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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
Print
Format: Flexibound, 168 Pages
ISBN: 9781592537969
Publisher: Quarry Books
Specs
Illustrations: 250
Size: 8 x 10
Weight: 1.438 lb.
Published: Jun. 1, 2012
DC: AQ
List Price: $24.99 $18.74
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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, 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

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.

"Well I have to tell you, a book landed on my desk the other day and I am totally inspired to get into the kitchen, haul out my measuring cups and rolling pin and make me some pies! I don't think I'm the only person intimidated by pie crust, my wife is a fabulous baker but will not attempt a pie crust to save her life. That's going to change. Where did this Epiphany come from? A cookbook by Millicent Souris called How To Build A Better Pie. - Alain Bosse
www.kiltedchef.com
"Souris' no-nonsense approach to cooking and baking is just what first-time (and seasoned!) pie bakers need. In the introduction to her book, she points out that so much of food culture today is obsessed with making things bigger, better, and more outrageous, at the expense of teaching people kitchen basics." - Will Budiaman
www.TheDailyMeal.com

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/

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Foreword

Introduction: Let Them Eat Pie

Chapter 1: Putting the Pie in Your Kitchen

Chapter 2: Crusts

Chapter 3: Rolling Out

Chapter 4: Fruit Pies

Chapter 5: Nuts, Chocolate, and Other Decadent Staple Pies

Chapter 6: Savory Pies, Meat Pies, Pot Pies, Oh, My!

Resources

About the Author

About the Photographer

Acknowledgments

Index

News

July 11,2012
Millicent Souris, author of How to Build a Better Pie, appeared on WGN-TV to share some of her tips on making a better, flakier pie. Learn More.
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