2024 the best pie crust recipe review

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(as of Dec 07, 2024 06:17:16 UTC - Details)

The pie-making classic named one of 2016’s best cookbooks by NPR, Oprah.com, USA Today, Bon Appétit, Cosmopolitan 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

Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.

75 color photographs

From the Publisher

Crusts, fillings, methods, and everything else you'll ever need to know about pie.

Grasshopper Pie

Makes one 9-inch shallow pie

This very retro pie from the 1950s requires no rolling or baking. My mom made it for us on special occasions and I still love its mint green color and flavor. To garnish, save some chocolate cookie crumbs to sprinkle on top.

Procedure

Melt marshmallows in half-and-half in a double boiler. Remove from heat and let cool. Fold in crème de cacao and crème de menthe. Whip 1/2 pint cream and mix in. Pour filling into chilled crust. Place pie in fridge and let set for at least one hour. Whip 4 tablespoons whipping cream and spread over top of pie. Sprinkle cookie crumbs evenly over top of whipped cream. Add mint sprig for garnish.

Ingredients 24 regular marshmallows ⅔ cup (161 grams) half-and-half 2 tablespoons (30 grams) each, crème de cacao and crème de menthe ½ pint (232 grams) plus 4 tablespoons (60 grams) whipping cream, divided 1 recipe Chocolate Cookie Crumb Crust (page 94), chilled 1 teaspoon (3 grams) finely ground chocolate cookie crumbs 1–2 mint sprigs, for garnish

Publisher ‏ : ‎ Countryman Press; Illustrated edition (October 4, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 1581573278
ISBN-13 ‏ : ‎ 978-1581573275
Item Weight ‏ : ‎ 3.2 pounds
Dimensions ‏ : ‎ 8.5 x 1.2 x 10.4 inches
Reviewer: Pronzini/Muller Supreme
Rating: 5.0 out of 5 stars
Title: Best pie book on the market!
Review: Most comprehensive book on pie I've ever read! It's well laid out, tells a great story and give unbelievable amounts of info on how to make the perfect crust. It contains recipes for all kinds of pies even savory pies. The pictures are great and show a wide variety of pies with lattice tops, decorated top crusts and different shapes such as square pies! This woman truly knows the art of pie making and the book is aptly named. I'm not big on recipe books per se, because I can get any recipe off the net, but this book is worth the money! I've been making pies for 40 years and they've been decent, but after reading this book, I just made the flakiest crust I think I've ever made!! This book is a keeper!

Reviewer: Liz
Rating: 5.0 out of 5 stars
Title: I love making pies!
Review: I already have a great dough recipe that I use - so I will be looking at this book in the future for dough options. I did try some of the berry pie fillings in the book, and they came out delicious! I did make some raspberry jam hand pies from the book with the left over dough - and they were the most buttery fresh "pop tarts" you will ever have. I put away two deep dish blackberry pies in the freezer for future baking. The ones I baked barely lasted 3 days for a while. Now that I just picked apples from my fruit trees, I am planning on trying one of the double crust apple pie recipes in the book. After that, my plums should be ripening. I am so happy with this book - the recipes are great, instructions are clear, and photos show some delectable pies. It is a very good book for someone serious about pie - sweet and savory!

Reviewer: Joan Warren
Rating: 5.0 out of 5 stars
Title: It was the most wonderful time and making new "pie sisters" was the most ...
Review: I have had the fortune of attending Kate's Pie Camp. It was the most wonderful time and making new "pie sisters" was the most fun! We talked about everything PIE, she showed us how to make that fabulous crust, answered every question with a smile, and then helped each and everyone of us with the patience of Job. Anyone who has attended her camps in the past were waiting patiently for her to publish her first book, as we talked a lot about it at camp. When my personally signed copy came in the mail, the rest of my world ceased to exist. All of her wisdom and advise like--keep everything cool-especially yourself, is resonated through the entire book. And don't forget the "sizzle-wump". These are very technical pie making terms! The photography is beyond anything I could have ever imagined and there are so many recipes that I'm anxious to try. Pies don't have to be picture perfect, they need to taste good! Kate takes you on a journey in this book, and she describes each step as if she were standing next to you! Pie used to be intimidating to me--my aunts and grandmother made pie, not me. But anyone that has never rolled out a crust or piled sugary apples a mile high, could take this book and make a fabulous pie start to finish.. If you ever have the opportunity to attend a class with her, don't pass it up, you will be glad you did! I have included a picture of a pot pie that I make recently with the leaf lard/Irish Butter crust---so flaky and delish!!

