How to Build a Better Pie and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $24.99
  • Save: $3.48 (14%)
FREE Shipping on orders over $35.
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by backpack_books
Condition: Used: Like New
Comment: SHIPS DIRECTLY FROM AMAZON. Book looks sharp with only minor wear.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between Paperback – June 1, 2012


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$21.51
$1.98 $0.03
Best%20Books%20of%202014


Frequently Bought Together

How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between + The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
Price for both: $42.46

Buy the selected items together
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 78%). Print edition purchase must be sold by Amazon. Learn more.


Holiday Deals in Books
Holiday Deals in Books
Find deals for every reader in the Holiday Deals in Books store, featuring savings of up to 50% on cookbooks, children's books, literature & fiction, and more.

Product Details

  • Paperback: 168 pages
  • Publisher: Quarry Books (June 1, 2012)
  • Language: English
  • ISBN-10: 1592537960
  • ISBN-13: 978-1592537969
  • Product Dimensions: 8.2 x 0.5 x 10.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #274,103 in Books (See Top 100 in Books)

Editorial Reviews

Review

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/

About the Author

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.


More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

3.2 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By taddpjh on August 20, 2012
Format: Paperback
In the same way that Sandor Katz makes reading about fermentation educational, interesting, friendly and encouraging all at once, Ms. Souris has created a book about pie that informs and invites the reader to stand up, get in the kitchen and make some pie. She makes very important and refreshing points about food as SUSTENANCE rather than fetish, and although the book will appeal to "foodies" (shudder), it is written for everyone who is interested in making real food that is nourishing and satisfying in every way. Her recipes are wonderfully varied, and include unique and creative combinations. Souris also encourages the reader to modify the recipes to their tastes. Try them and adjust as needed to suit yourself (if you don't like as much salt - use less!). That is the point of cooking and why each of us has our own signature in the kitchen. So buy this book, get inspired, try the recipes, make them your own, and eat some pie!!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Baffled in Palatine on February 11, 2013
Format: Paperback
I'm cheating - my wife picked up this book from the library and made an all strawberry variation on the Strawberry-Rhubarb pie recipe which we just sat down to last night. The pie used the Basic Pie Crust recipe at the start of the book and it is VILE. 3 t of kosher salt results in a horrendous pie crust which was also chewy after baking the full time and cooling completely. (The fruit was thoroughly macerated - I did the dishes and discarded of perhaps 1/2 to 3/4 cup of juice). I can still taste it. It's unlike any crust I've ever had in my life. The recipe called for a further 1t of kosher salt for the filling. The filling was muted (although perhaps the taste of the crust affected my judgement of the contents).

Perhaps the other recipes will justify your buying this book, perhaps not. But I have to wonder at the capability of an author who publishes a crust recipe requiring such a large adjustment in the recommended ingredients as this one does. I have to wonder what other ingredients will need adjusting, and how many pies will hit the garbage can (as did ours last night) along the way.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By M. Johnson on December 3, 2012
Format: Paperback
I'm a novice cook and less than a novice pastry chef. This book is great. I love the recipes, the tone of the writing and all of the additional information that the author incorporated into the text. (And what a great variety of savory and sweet recipes, too!) I've made two fantastic pies following her directions and I plan to make more.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By W. Kulbicki on November 8, 2012
Format: Paperback
Cookbooks of any kind must be able to accomplish several things beyond just a series of recipes. It must be informative, show good technique, and just be fun to read. This book accomplishes all of this.
I love reading a cook book where the author encourages experimentation. The section on vegetable pies is a good example. Ms Souris encourages you to consider "how food acts and what it needs". the point being that a good cook needs to realize that some veggies need to be cooked before being tossed into a pie while others would suffer being precooked. An obvious point but one that needs to be mentioned is is often not.
If I were rating only the content, the book would have had 5 stars, it is that good. But, I dropped one star (would have prefered dropping a half or even a quarter star) because it does not contain gluten free options or substitutions.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 9 people found the following review helpful By TSM on August 13, 2012
Format: Paperback
Oh my lord, the recipes in this book are totally inedible.
The pastry asked for 3 teaspoons of salt, I thought that was a little odd so I cut it down to two, the filling asked for another 1 teaspoon, I ignored that, even still the pie was inedible.
I had to scrape out the filling make a new batch of pastry with only a tiny pinch of salt this time and finally we could eat.
So frustrating!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

What Other Items Do Customers Buy After Viewing This Item?