New Book Reveals The Architecture Of The Perfect Pie...every Time!

Pies have been a part of our lives from before we can remember from blueberry pies in June to cherry pies in July. In the fall we eat apple pies, and then pumpkin pies show up for the holidays. We eat quiche in the mornings and chicken pot pies for dinner, but few have mastered the art of creating a truly amazing pie. But that's all about to change...

HOW TO BUILD A BETTER PIE includes detailed information on everything from kitchen know-how to using the best ingredients to build the best possible pie. Readers will find illustrated preparation techniques for fruit fillings, custards, mousses, creams, meringues, and more, along with crust recipes and techniques.

This guide is filled with dozens of delicious, unique recipes. Inside, you'll find:

- Solid foundations: how to make and roll out the crust, including a basic crust and alternative crusts such as crumble, shortbread, and cheddar cheese
- The practical equipment basics and essential pie-making tips that you really need
- The methods behind a lattice and a full top crust, and how to tell which one to use
- Fruit pies, from Rhubarb Pie to Cherry Pie to Apricot Tomatillo Pie, and beyond
- Staple pies, including Walnut Maple Pie, Corn Buttermilk Pie, and Chocolate Olive Oil Pie
- Savory pies, such as Oyster Pie, Lamb Pie, and Chicken Pot Pie
- How to go small: hand pies, turnovers, and galettes

With so many pie recipe books but surprisingly few books on technique, Souris' unique voice and hard-working, homegrown experience offers readers a comforting yet authoritative guide to getting it right every time.

Whether you want to try your hand at apple pie or chicken fat and pea pie,
HOW TO BUILD A BETTER PIE contains everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie.

- Pie is a classic, timeless dessert with a million modern applications;
- There are many pie recipe books but surprisingly few pie-making technique books.
- Souris' unique voice and hard-working, homegrown experience offer a counterpoint to many of today's baking personalities.

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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.

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HOW TO BUILD A BETTER PIE
Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things In Between
by Millicent Souris
Quarry Books
June 2012
Paperback
$24.99 US / $27.99 CAN
ISBN: 978-1-59253-796-9

ALSO AVAILABLE AS EBOOK WHEREVER EBOOKS ARE SOLD