Synopses & Reviews
It's always time for pie Whether it's Blueberry-Pineapple Pi a Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, Dean of The Pie Academy, dishes up just what you're craving. Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make baking easy, for all levels of experience. From the perfect apple pie to fun mini-pies and slab pies and regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, there's something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to decorate pies with cut-outs and dough designs; when to use table salt vs. kosher salt; and get helpful tips and tricks for baking each particular pie perfectly. Having Ken in the kitchen is like having a trusted friend alongside as you bake -- someone who knows what he's doing but encourages you to relax and have fun Ken also shares stories from his years of traveling the country meeting -- and eating -- with pie bakers.
"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
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.