The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company

The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company

3.7 4
by Paula Haney, Allison Scott
     
 

View All Available Formats & Editions

When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: had she made enough pie? The shop

Overview

When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago's most delectable pies ever since.

Since starting her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants, Haney dreamed of opening her own pie shop. Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef—a then-unknown Grant Achatz, who would go on to culinary superstardom—left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.

Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.

On top of all of this, The Hooser Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.'s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.

Editorial Reviews

From the Publisher
"At this retro-styled spot in Ukrainian Village, the menu from pastry chef Paula Haney includes five types of chess pie, as well as other American regional favorites like Indiana's famous sugar cream." —Andrew Knowlton, Bon Appetit, named one of the Top 10 Best Places for Pie

"Inside an unassuming storefront on Chicago Avenue sits one of the city’s favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can’t get enough of Hoosier’s flakey, buttery crusts and fresh fillings that range from sweet to savory." —Food & Wine, named one of America's best pie spots

"A dessert that's fit for The King!" —Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie.

"Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you've ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you." —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013

"Extraordinarily delicious." —Rick Kogan, Chicago Tribune

"With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare." —New York Journal of Books

"Paula Haney...just put out a massive cookbook with her recipes—The Hoosier Mama Book of Pie—and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute." —Marah Eakin, The AV Club

"The pies are, in a word, extraordinary." —Time Out Chicago

"Haney has cultivated a devoted following in Chicago with her perfect pies." —Robin Amer, Dynamic Range, WBEZ-FM Chicago

"Paula Haney’s incredible hand-baked creations will set you back on your heels." —Chicago magazine

"There's a secret to making great pie crust. And Paula Haney knows it. ...A slice of any [pie] is a bite into American pie culture." —Midwest Living

"Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It’s not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must." —Jeff Pearl, CBS Chicago, named one of the Best Bakeries in Chicago

"The best pies in town...Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie—especially if it's an apple or chocolate chess pie from Hoosier Mama—pretty much says love." —Kate Stahl, PopSugar

"Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this." —Judy Hevrdejs, Chicago Tribune

Product Details

ISBN-13:
9781572841437
Publisher:
Agate
Publication date:
08/13/2013
Pages:
384
Sales rank:
174,400
Product dimensions:
8.20(w) x 9.60(h) x 1.20(d)

What People are saying about this

"At this retro-styled spot in Ukrainian Village, the menu from pastry chef Paula Haney includes five types of chess pie, as well as other American regional favorites like Indiana's famous sugar cream." —Andrew Knowlton, Bon Appetit, named one of the Top 10 Best Places for Pie

"Inside an unassuming storefront on Chicago Avenue sits one of the city’s favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can’t get enough of Hoosier’s flakey, buttery crusts and fresh fillings that range from sweet to savory." —Food & Wine, named one of America's best pie spots

"Extraordinarily delicious." —Rick Kogan, Chicago Tribune

"A dessert that's fit for The King!" —Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie.

"The pies are, in a word, extraordinary." —Time Out Chicago

"Haney has cultivated a devoted following in Chicago with her perfect pies." —Robin Amer, Dynamic Range, WBEZ-FM Chicago

"Paula Haney’s incredible hand-baked creations will set you back on your heels." —Chicago magazine

"There's a secret to making great pie crust. And Paula Haney knows it. ...A slice of any [pie] is a bite into American pie culture." —Midwest Living

"Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It’s not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must." —Jeff Pearl, CBS Chicago, named one of the Best Bakeries in Chicago

"The best pies in town...Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie—especially if it's an apple or chocolate chess pie from Hoosier Mama—pretty much says love." —Kate Stahl, PopSugar

"Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this." —Judy Hevrdejs, Chicago Tribune

Meet the Author

Paula Haney founded Hoosier Mama Pie Company in 2005. An Indiana native, she was formerly the head pastry chef at Pili.Pili, One Sixtyblue, and Trio, where she worked with head chef Grant Achatz. Haney and her husband live in Chicago, IL.

