Free Technique Classes: Classic Crusts

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Free Technique Classes: Classic Crusts

Nervous about making piecrusts? This weekend’s in-store class is for you! We’ll take a step-by-step approach to preparing beautiful crusts: tender and flaky pâte brisée (standard piecrust), pâte sucrée (sweet piecrust) and pâte sable (rich shortbread crust). You’ll also learn how to roll and blind bake crusts—just in time for holiday baking.


  • This hour-long technique class is FREE and includes tastings of prepared dishes.
  • Participants enjoy 10% savings on select same-day store purchases.
  • Available at all stores; class times vary by store location.
  • Class size is limited so call your local store to register.

5 comments about “Free Technique Classes: Classic Crusts

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  3. Jesse Sullivan

    As a food journalist, I’ve been enjoying making pie crusts for many years. Since I worked for the founder of Cuisinarts, Carl Sontheimer, I make my pie crusts in the food processor. Today I decided to take the “Classic Crust” class at the Charleston King Street store. Our host teacher was terrific and gave some great tips! Thank you.


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