On Saturday, five women spent the the afternoon in my kitchen to learn how to master pie crust. All of the ingredients and tools were ready for their arrival.
We made tea, talked about our favorite pies, and got to work. A lot of flour flew, as can be seen on my shirt (I should have worn a full apron, but couldn’t resist wearing this cute vintage one.)
I taught them how to make dough in the food processor. Handled correctly, with the right proportions of fat and water to flour, this machine can turn out the perfect crust. We looked, we handled, we pressed. With pastry it’s all about knowing when to stop. It takes an experienced eye.
Everyone mixed perfect crust to roll. There’s a technique to it, which they all got good at. I showed them what type of rolling pin works and what doesn’t. The proper tools matter.
We crimped and fluted.
There was a lot going on. Lily helped to tidy up anything that landed on the floor.
We made pies.
Marcia took home this classic apple. That’s a cinnamon stick in the center – a signature of my (and now her) apple pies.
Yemina has always wanted to make a lattice crust, and she did!
Jane graced her pie with maple leaves. (Of course my students had the best aprons.)
Sonja was inspired by the Yemina’s lattice and Jane’s maple leaves and created this beautiful pie (while telling us about her miniature donkeys which we are all insanely jealous of).
Luckily, there was one crust “failure” and so I was able to make pie crust cookies (cinnamon, sugar and chocolate chips.) We also put together a Meyer Lemon Pie. We were that busy! Finally, we made more tea and sat down to eat.
Everyone went outside to say hello to the goats. Phoebe showed them how fast she can run. The chickens clucked. No one wanted the afternoon to end, and so we agreed that they’ll come back for a bread baking class.
Note: I’ll be posting an apple pie recipe later this week. Watch for it!