Course curriculum

  • 1

    Introduction

    • How to use this course

    • What's food science, and what does a food scientist do?

    • Traditional Pie Crust Science Overview

    • Housekeeping

  • 2

    Pie Crust Ingredient Science

    • Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    • Salt...where does it come from?

    • Fat Science - Lipids

    • Shortening - what is it, what is it used for...and why is it called shortening?

  • 3

    Traditional Pastry Pie Crust Science

    • Pie Crusts- putting it all together

  • 4

    Make Your Own Pie Crust

    • Pie Crust - LeAnne's Technique

    • Pie Crust - Dale's Technique...Plus, Cinnamon Sugar Crisps!

    • Before you go:

    • Next steps