THANKSGIVING PIES! WITH BAKERY CHEF BRITTANY BARDELEBEN

BRUSH UP ON YOUR BAKING SKILLS WITH A TOP PASTRY CHEF

For those of us who love to bake, the Thanksgiving holiday is the perfect excuse for getting out the rolling pins, pie pans, and tart pans and getting to work filling the kitchen with the fragrance of spices, butter, and fruit!

If you think your pie and tart baking skills could use a refresh, or if you’re looking for a way to ease into the baking mode, here’s an opportunity to work with a top professional pastry chef, Dahlia Lounge and Dahlia Bakery Chef Brittany Bardeleben.

Brittany will show you how to make both pie dough and tart dough and how to shape doughs, and fill and bake pies and tarts. She’ll demo her favorite pumpkin pie with the secret ingredient of roasted butternut squash, as well as a classic double crusted apple pie, plus a lovely streusel topped cranberry-cherry tart.  She’ll show you how to make pastry cut-outs to beautifully decorate your pies, and she’ll share her pro tips for pie and tart making. You’ll enjoy tasting a small piece of each pie and tart that Brittany makes.

Then you’ll get to roll up your sleeves and practice your dough making skills!  You’ll make pie pastry dough for one double crust pie, and you’ll make tart dough for one tart. You’ll get to take the dough you make home with you for future use.

At home, you can use your pie and tart dough at home right away, or, since pastry dough freezes beautifully, you can pop your doughs into the freezer.  If you choose, you could save your doughs until you’re ready to make a pie and a tart for Thanksgiving.  Just remember to move your doughs from the freezer to the refrigerator one day ahead of when you need them to give them time to thaw.

Welcome Beverage (no demo): Hot Toddy

Welcome Taste (no demo): Fall pumpkin soup with Rub with Love spice rubbed brioche croutons and pumpkin seeds

What You’ll Learn: Demo (and you’ll taste each pie and tart)

• How to make pie dough and how to shape the dough, fill your pie, and bake
• How to make tart dough and how to shape, blind bake, and how to fill your tart
• How to make cut-out pastry decorations for your pies
• Roasted Butternut Squash “Pumpkin” Pie
• Streusel Topped Cranberry- Cherry Tart
• Classic Double Crust Apple Pie

What You’ll Learn Hands-on:

• Make a classic all-butter pie crust for one double crust pie and bring the dough you make home
• Make tart dough for one tart and bring the dough you make home

$90 registration here.  If you have a question about this class, contact [email protected]

Photo credit to Ed Anderson