Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life


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Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott

One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR,, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more“A new baking bible.” (*Wall Street Journal)
“If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine)
“The next best thing to taking one of her classes.”(*The Washington Post)
“Gorgeous…a dream of a cookbook.” (*Eat Your Books)
“Heartwarming and funny…an instructive debut.” (*Library Journal)
“Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl)
“Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution)
"Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan)
“One of the best books written on the topic.” (Publishers Weekly)Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

Product Details

ISBN-13: 9781581573275
Publisher: Countryman Press, The
Publication date: 10/04/2016
Pages: 352
Sales rank: 93,865
Product dimensions: 8.30(w) x 9.50(h) x 1.30(d)

About the Author

Kate McDermott,

James Beard Award–nominated author of Art of the Pie, teaches pie-making workshops across the United States. She has been featured in USA Today, The New York Times,The Boston Globe, Real Simple, Saveur, andon NPR, among other outlets. She lives in her Pie Cottage in Port Angeles, Washington. More information about Art of the Pie® Workshops and Pie Camps® can be found

Andrew Scrivaniis acommercial and editorial photographer, food stylist, writer, and blogger. His work appears regularly in TheNew York Times and elsewhere. Scrivani, who lives and works in New York City, has shot 10 award-winning cookbooks.

Table of Contents

Introduction 9

Chapter 1 Flour, Salt, Fat, and Water: How to Make Pie Dough 31

Chapter 2 Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie 101

Chapter 3 The Quintessential Apple Pie 143

Chapter 4 A Berry Pie for Julia 169

Chapter 5 Sweet as a Peach (and Other Stone Fruits) 205

Chapter 6 Old-Fashioned Rhubarb and Citrus Pies 241

Chapter 7 Creamy, Nutty, Cool, and Yummy 271

Chapter 8 Savory Supper Pies 299

What I've Learned from Pie 331

Kate's Very Short Glossary of Pie-Making Terms 333

How to Render Leaf Lard 334

Select Bibliography and Books That Inspire 336

Sources 338

Acknowledgments 341

Index 345

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