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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

Ken Haedrich (Goodreads Author)

4.43 · Rating details · 182 ratings · 97 reviews

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 a pie for every craving. Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools a ...more

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Hardcover, 480 pages

Published October 27th 2020 by Storey Publishing, LLC

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Jul 13, 2020 Briar's Reviews rated it really liked it

Shelves: netgalley, non-fiction, guilty-pleasure, top-books, cooking, baking

I am DETERMINED to try a whole bunch of these. Honestly, this was a truly incredible collection! It has absolutely gorgeous and stunning pictures that made me SO HUNGRY IT'S UNBELIEVABLE!

There's a whole bunch of different types of pies for every pie lover out there! It's a great collection for both amateur bakers (like myself) and experienced bakers to try out some new recipes. I highly recommend picking this book up. It's everything I expected and more. Especially since it has some background i ...more

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Aug 08, 2020 Tamar...playing hooky for a few hours today rated it it was amazing

This book is GORGEOUS….I drooled over every page (thank goodness I didn’t short circuit my computer while reading). The Pie Academy is loaded with an amazing array of pie crusts and pie recipes ranging from the classics to the exotic. All with detailed instructions, photos and tips.

That being said, I’m what you call a quick, no muss no fuss cook and baker (at least that is my goal when I enter the kitchen). No huge kitchen-aid on my counter, if I can’t do the prep in just a few minutes, my atten This book is GORGEOUS….I drooled over every page (thank goodness I didn’t short circuit my computer while reading). The Pie Academy is loaded with an amazing array of pie crusts and pie recipes ranging from the classics to the exotic. All with detailed instructions, photos and tips.

That being said, I’m what you call a quick, no muss no fuss cook and baker (at least that is my goal when I enter the kitchen). No huge kitchen-aid on my counter, if I can’t do the prep in just a few minutes, my attention span has exhausted, and I may not make it to the finish line. So, although most of what I make comes out tasty, you won’t find me using my hands for anything that cannot be done or prepared in a Magimix or bread machine. My food-processor and microwave cookbooks are my kitchen bibles – and I know my scriptures by heart.

I did learn a few pie-crust tricks and the trials were fool-proof. There is no lard in my larder (except that first syllable) so we contented ourselves with butter crusts. Adding a little cornstarch and/or vinegar made for the most delicious and flaky crusts I’ve ever eaten. No sugar in the crust, also good advice (so much for my mom’s recipe). If you don’t mix meat and dairy, serve a different dessert after meat, since margarine is something that doesn’t belong in anyone’s kitchen. I can’t speak for the hydrogenated vegetable shortenings since I don’t use them. So, a butter crust recipe was my standard, but now the sky (or Pie Academy) is the limit.

Pie Academy includes a number of different pie-crust recipes for sweet and savory pies. There are numerous photo illustrations of the different pie-crust techniques and textures. This book is not heavy on the “best and only” equipment, which I like. If you become a pie afficionado, you can add equipment in the future. But at the very least, you should have a rolling pin and pie plates. If you don’t have a pin, you should probably buy one of the two suggested. I use the tapered single piece French-style pin. I’ve had it for years and it’s great. Haedrich also discusses surfaces for rolling out dough. My counter tops are marble and I don’t have any problem with the dough sticking as I roll out my pie pastries on a lightly floured surface. I think temperature is a bit tricky. If the dough is too chilled it is harder to roll out and cracks a bit around the edges. You can trim but the less you mess with pie crust the better it comes out. If it is not chilled enough it might be sticky and alter the balance or texture of the fat mixture. Haedrich provides very helpful explanations and tips for all his recipes, so you can’t go wrong if you follow his advice.

Blind baking the bottom shell is a bit of a pain in the neck; if you don’t weigh down the shell the bottom may puff in spots and the sides will droop down while baking. Haedrich describes techniques and equipment to prevent that. I just prick the bottom and let the sides droop a little but, then, I will make the pie in anything and any shape; sometimes it is not a pretty sight (although tasty), so you should follow the author’s advice.

