Saturday, July 14, 2018, 10 a.m. – noon
Explore the basics of two types of pastry dough in this cooking class—a traditional flaky crust for sweet and savory pies as well as a sweet tart dough for a rich and crisp dessert base. Practice the different preparation, rolling, and shaping of both types. Learn how to make luscious lemon curd filling; a bacon, arugula, and tomato quiche; and a summer fruit pie for dessert. Take home two individual seasonal fruit tarts and a fluted pie shell to enjoy at home later. Please bring a nine-inch pie pan.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center