The Perfect Pie
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.
Some of the recipes you’ll find inside:
Classics with a Twist
Salted Caramel Apple Pie
Earl Grey Blueberry Pie
Sour Cherry Hazelnut Pie or Pumpkin Prailine Pie
Cookies and Cream Ice Cream Pie (with sugar cone crust)
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
Chocolate Tahini Tart
- Lavender Creme Brulee Pie
- Cape Gooseberry Elderflower Meringue Pie
- Butternut Squash, Browned Butter, & Sage Pie
Nectarine and Raspberry Slab Galette
- Pear Rosemary Muffin Tin Pies
- Roasted Plum and Mascarpone Tart
- Banana-Caramel Pie in a Jar
"With their bounty of photos and information, ATK cookbooks are great for meeting readers right where they are, and while all home chefs can find a pie recipe here tailored to the skills they already have, they're bound to pick up more along the way."
"The editors of America’s Test Kitchen turn their eye to sweet pies and tarts in this satisfying outing. Recipes range from tried-and-true deep-dish apple pie to a fanciful crème brûlée option whose filling is infused with lavender and torched for crackle. . . . . Fear of pastry is real for many home cooks, and this book is poised to help readers vanquish it."
- Publishers Weekly
"With obsessively tested classic and creative recipes, America’s Test Kitchen offers everything you’ll ever need to know about making pie."
"When perfection is the goal, this cookbook makes it easy as pie...'The Perfect Pie' provides loads of inspiration."
-Portland Press Herald
"America’s Test Kitchen cookbooks are a trusted teaching source which offer both thorough instructions and explanations about why the recipes work well. So with Thanksgiving looming, The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More is the book you need to make sure the desserts on your sideboard are ... well, perfect."
"The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes and More features more than 180-kitchen tested recipes, including Pear-Butterscotch Slab Pie and a dreamy, streusel-topped Pumpkin Praline Pie that will both revive pie memories and inspire new and exciting flavor combinations. . . This book offers step-by-step guides to every critical drape, fold and bend, in addition to tips and tricks to prevent common pie dilemmas, from cracked custards to “weeping whipped cream."
-San Jose Mercury News
Item Number: CL30
Item Weight: 3.1 pounds
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Find Pie-Baking Slightly Intimidating? Not Anymore.
How To Make a Lattice Pie Top
We know that baking pies can be intimidating, from finding the best way to cook (but not overcook) custards to weaving lattice tops, so we’ve devoted each chapter of The Perfect Pie to a different pie type or technique.
The First Slice Always Falls Apart
Make 3 slices cuts before slicing. The extra cut allows movement in the pie, making it easier tidily wiggle out the first piece. This book includes some of the best tips and innovative techniques from 25 years of test kitchen pie-baking discoveries and everything our grandmothers taught us.
Slab Pies not only feed a crowd but travel well. Our Nectarine - Raspberry Slab Galette is a luscious sweet, tart with fruit that looks like stained glass framed by golden brown, melts-on-your-tongue pastry. Pure fruit flavor shines through (no thickener is needed, the juices evaporate as the pie bakes).
Muffin Tin Pies With a Double Dose of Flavor
Not every pie needs to be the same. Individual pies are just as satisfying!
Our Pear Rosemary Muffin Tin Pies
are mini, nutty, brown butter-walnut streusel-topped pies are filled with tender honey-like pears infused with fragrant, piney rosemary.
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