There are beautiful descriptions and photos demonstrating the various finishing techniques along the edges of the pie shells and top crusts. My edges will never come out as pretty as Haedrich’s. I trim where long and press on where short, then I just pinch close or lightly flour a thin tined fork and press along the edges. Fiddling around making lattice tops, braided edges, shapes, or peek-a-boo top crusts, etc., is just not for me (no sitzfleisch), but if you are not always in a hurry to flee the kitchen, you may take the time and succeed with these beautiful techniques.

So now the “good” stuff. Fillings…there are beautiful mouthwatering recipes for fillings galore and I am going to try at least half of them – but not those that I already have in my repertoire because I can see without trying that I love mine more (especially the lemon meringue pie). Haedrich’s Granny Smith Apple Pie filling is virtually identical to my double crusted apple pie filling (although I combine brown and white sugar and generally use flour instead of cornstarch in the filling). What Haedrich calls cream pies I think of as custard pies – my absolute favorites. I employ a completely different method (remember I told you I am a microwave maven). It does not take less time, but it feels like less steps and almost no work at all. Liquid and dry ingredients are whisked in a large microwave Pyrex and heated to thickened, occasionally removed and lightly whisked to break up any lumps that might form. Once thickened you whisk a little hot mixture into the eggs before pouring and whisking eggs into the main “cream” filling, back in the micro for another minute or two and then whisk in the butter chunks until melted with a little of your extract/other additions (flavored chips/coconut/etc.). The custard/cream filling comes out smooth and perfect every time and I have never had a skin form on top. I do not refrigerate to cool but let cool on counter and then pour into shell and put whipped cream, meringue, or other relevant topping to taste. I refrigerate when completed. Although Haedrich refrigerates his lemon meringue pie, I do not. It does not need to be refrigerated, certainly not on the day of baking, and it is usually gone the same day, immediately after dinner. I also don’t plan on trying the Swiss meringue. It is so easy to make a delicious fluffy meringue and it takes about two minutes to bake and uniformly brown on a very high heat. By the way, if you don’t have lemon (my lemon tree is a little lame this year), I opened a tin of pineapple, threw it into the Magimix and blended, then added the dry ingredients, made the thickened mixture in the microwave, added eggs then butter, cooled and topped with the meringue…it made an excellent substitute for lemon meringue pie last weekend.

Haedrich’s fruit pies are beauties. I will try one or two of the more creative crusts with some of the more exotic recipes, probably next weekend with either Creamy-Maple Yogurt Pie (with my Bread Machine homemade yogurt), Mango & Pineapple Pie with Candied Ginger, or Watermelon Rind Pie (!)

Many thanks to NetGalley and Storey Publishing for this ARC of this beautiful book, Pie Academy. I LOVE IT! ...more

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Oct 24, 2020 Susan Z rated it it was amazing

I dream of being someone who can bake pies. After reading this book, it may actually be in my future.

An extensive section of the necessary tools and pantry staples is included, plus a step by step tutorial, all essential for a novice.

But don't be fooled thinking this book is just for newbies, there are tons of options for upping your game, from complicated crust preparations, numerous dough options and over 200 fillings.

I like when cookbooks work for the novice and experienced cook alike, and ...more

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May 29, 2020 Alicia Bayer rated it it was amazing

This week I had the opportunity to preview two pie cookbooks that are premiering this fall, this one and The Book of Pie. I was curious which one I'd recommend over the other but they are both great books in their own rights with different strengths, so I'm happy to give them both 5 stars and recommend both.

While this book doesn't have nearly as many photos as The Book of Pie (which offers a picture of every single pie in the book), this one makes up for it in sheer number of recipes. I love the This week I had the opportunity to preview two pie cookbooks that are premiering this fall, this one and The Book of Pie. I was curious which one I'd recommend over the other but they are both great books in their own rights with different strengths, so I'm happy to give them both 5 stars and recommend both.

While this book doesn't have nearly as many photos as The Book of Pie (which offers a picture of every single pie in the book), this one makes up for it in sheer number of recipes. I love the variety here and the variety of sources. Haedrich apparently teaches cooks how to bake pies in his Pie Academy, and he's brought all of his knowledge here. He offers a huge variety of pie recipes and always credits the original creators with a little story. These are pies for all tastes, from the classic Libby pumpkin pie to Amish funeral pies to watermelon rind pies (apparently they taste like mincemeat) and even Splenda fruit pies for the many people who request low-sugar fruit pies. There are 24 recipes for apple pie alone (though one is the mock apple pie with Ritz crackers depression era recipe that nobody should ever make again IMNSHO). He also offers a huge selection of crusts (including gluten free and vegan) and information on how to do a lattice crust and various decorative touches. No nutritional information is provided.

