Even if you’ve only used purchased crust for your pies, after this class you may be tempted to try to make a dough from scratch. We’ll discuss different fats like lard, butter, and shortening, and what effect they have on the finished pie. We then have a taste comparison of doughs made with each fat and talk about an easy way to roll out the perfect crust!
Space is limited for this event; registration is required. Please use the sign up link below or call (608) 246-4547 to register. Registration opens two weeks prior to program date.
About the Presenter
Punky Egan earned the title of Certified Master Baker, one of less than 200 in the country, from the professional organization RBA (Retail Bakers of America). Through her 45-year professional baking career, she owned Sucré Patisserie and Dessert Lounge, was a consultant to the baking industry, and recipe developer. At Madison College, she was the director of the baking program as well as lead instructor. She co-authored 3 cookbooks, wrote baking articles for professional publications, created instructional baking videos for her baking students. She had a regular baking segment on a local TV station and was even on the Food Network!