The Book On Pie

Everything you need to know to bake perfect pies? Everything? Really?

Amazingly, I think the title claim is true. There is literally everything you need to know about baking perfect pies in this book. It may be the best single book about pie baking that I have ever read. And I have read a lot of books.

What are some of the things I learned?

Pies bake well in cast-iron skillets.
Cream cheese in pie crust adds tanginess.
Don't add sugar to the dough. Instead, add to the top in sweet pies, and add salt to the top in savory ones.
Flaky doughs like high temperatures.
Colder is always better when pie dough is involved.

I copied down the book's “All Buttah Pie Dough” which I fully intend to try soon. I also couldn't resist writing down the nut crust, the crumb crust, and a roll-out cookie crust...I made drawings for myself of various ways to crimp a pie crust...and listed some of the intriguing pies (How about a Birthday Cake Pie? A Rosé Peach Pie? What about a Cardamom Crème Brûlée Pie?) And on and on...

Face it. I just need to buy a copy of this wonderful book.