This is an old school cookbook. Haedrich includes crisco and lard in some of his crust recipes, and shares recipes from old friends, colleagues, and community cookbooks. The focus is more on flavor and variety rather than over-the-top effects and Instagram worthy looks (though there are some stunning pies pictured and he does give you lots of tips for decorating). "Recipe for success" notes are often offered with additional tips. There are chapters on mini pies, icebox pies, sauces and toppings, troubleshooting and more.

This is one of those cooking bibles that you can turn to when you want ideas for what to do with that peach bounty or how to make an old fashioned shoofly pie. My one complaint would be that old fashioned pies are missing that use common wild fruits (elderberries, choke cherries, mulberries, gooseberries, etc.), which are a huge part of our summer baking repertoire. I recommend getting either an older cookbook or a cookbook from the UK for those recipes, since "hedgerow" fruits and wild foods are still commonly used in many European cookbooks and they were commonly used in older cookbooks like Meta Givens. Otherwise, it's a very thorough book, and a great resource.

I read a temporary digital ARC of this book for review. ...more

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Apr 21, 2021 Julie Davis rated it really liked it

4 stars only until I try some of these pies. If they work then we'll move to five stars.

This is one of the only books that has made me want to actually bake the pies instead of simply eat them. I will begin this weekend. ...more

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Aug 24, 2020 Literary Redhead rated it it was amazing

Shelves: netgalley-review, reviewed, cooking-food, food-and-wine

Been watching the Great British Baking Show and HAD to request the ARC for PIE ACADEMY. That gorgeous cover made me gasp!

I did have download problems, but saw stunning color photos and read more at Storey Publishing’s website. What a fantastic book for making every pie imaginable, from lovely classics like apple or lemon meringue, to mouthwatering Triple-Layer Pumpkin-Chocolate or Dense Cherry-Almond Coffeecake Pie. My head is spinning with all the choices.

The tricky how-tos of pie crusts, with ...more

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Nov 06, 2020 Onceinabluemoon rated it it was ok · review of another edition

Left a bad taste in my mouth, dnf... Had Kindle version and it kept leaving book for authors website, I ended up turning off WiFi to stop that intrusion, I call that a rotten marketing ploy. Wasn't happy with ingredients, like using frozen limeade verses why not fresh limes, I guess he wasn't selling limes. I was instantly turned off with web hijacking and never changed my sour note, who doesn't finish a cookbook! Very few pics, food is visual, oh wait, he wanted me at his website anyway... ...more

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Jan 01, 2021 Deb (Readerbuzz) Nance rated it it was amazing

Shelves: baking, nonfiction, best-of, foodie

Pies! No other food brings such rich memories of home baking as pies do for me. My mom was a pie baker. My grandma was a pie baker. And I am a pie baker. I remember the table of pies my grandma made for Thanksgiving, for Christmas, for Easter, sometimes just for Sunday dinner. Lemon meringue pie. Cherry pie. Pecan pie. Apple pie. Chocolate pie. Banana pecan pie. When my grandma passed away, it was her box of pie recipes I chose in memory of her.

I am always in search of books about pies. Pie Acad ...more

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Jun 30, 2020 Sara Hill rated it it was amazing

Pie Academy by Ken Haedrich is a comprehensive book of pie making for any skill level.

This book goes over the tools and things you need to know before you start. It contains a very comprehensive troubleshooting guide that is organized by category. My favourite little addition was the list of pies you can mail to people. I would never think of mailing a pie to someone, but that could be a fun idea.

The book covers several crusts and fillings. Each pie has a very detailed step by step instruction ...more

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Sep 30, 2021 Julie rated it it was amazing

Shelves: non-fiction, food-and-cooking, cooking-baking, 2021

My husband gave me this amazing compendium of all things pie for my birthday back in March, and I have been wending my way through it for the past several months. The book contains loads of new pies recipes that I want to try—ice cream pie, anyone?—as well as variations on old favorites. The how-to sections in the front of the book have lots of photos and clearly written steps; very helpful! If you are a pie novice, a pie expert, or somewhere in-between, you will love this book.

