Traditional pie-making masterclass with Calum Franklin

About this course

The class explores shortcrust and hot-water crust pastry, alongside two traditional pie fillings. Demonstrations introduce pastry principles and methods for working with dough, followed by individual making at a cooking station. Participants shape a pork pie using a wooden dolly, then apply filling, lining, crimping and decoration techniques to an apple pie. The teaching combines chef-led explanation with guided practice, allowing learners to work through the construction of two different pies.

What you'll learn

• Describe key principles of shortcrust and hot-water crust pastry
• Apply shaping, filling, lining and crimping techniques to a pie
• Use a wooden dolly to form a traditional pork pie
• Decorate an apple pie using pastry-handling techniques

Is this course right for you?

Listed as suitable for all levels, the class is presented as an introduction to traditional pie-making techniques without specifying a required level of previous experience. Participation combines chef-led demonstrations with individual work at a cooking station.

• Work is completed individually rather than as a group exercise.

Before you go

• All ingredients, equipment and aprons are provided.
• The handcrafted apple pie can be taken home with baking instructions.
• The pork pie is available to eat during the class or pack to take home.
• Participants receive a copy of the course leader's book.