Actually Good Fruit Pie

Fruit pies get a bad rap—for being tricky to make, runny in the middle, or not worth the effort. This class sets out to change that. In this hands-on class, we’ll demystify what makes a really good fruit pie, with a focus on flaky all-butter crusts and beautifully set fillings. Whether you’re baking for a holiday or just craving something homey and nostalgic, you’ll leave class with a pie to take home and the confidence to make it again and again.

What to Expect

• Hands-on mixing, rolling, filling, and crimping a double-crust pie
• Tips on pie dough troubleshooting and how to riff on fruit pie flavors
• A detailed recipe packet and a full-size pie to take home and bake (or freeze for later!)
• Coffee, tea, and soft drinks included; additional beverages available for purchase

Please let us know about any food allergies at checkout. This class includes wheat and dairy. We are not able to accommodate gluten allergies in our flour-filled teaching kitchen.
Who This Course Is For
Beginner to early-intermediate bakers are welcome! This class is great for:

• People who have never made a pie before
• Bakers looking to build confidence with pastry dough and fillings
• This class may not be ideal for those already very confident in their pie-making skills.

What to Bring

• Just yourself! Aprons, course materials, and ingredients are provided.

Recipes

• All-Butter Pie Dough
• Apple Cranberry Double Crust Pie

Meet Your Instructor
Elana Berusch is a baker and food scientist who loves to play with her food and push the boundaries of pastry. She believes that baking can and should be accessible to anyone who has the desire to learn, and strives to demystify recipes and techniques that seem intimidating. When she's not baking, Elana can be found hosting silly parties for friends, doing arts & crafts, or gardening.