Get the dough rolling and perfect your pie-making skills.
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.
MASTER THE CLASSICS
An opening chapter on must-know pies—like Deep-Dish Apple Pie, free-form summer fruit tarts, and Chocolate Cream Pie—pairs a photograph with every step, so you start by becoming confident in baking your favorites.
EACH CHAPTER PUTS A DIFFERENT PIE-MAKING TECHNIQUE ON DISPLAY
As the chapters proceed, you'll grow the skills you learned in chapter 1. Recipes in a given chapter all draw on similar techniques. All About spreads break down and expand on common steps like crimping pie dough, cooking fillings, or finishing creations with egg wash.
TAKES THE FEAR OUT OF WORKING WITH PIE DOUGH
Fillings took test kitchen finesse, but it's the dough that tends to intimidate bakers of all levels. We've developed foolproof doughs that work best with certain pies; illustrated how to roll them and decorate them; and provided flavor variations (herbed pie crusts, whole-wheat flours, nut crusts). Our devotion to dough ensures your pie crust will be in the upper crust.