Do you struggle with creating a flaky pie crust, or knowing how to keep your bottom crust from getting soggy? Did you know that certain crusts work better for certain pies? In this class we will make a standard pie crust two different ways for two different pies; one for a Galette, and the other for a fruit tart. You will learn tips and techniques for making the dough, how to prevent a soggy bottom and when to use one type of crust versus another.
Instructor: Susanne Carpenter
Susanne Carpenter, owner of Le Petit Whisk, which specializes in French pastries, was born and raised in New Hampshire. After a decade in the software industry post-college, she changed gears to follow her passion for baking. She worked for a local bakery and graduated from the Professional Pastry Program at The Cambridge School of Culinary Arts, studying under Master Pastry Chef Delphin Gomes and receiving the Saint Michel Award. After graduation Susanne worked for another local pastry shop and then started teaching pastry classes at the Boston Center for Adult Education. In 2018, Le Petit Whisk was born and Susanne was teaching recreational pastry classes to baking enthusiasts in NH.