500 Pies and Tarts: The Only Pie and Tart Compendium You'll Ever Need

Overview

500 Pies & Tarts is a comprehensive collection that will inspire even the most reluctant cook to embrace their inner baker. If you've always wanted to bake a pie, but don't know where to start, our detailed recipes will guide you with precision, and take the guesswork out of pastry making while providing useful tips that ensure success each time. Includes many ...

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Overview

500 Pies & Tarts is a comprehensive collection that will inspire even the most reluctant cook to embrace their inner baker. If you've always wanted to bake a pie, but don't know where to start, our detailed recipes will guide you with precision, and take the guesswork out of pastry making while providing useful tips that ensure success each time. Includes many simple-to-make pies and tarts and numerous time-saving variations.

Sections of the book include:

  • Classic pies & tarts
  • Fruit pies & tarts
  • Cream, custard & chiffon pies
  • Meringue, frozen & chilled pies
  • Savory pies & tarts
  • Mini pies & tartlets
  • Individual pies & turnovers
  • Cobblers, strudels & crumble pies
  • Special occasion pies
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Product Details

  • ISBN-13: 9781569069844
  • Publisher: Sellers Publishing, Inc.
  • Publication date: 10/15/2007
  • Series: 500 (Sellers Publishing) Series
  • Pages: 288
  • Sales rank: 1,481,199
  • Product dimensions: 6.20 (w) x 6.00 (h) x 1.20 (d)

Table of Contents


Introduction     6
Pies & tarts basics     14
Classic pies & tarts     30
Fruit pies & tarts     58
Cream, custard & chiffon pies     36
Meringue, frozen & chilled pies     114
Savory pies & tarts     142
Mini pies & tartlets     170
Individual pies & turnovers     198
Cobblers, strudels & crumble pies     226
Special-occasion pies     254
Index     282
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Sort by: Showing all of 2 Customer Reviews
  • Posted March 22, 2010

    so many choices!

    my husband has a weakness for pies and i can control him with this book! (evil wife laughter) there are so many easy pies, fabulous pictures for the visual baker, and with at least 3 variations to every recipe you get variety and the inspiration to make you're own kinds of pie. :D

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 23, 2012

    Lots of Variety from Traditional to Unique

    To be honest, I'd rather have pie than cake for any occasion so I like the idea of a cookbook devoted to pies and tarts. As with the other "500" cookbooks in this series from Sellers Publishing, there are about 100-125 base recipes followed by four or five revisions of each to qualify for the number the title promises.




    I made one recipe so far from this cookbook and that was the butter tarts, a simple recipe using butter, brown sugar, half and half, and a few other ingredients and it tasted similar to pecan pie without the nuts. I didn't have tart pans so I made it as a regular size pie with good results. I also used my own homemade pie crust that I already had in the freezer so I can't attest to the basic crust recipe the book provides, but based on my experience with making crust, the recipe seems to be pretty standard and I'd have no problem using it in the future. A lot of cooks are intimidated by making pie crusts and if that's the case, just use a ready-made one from the grocery store and enjoy the recipes for fillings this book provides.



    I did read through most of the remaining recipes and variations and from what I could see, they seem to be accurate and clear enough but I'm also reading it from as someone with reasonable experience who can usually find ways to modify a recipe that isn't. Some of the amounts for crumble toppings and crumb crusts seemed a bit skimpy for the size of pie the recipe makes but I usually make more than what a recipe calls for anyway out of personal preference. My suggestion with those recipes is to double the amount and freeze any left over for next time.




    The categories in this cookbook include classics, fruit; cream, custard, and chiffon; meringue, frozen, and chilled; savory, mini pies and tartlets, individual pies and turnovers; cobblers, strudels, and crumble pies; and special-occasion pies. My traditional favorites are included such as apple, cherry, lemon meringue, key lime, and pecan, but there are so many different pies I hope to try: chocolate strata pie (four layers of chocolate!) pear and almond tart, pineapple-mango pie, blueberry-yogurt cream pie, banana and strawberry split pie, chocolate-peanut butter tartlets, nectarine cobbler, and an eggnog chiffon pie that seems a good choice for the holidays. There are also savory recipes for a mushroom tart with gruyere and pine nuts, some quiches, and pot pies that I look forward to trying for main dishes.




    I think cooks of any level of expertise will enjoy the recipes and variations provided in this cookbook. The instructions are easy to follow and the ingredients are those that are easily found in most grocery stores.

    I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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