CLASS CANCELLED! Try again in February.
There’s no one right way to make a pie crust although there may be an easier way.
In this demonstration Annie will show how to make a basic pie crust (by hand or with a food processor), a sugar crust for a fruit tart, a rustic crust for a sweet or savory galette, and a gluten-free crust. Recipes will include seasonal ideas for how to fill your pies as well as techniques for freezing dough and crusts.
Just in time to start planning your holiday menu! (UEC member price $15, Non-members $20)