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Created in this Craftsy class

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Blueberry Pie
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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Pork
Method Bake
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Please describe the type of cuisine. French Canadian

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Share a little about the ingredients and techniques used to create this dish/item. This is my second batch of pastry, and this time for the combination crust I used half butter and half vegetable shortening. It tasted wonderful! I made a tourtiére (traditional French Canadian meat pie) for Christmas Eve with half of the pastry, and with the other half I made two pie 9" shells. For the tourtiére filling I used lean ground pork, an onion, salt, pepper, pinch of nutmeg and Herbes de Provence (plus a little water so the meat would boil and not brown). This was probably one of the best tourtiéres that I have eaten, but don't tell my Mother! The lemon meringue pie is just a standard recipe, but the eggs had such orange yolks that the pie looked wonderful. For the apple pie I mixed in some frozen blueberries because I didn't have enough apples. I loved this class and my family are thrilled to always have pies to eat!

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