What You'll Learn
By the end of the class, you will:
- Know how to hand make a flaky pie crust
- Be able to roll dough evenly without tearing
- Learn techniques for creating decorative pie crusts
About This Class
If you struggle to make the perfect pie crust, you’re not alone. Achieving a flaky, tender crust isn’t difficult but it takes a bit of know-how. We’ll share the tricks of the trade to help you create pastry dough that is simple to put together, easy to roll, and of course, delicious to eat.
Using the freshest summer fruit, we’ll pack pies, galettes, and even individual hand-pies with juicy berries and stone fruit. You’ll learn how to crimp the edges, assemble a lattice crust, make a streusel topping, and balance the flavors of your filling so the fruit really shines.
By the end of the day, you’ll be ready to make bakery-worthy pies all summer long.
Menu
Blueberry Double Crust Pie, Apricot & Vanilla Lattice Pie, Nectarine-Raspberry Streusel Pie, Buttermilk Pie with Raspberries, Plum and Frangipane Galette, and Cherry Hand Pies
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Lori Baker
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.
Irvin Lin
Irvin Lin, the man behind the blog Eat the Love, is a graphic designer turned award-winning photographer, food writer, and recipe developer. His cookbook, Marbled, Swirled, and Layered, released by Houghton Mifflin Harcourt, was listed as one of the best baking cookbooks of 2016 by the New York Times.