The Pie and Pastry Bible by Rose Levy Beranbaum

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Notes about Recipes in this book

  • Perfect peach pie

    • gastronom on August 20, 2017

      This recipe was rated very well when it was published in the Washington Post. See that lising for hints about bakng it.

    • Zosia on August 10, 2020

      Excellent pie! There were a few extra steps in making the filling (macerating the fruit, reducing the collected juice) but the result was worth the effort; the peaches held their shape and were juicy and they tasted of the fresh fruit. I used "My favorite pie crust" from the book, Midwest Made, which worked very well with this filling.

  • Flaky cream cheese pie crust

    • TrishaCP on March 27, 2016

      This recipe has been successful for many folks per multiple online postings, but it was a complete disaster for me. All was fine (I followed all instructions) until I blind baked the dough, when half of the pie slumped into the middle of the pie plate. I had rolled it, crimped it and left it in the refrigerator overnight so it should have been cold enough-I generally use Pyrex so will not freeze and put a crust into a hot oven (though I will with tart crusts). Would love to hear from anyone else who has used this recipe-at least one other Epicurious user had the same problem that I did. My guess is that the butter and cream cheese combo may cause some issues- apparently many people have some shrinkage with this crust (though RLB says this one is supposed to hold the shape well). I would attempt this again but with a double crust pie only.

    • Bloominanglophile on January 18, 2018

      I used this recipe as it was suggested for the Cherry Lattice Pie. I think it was fine--didn't really have any glaring shrinkage issues, and the crust was fairly easy to roll out. I can't really say that it made a difference in the pie--I would have enjoyed it just as much if I had used Martha Stewart's Pate Brisee recipe (my go to) instead.

    • Frogcake on November 13, 2016

      Just looking at the proportions of flour to butter to water, I think Trisha is correct about the cause for shrinkage. I compared this recipe to the one that I routinely use (Martha Stewart's basic pie crust) and find that Rose's recipe falls short on the proportions for a crust that is light, flakey, and tender. I believe a pie crust recipe needs to stay simple because the focus should be on the filling. So I think I will stick with Martha's recipe, which never shrinks, is easy to work with, and has a buttery, flakey taste.

    • ashallen on November 22, 2019

      This crust didn't turn out well for me. I think user error was part of the problem - it seemed like I didn't let the dough warm up sufficiently after chilling. When I tried rolling it out, multiple small cracks formed in the pastry which then widened during baking and allowed my tart filling to leak through. But I also didn't care for the flavor of the baked crust - it seemed a bit too salty and something about the taste reminded me of crackers!

  • Apple crumb pie

    • TrishaCP on March 28, 2016

      My family was a definite fan of this pie. The extra step of creating a caramel from the apple juices is pretty genius and makes the dish. See my notes for the streusel topping (you may want more) and the cream cheese pie crust (I had big problems with it) in this book before attempting those sub-recipes.

    • stockholm28 on November 29, 2015

      This is an excellent apple pie, but this takes some time. Like her All American Apple Pie, you macerate the apples first. You then take the accumulated juice and boil it down with some butter to make a syrup that is mixed in with the apples. The crumb topping has walnuts in it and it forms just a thin topping. I would have liked just a bit more streusel on top, but it was still very good.

  • Streusel topping

    • TrishaCP on March 28, 2016

      This is a perfectly serviceable streusel topping for pies, but the amounts for a 9 inch pie are a tad stringy. I wasn't able to fully cover the pie with the amount of streusel it made.

  • Raspberry sauce

    • WendyKinney on July 11, 2011

      This sauce is orgasmic. Use the microwave ( oil a glass measuring cup four time as big as you need, it will boil up) and people will be lined up to take this home, while you'll be licking your fingers. You do need the Cuisinart power strainer, do use both the fresh lemon and the Chambord. do make a double recipe so you can be generous and still have leftovers.

  • Cherry lattice pie

    • Bloominanglophile on January 18, 2018

      I was able to purchase some sour cherries at the Santa Fe farmers market this past summer, so I hauled them home and, of course, made a pie. This was a great recipe to highlight those cherries--I will have to try to get to Santa Fe in the early summer more often!

  • Honeycomb chiffon pie

    • Bloominanglophile on October 06, 2013

      I made this pie back in 2004 for a Slow Food honey-tasting event. It is definitely showy (bubble wrap is used to create the honeycomb design in the chiffon), and its looks might just outshine its taste. Regardless, it was a fun pie to make and present. I used marzipan to make the bees (with melted chocolate stripes and eyes) instead of the ganache. There was only so much effort I was willing to put into this pie!

