Perfect Pie Crust

Class ID: CFA-2858215
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Thank you for registering to attend a Sur La Table Cooking Class or Private Event. This policy describes what happens should you need to cancel. To receive a full refund, cancel up to 48 hours before the scheduled start time for cooking classes and at least 14 days before the scheduled date for private events. Refunds will be processed using the original payment method. Should you prefer, you can choose to receive your refund in the form of a Sur La Table Gift Card.

Unfortunately, we are unable to offer refunds or in-store credit for cancellations made within 48 hours of your class start time or within 14 days of your private event. Cancellations or changes can be made (1) in person at the class location or (2) by calling toll-free Customer Service at 317-559-2041 during normal business hours. We cannot accept or honor cancellations made by email or left on voicemail.

When Sur La Table must cancel a class due to inclement weather or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will attempt to notify you by email or telephone with as much notice as possible. If this occurs, Sur La Table will issue a full refund to the original form of payment or, should you choose, a Sur La Table gift card. However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. Please note that Sur La Table reserves the right to modify class menus at any time due to ingredient availability or seasonality.

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Perfect Pie Crust
Perfect Pie Crust
SKU: CFA-2858215
$ 75.00
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What you will learn
Pie perfection is closer than you think.

Your dreams of pie perfection aren’t just pie in the sky! In Pie Crust 101, you’ll learn how to achieve a flaky, golden-brown crust every time.

Like a student in one of our in-store classes, you’ll work with our amazing chef-instructors to learn how to prepare delicious recipes, hone cooking techniques and more.

We’ll start with an easy master recipe for flaky, buttery pie dough that will provide the foundation for a variety of delicious pies, made first with the traditional method, then with a little help from the food processor.

Next, we’ll teach you the best way to roll out the dough and a handy trick for transferring it to the pie dish without tearing.

Finally, we’ll show you how to create a decorative fluted edge before going over blind baking—a method for pre-cooking your pie shell that’s essential for custard and no-cook pies.

NOTE: This course material is also available in the online course Pie Basics. If you have already purchased Pie Basics, do not purchase this course.
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Perfect Pie Crust
Perfect Pie Crust
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