The Book On Pie
Everything You Need to Know to Bake Perfect Pies
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- $24.99
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- $24.99
Publisher Description
A NEW YORK TIMES BESTSELLER
Look no further than The Book on Pie for the only book on pie you'll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.
Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.
Customer Reviews
Recipes aren’t proofread well
I tried making the star recipe of the book, her All Buttah pie crust. After 4 failed attempts, I finally established that the weight of the flour is wrong, only 150g. The volume measurement next to the weight actually weighs 180g, which is 20% higher. The weight as written results in butter pouring out of the crust when you try to bake it. I also tried a supposedly foolproof recipe, for a chocolate sugar pie. The custard wouldn’t set.
I’ve never been so frustrated by a cookbook. Her other recipes might be OK, but I’m not investing any more time and ingredients in them.
Waste of money and a big disappointment.