Cooking Class - Pies and Tarts Aplenty

Learn how to craft the perfect pie dough to form the foundation of four courses!

In this hands-on class, Chef Frank will show you how to make an easy, foolproof, deliciously flaky pie crust that will work as the basis of the four different pies and tarts you will prepare in this class.

Once you've made your dough, you will begin the pie and tart extravaganza with the creation of a classic chicken pot pie. Then, you will prepare a homemade fruit compote for a double-crust pie, a sweet walnut filling for a walnut crunch tart, and a streusel topping for America's favorite apple pie.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Baking, Date Night, Fun, New American

Reviews guests left for this experience



22 Apr 2019

We enjoyed a wonderful afternoon cooking pies with Chef Frank. He was knowledgeable, personable and gave us many helpful cooking tips!



27 Dec 2018

took the pies and tarts aplenty class. what was supposed to be an endearing learning experience was instead an absolute shit show. we were not provided proper tools. all the ingredients for the filling of the pot pie obviously came in a can. we made enough crust for one pie, the rest of the dishes were made with pillsbury. yes, the kind you buy in the freezer aisle. he tried to send us home with uncooked quiche as if liquid just stays where it’s put. felt rushed the entire time. horribly disappointing experience overall, couldn’t even bare to stay the full 2.5 hours.



18 Feb 2018

We had a great time and learned a lot today. Thank you, Chef Frank!

Meet your chef

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Chef Frank Verified chef

After spending a number of years in various restaurant kitchens, Chef Frank found his calling as a culinary instructor. He began by holding private classes for anyone with an appetite to learn the art of cookery—including beginners and self-proclaimed pros. Chef Frank moved onto orchestrating and conducting both hands-on and demonstration classes in Parma, Italy, but has now settled in Chicago where he uses his gifts of teaching and cooking in school settings.

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