Sunday October 27th: Pastry D’OH!
Is it butter or shortening, or butter and shortening? You add vodka to your dough to make it flaky? Is it too wet or too dry? The only satisfying part of making the dough is when I’m thwacking it with my rolling pin! D’OH! I have been trained by my dear Mother (pastry chef) on what is important here and I’m telling you, you can do it. I’ll show you how. You don’t have to be a Slow Food member to attend. Bring a partner, a friend, or come solo and learn something new about making the perfect crust.
This class takes place in my (Jessica Bongard’s) home kitchen located in Jericho, VT. We’re making basic dough for pie crust. I’m going to make sure you can bake those pies and make those tarts just in time for the holidays. And you’re going to be so happy, cause it ain’t no thang. Slow Food VT members get a $5 cash in-hand discount upon arrival.
Basic dough – for single or double crust pies, tart shells, galettes, large or small.
Mini Jam Tarts - apricot, cherry or plum preserves with a variety of toppings
Savory Galette – same pie crust goes a long way; potato, onion and gruyere…delicious anytime
Apple Pie - VT apples, a little cinnamon sugar, and quality butter, with our without a double crust.
Check out Sweet Lime Cooking Studio Facebook page for photos of this class and previous classes!
What you’ll get:
You’ll go home with a stomach full of pie and recipe packets including photos of each dish taken by yours truly.
What better time than now to join the largest food-based organization in the world? Support Good, Clean and Fair Food with Slow Food Vermont! Click here to become a member.