You're browsing Pie Classes in NYC, New York

Knowing how to make a pie is a cornerstone skill.  We think it is something everyone should know how to make because it is the truest culinary example of love. You don't make a pie for someone you don't care for deeply. A pie takes time. It is a meditation on butter, flour, fruit, sugar, and temperature (the cold needed for a good crust, the...

Learn how to make pie crust by hand or with a food processor, then roll, shape, crimp, fill and bake into one of 10 house recipes available. Take home a whole pie you made yourself, plus a reusable pie tin and enough extra pie crust to bake two more pies at home. Price includes a glass of wine or any other beverage. (Must be at least 21 years old...

In this class, we will learn how to make the perfect crust and demystify the science of pie. Understanding the science of what makes a pie crust flaky and tender can be the difference between an amazing crust and a disaster. Each student will make an incredible flaky & tender Double-Crusted Apple Pie. At 6:45 we will be ready to greet you with...

Flex your baking muscles while you learn the ins and outs of making different savory breads: yeasted breads, quick breads, and tarts with flaky butter crusts.  Herbed Focaccia  Classic Quiche Lorraine (includes Pie Crust 101)  Skillet Cornbread with Homemade Buttermilk  Zucchini Bread with Olive Oil and Lemon Zest Make sure...

Pop quiz. What makes our No.1 classic so mind bendingly delicious? Find out when you make and bake your own sweet, salty and oh so scrumptious Crack Pie®. You’ll master molding the oat cookie crust and mixing the gooey buttery filling, all while taste testing along the way.  Take home your 10” pie or polish it off ASAP. Please Note: This...

Looking to take your pie skills to the next level? Join us in making three types of pies: a deep chocolate pecan, pumpkin with a cheesecake swirl, and bourbon apple hand pies. Each guest will leave with an 8" box full of the desserts made in class.

A tender, flaky, and light crust is what often separates a good pie from a great one! In this class, experienced ICE pastry chefs teach you how to make that elusive perfect pie crust---great for sweet or savory pies.  Under their expert instruction, you’ll learn the same techniques and tips used by ICE career pastry grads at New York's top...

Combine light, flaky crust and seasonal summer fruit fillings to wow any crowd! ICE pastry chefs will give you all the secrets for making a perfect pie crust, teaching you the same techniques and tips used by ICE career pastry grads at New York's top restaurants. Working in teams of two, you'll make two 6-inch pies from scratch. Choose from: ...

Cozy and warming, savory pies are welcome additions to your winter baking repertoire. In this class, we will make four delicious varieties of savory pies.   A 10-inch Celery Root and Smoked Bacon Souffle a Wilted Kale and Winter Vegetable Raised Pie a savory tart of Ricotta, Rosemary Apple & Pine Nuts and a free-form galette of Pear,...

You know that phrase "easy as pie"? It is a Filthy Lie. Pie is hard. Very, very hard. If you've tried making one before and failed spectacularly, don't feel bad. It's not you -- it's pie. We're going to help you out here, and you're going to leave knowing everything you need to make a pie that will make all your friends feel pie-inferior to your obviously...

No matter what time of year, there's always a great reason to make pies. We'll be making delicious scratch-made crusts and fillings in this in-depth pie workshop. Each student will leave with a box full of mini pies and galettes made in class, including a mixed berry with lattice, key lime with a swiss meringue topping, and caramel apple galettes....

Learn how to make the perfect pie with yours truly! In this workshop, we'll walk students through every step of creating a pie from scratch, discussing various techniques and recipes, while providing hands-on instruction and guidance. Attendees will make all-butter pie dough by hand, learn rolling, crimping, and finishing techniques, and leave with...