The Book on Pie: Everything You Need To Know To Bake Perfect Pies

Rux Martin: Hougton Harcourt. Nov. 2020. 352p. ISBN 9780358229285. $35. COOKING
Food writer and stylist McDowell (The Fearless Baker) presents a thorough and beautiful guide to all aspects of pie. The recipes (which include vegan and gluten-free options) cover the classics such as apple and rhubarb, as well as new ideas, such as cardamom crème brûlée and nectarine semifreddo. Each recipe also offers variations and suggestions for crusts and topping options. But it’s the education about and understanding of pie that make this book stand out. McDowell explains doughs, fillings, and toppings, how variations in ingredients can change balance, and how to correct troublesome pies. Charts outline how to scale up crusts and fillings for different pan and batch sizes, alongside advice on equipment and ingredients, and tips on improvising. The gorgeous photos illustrate levels of blind baking, lattice patterns, and various crimping options.
VERDICT McDowell writes with a welcoming voice; newbies will be heartened and old hands will be impressed. Get out the rolling pin, this book has a pie for everyone.
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