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with Gesine Bullock-Prado
Online Class

Pies & Tarts for Every Season

as featured on TODAY Food
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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!


  • intermediate
  • 8 episodes
  • 3h51m

Included in this Class

1. Festive Berry Pie

1. Festive Berry Pie

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.

2. More Fruit Pies & Decorative Crusts

2. More Fruit Pies & Decorative Crusts

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.

3. Pâte Brisée Tart Dough

3. Pâte Brisée Tart Dough

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.