We began by tasting pie crust cookies so we could learn what flaky pie crust should be like.

Noticing what we are eating

Demonstrating proper measuring technique

I gave each student a sample of coarse salt so they can learn how it's different from fine salt (ie, table salt).  In the Adventure Kitchen, we use coarse salt for almost everything. 

Feeling and tasting coarse salt

I encouraged the students to touch the ingredients in the bowl. Ingredients in pate brisee should feel cold to the touch.

Each student got to roll out her/his own portion of pastry

Each student go to roll out his/her own portion of pastry

Each student brought home her/his own pastry to make pie crust cookies for their family's dessert.