Cooking ClassBryant Pattengill West, Ann Arbor
🥧"I learned more than I could've ever imagined. Encouraging, no-judgment environment, knowledgable teachers, great value." — Josh B.
📦"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.
Master the art of flaky pie crust, two ways: all-butter and lard-butter. You'll roll, par-bake, and blind-bake like a pro, then fill your crusts with Pecan Pie and Julie's Big Idea Apple Pie to take home.
Hands-on learning
All-butter crust
Lard & butter techniques
Take-home pies
Friday, February 5,
1:00 PM
Cooking ClassBryant Pattengill West, Ann Arbor
🥧"I learned more than I could've ever imagined. Encouraging, no-judgment environment, knowledgable teachers, great value." — Josh B.
📦"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.
Master the art of flaky pie crust, two ways: all-butter and lard-butter. You'll roll, par-bake, and blind-bake like a pro, then fill your crusts with Pecan Pie and Julie's Big Idea Apple Pie to take home.
Hands-on learning
All-butter crust
Lard & butter techniques
Take-home pies
Friday, February 5,
1:00 PM