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Pie Workshop at Ramekins Culinary School

with Chef Julie Steinfeld
Hands on
Limited to 16 Students

Students will learn to make the ultimate pie dough, plus taste the difference between all butter pie dough vs. pie dough made with both butter and shortening vs. pie dough made with all shortening (samples of each provided).

A demo by Chef Julie will start off the class in order to give students a feel for the process. Each student will then get to roll their own individual mini pie, galette, tart & turnover.

• Fresh Peach Ginger Streusel Pie
• Chocolate Raspberry Ganache Tart
• Plum and Almond Turnover
• Roasted Vegetable Galette