Reviewer: J. Janssen
Rating: 5.0 out of 5 stars
Title: If you only buy one pie book, make it this one...
Review: Too many pie books are laborious slogs through technical practices with a mandatory list of do's and don'ts that leave the would be baker quivering with apprehension whenever they get near the supermarket bakery aisle. Those books drain the life out of what should be a pleasurable culinary experience; making beautifully browned, glossy crusted fat pies that follow the seasons and bring joy and happiness to anyone within aroma range. This book is not one of those downers, rather it's a leisurely meander through traditional pie making by a unassuming master baker who reassures novice and veteran alike that if crazy aunt Tilly who never had a food processor, couldn't accurately measure flour or water, and tended to forget how many ounces of fat she dropped into the mixing bowl; that if she could turn out those beautiful lattice top fresh fruit pies every fall, then there's absolutely no reason why you can't do the same.The book is filled with simple demonstrations presented as if you were siting in her cottage kitchen while the author explained what she was doing in the most straight forward way. While the included recipes initially appear to be standards of traditional american pie making, she tosses in some british favorites as well, including a spectacular pork pie fully encased in authentic english hot water pastry. The recipes are heavily weighted toward the sweet, but there's enough savory to keep you busy through most of the winter months with supper pies. And, as in the beginning pastry chapters, each recipe is explained in a simple conversational manner that doesn't induce panic even if the pie god's don't feel like cooperating. Finally, the photography by Andrew Scrivani hits the sweet spot between realism and aspirational excess; which simply means the pics make your mouth water.Some reviewers and editorial writers have read into the book's construct a perceived philosophy about how pie making is a metaphor for life. Perhaps Kate McDermott intended that to be the case, but I doubt it. I think she's simply a talented writer who has the gift of presenting her subject in a manner that marries a little about her, along with the practicality and satisfaction of seasonal baking. Martha Stewart she's not, but if she was your next door neighbor I suspect you'd like her a lot better. Do yourself a favor, buy this book before you get distracted; you won't regret it.

Reviewer: Jbug
Rating: 4.0 out of 5 stars
Title: Overall fantastic. Sour cherry pie needs work 🙂
Review: I really like this book and have definitely ramped up my pie baking capabilities. I have tackled a number of the recipes. The apple pie is the best I've ever had but the sour cherry pie needs work. The first time I made it, the filling never set up properly. Hmmm maybe I should lightly par-cook the cherries to rid it of excess juice and have the cherries at room temp or slightly warmed before mixing up the filling and popping it into the oven. Nope. Still didn't set up. It looks beautiful and tastes heavenly but a liquidy mess. I use Kate's leaf lard and butter pie pastry recipe 99% of the time and that alone is worth the price of the book.

Reviewer: Claudio
Rating: 5.0 out of 5 stars
Title:
Review: Dopo diverse vicissitudini, finalmente metto gli occhi su questo libro, un delizioso capolavoro di arte pasticcera. Sono abituato a sfogliare buoni libri di pasticceria, e l'autrice è di quelli in grado di mettere a proprio agio il lettore e il cuoco (o la cuoca), curando il minimo dettaglio, dagli impasti base alle ricette di pie dolci (tradizionali e confortanti), fin alla parte salata che chiude il libro.Quando scrivo della cura dei particolari, penso ad ogni singolo particolare; nell'introduzione viene consigliato anche l'uso di una propria colonna sonora per migliorare il lavoro, cosa che mi trova assolutamente d'accordo (e mi piacciono anche i sui suoi gusti musicali...).La parte grafica è ottima, le foto mettono voglia di azzannare le pagine; il libro è indicato anche per i principianti e non bisogna farsi spaventare dalla lingua inglese, perché le misure di peso sono immediatamente tradotte in grammi. E' perfetto per un regalo.Per quel che riguarda il servizio Amazon, quest'ordine è stato per me un vero calvario: dal 23 maggio al 23 settembre sono passati esattamente 4 mesi, spesi con operatori, chiamate al servizio clienti e richieste di notizie o spiegazioni (il volume è sempre stato disponibile, mai esaurito). Sono caduto in un buco nero del servizio Amazon, ma ho tenuto duro.Da questo punto di vista, la mia esperienza peggiore col colosso dell'e-commerce mondiale.

Reviewer: R.C.
Rating: 5.0 out of 5 stars
Title:
Review: I purchased this book for a friend and then ordered the ebook for myself (though, now I want the hardback, too!). This is, by far, the ultimate pie bible. Her all-butter crust recipe is ABSOLUTELY PERFECT. I've used it several times now and have had specific compliments about my pie crusts! And her alternative pie-crusts (gluten-free, dairy-free, etc) are just as expert.I particularly love the way in which McDermott plays with pie sizes (slab, handle, square) and with decoration (cut outs, lattices, triangles). This has encouraged me to branch out with my own "pie style."Her fruit pie instructions are spot-on. Never once did I have a leaky pie this pie season.I can't wait to use her recipes this fall during the holiday season...And, well, this book is bound to be my go-to for Holiday Gifts for anyone I know with an oven!

Reviewer: Barb
Rating: 5.0 out of 5 stars
Title:
Review: This is a must-have book for anyone interested in the topic. Many thanks to the author 🥧The recipies are easy to follow. Information, tips and knowledge shared in the introduction give novice pie makers - like me - a good grounding for a fruitful future in pie making and importantly, pie sharing and pie eating! Enjoy!

Reviewer: Tina Mallow
Rating: 5.0 out of 5 stars
Title:
Review: This is a wonderful book, inspirational in every way. The writing is an unexpected joy, evocative and moving. Perfect for those of us who really do read cookbooks as well as cook from them. But the recipes themselves will become an important part of your repertoire. Partly because Kate encourages you to think flexibly about what you are doing - which crust, which filling, how to combine them. And the instructions are clear and empowering. You can tell that I like this book! It is well worth a place on your shelf and may even change your life.

Reviewer: Jason
Rating: 5.0 out of 5 stars
Title:
Review: Ha, well it is just pie. But wow what pie it is! My wife had found this book at the library, and really loved it. I noticed how much she was enjoying it, and promptly popped onto Amazon to buy it at a great price. A few days later she was making a pie, and looking for the book on the library's ebook section, when voila - it arrived in the mail at that moment! Needless to say she was impressed, and the pie was amazing.The knowledge in this book really will have a huge positive impact on the quality of one's pie making. It's worth getting this book for sure.