Tess’s Kitchen Cooking Classes: PIE AND PASTRY DOUGH

We hear from so many otherwise skilled cooks that they can’t make good pie dough.

This class will make anyone into a master pastry maker.

First, and easiest is the super easy

Crunch Dough,

a light and flaky dough Alan learned to make at the elbow of Jacques Pepin.

You will also need an all-purpose dough for pies, tarts and quiches, that the French call

Pâte Brisée.

And for a little fun, we will see how easy it is to make pillowy light

Cream Puffs.