Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College by The Culinary Institute of America and Kristina Petersen Migoya

  • All-butter pie dough (page 64)

    from Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College Pies and Tarts by The Culinary Institute of America and Kristina Petersen Migoya

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; unsalted butter
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  • All-butter pie dough

    • ChrisLV on November 06, 2019

      This recipe did not work. Made an extremely dry dough that could not be rolled out without shattering into many pieces.

  • Lemon chess pie

    • MarciK on June 27, 2019

      I used 1 tablespoon cornmeal and 1 tablespoon flour instead of 2 tablespoons flour for a more traditional version. It was very good and my guests loved it. The filling was enough for a moderate sized deep dish pie pan.

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  • ISBN 10 0470873590
  • ISBN 13 9780470873595
  • Published Mar 11 2014
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

The Culinary Institute of America’s irresistible new collection of gold-standard pie and tart recipes.

With easy-to-follow instructions, stunning photography, and more than 150 can’t-fail recipes, Pies and Tarts packs the expertise of America’s top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics you’ll want to make again and again—apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But don’t stop there—you’ll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether you’re an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.

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