masterclass

I’ve been making this pie crust for decades. It’s a formula and concept I learned in France, and augmented by studying vintage American cookbooks. I have made and taught this formula and method in countless in-person classes, as well as with my own children during our annual “pie day” on the day before Thanksgiving. This video gives you the whole picture of both the food processor method and the by-hand method – as well as: 1) My food processor method is excellent for churning out large amounts of pastry in a short amount of time. 2) My by-hand method is […]