Milk Street Digital Class: Baking, But Make it Savory with Erin Jeanne McDowell

About this pre-recorded class When you think pie dough, you probably think of, well, pie. But there’s a whole savory side to the pie equation, and everything from meaty mushrooms to custardy eggs are eager to jump into a pie crust and call themselves dinner. In this pre-recorded class, taught by guest chef Erin Jeanne McDowell, you’ll learn to make a weeknight-friendly skillet galette that is basically a green gratin piled into a crust. Erin starts with unbeatably delicious pastry that’s guaranteed to come out perfectly thanks to Erin’s expert instruction. The author of “Savory Baking,” Erin is no stranger to the trials and tribulations of great pie crusts. You’ll learn how to make an all-butter version — with no mystery ingredients or trendy tricks — that’s easy to work with and a breeze to make ahead. Erin will inspire you with variations on the base recipe, such as a golden cheese option or adaptations that use spelt or whole wheat flour. For the filling, we turn to hearty, versatil