$165 per person
What You'll Learn
By the end of the class, you will:
- Make a perfect, flaky pie crust
- Know how to properly roll and shape a pie crust
- Be able to tell when a pie is done baking
About This Class
Master the art of pie making for the holidays! Using the flavors of the season, we’ll show you how to make the perfect, flaky tender crust and then fill it with custards, seasonal fruit, or toasted nuts and chocolate.
Along the way, you’ll learn plenty of tips and tricks to create pastry dough that is simple to put together, easy to roll, and of course, delicious to eat. You’ll learn how to crimp the edges, pre-bake a pastry shell, make a streusel topping, and balance the flavors of your filling so it really shines. By the end of class, you’ll be ready to make bakery-worthy pies throughout the holidays.
Pumpkin-Maple Pie, Apple Streusel Pie, Buttermilk Pie, Chocolate-Bourbon Pecan Tart, Pear-Almond Custard Tart
- Wine included
- Light meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Lori’s impressive career as a pastry chef began in the teaching kitchens of Johnson & Wales University, where she earned a degree in Pastry Arts. Upon moving to San Francisco, Lori cut her teeth in some of the city’s top restaurants, including Postrio, Bix, Gordon’s House of Fine Eats, Fifth Floor, and Home Restaurant. She then taught for two years at the CA Culinary Academy. Lori may be best known for the beloved Baker & Banker restaurant, which fed hungry San Franciscans for five years beginning in 2009, and its adjacent bakery, which specialized in American desserts and breakfast pastries.