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The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself."
In a book that stretches to about 700 pages long, her favorite pie crust is the first recipe: Perfect Flaky and Tender Cream Cheese Pie Crust. Typically, Beranbaum lists the ingredients by measure and weight for three separate sizes of pies, then gives instructions for the food processor or by hand.
After 70 pages of pie crusts, tart crusts, and crumb pie crusts of every imaginable make and combination, Beranbaum starts with fruit pies. Her first (of many) detailed charts shows exactly what her ratios are of fruit to sugar to cornstarch. Then each recipe (start with The Best All American Apple Pie) includes pointers for success as well as several variations on the theme. Under the headline "Understanding," Beranbaum goes that extra mile by taking the trouble to explain just why something works the way it does.
If you are only going to own one cookbook for pie and pastry recipes of every imaginable stripe and combination, you can't go wrong with this one. It's the Bible, after all. --Schuyler Ingle
I have an extensive cookbook collection...well over 300 volumes...half of which concern baking. This is my go-to book for pies every single time. Read morePublished 11 days ago by Quiltlady
I've made about 5 different pies and they all came out amazing. It helped me make my first homemade apple pie and it was outstandingPublished 26 days ago by Patrick
Great book, well worth having as a part of your recipe and any cooking "how to" library.Published 1 month ago by JD
One of the best dessert cookbooks I own. The cream cheese pastry recipe is a real find, and the array of pastry choices upon which to build a customized dessert is impressive. Read morePublished 1 month ago by Nerdmon1959
I have Rose Levy Beranbaums' Cake Bible cook book and love it! It is a go to resource book. I buy cookbooks as resources. Read morePublished 2 months ago by dhart
As a pastry chef, I appreciate the work that went into this wonderful book.
It is already a "go to" first thing on my shelf. Read more
This book is amazing. I have often wondered why something didn't work or didn't turn out, and BOOM, here are all the answers. Read morePublished 3 months ago by rubian77