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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented [Kindle Edition]

Gesine Bullock-Prado , Tina Rupp
4.4 out of 5 stars  See all reviews (41 customer reviews)

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Hardcover $22.85  
The Oxford Companion to Sugar and Sweets by
The Oxford Companion to Sugar and Sweets
When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? Learn more | See more dessert books

Book Description

“It’s a conundrum I can’t understand. Someone’s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit—not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it’s just not done. You don’t serve pie at special events like fiftieth birthdays, dinner parties, silver anniversaries, or, God forbid, at a wedding. To which I reply, ‘Bullpuckies.’”
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy-making (Earl Grey Truffle Tart).
And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations—and to laugh out loud along the way. For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.

Editorial Reviews


“Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —The New York Times Book Review

About the Author

Gesine Bullock-Prado is the founder of the Gesine Confectionary product line and author of My Life from Scratch. She lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She cooks with her animals’ eggs and milk, as well as produce from her garden. She has been featured in People and many other national publications; she has also appeared on the Food Network, the Rachael Ray Show, and the Today Show.

Product Details

  • File Size: 32572 KB
  • Print Length: 252 pages
  • Publisher: Stewart, Tabori & Chang (October 23, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B008ZR91G4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #215,452 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews
43 of 43 people found the following review helpful
5.0 out of 5 stars This book will give you pie making skills! July 11, 2012
Format:Hardcover|Verified Purchase
This book is an excellent piece of work. If you would like to get really good at making pies, and tarts, I highly recommend it as an addition to a baker's cookbook collection. The book begins with the basics in which it contains a discussion on the essentials and tips and tricks for turning out beautiful pie, tart, puff pastry, and even doughs that I was pleasantly surprised to find in the book like, for example, the pizza dough (a recipe, by the way, that will rival any good bread cookbook that includes pizza dough in the contents). The book provides "a few master recipes" for caramel, ganache fruit glaze, and pastry cream, with several options for making a variation, e.g., chocolate, salted caramel, coconut, or pumpkin, etc.

The book is organized very well with chapters that focus on berries, to stone fruit, to apples and pears, to dates and figs, to my favorite chapter "sweet & creamy" pies, which includes a buttermilk peach pie, a bruleed maple custard tart, a boston cream pie, and a butterscotch meringue pie, etc. I really love, love, love that chapter! It then moves into "chewy and chocolaty" pies, to "tart and tropical" ones--with the pineapple coconut macaroon tart being an excellent choice in this section--to pies made with nuts, e.g., classic pecan, and a macadamia coconut-caramel tart (which I plan to make soon after an upcoming visit to Hawaii when I will have the opportunity to visit a macadamia farm and bring some of those babies back with me). The book also has a strudel chapter, and an excellent savory chapter as well that includes chicken pot pie, and pizza pie recipes. The book ends with a chapter that asks you to put your new found pie making skills to the test with what she calls masterpiece recipes.
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18 of 19 people found the following review helpful
5.0 out of 5 stars An Excellent Reference July 3, 2012
This book is an excellent addition to a cooks baking collection. The recipes are excellent and the 7 pies I have made have turned out very good. I did decide to purchase some ceramic pie weights and found they worked much better than my 25 year old dried beans. The blueberry pie was especially good and I appreciated the hints regarding frozen vs. fresh fruit. The writing style is amusing and readable. I will look for her other books.
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13 of 13 people found the following review helpful
5.0 out of 5 stars Pie Oh My! October 9, 2012
This is the 3rd book I've purchased by Gisene Bullock-Prado ( My Life From Scratch, and Sugar Baby). The most difficulty you'll have with Pie It Forward is deciding which pie to make first! I'm an avid baker with a knack for cakes, cookies, breads, and sweet treats. But when it came to making pies, I admit I would chicken out and use ready-made dough bought at the grocery market. Sure, that is totally fine. But Gisene offers up several different dough recipes for various types of pie crusts that are so yummy, so easy to follow, and oh-so-freezable for future use that there is no longer a reason to fear making it from scratch! Furthermore, her writing style is engaging, informative, and encouraging even for pie virgins. The tips and tricks she offers for baking a pie without the dreaded soggy bottom crust are fai-proof! Do you know about " crust dust" and how using it can help eliminate soggy bottom crust? No? Read the book and find out--- super easy to make!
This book is a must-have for your baking library!
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28 of 32 people found the following review helpful
5.0 out of 5 stars Wonderful Cookbook March 8, 2012
Within 30 minutes of looking through this book, I was inspired to start baking. It is clearly written, concise, funny and puts you at ease if you aren't an expert baker. My apple pie could have been purchased at a bakery. I was thrilled. Recipes like basic puff pastry to Cherry Lavender clafoutis seem simple and achievable. I would recommend this book to anyone who wishes to learn and for those adventurous enough to try new recipes. Delicious for all!
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7 of 7 people found the following review helpful
5.0 out of 5 stars I can finally make a pie! June 7, 2012
Pie It Forward is a wonderful journey through the process of making pie! Gesine Bullock-Prado walks you through making the most tender and flaky crust, and then filling it with the most flavorful fillings. I have made the Wild Blueberry Pie, Strawberry Rhubarb Lattice, and Not-So-Traditional Apple Pie. All were fabulous! The most amazing part is that I used to struggle with making a good crust, and her recipe for All Butter Easy Pie Dough saved me from my previous fate of eating tough crusted pies.

