The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell

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Notes about this book

  • tarae1204 on November 26, 2020

    My actual cooking times for pumpkin mascarpone pie and chocolate sugar pie (p 232) are taking longer than what is stated in the book (my oven thermometer confirms correct oven temp). McDowell published a chocolate mint sugar pie recipe on food52 on 9/25/20 that has some significant differences: That more recent recipe uses different proportion cream and milk, chopped chocolate instead of cocoa powder, and a longer bake time. I wonder if this would fix the problems I’m having with chocolate sugar pie in the book. Fantastic results using her approach to pie crust making!! Very flaky.

Notes about Recipes in this book

  • All-buttah pie dough

    • Astrid5555 on January 04, 2021

      Can only repeat Lepa’s comment. Watch the youtube video as well and you will have pie crust perfection!

    • Lepa on December 13, 2020

      I made my best pie crust ever with this recipe. I can't figure out if it was the recipe or Erin's youtube video that shows how to tell when the dough is properly hydrated. This is something I have struggled with in the past. This crust was flaky perfection and I was so proud of it!

  • Basic nut crust

    • khopkins1012 on January 10, 2021

      This was easier to make than a traditional flour-based crust. I used pecan chips that didn’t even need to be chopped. We enjoyed the deep, toasty flavor of this crust.

  • Apple pie

    • Lepa on December 13, 2020

      The apples here are in a spicy caramel sauce. You have to let the apples sit for forty-five minutes and then cook them before adding them to the crust and baking the pie. It was good and my family raved about it but I think I prefer a plainer apple pie where I can taste the fruit more and that doesn't have all the fiddly steps.

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  • ISBN 10 0358229286
  • ISBN 13 9780358229285
  • Published Nov 10 2020
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including techniques, conversions, make-aheads, and styling tricks, before diving into 100 of her unique and intriguing recipes. Find everything from classics like apple and pumpkin, to more inspired recipes like Hand-Pie Ice Cream Sandwiches and Chinese BBQ Pork and Scallion Pie. Erin takes every recipe a step further with Pie-deas: ideas for swapping doughs, crusts, and toppings for infinitely customizable pies. Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze, or the Chive Compound-Butter Crust with the Croque Madame Pielets . . . the possibilities are endless. Look no further than The Book on Pie for the only book on pie you'll ever want or need.

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