Experiment with new fillings, learn whole grain and nut crusts and create impressive embellishments for bakery-worthy results. King Arthur Flour pastry instructor Melanie Wanders sophisticated fruit pies are sure to make you popular.
Meet Melanie Wanders and start class by learning the delicate ratio of fat to flour, key to the perfect crust. Then find out how to make both one- and two-stage crusts, and work with alternate fats and flours.
Up next, use a one-stage butter crust to make a plum-hazelnut crostata. And learn how to make streusel, the perfect addition to single-crust pies.
Elevate an American classic using a two-stage, oat-flour crust and a salted-caramel apple filling. Plus make a crimped double crust with apple cutouts for your best apple pie ever.
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