Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between Paperback – June 1, 2012
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Prior to this book and the class, I thought making pie was something that was very difficult and resulted in shoddy product. Every grocery store cherry pie makes me think of gross cherry jelly coming out of a can and straight into a bready flavorless crust.
All of that changed with this book. Millicent Souris treats every step of making a pie scientifically, describing the theory (fans of Howard McGee will really enjoy this), and pointing out the key variables that will affect the output and how to control for them: for instance, varying the amount of water based on the humidity of the day. This book isn't just a list of recipes. It goes step by step through how to create an incredibly tasty and flaky crust, when to pre-bake, and the theory of making great pies. Once you have an amazing crust, it's really really hard to screw up the rest of it.
My wife and I are now always asked to bring a pie to potlucks and get-togethers: the crusts are tender, flaky, buttery, delicious, and the fillings are amazing combinations of fresh sour cherries and basil or something savory like oxtail. It is now also difficult to order pies at restaurants in NYC now because we're always comparing them to our pies; most pastry chefs in NYC can learn a thing or two from this book. I cannot say enough great things about this book: it opens the door to a new world of sweet and savory flavors and textures.
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.
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.
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.