  • Christmas cranberry galette

    • chawkins on December 13, 2013

      Worst pie disaster I've ever had. Must be operator error. Can't believe a RLB recipe could turn out so badly. I used whole wheat pastry flour for the crust. As the dough refused to come together, I added a tad more water and refrigerated overnight. The cranberry were macerated in granulated sugar overnight as well. I saw no cracks in my formed galette, however all the juices leaked out during baking, getting under the silicone mat, making a hard sticky mess. As a result, the pie was extremely dry. Have to eat it with loads of whipped cream or vanilla ice cream.

  • Shoofly pie

    • stockholm28 on June 21, 2015

      Excellent version of shoofly pie.

  • The best all-American apple pie

    • stockholm28 on October 17, 2015

      This is really an excellent pie filling, but you need to have some time because it is a multi-step process. You macerate the apples for a couple of hours and then strain off the accumulated juice. You cook down the juice with some butter to make a thick syrup and then add back to the apples. The pie sets up beautifully and has a wonderful apple flavor. I used four types of apples that I got at the farmer's market--- Northern Spy, Bramley (first time I've seen them in U.S.), Stayman, and another variety. Absolutely delicious.

  • Pure passion ice cream

    • Zosia on August 30, 2017

      Lovely, creamy ice cream that retains all of the fresh fruit flavour and tartness of the passion fruit curd at its base. I used curd left over from a previous project (RLB's White gold passion genoise, Rose's heavenly cakes) and made ice cream sandwiches with coconut crisps (also a RLB recipe from baking bible)

  • Kiwi tart with lime curd

    • Zosia on April 19, 2015

      A sweet cookie crust filled with lime curd lightened with whipped cream and topped with fresh kiwi and blueberries, it doesn't get much easier than this. Delicious, and quite beautiful!

  • Classic cream puff pastry

    • Zosia on April 18, 2018

      My go-to, never-fail recipe for choux pastry that always produces hollow puffs with dry interiors. I use the food processor mixing method which is very quick and easy.

  • Quick puff pastry

    • Zosia on March 06, 2014

      No more difficult to make than regular pie crust, the dough comes together quickly and becomes easier to work with with each consecutive fold and turn. I used a reliable brand of regular Canadian butter - not the recommended higher fat, european-style - with stellar results.

  • Cheese straws

    • Zosia on March 06, 2014

      The pastry was excellent (quick puff, page 420), crisp, flaky, beautifully puffed up, but the flavour was somewhat underwhelming with cheese flavour lacking. The hot Hungarian paprika I used helped, but next time I'll double or even triple the cheese.

  • Authentic Danish pastry dough

    • Zosia on March 11, 2014

      My first attempt at making this laminated dough met with great success thanks to the author's meticulous instructions and additional tips. The danishes were light, flaky and tender and unlike anything I'd eaten before. Made initially just to challenge myself - and to reduce my baking "bucket list" by one item - I suspect this will be repeated in future...so many shapes and filling combinations to try!

  • Open-faced fresh blueberry pie

    • bching on May 31, 2019

      I've been making this pie ever since the Pie and Pastry bible was published--and will make no other blueberry pie. This one really lets the blueberries shine, and it's easy to make. Because half the blueberries are raw, it avoids the jammy texture which in my opinion ruins most berry pies.

    • anya_sf on July 19, 2018

      Unlike most pies, this one was light (only one crust) with a lovely fresh flavor. It slices surprisingly neatly, considering there isn't much to hold the berries together. The crust was quite tender. I made cutouts with the pie crust scraps, which I baked and placed on top of the pie for decoration. We enjoyed the pie both plain and with whipped cream.

  • Great pumpkin pie

    • lkgrover on November 29, 2019

      My favorite pumpkin pie recipe. And I really enjoy the hidden pecans & crushed ginger cookies.

  • Deep-dish chicken potpies

    • Smokeydoke on February 01, 2017

      Life-changing. Unbelievably tasty. I used her cream-cheese crust and made it into one 9 1/2 inch pie (serving was a bit tricky, but it tasted fine) instead of 4 individual pies. The filling is unbelievably tasty. I used button mushrooms but I can't wait to try this again with morels (my favorite), which is what she recommends.

