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The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop Hardcover – October 29, 2013

by Emily Elsen (Author), Melissa Elsen (Author)

162 customer reviews

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From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers.

Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today.

With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

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This item:The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen Hardcover $24.73
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Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott Hardcover $23.79
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Editorial Reviews

Review

"The pies we tasted from Four & Twenty Blackbirds were so satisfying and deliriously delicious that they left every other pie we sampled in the dust" --Danny Meyer, CEO, Union Square Hospitality Group

"Emily and Melissa Elsen make pies the way nobody makes pies anymore but everybody used to, which is to say, pies that are buttery and always right for the season and hard to stop eating. It's a score they've decided to share the recipes that put them on the map."-- Frank Falcinelli & Frank Castronovo Chef/Owners of Frankies Spuntino and Prime Meats and authors of Frankies Spuntino Kitchen Companion

About the Author

Melissa and Emily Elsen are sisters who were raised in South Dakota and worked in their parents' restaurant. They "have serious pie-making cred having grown up at the dough rolling elbow of their grandma Liz." (New York Magazine).
After pursuing different careers in their early adulthood, they built a business in Brooklyn, originally custom baking pies together in their Brooklyn apartment, and eventually opening 4 & 20 Blackbirds Cafe, which has been featured in The New York Times, Martha Stewart and in other great food media.

Product details

Hardcover: 224 pages
Publisher: Grand Central Life & Style (October 29, 2013)
Language: English
ISBN-10: 1455520519
ISBN-13: 978-1455520510
Product Dimensions: 8.5 x 1 x 10.5 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review: 162 customer reviews
Amazon Best Sellers Rank: #61,673 in Books (See Top 100 in Books)
- #17 in Books > Cookbooks, Food & Wine > Baking > Pies
- #34 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > Holidays
- #234 in Books > Cookbooks, Food & Wine > Desserts

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The book is beautiful -- the Rhuby Razz Pie is divine

July 19, 2014

Format: Hardcover

I am an experienced baker. One thing I take for granted of a high-end cookbook is that the recipes are correct. In this case, 2 of the 3 pies that I baked from this cookbook (Nectarine/Blueberry Pie and White Nectarine/Red Currant Pie) had no sugar listed anywhere in their ingredients. This is a HUGE pie-making mistake.

When I called the store to question the recipes, they confirmed that there were errors in the book, and then told me of a third pie recipe that had problems. The book is beautiful -- the Rhuby Razz Pie is divine. I only wish more care had been taken in proofreading the recipes...

215 people found this helpful

Great ideas and pics, rather disappointing results

July 19, 2018

Format: HardcoverVerified Purchase

Its Just OK. I was excited to order this book after reading the intro on Food 52 and the customer reviews, and the recipe list sounded fantastic! However, after baking 3 pies so far, I noticed some obvious errors, and questioned some of the ingredient proportions. Even after following a few of the recipes “to the letter,” the results were not nearly as intriguing as the names sounded. Some of the flavors seem to overlap and fight each other with too many additional ingredients (i.e. Strawberry/Balsamic w/brown sugar/bitters/black pepper+more sugar) while others, in the end just aren’t worth all the work (Pistachio/Coconut.) The arrangement of recipes by season is a great idea, the photos are clear and the “Techniques” section can be helpful for beginners. But the basic crust recipes can be found in any baking book, and, after trying them, I’m sticking with my flaky crust. I’ll use some of the combination ideas as inspiration, but adjust the ingredients and proportions...and cut the sugars and the cornstarch waaaay back and trim the ingredient list for cleaner flavor profiles.

One person found this helpful

Too hot to handle (the oven temps)

November 8, 2014

Format: HardcoverVerified Purchase

After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)

Pie crusts are notoriously 'flaky' (!) to make in a home kitchen (they're usually too warm so you are constantly juggling the rolling part by tossing the crust back in the refrigerator or freezer if you can't work quickly. It's understandable that people shy away from making them. The above being said, for the photos on how to make the perfect crust and the step by step lattice methods alone this book is worth it because an online recipe won't go into that kind of detail. While adding vinegar to crusts and savory pastries like potato knish dough is nothing new I do love their idea of using apple cider vs white vinegar. I'm always asked how I make my crusts. Instead I give friends who won't go near baking an afternoon lesson with me and buy them the book and toss in a Berenbaoum's pie plate and a bench scraper and they're in business. I just wish they'd acknowledge the temps and times for home or convection ovens might be off and I wish they used gram weights in addition to the cup measures... it's only slightly more work for them to do the conversion and its the 'professional' way to measure your recipes consistently.