Allison Scott works at Hoosier Mama Pie Company and develops their savory pies. She lives in Chicago, IL.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company 4 out of 5 based on 0 ratings. 5 reviews.
pt_hammonds More than 1 year ago
I consider myself to be a decent baker but never found a pie crust recipe that was more than acceptable. A friend gave me The Hoosier Mama Book of Pie and I can't stop baking! What seemed to be a bit arduous in terms of pie crust recipes has turned out to be a quite easy. And the results are fabulous. Lots of great recipes for dessert and dinner pies, too. 
SandrasBookNook 27 days ago
There's just something homey about a fresh-baked, homemade pie. It fills the air with delicious aromas and just cries out "Home!". Well, for all you pie-lovers out there, this is the pièce de résistance of pie cookbooks. Oh. My. Word. You have to taste to believe! As anyone who has read my blog for very long knows, I'm not a huge sugar person (though I do love a good dessert now and then), so I didn't run to the sweet pies for my first foray into this book. I chose an old classic, Shepherd's Pie. Best shepherd's pie I have ever put in my mouth! The filling is utterly delectable, but the Garlic Mashed Potatoes used on top are just to die for and were the perfect finishing touch. My family raved over it--and not all of them are big lamb fans! Definitely our go to recipe for Shepherd's Pie now! I then moved on to the sweet pies. A sweet older man in our church shares the bounty from his garden with the church members often, and a few weeks ago brought probably 20-30 home grown pumpkins to give away. I somehow ended up with four of them! Let me tell you a little secret. I don't really LIKE pumpkin very much!! However, I know my husband does as do a couple of my girls. I figured I'd cook them up and freeze them and have pumpkin for the next year....or two, or three. i thought it would be a nice gesture to make a pumpkin pie for our weekly Sunday potluck lunch at church so he could see that someone was actually using them. I figured I'd better make two so we could taste one the night before and make sure it was okay before we took it to share with others. Now, I've made pie crust before, but it's been awhile. Life is busy, and I usually end up cutting corners and using pre-made. I was initially shocked by the number of steps to the pie, and as I was running out of time, I didn't really get to freeze the crust first. I think that's why my flutes kind of melted away somewhat. It had been a crazy day where everything seemed to take much longer than it should, so here I was on Saturday night at nearly 8:00pm finally taking the first pie out of the oven! I used the propped bowl method and low and behold--no cracks!! It smelled good. It looked good. But, wait! I don't LIKE pumpkin pie! ...or so I thought! Heavens to Betsy! That pie is AMAZING!! Yes, I am a convert, and I now love pumpkin pie--if it's made from this recipe! Hang, on! There's much more to this book that just these. You HAVE to try the Vinegar Chess Pie!! I know, I know. It sounds horrible. Trust me here! I actually grew up on this pie. Other than the pie crust recipe, it's pretty much exactly what I've been eating for...well, we won't say how many years! I've never fed it to a person yet that wasn't an instant convert! There's so many more pies to make! I can't wait to try the Chicken Pot Pie with Thyme Crust, and there's a multitude of sweet pies awaiting me. I'm trying to be sweet to my husband who is watching what he eats and losing weight, so I can only make one once in awhile! Thanksgiving is coming, and Christmas will be here before you know it! Give everyone the gift of amazing pies at your holiday dinners this year! Yes, the crust can be a little time consuming, but it can be frozen ahead of time which will make baking day shorter! Give this book a try. You won't be disappointed! I received a copy of this book from Agate Publishing for my honest review. All thoughts and opinions are my own.
Anonymous More than 1 year ago
Said free was charged $20.32.
Anonymous More than 1 year ago
If you love pie, either savory or sweet, then this is the book for you. The big bonus of this book is the recipes for pie crust. Detailed instructions for preparing the crust are easy to follow. The result is a flaky, tasty crust that alone makes this book worthwhile. But the recipes for the fillings are a delight as well. Try the chicken pot pie or the ham pies. I've tried the apple and chess pies - both are winners. I'm lucky to live in the Chicago metro are where there are two Hoosier Mama Pie Company cafes to sample the goods. The meals that I've had there are what inspired me to buy this book for myself and one as a gift to someone who likes to bake.
Anonymous More than 1 year ago