In-Person Workshop: Two Perfect Pies with Chris Taylor & Paul Arguin

What’s on the Menu:

• Perfect Pie Dough
• Cranberry-Apple Pie with Panko Crumble
• Not-So-Sweet Pecan Hand Pies
  Crusts that are flaky but not dry, tender but not soggy. Fillings with big flavor that tell a clear story of the fall season. Plus picture-worthy looks, of course. These are all the things we want from a great pie—and most pies simply don’t measure up. To get ready for peak pie season ahead, join guest teachers Chris Taylor and Paul Arguin, the authors of “The New Pie” and the faces behind Flour Sugar Butter, for a two-day baking workshop at Milk Street.
  This is an in-person event that will take place from 5–7:30 p.m. on Friday, November 8, and from 1–3:30 p.m. on Saturday, November 9.
  On the first day, we’ll focus on the most important thing: the dough. Chris and Paul have just one recipe that they use for nearly everything, and it’ll become your go-to, too. You’ll learn why a tiny pinch of baking powder and a little splash of apple cider vinegar make all the difference when it comes to the flakiest, butteriest pie dough around. You’ll learn their ingenious techniques to ensure that your pie dough comes out the same every time you make it. We’ll get into some serious science of gluten, hydration, fat content and temperature. And we’ll do some strategic prep for our fillings before letting you sit down to a family-style dinner with Chris and Paul, prepared by the Milk Street team.
  Day two is all about fillings and construction. You’ll use the pie dough that you made on day one to create one Cranberry-Apple Pie and a batch of Pecan Hand Pies. For the full pie, you’ll get to practice your rolling technique, crimping, blind baking and filling. You’ll learn a few simple tricks to ensure that your fillings don’t come out overly watery. And Chris & Paul will convince you that panko—most often used for savory breadcrumbs—is your secret weapon for great pie toppings. For the hand pies, we’ll pull out the rulers to make them as geometrical as the ones you’d see in a bakery, then fill them with a gently sweet filling that lets the flavor of pecans shine through. We’ll wrap up the second session with a tasting of your creations accompanied by coffee and tea.
  Every attendee of this two-day pie baking workshop will go home with Milk Street’s pie pan, the workhorse tool that is destined to become an heirloom. You’ll also receive a bag of pecans from our friends at Pearson Farm, so that you’re ready to make pecan hand pies at a moment’s notice.
  About Chris & Paul: Chris Taylor and Paul Arguin are award-winning bakers and cookbook authors. They are both trained scientists who use their love of science to guide their recipe development and teach others how to be better bakers.
  Their recipes for all manner of baked treats have been featured both on TV and in magazines, including the New York Times, O, The Oprah Magazine, Food52 and the cover of Better Homes & Gardens. They headline the pie episode of Milk Street Cooking School on the Roku Channel.
  They have earned numerous awards for their baking, including Best of Show at the National Pie Championships. Both of their cookbooks, “The New Pie” and “Fabulous Modern Cookies,” were named some of the best cookbooks of the year by NPR and feature foolproof recipes that incorporate modern flavors and techniques into classic American desserts.

This class is generously sponsored by Pearson Farm. We’ll be using their best-in-show pecans during class, and you’ll go home with a complimentary bag of pecans, too. To order enough that you’re ready to make pecan pies for a crowd, check out all their pecan varieties here.

Is this an in-person event?

Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar here.

What are my transport/parking options getting to the event?

Parking garages:

• Boston Harbor Garage (known as the Aquarium Garage)
• 75 State Street

Trains:

• Aquarium stop on the Blue Line
• State Street on Blue and Orange Line
• Government Center on the Blue and Green Lines
• Haymarket on the Orange and Green Lines, and multiple bus lines

Bus Lines:

• 4, 92, 93, 352, 354

The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them.

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.

Is a meal included?

Yes. In addition to a snack midway through class, you will sit down to a full dinner, served family-style, at about 7:00 pm.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class.

How many people does one ticket cover?

One ticket covers one attendee.

How early do I need to arrive?

You are welcome and encouraged to arrive up to 15 minutes before the event begins.

I'm an Insider. Do I get a discount to the in-person classes?

Yes! Insiders get 15% off their ticket. To access your discount, please send a message to [email protected].

This date doesn't work for me. Will this class be offered again soon?

We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at [email protected].

Host or Publisher Milk Street Cooking School