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Pie Perfection
Welcome
Introduction and My Background (4:23)
Why Scratch Baked Matters (2:29)
Connect With Me
Module 1: Basics of Pie Crust
Lesson 1: Ingredients and secrets of perfect crust (4:56)
Lesson 2: Keep Cool (2:03)
Lesson 3: Ways to Mix- Pastry Blender Method (3:42)
Lesson 4: Ways to Mix- Food Processor Method (3:33)
Module 2: Rolling, Transferring and Baking Pie Crust
Lesson 1: Rolling the Crust (3:32)
Lesson 2: Transferring Crust (roll up method) (1:02)
Lesson 3: Blind Baking Your Crust (3:43)
Module 3: Creating Your Masterpiece
Lesson 1: Tips for Design (2:32)
Lesson 2: Lattice Tops (11:54)
Lesson 3: Leaves and Cut Shapes (5:08)
Lesson 4: Flowers and Embellishments (4:20)
Lesson 5: Cutout and Patterned Tops (3:01)
Lesson 6: Braids and Finishing Edges (8:16)
Module 4: Baking Your Artisan Pie
Lesson 1: Baking A Fresh Pie (6:04)
Lesson 2: Baking a Frozen Pie vs. Freezing Baked Pies (4:24)
Lesson 3: Troubleshooting Pie Mishaps (8:08)
Module 5: Packaging Your Artisan Pie
Lesson 1: Presentation is Everything (3:52)
Lesson 2: Extra Touches (4:00)
Review
Recap of Skills Learned (2:20)
Bonuses
List of recommended supplies
Pie Perfection Cookbook
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Lesson 2: Baking a Frozen Pie vs. Freezing Baked Pies
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