This workshop is a part of CRAFT’s Maker in Residence program. Erika Bruce, owner of Le Beau Gateau LLC is completing a residency this Fall.
If you love pie but aren’t too excited about making pie dough from scratch, this is the class for you. This virtual workshop will walk you through making basic pie dough step-by-step in real time, both with a food processor and by hand. We’ll give you all the tips and tricks (and recipes) needed for success. Also, we will demonstrate how to roll out the dough and fit it into a pie plate, how to blind bake it, and how to make both a double crust pie and a lattice topped one. Get ready to impress your holiday guests!
If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Erika Bruce
After working for years as a pastry chef in both bakeries and restaurants in the San Francisco Bay Area and Boston, Erika embarked on a 20-year career developing recipes, writing about the process, and appearing as a regular cast member on cooking shows. Most of her work can be found in Cook’s Illustrated, Cook’s Country, and Milk Street Magazines, and she can been seen on episodes ofAmerica’s Test Kitchen and Milk Street TV. She also worked as a food stylist before launching her wedding cake business, Le Beau Gateau. After relocating to Pittsburgh and raising her two young children, she’s ready to re-launch her baking business, this time with a focus on sustainability and community outreach. Her most recent stint preparing meals for 412 Food Rescue’s Good Food Project has been an important reminder of the power of food to do good.
