The Perfect Pie Kit
Let’s Get Rolling.
Pies evoke warm memories even before they delight your senses. Your grandmother effortlessly rolling out dough. Mile-high meringue- and whipped cream–topped pies spinning in a diner’s dessert case (“I want that one! No, that one!”). But how many happy memories do you have of actually baking a pie? Unless you were using a test kitchen recipe, you may recall finicky dough and slices that begged for ice cream to camouflage collapsed pastry and runny filling. Never fear: The test kitchen is here. Your joyous pie-baking memories start now. With our exclusive perfect pie kit, you’ll have the best recipes and equipment for baking and sharing your pies in no time.
OXO Steel Pie Server
WINNER - HIGHLY RECOMMENDED
CUTTING ABILITY ★★★
REMOVAL AND TRANSPORT ★★★
Reviewed October 2018
Our winning pie server felt “remarkably comfortable” and “balanced” in our hands, and testers liked its rubbery grip. This server's sharp serrated blade was able to slice through all types of pie (even tough pecan pie) with ease, and it slid neatly under wedges, making removal quick and tidy and producing picture-perfect slices.
Blade Dimensions: 4½ in long, 2½ in at base
Material: Brushed Flexible Stainless Steel
Cleaning: Dishwasher Safe
J.K. Adams Plain Maple Rolling Dowel
WINNER - HIGHLY RECOMMENDED
EASE OF USE ★★★
Reviewed August 2012
This pin capably handled dough for pie, cookies, pizza, and yeasted rolls, with gentle weight and a slightly textured surface that holds a dusting of flour for less sticking. Its long, straight shape made achieving even dough thickness and rolling out larger disks easy.
Barrel Dimensions: 19" x 2"
Prepworks Collapsible Party Pie Carrier
WINNER - HIGHLY RECOMMENDED
EASE OF USE ★★★
Reviewed November 2015
A smaller version of our favorite cake carrier, this collapsible plastic tote expanded to accommodate even our tallest Mile-High Lemon Meringue Pie. Its large, nonskid base held 8-, 9-, and 10-inch pies perfectly in place, even on bumpy car rides. A bonus: It comes with two molded inserts for deviled eggs, one of which can be flipped upside down and used as a second tier for transporting two shorter pies at once. Its one slight fault: The latches took a little finessing to secure properly.
Dimensions: 14" x 12" x 7"
Capacity: two 9-inch pies or 28 deviled eggs
Cleaning: Dishwasher safe
Perfect Pie Cookbook
Bake beautiful, foolproof versions of corner bakery classics and French patisserie favorites—plus whimsical, modern desserts from sky-high meringue pies and lush, elegant tarts to uniquely flavored fruit pies with intricate lattice tops. 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 doughs (including gluten-free, vegan, and whole-grain dough) and a world of flavorful fillings. Foolproof recipes, loads of beautiful photos, and test kitchen know-how guarantee your success.
Format: Hardcover, full-color photos
J.K. Adams Rolling Pin
OXO Pie Server
Prepworks Pie Carrier
The Perfect Pie Cookbook
Item Number: ATKPPK
Item Weight: 8.25 pounds
8 Types of Pies You Should Know
Including a pie chart that has nothing to do with math.
1. Double-Crust Fruit Pie
These are the pies you bake after going to the orchard in the summer or fall. Buttery, flaky top and bottom crusts encase mounds of perfectly stewed fruit in these quintessential American pies. Because the top crust shields the filling, the juicy fruit usually requires a thickening agent such as ground tapioca or cornstarch to keep it from being too soupy. The most traditional crusts feature sliced vents for moisture to escape, although some fruit fillings, such as cherry and peach, require more evaporation and often sport lattice-woven crusts. You can brush the top crust with an egg wash and, if desired, sprinkle it with sugar. Fruit pies take a full 4 hours to set up, so don’t slice them too soon. If you want a warm slice of pie with ice cream, you can always heat up individual slices.
2. Cream Pie
Cream pies are filled with pastry cream—a cool, creamy, billowy custard that’s cooked completely on the stove and then spread into a fully baked pie crust before the whole thing goes in the refrigerator to chill. These diner-style pies are frequently topped with whipped cream.
3. Custard Pie
Custard pies feature an egg-thickened filling that’s a bit firmer than pastry cream. A mixture of eggs, dairy, and sugar bakes until set within a single crust. Once cooled, the custard is a creamy, lightly eggy filling that coheres with the crust. A custard pie is done when the center still wobbles gently (165 degrees is typically the sweet spot for doneness). Overcooked custard pies can have rubbery, grainy fillings. Sometimes we cook the custard in a saucepan before adding it to the pie to give it a head start; this ensures it bakes quickly so the edges of the custard don’t overcook before the center sets. The custard can be infused with just about any flavor you can dream up.
4. Meringue Pie
These pies feature a lofty plume of whipped egg whites that adorns the filling like a fluffy, sweet cloud. The meringue, which we whip up in a stand mixer and then bake briefly on the pie to brown, usually tops a custard- or curd-filled pie (but we also whipped up elderflower-flavored meringue for a pie filled with Cape gooseberries in a recipe for The Perfect Pie). Whipping the meringue until it just reaches stiff peaks ensures it doesn’t weep, and anchoring the meringue to the edge of the crust keeps it from pulling away from the sides during broiling.
Tarts are an elegant subcategory of pie. The pastry, which is typically baked in a short-sided fluted pan, isn’t flaky like a pie crust; instead it’s sweet and has a closed crumb, reminiscent of shortbread. The filling for tarts is often creamy and rich and can be baked with the tart shell, like in a Lemon Tart; added after, as with a Fresh Fruit Tart; and sometimes topped with fruit, like in French Apple Tart.
This pastry is a tart (it’s open-faced), but it’s also kind of like a pie in that it has a flaky crust and usually features a fruit filling that cooks during baking. It’s made free-form (which is why we use the names free-form tart and galette interchangeably) on a baking sheet, so it’s simple to pull together. Since the center is open, the fruit in these tarts essentially roasts, and their juices usually tighten up without the help of an additional thickener.
7. Chiffon Pie
A chiffon pie has old-fashioned charm. Its filling feels much lighter than cream or custard pies—almost foamy— yet still satisfying. The mousse is supported by custard, meringue, or gelatin, or a combination. They’re icebox pies that feature no-bake fillings (for the most part) that set up in the refrigerator.
7. Ice Cream Pie
This one is pretty self-explanatory—and pretty delicious. Ice cream (or sorbet or gelato) is softened, maybe combined with mix-ins, and spread into a prebaked cookie crust for a sundae in sliceable form.