"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.
