Learn from the Queen of Tarts how to prepare flaky pie dough and effortlessly roll out pie crust using the right recipe and technique. We will explore different top techniques including two lattice options. Partiscipants will have the choice of making a two crust, high-topped apple pie or pear/cranberry pie with a lattice crust. Partiscipants can also choose whether they wish to bake off their pie that evening or freeze it unbaked (wouldn’t it be great to have your Thanksgiving pie all set and ready to bake?)

Laurel Roberts Johnson was the owner of the Queen of Tarts Old-Fashioned Baking and former pastry chef at the award winning Restaurant du Village both located in Chester, Ct. She is known for her seasonal pies, simple old-fashioned desserts and unique cookies. Laurel holds a certificate in Baking and Pastry Arts from the Culinary Institute of America

Date: November 13, 2013
Time: 6:00pm - 9:00pm
Chef: Sarah Jansen
Cost: $85
Size: 10 people
Place: The Upstairs Kitchen