$165 per person
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.
Blueberry Double Crust Pie, Apricot & Vanilla Lattice Pie, Nectarine-Raspberry Streusel Pie, Buttermilk Pie with Raspberries, Plum and Frangipane Galette, and Cherry Hand Pies
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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, 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.