Hands-On Class: Take and Bake Pie Crust

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Date: Sunday, November 21, 2021
Time: 10AM - 1PM
Cost: $90

By purchasing class tickets, you acknowledge and agree to our Participant Class Policies and Media Release Form. Class participants must wear close-toed shoes and a head covering (such as a baseball cap).
Ages 13+ - Vegetarian Friendly - Beginner/Intermediate

In this class, you'll make a fresh pie dough, ready to take home and bake into a pie for the holidays! Psst...perfect for making your best Thanksgiving pie yet :)
You'll also make a fruit galette to snack on and taste your dough in class.
Not planning on making a pie for Thanksgiving? No problem. You can simply freeze your dough for making pie at a later date.
This is the perfect way to get a head-start on your Holiday baking. Make your best pie crust yet with with local pastry chef Ashley Whitmore. She'll teach you the nuanced techniques of rolling out pastry dough, how to mix BSM flours, and provide you with guidance on pie fillings. You don't need to have any fancy tools at home!
Don't forget to BYOB for ultimate Sunday brunch fun! Beginners are welcome!

Things to look forward to:
  • Learn to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Tour the mill
  • Learn to make yummy treats with your pie dough scraps 
  • Take home a pie crust dough - ready to shape and bake for the holidays
  • A special one-time discount on BSM products!
Tickets are non-refundable, but definitely transferrable up to 5 days before the class date.

We care about the health & well being of our teachers, BSM staff, and guests. In keeping with the current Travis County Stage 3 recommendations, MASKS WILL BE REQUIRED, regardless of vaccination status. If you are unable to wear a mask, we invite you to wait until we're able to offer mask optional classes again. 

Customer Reviews

Based on 1 review
Ann McKinnon
Great Pie Dough Class

The pie dough making class was super fun and educational. Chef Ashley did a wonderful job demonstrating and discussing the proper techniques for making a buttery, flaky pie dough. I also really enjoyed the tour of the facility and learned a lot about the great care you all take in turning grain into flour.

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