"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. The critically acclaimed dean of The Pie Academy, Ken Haedrich, delivers a master class in pie making, with step-by-step photographic tutorials for perfect crusts and more than 250 recipes for pies of every flavor and style, from berry, fruit, nut, custard, chiffon, and cream pies, to freezer pies, slab pies, turnovers, and much more. 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. The Pie Preface Part One: Behind the Scenes 1 Pins, Pans, Pastry Blenders, and More: The Pie-Maker's Tools 2 Ingredients: The Pie-Maker's Cupboard 3 How to Make a Pie: A Step-by-Step Demo Recipe plus a Whole Lot More 4 A Panoply of Pie Doughs Part Two: The Wonderful World of Pie 5 Berry Pies: Summer's Jewels in a Crust 6 A Profusion of Summer Fruit Pies 7 Make Mine Apple 8 The Other Fall Classics: Pear, Pumpkin, Cranberry, and More 9 The Notable Nut: Pecan Pie and Beyond 10 Rich, Sweet, and Simple: Chess, Buttermilk, and Other Custard Pies 11 Small Pies, Turnovers, and Other Hand Pies 12 Icebox Pies: Chiffons, a Chocolate Silk, and Other Chilling Pleasures 13 Cream Pies: The Diner Classics Come Home 14 Inviting Ice Cream Pies and Other Freezer Pies 15 A Pie Potpourri: Brownie Pies, Rice Pies, and Other Delicious Oddballs 16 The Pie-Maker's Pantry: Sweet Sauces, Toppings, Meringues, and More 17 Troubleshooting Your Pies List of Pies by Chapter Resources

Mode of access: World Wide Web