Baking Pies a Plenty

Every baker should know how to make a pie crust. You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life, but here’s your opportunity to learn how she did it.

In this hands-on class, we’ll deliver the techniques of how to make a pie crust the Zingerman's Bakehouse way—creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!). We'll teach you how to make the dough by hand and successfully roll it out, show you what "par-baking" and "blind-baking" a crust means, and also how to crimp the edges to make your pies look beautiful. Pie flavors for this class vary by season (Apr-Sept: blueberry and chocolate cream, Oct-Mar: apple and pecan). Roll up your sleeves and join in the fun so you can tell all your friends you learned how to make a pie crust.

For some history on the American pie classics, apple and pecan, head to our blog and read: "Baking Apple Pies A Plenty for the Holidays" and "The All-American Pecan Pie."

You'll leave the BAKE! class with our recipes, the knowledge to recreate them and make pie crust at home, and the two pies you made in class.

We'll end the in-person class with a pie tasting and you'll go home with some great coupons.

What our guests have to say about this class:

I thought I knew plenty about pie crust and was hoping for more confidence and consistency. I learned more than I could've ever imagined. Encouraging, no-judgment environment, knowledgable teachers, great value. —Josh B.

I am so much more confident and I can't wait to try these crusts at home. First time in 100 years that I made a crust that fit the pan, was delicious, and didn't come from a box. —Lee Anne S.

Have long feared the pie, even though I made okay ones. Techniques=confidence=more pies. My friends will thank you. —Susan L.

Additional Products

Basic Pastry Baking Kit

$60.00

Our Basic Pastry Kit is ideal for newer pastry bakers, and includes tools we typically use for baked goods like scones, cookies, and brownies. It comes packed with the following equipment: a bowl scraper, a bench knife, an oven thermometer, ten sheets of parchment paper, a small pastry brush, a small offset spatula, 1 oz portion scoop, and a french rolling pin. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].

My Weigh Kitchen Scale

$70.00

A scale is the perfect way to take the guesswork out of your measuring, but not all scales are created equal. The My Weigh KD-8000 is one of our favorites, and it's the same version of the scale our instructors use during BAKE! Classes. We like it because it weighs accurately down to 1 gram/0.05 oz, which means even small measurements will be precise. It also has a Baker's Math function that lets you calculate percentages of other ingredients in a recipe based on the total weight of your flour—a great way to figure out your dough's hydration, or to scale a recipe up or down!

The scale is battery-powered (but comes with an AC adapter if you'd rather have it plugged in) and has a weight capacity of up to 8000 grams/17.62 lb. It features a backlit LCD readout with a protective cover, and a removable platform for easy cleaning. The price includes ground shipping.


Dates for the Class Class Format Price Class Status Register
Thursday, October 21, 2021 - 5:00pm - 9:30pm EDT
In-Person $130.00 Sold out Add me to the waitlist
Sunday, October 24, 2021 - 8:00am - 12:00pm EDT
In-Person $130.00 Sold out Add me to the waitlist
Wednesday, November 10, 2021 - 5:00pm - 9:30pm EST
In-Person $130.00 1 spot left
Sunday, November 21, 2021 - 1:00pm - 5:30pm EST
Virtual $75.00 4 spots left

Include

Monday, November 22, 2021 - 5:00pm - 9:30pm EST
In-Person $130.00 2 spots left
Tuesday, November 23, 2021 - 1:00pm - 5:30pm EST
In-Person $130.00 1 spot left
Wednesday, November 24, 2021 - 8:00am - 12:30pm EST
In-Person $130.00 2 spots left
Wednesday, November 24, 2021 - 9:00am - 1:00pm EST
Virtual $75.00 Sold out Add me to the waitlist
Sunday, January 9, 2022 - 8:00am - 12:30pm EST
In-Person $135.00 10 spots left
Thursday, February 17, 2022 - 5:30pm - 9:30pm EST
In-Person $135.00 10 spots left
Sunday, February 27, 2022 - 1:30pm - 5:30pm EST
In-Person $135.00 10 spots left