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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented Hardcover – April 1, 2012


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Frequently Bought Together

Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented + Bake It Like You Mean It: Gorgeous Cakes from Inside Out + Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar
Price for all three: $60.91

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Product Details

  • Hardcover: 252 pages
  • Publisher: Stewart, Tabori and Chang; 1st Printing edition (April 1, 2012)
  • Language: English
  • ISBN-10: 1584799633
  • ISBN-13: 978-1584799634
  • Product Dimensions: 9 x 0.9 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #338,012 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Gesine Bullock-Prado, author of baking memoir My Life from Scratch and cookbook Sugar Baby, lives in Hartford, Vermont, with two dogs, seven chickens, ten Indian Runner ducks, six geese, two goats, and one wonderful husband. She uses her animal’s eggs and milk in her commercial bakery and maintains historic apple trees and a large garden to bring pies to vibrant life. Bullock-Prado and her product line, Gesine Confectionary, have been featured on the Today Show, the Rachael Ray Show, and Food Network. This is her second cookbook. 


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.

Customer Reviews

I have all of her books, and have made many of her recipes.
nancy wolfe
It is well explained, and the pictures make it super easy to follow.
C. Serrano
This book is an excellent addition to a cooks baking collection.
Amazon Customer

Most Helpful Customer Reviews

39 of 39 people found the following review helpful By C. Serrano on 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 By Amazon Customer on July 3, 2012
Format: Hardcover
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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12 of 12 people found the following review helpful By L. Austin on October 9, 2012
Format: Hardcover
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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27 of 31 people found the following review helpful By Angela Neal on March 8, 2012
Format: Hardcover
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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18 of 22 people found the following review helpful By Sandy Warner on 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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5 of 5 people found the following review helpful By Laura S. on June 7, 2012
Format: Hardcover
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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