The Pie Academy - Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch
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Average rating5
15
Ratings1
Average rating5
“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.
Reviews with the most likes.
Pies! No other food brings such rich memories of home baking as pies do for me. My mom was a pie baker. My grandma was a pie baker. And I am a pie baker. I remember the table of pies my grandma made for Thanksgiving, for Christmas, for Easter, sometimes just for Sunday dinner. Lemon meringue pie. Cherry pie. Pecan pie. Apple pie. Chocolate pie. Banana pecan pie. When my grandma passed away, it was her box of pie recipes I chose in memory of her.
I am always in search of books about pies. Pie Academy is a perfect book for the new pie baker. Author Ken Haedrich shares all the important information about pies—crusts, fillings, tools, and more—while keeping the art of pie baking accessible for all. Haedrich offers both the if-you-want-to have-the-best-results tips along with the good-enough tips, and that's huge, I think.
Some of my takeaways from this book:
Making a perfect piecrust, especially cutting in the fat, and keeping everything coldTurning the piecrust while rolling it out to avoid it sticking
What to do with pastry trimmingsTwenty-five different piecrusts
Pie Academy has lots of recipes I'm interested in trying, especially Pumpkin-Praline Pie; Maple-Pecan Pie; Lemon Chess Pie; Fried Peach Pies; Eggnog Chiffon Pie; and Kahlua Fudge Brownie Pie.