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Aug 29, 2020 Chantal rated it liked it

Shelves: netgalley, food

This book had a lot of American pie recipes. Beautiful pictures in the beginning, but I missed them with the pies. Also the recipes have a lot of sugar in them, and the book is not really for the international market because of the weird measurements.

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Apr 01, 2021 Nic rated it it was amazing

Shelves: nonfiction

Not sure what date to put down, since I've been browsing/using it on and off for months. :P So far, I have made the following pies from this book (listed in the order in which I made them):

Funeral Pie (raisin pie) - Very yummy and interesting. The crust I made - following the recipe - for this pie is probably the best traditional-type pie crust I've ever made.

Kahlua Fudge Brownie Pie - Not as dense and fudgy as I'd hoped, but still pretty tasty

Peanut Butter Banoffee Pie - Delicious! Reminded me Not sure what date to put down, since I've been browsing/using it on and off for months. :P So far, I have made the following pies from this book (listed in the order in which I made them):

Funeral Pie (raisin pie) - Very yummy and interesting. The crust I made - following the recipe - for this pie is probably the best traditional-type pie crust I've ever made.

Kahlua Fudge Brownie Pie - Not as dense and fudgy as I'd hoped, but still pretty tasty

Peanut Butter Banoffee Pie - Delicious! Reminded me of my first encounter with banoffee pie, which was in a pub in Oxford, England. My friends and I were amused by the pub menu's claim that "Americans love it!" given that we, all Americans, had never heard of it. I will say that peanut butter is a very American addition to make to the recipe!

Coffee Mud Pie with an Oreo Crust - Very tasty! I substituted chocolate ice cream for the coffee ice cream, but otherwise followed the recipe. It is tough to cut, though. You'll definitely want to put it in the fridge for a little bit before serving.

Race Day Chocolate-Pecan Pie - Yummy! I had to leave out the bourbon, as we didn't have any, so I added a little extra vanilla. The author recommends serving it with whipped cream. Unsurprisingly, it's also great with ice cream!

All-Pear Pie with Maple and Candied Ginger - Tasty, even though I made it way out of season! Ha, the recipe says to make it in fall, when pears are ripe, but my mom was visiting and she likes pears and loves ginger, so I made it in May. And it was great!

Chocolate Peanut Butter Pie - Delicious! Light, fluffy, and extremely rich. Quite easy to make, too.

Sour Cream-Blackberry Pie - Yummy! We cut the salt when we made this, since my dad was visiting and he's on a very low-sodium diet, but I didn't miss it at all.

Chocolate Chip Cooke Pie - Yummy! The author describes this as being like a big soft cookie in a pie crust, but I found the filling to be more like the soft part of pecan pie. It's softer than a cookie. But good!

Pumpkin-Praline Pie - I'm not usually big on pumpkin pie (and it tickled me to read, in the description of one of the other pumpkin pie recipes, that the author isn't either), but this one delivers the goods. That praline topping is amazing, and there's just enough creamy, spiced pumpkin pie filling underneath. Very nice. ...more

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Aug 22, 2020 Online Eccentric Librarian rated it really liked it

Shelves: cookbook, arc, non-fiction

More reviews at the Online Eccentric Librarian http://surrealtalvi.wordpress.com/

More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/

Pie Academy is pretty much everything you would want in a book about the subject: discussions on pie plates, tools, techniques; a wide selection of recipes; and plenty of beautiful photographs of the finished product. The author combines old and new, traditional and experimental to provide a wide range of fail safe pies.

The first part of the book is all about the making of a pie: pins, pans, blenders, flour, fats, fi ...more

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Jul 10, 2020 Johanna Sawyer rated it really liked it

Lovely book on pie! This was a beautiful book with over 400 pages on some really gorgeous types of dessert pie. The author gives you 25 types of crust, and a wide variety of fruit, custard, and holiday pies. Simple, easy to use directions, and various types of toppings and whip cream recipes, and lots of tips and tricks.

