Join pastry chef Gesine Bullock-Prado in a one-of-a-kind baking experience created in partnership with TODAYFood. With Gesine’s friendly guidance on a few key techniques, you can easily master three classic French doughs that open up a whole world of tempting pies and tarts. Plus you’ll learn creative seasonal fillings that make every month of the year a perfect time for baking!
Meet Gesine Bullock-Prado and start off with a patriotic pie recipe with blueberry and raspberry filling. Learn how to make the extra-flaky French-style pie dough, as well as basic lattice and stars-and-stripes cutouts for an American flag-inspired crust.
Continue exploring fruit pies by tackling three more: blueberry crumble pie, double-crust caramel apple pie and strawberry rhubarb pie with an intricate lattice crust.
Once you've covered fruit pies, move onto tarts by making a buttery and delicious pâte brisée tart dough. Follow along as Gesine shows you how to expertly mix and roll out the dough, line your baking pans and blind bake.
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