It’s always time for pie! Whether it’s Blueberry-Pineapple Piña Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Chocolate and Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, dean of The Pie Academy, dishes up the how-to for bakers of all levels, from the first-timer to the pie-passionate. Step-by-step instructions and photos offer reassuring guidance and reveal the secret ingredients of truly great pie, such as the best tools to use; recipes for crust and pastry variations including gluten-free, whole wheat, and extra flaky; how to bake with fresh versus frozen fruit; suggestions for decorating pies with cut-outs and dough designs; and much more.

The 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

The pie academy: 250 pies & 25 doughs to fit every taste and occasion

Publisher not identified

Storey Publishing, LLC

Place of publication not identified, 2020

United States, United States of America

1, 2020

“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.

An excellent resource for home bakers looking to up their pie game.quot; Publishers Weekly , starred review #160;quot;The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers.quot; Library Journal , starred review quot;Readers will find everything they#39;d ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut.quot; 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 NPRs Here and Now A true bakers delight. Amy Traverso , Yankee magazine food editor and author of The Apple Lovers Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook youll ever need: Pie Academy . #160; 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 ,#160; 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

Its always time for pie! Whether its Blueberry-Pineapple Pia Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, dean of The Pie Academy, dishes up a pie for every craving. 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. From the perfect apple pie to adorable mini-pies, from finger pies and slab pies to regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, theres something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to create decorative crusts featuring cut-outs and dough designs; whether to use table salt or kosher salt; and helpful tips and tricks for baking each particular pie perfectly. Having Haedrich in the kitchen is like having a trusted friend alongside someone who knows what hes doing but encourages plenty of fun!

"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

2020-12-27