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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

By Ken Haedrich

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.

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Ken Haedrich

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Review quotes

“Fear of pie? Ken Haedrich to the rescue. His gorgeous book Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more. Roll up your sleeves, roll out the dough, and get baking. You are in good hands with Pie Academy.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now

“Reading Ken Haedrich never fails to make me want to run to the kitchen and bake. He has a gift for clearly and patiently explaining the basics, then leading you down a happy trail of variations, new inventions, and delightful departures. The cherry pie section alone has me pining for summer, but then I see what he does with apples, pumpkin, and pecans, and I can’t wait for fall. A true baker’s delight.” — Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook

"Haedrich, 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." — Publisher's Weekly, starred review

Product Details
Categories
Number of pages
480
Publication date
October 27, 2020
ISBN
9781635861112