Let’s Get Rolling
Bake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites—plus a host of whimsical, modern pies and tarts of all kinds with sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts. And because every recipe has been tested dozens of times, you can be sure they’ll work for you the first time and every time.
An opening chapter covers must-know pies such as Deep-Dish Apple Pie and Chocolate Cream Pie and pairs a photograph with every step so you can become confident in your skills as you bake. As the chapters proceed, you’ll learn new techniques and shortcuts, working with easy-to-roll out doughs (including gluten-free, vegan, and whole-grain dough) and a world of flavorful fillings. Foolproof recipes, loads of beautiful photos, and smart test kitchen know-how guarantee your success.
CLASSICS WITH A TWIST
- • Salted Caramel Apple Pie
- • Earl Grey Blueberry Pie
- • Sour Cherry Hazelnut Pie or Pumpkin Praline Pie
- • Cookies and Cream Ice Cream Pie (with sugar cone crust!)
- • Chocolate Tahini Tart
- • Lavender Creme Brulee Pie
- • Cape Gooseberry Elderflower Meringue Pie
- • Butternut Squash, Browned Butter, and Sage Pie
ELEGANT AND EASY
- • Strawberry Galette with Candied Basil and Balsamic
- • Free Form Fruit Tart with Peaches and Blueberries
- • Easy Berry Tart (uses store-bought puff pastry!)
- • Chocolate-Hazelnut Raspberry Mousse Tart
- • Nectarine and Raspberry Slab Galette
- • Pear Rosemary Muffin Tin Pies
- • Roasted Plum and Mascarpone Tart
- • Banana-Caramel Pie in a Jar
The dough doesn’t roll out to a symmetrical circle.
Make sure the dough isn’t too cold. Rotate between turns.
The first slice always falls apart.
Make 3 cuts before slicing. The extra cut allows for movement of the pie, making it easier to tidily wiggle out the first piece.
The fruit filling is insipid.
Include the skins, which hold fruity tartness and colorful pigments.