professional for non-profits but she derives great joy in teaching. Her favorite students are her two sons and grandsons.
All class fees are non-refundable except in the case of class cancellation due to severe weather or instructor illness.
A credit for a reschedule may be available at the discretion of the instructor and only up to 10 days before the scheduled date of the class.