I made a pie crust from scratch for the first time ever in my life! What an accomplishment for me. If you know anything about me, you know I’m one to buy my crusts already made in the store to save myself a year of my life.
But if you’ve never gone to culinary school before, I’d suggest it. It was actually fun. When I saw an apple pie making class on the schedule, I hopped right on it so I could try my hand at crust-making.
I was a late enrollee so the class was already full, but the teacher said she had enough ingredients and space that they could go ahead and squeeze me in.
I arrived early bird style. And first off, Egads!! I wasn’t thrilled with the choice of ugly green aprons they had for us to borrow! You could say I was a little disturbed. But there was clearly a bigger purpose of me being there. So I let it slide—after all I am there to learn pie crust making. Let’s FOCUS.
But, heretofore, let it be known I will definitely be bringing my white Betty Boop apron with me to wear should I find myself at any of these future classes! (Now where were we?)
First off, the instructor had us gather ’round her as she made an entire pie and gave us detailed instructions while we asked our questions. Then we went back to our stations and got to work. The instructor and her assistants constantly walked around and were great at helping us along.
When it was time to make the pie crust, it reinforced upon me WHY I always buy my crusts pre-made in the stores—there was just so much work involved! Yeah, there’s nothing like crust made from scratch—but only if you have time on your hands you want to fill up.
The only thing I kept thinking and saying out loud at my table was how much quicker this would have gone and at what point we would all be at in the apple-pie-making process had we a pre-made pie crust in front of us.
Granted, I know that was the purpose of the class and it was actually fun to make in the class—but at home?? I had visions in my head of my patience levels and thought ‘I don’t think so.’
Making crust from scratch will be a once-in-a-blue-moon thing for me, sorry to say. Later in life, that could change.
The finished product had to be taken home for baking in the oven. The instructor suggested baking it straight away, but said it was fine to do the next day since we’d be getting home late in the evening. As you can see, I put a lot of lovin’ into this. Ain’t she a beaut? It turned out really good.
So, if you have nothing else to do today, find different classes you can take at your local culinary center. You’ll have loads of fun.
Take-Away Life Lesson: Bring your own Betty Boop apron from home to these classes, lest you get stuck wearing an ugly green one.