Course curriculum

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

    2. Traditional Pie Crust Science Overview

    3. Housekeeping

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

    2. Salt...where does it come from?

    3. Fat Science - Lipids

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

    1. Pie Crusts- putting it all together

    1. Pie Crust - LeAnne's Technique

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

    3. Before you go:

    4. Next steps

About this course

  • $65.99
  • 12 lessons
  • 1 hour of video content