The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch by Ken Haedrich

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Notes about Recipes in this book

  • Single-crust food processor pie dough

    • TrishaCP on January 01, 2022

      I’ve been using the double crust food processor dough recipe pretty regularly and the single crust is just as good. I did find you should be more cautious about processing the dough with this recipe (probably because there is less of it).

    • ashallen on December 23, 2021

      A good basic pie crust recipe that worked well for Canadian Butter Tarts from this book. End result was both tender and flaky. I stopped processing the dough before it started clumping in the food processor because it seemed a bit dry and I didn't want to over-process the butter lumps. I dumped the crumbs on the counter and was able to knead them into a dough without additional water. A 12 hour rest in the refrigerator really helped it come together. I used an online version of this recipe that didn't have ingredient weights and interpreted 1.5 cups flour as 7.5 oz - checking another online version of this recipe, it looks like I maybe should have used only 6.75 oz which might help explain the dryness. Recipe available online at

  • Double-crust food processor pie dough

    • TrishaCP on August 31, 2021

      This gave me an incredibly flaky crust that held together well during baking. The first time I tried the recipe I overworked the dough, so just be very careful when pulsing it to not let it go too far. It is also easy to roll out.

  • Vanilla bean-scented all-peach pie

    • TrishaCP on August 31, 2021

      This is the same, or similar recipe, from his Pie cookbook, and it is such a great peach pie. The vanilla bean just works so well here.

  • Deep-dish pluot pie with oatmeal crumb topping

    • TrishaCP on September 06, 2021

      This pie is absolutely delicious, even though I ended up using a combination of pluots and plums rather than all pluots. The baking instructions are very precise and really help you to get a crispy bottomed crust and a pie that holds together. (Note there is a version of this pie in K.H.’s pie book that uses walnut in the crumb. Need to try that in the future.)

  • Snowbird Mountain Lodge’s mocha-pecan pie

    • TrishaCP on November 27, 2021

      This was so rich and delicious. It was almost like eating a brownie inside of a pie shell. The coffee flavor is subtle but definitely present. Everyone at Thanksgiving loved it, but it is very rich and very sweet so small servings are best.

  • Rich lemon custard pie

    • hillsboroks on April 11, 2021

      As part of my quest to find a fabulous lemon custard pie this pie was good but not great. With some whipped cream on top the lemon flavor almost disappeared. The reason I was topping it with whipped cream is because the author specified a deep dish pie pan when a normal 9" Pyrex or Corning Ware pan would have been better. My filling ended up a good 1/2 inch below the fluted edge of the crust and serving it without whipped cream would have looked weird like I had skimped on filling the pie.

  • Canadian butter tarts

    • ashallen on December 23, 2021

      Very tasty - I really liked the combination of maple and brown sugar flavors in the filling. I made a few with finely chopped walnuts and liked those even more! Although the vinegar added a nice edge, I didn't care for its flavor (though it softened after a day) and would leave it out of the filling next time. I used apple cider vinegar so maybe white vinegar would have been more flavorless and better. Pastry was plentiful, flaky, and buttery (yum!). I used a muffin tin that browns muffin bottoms well but the tart bottoms were pale and a bit soft in the middle, though cooked. I'd try baking them longer than 18 minutes next time and/or placing the tin on a preheated baking stone. Recipe available online at

  • Lauren’s salted caramel-apple streusel pie

    • taste24 on December 29, 2020

      All of the components to this pie came together very nicely. I loved the instructions for the pie dough and rolling it out was a breeze. There was a ton of streusel on top - I was surprised at how much! If I make this again, I will do a little less sugar with the apples as the end result is fairly sweet... Overall a good recipe with excellent instructions.

  • Peanut butter cup cream pie

    • taste24 on January 13, 2021

      This recipe is fantastic! It was not too sweet, and we really liked the addition of the chopped up peanut butter cups on top of the ganache layer. Next time, I think we will add a little salt to the pretzel crust or elsewhere - for whatever reason, the saltiness from the pretzels didn't shine through as much as we hoped, though the crust was marvelous and a perfect choice for this pie. The peanut butter pastry cream was easy to make and thickened quickly - I found it strange that we were not instructed to put the pudding through a fine mesh strainer, but we followed directions and didn't. The result was thick, but it didn't seem wrong once the pie was assembled and eaten. Delicious!

  • Banoffee-peanut butter pie

    • Meags on August 06, 2022

      This was a surprisingly good pie! I sliced the bananas thinly. I do not usually like things made with bananas, but my husband and son do, so I made it. Even I had to admit, it's pretty tasty. Best chilled.

  • Breitbach’s raspberry pie

    • Meags on July 28, 2022

      Delicious pie! The mix of raspberry and blackberry is awesome. I cut the sugar in half.

  • Vid and Annie’s fresh raspberry crumb pie

    • Meags on July 28, 2022

      This is an amazing pie! I used cherry preserves instead of the seedless raspberry jam . I also cut the 1/2 c. of sugar down to 1/4 c.

  • Catoctin Mountain three-fruit pie

    • Meags on September 04, 2021

      Delicious! I used peaches instead of apricots. I used 1/2 c sugar instead of 2/3 c.

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  • ISBN 10 163586111X
  • ISBN 13 9781635861112
  • Linked ISBNs
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher Storey Publishing, LLC

Publishers Text

It’s always time for pie! Whether it’s Blueberry-Pineapple Piña Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, Dean of The Pie Academy, dishes up just what you’re craving. Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make baking easy, for all levels of experience. From the perfect apple pie to fun mini-pies and slab pies and regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, there's something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to decorate pies with cut-outs and dough designs; when to use table salt vs. kosher salt; and get helpful tips and tricks for baking each particular pie perfectly. Having Ken in the kitchen  is like having a trusted friend alongside as you bake — someone who knows what he’s doing but encourages you to relax and have fun! Ken also shares stories from his years of traveling the country meeting — and eating — with pie bakers.

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