The Pie Room by Calum Franklin

  • Egg washing (page 22)

    from The Pie Room The Pie Room by Calum Franklin

    • Categories: Egg dishes; How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: eggs; pastry dough
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Notes about Recipes in this book

  • Sweet shortcrust pastry

    • okmosa on September 13, 2021

      I made an apple galette with this crust recipe. I’ve used the same pie crust recipe for 20+ years, trying others every once in a while. This one came together so much drier than I am accustomed to but then was soooo flaky when baked. I think I’ve been mixing my pie dough too wet! So glad I tried this one.

  • Prawn Thermidor vol-au-vents

    • marydulwich on January 19, 2021

      A little fiddly but they taste amazing and look very impressive.

  • Chicken, mushroom & tarragon pie

    • Pinkrupee on November 10, 2022

      Excellent chicken and tarragon recipe - the sauce was particularly delicious.. We didn't do the full pie mould (which cost between £80-120!), just using an ordinary pie dish, but one day, given how good the core recipe is, I hope to try!

  • Braised red cabbage

    • sophie_x3fcvd on December 24, 2025

      Great recipe for Christmas dinner, straight forward and tasty! I didn’t have a cinnamon stick so I just used a pinch or two of ground cinnamon.

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  • ISBN 10 1472973615
  • ISBN 13 9781472973610
  • Published Sep 24 2020
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Absolute

Publishers Text

Enter the world of London's Pie Room.

When Calum Franklin unearthed a selection of beautiful original pie moulds, it was enough to set his imagination free. The Pie Room was born.

Steeped in tradition, with marble worktops, sumptuous pie moulds and a pie window to the street, Calum has created the ultimate destination for pie lovers the world over.

The Pie Room is a treasure trove of delicacies, and in this, his debut cookbook, Calum walks you through some of his favourite recipes, including a range of humble British pies and tarts - such as the ultimate sausage roll, cheesy dauphinoise pie, chicken and mushroom pie, glazed apple tart or even a rhubarb and custard tart - all absolutely bursting with flavour that will wow anyone who comes to your table.

Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers, as well as a step-by-step guide for making puff pastry. Each and every perfectly crafted pie is accompanied by beautiful photography from John Carey, enabling you to create your very own pie masterpieces and beautiful pastry designs.