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

Cover image for 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

Author:

Haedrich, Ken, 1954- author.

Genre:

Cookbooks.

Cookbooks. (OCoLC)fst01752725

Recipes.

Abstract:

"Ken Haedrich, dean of The Pie Academy, offers up a blockbuster collection of more than 250 recipes that belong in the kitchens of all pie aficionados, from rolling-pin newbies to experienced bakers. Take the step-by-step Perfect Pie Dough tutorial, then explore dozens of crust options, change up your proven pie favorites, and find dazzling new filling flavors as well as toppings, meringues, and sauces." -- Back cover.

"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 it easy for bakers of all levels"-- Provided by publisher.

ISBN:

9781635861112

Physical Description:

ix, 469 pages : color illustrations ; 28 cm

General Note:

Includes index.

Subject Term:

HOUSE & HOME / General.

Baking. (OCoLC)fst00825632

Pastry. (OCoLC)fst01054726

Pies. (OCoLC)fst01063903

Contents:

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.

Personal Author:

Haedrich, Ken, 1954- author.

Title:

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

Available:*

Library	Shelf Number	Material Type	Status
Searching... Hattiesburg Library	641.86 HAEDRICH	Book	Searching... Unknown

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Summary

"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.

Author Notes

Ken Haedrich is the author of more than a dozen cookbooks, including Pie Academy , The Harvest Baker, Maple Syrup Cookbook , and Home for the Holidays, a winner of the Julia Child Cookbook Award. Founder and "dean" of The Pie Academy, Haedrich is one of America's most respected food writers and a recognized authority on baking -- pies, in particular. His articles have appeared in many publications, including Better Homes and Gardens , Cooking Light , and Bon Appétit . He can be found online at thepieacademy.com.

Reviews (3)

Publisher's Weekly Review

Haedrich (Dinner Pies), founder of the The Pie Academy website, 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.)

Booklist 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.

Library Journal Review

Award-winning cookbook author Haedrich (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. VERDICT The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers.--Kelsy Peterson, Forest Hill Coll., Melbourne, Australia