Pies are delicious, but they can be hard to make.
In Foods II students learned how to make pies with a traditional dough crust. They spent almost a week learning the steps and an additional three days baking their pies. The students spent one day perfecting their dough, one day adding filling and baking the pie, and an additional day tasting all the pies.
“To make the pie dough, students had to cut butter into the flour with salt and sugar,” Foods II teacher Christian Carper says. “Then they mixed the dough with some water. After making the dough, they could choose the type of pie they could make. The students made cherry, French silk, pumpkin, Danish apple, and banana cream.”
According to Carper, one of the big challenges the students faced was getting the dough just right. Most of the mistakes were whether they added too much water or not enough. If the dough texture isn’t right, then it’s hard for the dough to shape into the pie pan.
“One group tried making a caramel sauce and the recipe was difficult, and it turned out weird,” Carper said.
“It was hard to make the perfect crust without ruining the structure of the pie altogether,” senior Erin Wegmann said. “It was a lot of trial and error to get the crust right.”
