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Pie Hardcover – April 1, 2005
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Top Customer Reviews
Savory pies are so under appreciated here in the U.S., where we are afraid to go very far beyond "pot pie". I've always been fascinated with what the Brits can put in a pie, from humble ham and chicken, to the statement that is steak and Stilton. They're all good, and this cookbook makes a variety of those pies easily accessible to us on the other side of the pond.
In her recipe for shortcrust pastry she calls for 1-3/4 cups or 200 grams of flour. If a cup of flour weighs 150 grams, then 1-3/4 cups = 262.5 grams, not 200 grams. The only way that 1-3/4 cups of flour could equal 200 grams is if the cup of flour she uses weighs only 114 grams. It seems unlikely that British and American flours are that different and in all the cookbooks and recipes I've looked at I've never seen that suggested.
In her rich shortcrust pastry recipe, she repeats the 1-3/4 cups = 200 grams of flour. Then, in the flaky pastry recipe she calls for 2 cups or 225 grams of flour, again suggesting that she is using 114 grams as her equivalent cup measure.
In addition, she seems to play fast and loose with her weight equivalents for sticks of butter. A pound of butter weighs 455 grams, so one stick weighs 113.75 grams (make it 114). So 3/4 of a stick of butter equals 85 grams,not 75 grams.
I'm not being nit-picky here. The flour weight discrepancies could play havoc with your pastry as could adding too little fat.
It appears that Ms. Boggiano does not weigh out her ingredients, but has provided the weight equivalents here for those of us who do. I am going to have to assume that her volume measures are accurate and will try them out that way.
But it is VERY, VERY annoying to discover this kind of elementary error, though it is also very common among bakers who still use volume and not weight for their ingredient measures.
Truly a great cookbook for the comfortable kitchen cook who wants to branch out into the baking direction, likewise for those who want the satisfaction only pies can bring.
Most Recent Customer Reviews
Every recipe I've made in this book has been delicious. I recommend this book to everyone who loves meat pies. Read morePublished 1 month ago by FiestyBerry
I've got this one all post-marked and highlighted. Great results from everything I've tried so far, the variety of savory/meat pie recipes is excellent.Published 8 months ago by Jackie
I love this book. My absolute go to for meat pies. I only gave it 4 stars because I didn't realize it was a reprinting that it is missing content from the original publication. Read morePublished 14 months ago by Sarah Zuhlke
I love this book -- the pictures, the recipes, the history lessons, the traditional pie fillings, etc. I bought it to learn more about savory pies and I am so glad I did!Published 15 months ago by Terri Pierce
My family love the different types of pastry and the many pie recipes. There is no way the pies in the photographs were made by someone in an ordinary kitchen by an ordinary family... Read morePublished on December 27, 2013 by Wulfrunian