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
- ISBN: 9781635861112 (Hardcover)
- ISBN: 163586111X (Hardcover)
ix, 469 pages : color illustrations ; 27 cm
- Publisher: North Adams, MA : Storey Publishing, 2020.
|Formatted Contents Note:||part one: Behind the scenes. The pie maker's tools: pins, pans, pastry blenders, and more ; In the pantry: flours, fats, and fillings ; How to make a pie: a step-by-step tutorial plus a whole lot more -- part two: The wonderful world of pie. a panoply of pie doughs: all the dough you'll ever need ; Berry pies: summer's jewels in a crust ; More summer delights: a profusion of fruit pies ; Make mine apple: variations on a classic ; The other fall classics: pear, pumpkin, cranberry, and more ; The notable nut: pecan pie and beyond ; Rich, sweet, and simple: chess, buttermilk, and other custard pies ; Small packages: mini pies, turnovers, and other hand pies ; Icebox pies: chiffons, a chocolate silk, and other cool pleasures ; Cream pies: the diner classics come home ; From the freezer: inviting ice cream pies and other icy treats ; A pie potpourri: brownie pies, rice pies, and other delicious oddballs ; The pie maker's pantry: sweet sauces, toppings, and meringues.|
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Pies -- Technique
- 4 of 4 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Castlegar Public Library.
- 0 current holds with 4 total copies.
- Booklist Reviews : Booklist Reviews 2020 October #1
*Starred Review* Many-time author Haedrich, the self-proclaimed dean of The Pie Academy (his website), offers this major expansion, revision, and update of Pie (2004). 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. Plentiful sidebars advise on everything from how to mail a pie (freeze it first) and determine the freshness of spices (try the sniff test) to the making of winter squash/pumpkin puree and baking strategies for the holidays. The heart of Haedrich's all-encompassing tome, though, is pie-making itself. Captioned step-by-step color photographs, from measuring the fat to venting and glazing, and a myriad of dough recipes (pretzel, Oreo crumb) ensure that the baked shell is more than receptive to fillings. Categories include berries and fruit, apple (in its own chapter), fall classics (pear, pumpkin, cranberry), nut, rich and sweet (such as chess pie), icebox, cream, and more. Readers will find all the usuals, plus the unique: rice and ricotta, sweet summer corn, lime margarita, trail mix peanut butter; in short, almost any filling that eaters hanker for. A troubleshooting guide at the end will reassure novice bakers. A pie for any season and any reason. Copyright 2020 Booklist Reviews.
- Library Journal Reviews : LJ Reviews 2020 September
Award-winning cookbook author Haedrich (Copyright 2020 Library Journal.
Dinner Pies), creator of the popular online resource and baking community Pie Academy, here presents much of the extensive content from that site in cookbook form, showcasing 25 different crust recipes and 255 fillings for creations ranging from summer fruit pies and custard tarts to slab pies and traditional holiday classics. Less experienced bakers will appreciate the detailed step-by-step photographs and instructions in the introductory chapter, while seasoned pie makers will find dozens of expert tips and tricks for perfecting their practice. Haedrich admits that there are no shortcuts to creating the perfect pie, maintaining that practice and experience are key. Yet, he strives to simplify the process through recipes and instructions that omit weight measurements in favor of more familiar cups and spoons, offering a range of techniques for perfect pie dough, including hand blending and food processing. VERDICTThe wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers. âKelsy Peterson, Forest Hill Coll., Melbourne, Australia
- Publishers Weekly Reviews : PW Reviews 2020 July #3
Haedrich (Copyright 2020 Publishers Weekly.
Dinner Pies), founder of the The Pie Academywebsite, delivers a substantial and highly informative volume on the popular dessert. Writing in a conversational tone, he provides detailed instructions for each aspect of pie making and includes suggestions for acquiring basic equipment ("My one beef with heavy ceramic or stoneware pans is that they're often so thick that the crust doesn't brown quickly enough") and troubleshooting techniques ("Don't roll toward yourself. That's awkward," he suggests to bakers who can't keep dough round when they roll). There are also plenty of photographs to help readers become acquainted with essential pie-making steps, such as fluting the crust, blind baking the crust, and creating a lattice pattern. This recipe collection is bound to please bakers of all tastes with its impressive number of pie crust variations, such as flaky cream cheese, cornmeal, and a simple press-in crust. The bountiful assortment of fillings includes cherry-vanilla, maple custard, and kahlua fudge brownie. Readers will appreciate pie variations for specific fruits, such as apple: caramel apple slab pie with melted butter crumb topping, apple butter pie, and buttermilk pie with fried apple rings. This is an excellent resource for home bakers looking to up their pie game. (Nov.)