  • Baked empanadas

    • ashallen on August 20, 2019

      These are very good - what could be bad about pie pastry wrapped around a savory spiced filling! They are a fair bit of work for a modest number of pastries. As mentioned in the recipe, the unbaked empanadas do freeze well and do great when baked directly from the freezer, so if looking to be more efficient, the recipe could probably be doubled (or more). The filling is very tasty, though I'd expected it to be juicier - this made for very tidy eating and non-soggy pastry, but I'll probably add some more onion next time. I used the suggested whole wheat/butter pastry which worked well - the suggested cheddar cheese pastry also sounds great. I kept my pastry a bit too much on the dry side and it sometimes cracked a bit as I rolled the edges up to seal the empanadas - it needs to be moist enough for some detailed pleating.

  • Touch-of-grace biscuits

    • ashallen on March 01, 2020

      Excellent biscuits. Despite using shortening (I used Spectrum organic), these have wonderful rich flavor - I buttered my first but skipped on the rest. Texture's moist and melt-in-your mouth tender. Lightly crusty exterior and soft, non-layered interior. Didn't rise super-high during baking - mine were ~1-1.25 inches high. This might be due in part to my using King Arthur's unbleached cake flour vs White Lily flour - it has twice the protein and probably makes a heavier biscuit (great flavor though!). I also used 3/4 cup heavy cream + 1/2 cup buttermilk - Beranbaum says using all buttermilk yields a lighter biscuit. Leftover biscuits kept surprisingly well to next day in an airtight container. This recipe is Rose Levy Beranbaum's version (with her usual great tips) of Shirley Corriher's "Touch of Grace Biscuit" recipe - the latter is available online from multiple sources.

  • Currant scones

    • ashallen on December 18, 2019

      Great scones! Some scone recipes advise handling the dough very lightly - this one goes the other way and calls for folding and rolling the dough multiple times like one does when making puff pastry. I was impressed by how well it worked. Lots of flaky layers and a beautiful high rise during baking. Exterior was lightly crisp and interior was rich and moist. I made the lemon poppy seed version which was lightly sweet - I'll add a bit more sugar next time. Recipe calls for lemon zest only so no tartness but nice, strong lemon scent. The lemons at the store this week had a wonderful aroma and that carried over to the scones! Untrimmed dough edges stayed "pinched" during cooking and didn't rise as high as trimmed edges. Squatter triangles held shape better than elongated ones which wanted to flop more to the side. Used insulated cookie sheet+no baking stone. Removing from oven at 200F in center worked great - I tried taking one out at ~192F and it was overly moist (bit sludge-y) inside.

  • Apricot lekvar

    • ashallen on September 25, 2019

      This apricot lekvar is delicious and easy to make. Thick, but still spreadable, texture. I used sulfite-free organic dried apricots - I always think their flavor is more complex than that of other dried apricots and since this lekvar is primarily dried apricots, their flavor dominates. I substituted plain brandy for the apricot or peach brandy specified in the recipe - still delicious. It's kept very well in the freezer and thaws quickly. [Cross-post for The Pie and Pastry Bible/Rose's Heavenly Cakes.]

  • Pecan pie

    • ashallen on November 25, 2019

      This is delicious. It's also a great pecan pie alternative for those who like a lower ratio of filling to crust in their pecan pies. Although the author calls this a pecan "pie," it's actually baked in a tart form. Recipe specifies either Lyle's Golden Syrup or dark corn syrup - I used golden syrup and thought it had a softer sweetness than corn syrup. Using whole pecans made a very pretty looking tart, but they resisted cutting somewhat (use a sharp knife) and tended to want to separate from the crust. Next time I might do a mixture of chopped and whole pecans to see if that makes a more cohesive slice. Also, the author doesn't call for toasting the pecans - it'd be interesting to see if very lightly toasting them crisps them and enhances their flavor. It'd also be good to experiment with crusts other than the specified Flaky Cream Cheese Pie Crust which I didn't care for. I did not add the chocolate drizzle topping - I'd expect it to work very well, though.

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Reviews about this book

  • ISBN 10 0684813483
  • ISBN 13 9780684813486
  • Linked ISBNs
  • Published Nov 02 1998
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Rose Levy Beranbaum has won 3 Beard and Child Awards, including Cookbook of the Year for Cake Bible. Now, with what may be the best-researched book on pastry ever, you can rely on 300+ infallible recipes again.


Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs and profiteroles. All kinds of fillings, glazes, toppings and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel and hot fudge.


Pointers for Success follow the recipes, guaranteeing perfect results every time.



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