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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You want to make pie, but are petrified of the crust. How can I get it to roll out and stretch over mounds of fruit? Will it tear, flake, burn, break, and disintegrate beneath my fingers? What about the filling: how do I get my custards to set, my blueberries to jell, and my meringues lofty and perfectly browned?

Consider your questions answered and your

Overview

You want to make pie, but are petrified of the crust. How can I get it to roll out and stretch over mounds of fruit? Will it tear, flake, burn, break, and disintegrate beneath my fingers? What about the filling: how do I get my custards to set, my blueberries to jell, and my meringues lofty and perfectly browned?

Consider your questions answered and your fears alleviated. Millicent Souris, pie mistress and kitchen muse, teaches you the skills and techniques you need to master the art of making pie – skillfully, flawlessly, and deliciously. How to Build a Better Pie includes detailed information on everything from kitchen know-how to using the best ingredients. You'll find illustrated preparation techniques for fruit fillings, custards, mousses, creams, meringues, and more, along with crust recipes and techniques including chilling, rolling, shaping.

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:
9781610583961
Publisher:
Quarry Books
Publication date:
06/01/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
56 MB
Note:
This product may take a few minutes to download.

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Meet the Author

Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-making mistress. 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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