The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company by Paula Haney

  • Pie wash (page 21)

    from The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Co The Hoosier Mama Book of Pie by Paula Haney

    • Categories: American; Vegetarian
    • Ingredients: milk; cream
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Notes about Recipes in this book

  • All-butter pie dough

    • hirsheys on June 22, 2019

      Good recipe, though make sure that the pea-sized pieces are not too big.

    • jeanette_ecuu1t on March 03, 2026

      This has become my go to “I need pie dough” pie dough. Makes two crusts and is very methodical on technique to help you learn to pie dough. Requires a food processor!

  • Cherry pie

    • hirsheys on May 24, 2019

      This filling is fantastic - it has much less sugar than the other recipes I looked at, so I was a bit concerned, but it was plenty sweet. I also loved the tiny bit of almond extract in the filling, which actually wasn't terribly almond-y, but added a nice background taste. I worried that the filling wouldn't thicken up (the defrosting frozen cherries I had were very juicy), but even with a small amount of cornstarch it was fine and not at all gloopy. I'm not sure this will replace my other recipes, but this one was a huge hit! [Note to self, though - the bottom of my crusts for Hoosier Mama never bake through. I think this is because I don't use metal tins? Bake on top of a metal pan instead? Also, go light on the crust dust.]

    • TrishaCP on November 29, 2019

      We also loved this pie. I decided to thaw my frozen cherries to get rid of some of the excess juice, and it was perfectly fine. I used a Ken Haedrich recipe for pie crust and a metal tin and my pie was baked all the way through with a crisp crust.

    • bching on June 18, 2024

      Recipe is well-written and easy to follow. I'm happy with the results, although I prefer the Four and Twenty Blackbirds cherry pie.

  • Pear-raspberry pie

    • bching on September 01, 2024

      This is a tasty and pretty pie that tastes exactly how you'd expect--and that's a good thing. I would reduce the filling in the sugar a bit the next time I make this.

  • Dutch pear pie

    • hillsboroks on September 06, 2019

      Sweet luscious vanilla sour cream custard combined with dead ripe pears makes a fabulous flavor combination. Then topped with the crispy walnut streusel it is heavenly. This a definitely a pie to make again and again during pear season. I used two perfectly ripe Bartlett pears and would think about increasing it to three next time.

    • bching on January 22, 2023

      I made the cranberry variation--delicious! But the pie, whether apple, pear, or cranberry, has a lot of steps and involves a lot of dishes. Give yourself plenty of time.

  • Lemon soufflé pie

    • hirsheys on April 04, 2019

      The texture of this pie was like a cloud, but a lemony one. We liked it a lot.

  • Chocolate chess pie

    • mcparson on November 19, 2019

      This is a family favorite in our household--popular with adults and children. Always the first pie to disappear at Thanksgiving! We like to call it Brownie Pie.

  • Cranberry chess pie

    • hirsheys on April 04, 2019

      I wanted to try this pie forever and was thrilled that it was so delicious. The crust in the bottom wasn't well-cooked, either because I used a ceramic pie dish rather than the metal called for (don't have metal), or because I used a deep dish one (I really don't think the filling would have fit in a normal one.). Next time, I'd either blind bake the crust a little or bake the pie longer (after covering the crust and top a bit, so that it doesn't get too overdone.

  • Chicken pot pie

    • hillsboroks on December 20, 2023

      When I started making this pie I had no idea it would take approximately 5 hours from start to finish. From the list of recipe ingredients I had high hopes for an exceptionally wonderful chicken pie but for all the time and work involved the end result was very disappointing. It wasn’t bad just not exceptional. I won’t make this recipe again.

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Reviews about this book

  • Serious Eats

    ...manages to be both down-home and highbrow. ... None of these recipes are quick, but the steps themselves are simple to follow, and yield truly great, hearty desserts.

    Full review
  • ISBN 10 130644442X
  • ISBN 13 9781306444422
  • Published Jan 01 2013
  • Format eBook
  • Page Count 353
  • Language English
  • Countries United States
  • Publisher Agate Surrey
  • Imprint Agate Publishing

Publishers Text

When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: "had she made enough pie?" The shop closed early that day, but it has been churning out plenty of Chicago's most delectable pies ever since.
Since starting her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants, Haney dreamed of opening her own pie shop. Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef--a then-unknown Grant Achatz, who would go on to culinary superstardom--left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.
Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, "The Hoosier Mama Book of Pie" delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.
On top of all of this, "The Hooser Mama Book of Pie" also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.'s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.

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