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The Perfect Butter Pie Crust with Jim Dodge
March 12, 2024 @ 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