The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Blueberry hand pies

    • Lu1950s on January 11, 2021

      This recipe is easy and SO GOOD! We talked about them for days. My blueberries had to cook down a lot longer than the directions. The unbaked pies freeze beautifully so they're perfect to make ahead for casual entertaining.

    • stef on August 22, 2021

      So easy and good. The blueberry filling was delicious. I will make this with other fruits.

  • Thoroughbred pie

    • jenmacgregor18 on December 01, 2019

      My only changes to recipe - I added 1 T white miso to eggs before mixing in and subbed whisky for bourbon. It is rich, best eaten in smaller pieces. It was perfect heated up a bit with a little whipped cream or ice cream.

  • Gluten-free double-crust pie dough

    • jenmacgregor18 on November 02, 2019

      Made this for a green tomato mincemeat pie. I had to add a bit more water for the dough to come together— maybe 2 T. Refrigerated overnight. Was a bit difficult to roll out. It was cracking & crumbling after resting at room temp for 15 minutes. . I let it rest another 5-10 minutes and it was a bit softer and easier to handle. I refrigerated bottom crust in pie pan while I rolled out top crust. Used the shorter baking time listed for the deep dish apple- 45 minutes. It browned beautifully. The texture was crisp. It was different than a wheat crust- almost like a fried pie dough; but not off putting. Very good overall.

  • Rum pumpkin chiffon pie

    • Megoola on January 10, 2021

      The recipe is online at

  • Deep-dish apple pie

    • stef on October 25, 2019

      Prebaking the apples reduced the gap between pastry and apples. Dh loved this apple pie

  • Maple pecan pie

    • stef on December 26, 2021

      A lovely custard texture which had a Maple flavor. We loved it. Christmas 2021

  • Rhubarb custard pie

    • stef on May 30, 2020

      We really liked this pie but I wonder why it's called a custard pie. The final result is that the juices become a nice thick sauce.

    • Shewi128 on January 10, 2020

      Did not like. The custard never full set up and was loose. The layers were not separate between the custard and rhubarb. Will not make again.

  • Foolproof all-butter pie dough

    • stef on October 25, 2019

      A good dough but not my favourite

  • Chocolate cookie crust

    • jluvs2bake on March 14, 2021

      Quick and easy crust. I did not use my food processor but went with Ninja blender instead. Worked just fine! I used a 10-inch pie plate instead of 9. Next time, I will do 20 cookies and 5 Tablespoons butter for that size pie plate. It was fine, but I would have liked a little more to work with in the bigger plate.

  • Black bottom pie

    • jluvs2bake on March 14, 2021

      Detailed instructions, as expected from ATK, resulting in perfect pie :) I was concerned my rum custard was excessively wobbly, but once the egg white mixture was added and it all chilled, it set up perfectly. The pie is good but rich -- I would recommend small slices to start with! I used a 10" pie plate instead of 9", and it worked fine.

  • Individual free-form apple tartlets

    • tmitra on October 05, 2021

      The crust was excellent (rated separately), but I was underwhelmed by the filling. I used a variety of apples from an orchard, so maybe it just wasn't the right balance?

  • Blood orange and chocolate tart

    • Kinhawaii on April 30, 2021

      I agree - the gelee was quite dark red. I had problems with the chocolate pastry- was quite soft & had to keep on refrigerating it, I have worked with better chocolate pastry. My kitchen was comfortable but maybe a cold kitchen would have helped. The extra dough did make a delicious cookie. I have to say chocolate & orange isn’t my most favorite combination, despite loving them individually. I think it is definitely better with the sliced blood orange segments on top & I would cut up 2 oranges- adds a brightness.

    • Shewi128 on March 12, 2021

      Very beautiful and not difficult to make. The only comment is the blood orange gelatin was more orange than red, which is silly to say, but I expected it a little more red.

  • Passion fruit curd pie

    • Shewi128 on April 02, 2020

      The flavor is amazing, but passion fruit was nearly impossible to find. I bought passion fruit puree to make the curd, but it did not set the first time I made it. I tried it again, but it still did not fully set.

  • Ginger cranberry-pear streusel pie

    • Shewi128 on January 10, 2020

      Delicious alternative to apple pie. Make sure pears are firm, but not TOO firm.

    • taste24 on June 15, 2020

      The only thing I could taste in this pie was the ginger. The pear and cranberry did not come through for me at all. Next time, I would make this with much less ginger than called for.

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  • ISBN 10 1945256915
  • ISBN 13 9781945256912
  • Published Sep 10 2019
  • Format Hardcover
  • Page Count 376
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Get the dough rolling and perfect your pie-making skills to bake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites--plus a host of whimsical, modern pies and tarts of all kinds like sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts.

The Perfect Pie is the definitive guide to gorgeous pies and tarts. Maybe you want to master homespun pies that celebrate seasonal produce, or get creative with pastry-encased canvases for modern flavor profiles. No matter your pie preference, this collection will inspire you to bake. We've tested our way to the best techniques for building foolproof bakery-quality pies from the crust up: Learn how to create the flakiest pie crust from dough that's a breeze to roll. Become the expert in classics like Cherry Pie and also wow with pies that show off interesting flavors like Blueberry-Earl Grey Pie (tea is infused into the filling and an adorning glaze) or Butternut Squash Pie with sage crust. Make meringues that don't weep, or fruit filling for Deep-Dish Apple Pie that doesn't shrink under the tall-standing top crust. Discover the world of tarts like Hazelnut-Raspberry Mousse Tart with looks that deceive its simplicity (we top crispy store-bought puff pastry with a quick mousse), sleek sesame brittle-decorated Tahini Chocolate Tart, and rustic galettes.

When you're ready to up your game, learn to design intricate pie tops (think: braided edges for Pecan Pie; a herringbone lattice pattern for Ginger Plum Pie; creative cutouts for Apricot, Vanilla Bean, and Cardamom Pie; and crunchy streusel clusters for Sour Cherry-Hazelnut Pie), fashion pies big (slab pies for a crowd) and small (muffin tin pies, jar pies, and pie pops), and use ingredients you may have never thought to put in pie like husk cherries or rose water.

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