How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between

How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between

by Millicent Souris
     
 

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Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie.

Inside, author Millicent Souris shows you:

—Solid foundations: how to make and roll out the crust,

Overview

Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie.

Inside, author Millicent Souris shows you:

—Solid foundations: how to make and roll out the crust, including a basic crust and alternative crusts such as crumble, shortbread, and cheddar cheese

—The practical equipment basics and essential pie-making tips that you really need

—The methods behind a lattice and a full top crust, and how to tell which one to use

—Fruit pies, from Rhubarb Pie to Cherry Pie to Apricot Tomatillo Pie, and beyond

—Staple pies, including Walnut Maple Pie, Corn Buttermilk Pie, and Chocolate Olive Oil Pie

—Savory pies, such as Oyster Pie, Lamb Pie, and Chicken Pot Pie

—How to go small: hand pies, turnovers, and galettes

Editorial Reviews

From the Publisher
How to Build a Better Pie was reviewed in The New York Times' T Magazine! http://tmagazine.blogs.nytimes.com/2012/06/01/bookshelf-how-to-build-a-better-pie/

Product Details

ISBN-13:
9781592537969
Publisher:
Quarry Books
Publication date:
06/01/2012
Pages:
168
Product dimensions:
7.80(w) x 10.00(h) x 0.60(d)

Related Subjects

Meet the Author

Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She's made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.

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