For those just starting out do use the crusts as a galette instead of a pie- you don't even need a pie tin- just a flat oven tray- so simple and they are just as tasty and gorgeous as the lattice- I tend to think that for the 'unfussy' look the galette is perfect- then you can make two crusts and serve twelve. Definitely try their varieties of crusts: chocolate and gingersnap are particularly good.

72 people found this helpful

however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make ...

December 21, 2016

Format: HardcoverVerified Purchase

I am very interested in a lot of the recipes. Using this book, I made quite possibly the ugliest pie of my life, however it was extremely delicious (the oatmeal crumble crust is pretty life-affirming). I'll try to update when I make some of the other pies.

5 people found this helpful

Great cookbook/WONDERFUL SELLER!

June 14, 2017

Format: HardcoverVerified Purchase

This is a WONDERFUL cookbook; I LOVE the Strawberry Balsamic Pie recipe!! But when I looked up the pie crust recipe, there were numerous pages missing...this can happen very easily when one is purchasing a USED BOOK. HOWEVER, when I notified the seller, they immediately refunded the price of the book. I guess Ill just have to try again when I see another!

2 people found this helpful

Beautiful book - Pies perhaps too obscure

April 26, 2015

Format: HardcoverVerified Purchase

The pies in this books are super creative and exciting, but sometimes use very obscure ingredients that look cool on the page but are almost unnoticeable when transferred to the actual baking. For example, in the Salted Caramel Apple Pie, I felt like the salted caramel was hardly noticeable and that I may have been more satisfied by just a classic apple pie. Still, some really interesting recipes that I'd like to check out. Also the art direction is beautiful - a very visually pleasing book.

5 people found this helpful

Wonderful go-to pie book!

November 27, 2014

Format: HardcoverVerified Purchase

What a great purchase! The pies are really easy to make even though they are very sophisticated! Everyone thinks I'm a really creative baker now :) definitely a must if you're looking to venture in to more elaborate pies without spending all day making one. Highly recommended.

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10 people found this helpful

I love this pie cookbook!

June 29, 2018

Format: HardcoverVerified Purchase

I’ve made several pies from this book and all were uniquely delicious! Don’t follow the baking times by popping your pie in the oven for the books allotted time and walking away. Watch your pie, 20 min at 450 to start, then reduce to 375 and watch for bubbling fruit in the center. If brown and not bubbling yet add foil to the top. Easy peasy!

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Most recent customer reviews

Amazon Customer

This book has some interesting and unique flavor/recipes. It also has good tips on making crust. It is organized by season, which is great because you can find seasonal ideas...Read more

Published 5 days ago

My absolute favorite go to pie recipe book

My absolute favorite go to pie recipe book!!! Easy to follow instructions, common and unusual recipes!Read more

Published 7 days ago

Amazing!!!!! love this book!!!! all the recipes are delicious

Published 24 days ago

Virginia M. Scanlan

Magnificent book which arrived with some folded-in dog-eared pages (sigh).

Published 28 days ago

Yummy Recipes!!

Love it so much it will be my go to Christmas present for my friends.

Published 28 days ago

Can't wait to bake.

Published 1 month ago

Elizabeth Sedig

Salted Carmel Pie Yum!!!

We went to their location while traveling to Brooklyn and was a great opportunity to try a slice of pies!

Published 1 month ago

Amazing recipes and also makes a great gift for any ...

A must have for any pie baker. Amazing recipes and also makes a great gift for any baker.

Published 3 months ago

Fantastic pie recipes.

Published 3 months ago

Great pie book!

Loved how it was set out in seasons! It was really easy to follow along and the recipes were well written.

Published 5 months ago

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