Just in time for the holidays! Using two different pie dough recipes, students will learn tips and tricks on how to make, handle, and roll out dough. Sue will also show you how to decorate a pie from different edging styles to cutouts on top. Students will leave with an uncooked pie crust in a pan and enough dough for cutouts to bake at home. Students should bring a rolling pin if they have one and any small cookie cutters (up to 2"). We shall have some on hand to share. Class size is limited to 5. Ingredients and pie tins will be supplied.