Perfect Pie Dough: The Science Behind Flaky Crusts

This workshop will transform your pie-making skills by teaching you the fundamental techniques and scientific principles that guarantee a flaky, tender crust every time. What You'll Learn: The essential flour-to-fat ratio that creates a more tender and flavorful crust How different fats (butter, shortening, lard, oils) affect texture and flavor The science behind cold ingredients and why they're crucial for flakiness Proper mixing techniques that prevent gluten activation for a tender result Professional tips for handling butter, including the grating method Step-by-step guidance through our foolproof double crust pie dough recipe How to assemble delicious apple hand pies with your freshly made dough Whether you're a beginner intimidated by pastry or an experienced baker looking to perfect your technique, this class will provide the knowledge and confidence to achieve bakery-quality results in your own kitchen. Join us and discover why understanding the science behind pie dough is the key to consistent success!