On July 11th we hosted our first (more to come) Pie class. The original title was “Pies for guys” with the thought that we would be teaching men how to make pie.

It turned out to be all women in the class, so I guess it was more learning to make pies for guys.

I’m sure the Pie isn’t gender biased.

pie class

There were 6 students in attendance, the class was taught by Harry Rosenblum of the brooklyn kitchen.

There was some discussion about the use of different fats in pie crust, Lard being Harry’s favorite, but only if it’s homemade, not the store bought bricks which have stabilizers and preservatives. Some people swear by Crisco but Harry believes it doesn’t create the same flakiness as chilled butter.

Since pie filling is pretty much just sugar and fruit (4cups/1cup approx.) that part is easy. The class was much more about how to make a good crust.

The crust recipe that was used is from Carolyn Weil, an old family friend of Harry’s and a master baker and cookbook author. We used strawberries and peaches with a little tapioca to firm up the filling.

Butter Pie Crust

Yields two 12-inch rounds, enough for one 9-inch double-crust pie.



8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water