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The Perfect Butter Pie Crust with Jim Dodge

March 12 @ 11:30 am - 4:00 pm

One Dough for Savory and Sweet Crust

Join celebrated pastry chef and author Jim Dodge, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center.

Perfect Crust

The trick for list recipe compare to my previous pie dough recipes this how much you cut the butter into the flour and the temperature of the dough. Two methods will be demonstrated.

 

Tourte au Poulet, French Chicken Pot Pie

Classic French comfort food, so satisfying for lunch or dinner. Mushroom, shallots, herbs with a light béchamel.

 

Chocolate Mousse Cream Pie

This chocolate mousse uses on the egg white, which makes the preparation less complicate and still maintains a luscious smooth texture.

 

Peach & Berry Pie

This time of year when local berries and stone fruits are out of season, it’s after better to use the fruits you froze during their peak season. We will demystify the thawing of these fruits and adjust the filling sugar and starch.

 

Techniques learned

Detailed steeps in making the pie dough

Resting and rolling the dough

Crimping the edge of the crusts

Pre-baking a pie dough crust

Selecting frozen fruits

The slow method of deporting stone fruits and berries

Building layers of flavor in a béchamel sauce

Hand folding the meringue and whipped cream to prevent deflating

Preparing fillings when using frozen fruits

Proper cooling of pies

Cutting and serving pies

 

Health & Safety Protocol

Masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.

JIM DODGE is an award winning pastry chef, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. 

Categories: Baking Class, Beginner, Cooking Class     

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Artisan Baking Center @ Keith Giusto Bakery Supply

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