The Book on Pie

Synopsis

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.

Summary

Chapter 1: The Crust

* Summary: Explores the different types of pie crusts, including flaky, buttery, and shortbread. Provides step-by-step instructions for making and rolling out each type.
* Real-life example: Using butter, flour, and ice water to make a flaky crust for an apple pie.

Chapter 2: The Filling

* Summary: Discusses various fruit, cream, and savory fillings, offering tips for preparing and seasoning them.
* Real-life example: Creating a classic Dutch apple pie filling with cinnamon, nutmeg, and butter.

Chapter 3: The Pie Plate

* Summary: Covers the different types of pie plates, their sizes, and how to prepare them for baking.
* Real-life example: Choosing a 9-inch glass pie plate and greasing it before lining with the crust.

Chapter 4: Baking the Pie

* Summary: Provides detailed instructions on how to bake a pie, including the ideal temperature, baking time, and techniques for crimping the edges.
* Real-life example: Baking an apple pie at 425°F for 30 minutes, then reducing the temperature to 375°F and baking for another 45-60 minutes.

Chapter 5: Cooling and Serving the Pie

* Summary: Explains the proper way to cool, store, and serve a pie. Discusses the importance of letting the pie rest before slicing and pairing it with different toppings.
* Real-life example: Allowing a peach pie to cool at room temperature for several hours before serving with whipped cream.

Chapter 6: Troubleshooting Pie Problems

* Summary: Troubleshoots common pie problems, such as a soggy bottom, cracked crust, or runny filling. Provides solutions and tips for preventing these issues.
* Real-life example: Identifying a soggy bottom and suggesting solutions like blind-baking the crust or using a thicker bottom crust.

Chapter 7: Advanced Pie Techniques

* Summary: Introduces more advanced pie-making techniques, including lattice tops, fruit tarts, and galettes.
* Real-life example: Creating an intricate lattice top for a cherry pie using thin strips of dough.

Chapter 8: Creative Pie Recipes

* Summary: Features a collection of unique and innovative pie recipes, from traditional favorites to modern twists.
* Real-life example: Experimenting with a salted caramel apple pie or a savory pumpkin and goat cheese pie.

Chapter 9: Pies Around the World

* Summary: Explores different pie traditions and variations from around the globe, including British mince pies, French tourtières, and Italian crostata.
* Real-life example: Creating a Japanese-inspired mochi pie with a chewy glutinous rice dough crust.