Classic Pies (Oct 3)

This class was about how to make pate brisee — the classic pie crust that can be adapted for all kinds of pie, quiche and galettes. We’ll take you through the process and the pitfalls to ensure you can make a flaky crust from scratch! A variety of techniques and types of pastries, fillings and toppings will be discussed as well as making fresh whipped cream.

About the Chef

Rachel Porter is a public school teacher with decades of experience as a home cook, hosting parties, dinner parties and cooking for her family and friends. She lives with her two sons, one dog and two cats. She has a horticulture certificate from the Brooklyn Botanical Garden, and dreams of growing more on her mom’s farm. She is also the unofficial holiday cookie-maker for the Coop’s staff.

Menu

• Pate Brisee

• Apple Pie

• Pecan Pie

• Whipped Cream