Pies Ahoy

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 deity-like skills. Truth.

In this class, we'll be showing you how to make a flaky handmade crust, a tender crust with the aid of a food processor, and pressed crumb crust, as well as a custard-based filling, a fruit filling, and a mousse filling.

• Chess Pie
• Seasonal Fruit Crostada
• Chocolate Mousse Tarts

(exact flavors of pie, crostada and tarts subject to change, depending on how sexy produce at the market is looking that week)

Classes will be a mix of chef demo and hands on work from selected students, with everyone getting to bring home a little something. Fee includes two hours of instruction and all materials. All students will recieve 10% off all Robicelli's baked goods purchased after class.