Also, Gesine has a companion website to accompany her cookbooks, where she does pictorial demos of many of the recipes, so you can see each step of the process. She also has videos on her website which are very helpful...particulary the Wild Blueberry Pie video, where she demonstrates the All Butter Easy Pie Dough.

I have all of Gesine's books. If you want to be inspired to bake, buy this book, and while you are at it, order Sugar Baby and My Life From Scratch too!
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19 of 23 people found the following review helpful
5.0 out of 5 stars Fear pie no more & expand your baking horizon! March 15, 2012
Format:Hardcover|Verified Purchase
Pie It Forward is as enjoyable to read as it is to create the recipes inside. Starting with the basics, you'll not only learn how to make a pie crust, but what ingredients are involved, and why & how they work together. The end result is knowledge and the flakiest, tastiest, and tender crusts that encourage you to keep baking and trying new ways to use your newfound skills. This book is chock full of recipes from the simple to the complex (but very doable).

With so many different recipes with tart dough, puff pastry, pie dough, and pizza dough as crusts, Pie It Forward will keep you busy and happy with a variety of recipes for sweet, savory, berry, fruity, nutty, gooey, or smooth & creamy.

So, Pie It Forward and bake someone happy!
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Most Recent Customer Reviews
5.0 out of 5 stars Bakewell tart is delicious!
The Bakewell tart recipe is outstanding. Worth the price of the book alone.
Published 2 days ago by Camille
5.0 out of 5 stars Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries. . .
I like it a lot, and I'm glad that I got it. I almost didn't, especially after reading one very nasty 1-star review. Read more
Published 5 months ago by K. J. Kalin
4.0 out of 5 stars Learned a lot
I bake and cook a lot so I am relatively knowledgeable bunt this book taught me a lot. Thank you to the author for a wonderful book.
Published 5 months ago by Maryeraymond
4.0 out of 5 stars From history to feel to taste.
Tasty from every angle!
Published 6 months ago by GDC
5.0 out of 5 stars Five Stars
FULL of great tips and ideas, I read it cover to cover, great recipes, easy read, expert tips.
Published 6 months ago by Sara Brown
5.0 out of 5 stars Its now Pie in my Sky
Gave me so many more options
Published 7 months ago by deborah h.
3.0 out of 5 stars If you love to bake pies, this is the book for you.
Honestly, I read through this recipe book, but the recipes were kind of out of my league as far as my baking skills go. If you like to bake then this book is for you.
Published 7 months ago by Christine C. Schubert
3.0 out of 5 stars I don't know about this book
Didn't buy it cuz baker already does better than these recipes.
Published 7 months ago by gg
4.0 out of 5 stars Four Stars
Published 9 months ago by S. Olson
2.0 out of 5 stars Not what I expected
I regret not buying Martha's instead. Most recipes don't have pictures, it is not what i expected. Should have trust other reviews
Published 11 months ago by Mara Fridman
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More About the Author

I am a baker, a writer, a cookbook author and an inveterate sugar addict.

If I can't teach you something new and exciting about sugar at least once a week, my job here isn't done.

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