What did I like? I have never baked a pie.... and I’m not a big eater of desserts. The only pie I have ever eaten....sadly is store bought. That being said I have always wanted ...more

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Dec 27, 2020 Barbara rated it it was amazing

For pitiful pie makers like me, this book offers alternatives to standard pie crusts and pies. I borrowed the book from my library, but I will soon have my own purchased copy. It offers step by step instructions for making many varieties of pie, with tips on tools and buying ingredients. Fruit pies, chiffon pies, chocolate pies, pecan pies, and custard pies are a few of my favorites.

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Jul 08, 2020 Wpn rated it it was amazing

The photos in this book are BEAUTIFUL! Well lit and nicely styled. Curated thoughtfully and elegantly so that you have no other choice but to deeply crave pie, of course :) I have been baking a ton since covid hit, but have felt bored of the classic apple pie and pumpkin pie variations. This book has SO MANY pie recipes and it is divine. I was drawn to earmarking pretty much all of them which is rare for me with a cookbook. Looking forward to using up a ton of fresh fruit and perfecting my crust ...more

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Jan 11, 2021 Nadia rated it it was amazing

Shelves: favorite-cookbooks

This is the ultimate book for bakers who love to make pie. So many recipes for all sorts of pies, easy to read/understand instructions, and gorgeous photos!

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Jun 29, 2020 Caitlin rated it really liked it

Shelves: cookbooks, netgalley

"One thing you won't find here are detailed instructions on creating labor-intensive pastry still lifes, the sort of pies that become Instagram starlets."

Tips on how to mail a pie were super handy. He is all-inclusive with his advice.

I appreciated how the author, our “dean” of the Pie Academy, is accessibly and friendly in his tone - not lofty or self-important.

Amazingly vast assortment of recipes, though I wish there had been more photos. Also, for the photos present, wish there was a caption ...more

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Jul 06, 2020 Femke rated it really liked it

Shelves: cookbooks

Every pie you can imagine (in every composition you can image) is in this book. It is a bit old school and I personally would like more photographs, but wow… It also has a lot of interesting facts, tips, and tricks. I also really appreciate the step by step and troubleshooting guide, because making pies can be hard! Ken Haedrich also sounds like an amazing person who really wants you to succeed in baking. A beautiful book! And, for a European, the converting table to the metric system is a real ...more

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Dec 09, 2020 Brindi Michele rated it really liked it

Shelves: personal-interest-adult, adult-nonfiction, cooking-baking, want

not a photo of every recipe, but if I were to have a pie cookbook in my baking collection, I'm thinking this one would be it.... ...more

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Jul 05, 2020 Cozy Book Spot rated it it was amazing

Shelves: netgalley, cookbook

One of the best pie cookbooks I've seen. This book is very organized and it has lots of techniques and great recipes. The author's photos throughout the book makes it more personal and fun. It's nice to be able to see the person behind all these amazing recipes. The pie photos are breathtaking! There are lots of great tips including how to mail a pie! There are lots of different crusts and fillings for you to choose from. From the traditional pies (pumpkin, apple, chess) to fancy and well elabor ...more

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Jul 01, 2020 Jo rated it really liked it

Pie Academy by Ken Haedrich is full of amazing recipes and techniques for making all kinds of wonderful pies. Full of all the information you need to know on how to make the pastry and the various fillings.

Thank you to netgalley for letting me read this.

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Sep 30, 2020 Rhiannon Johnson rated it it was amazing

I received a copy of this book from the publisher in exchange for an honest review.

Critically acclaimed dean of The Pie Academy, Ken Haedrich reveals all his secrets for creating a perfect pie through step-by-step photographic tutorials including crust and pastry variations such as gluten-free, whole wheat, and extra flaky. Great for bakers of all levels, Pie Academy is packed full of classic recipes (Classic Lemon Meringue, Butterscotch Pecan), new creations (Apple Pear Pie with Hot Pepper Jell ...more

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Jun 28, 2020 Denise rated it it was amazing

Wow! I can’t say enough great things about this book. This book. Overs everything from how to make the perfect crust(s) to the toppings. There is even a troubleshooting guide at the end. This book is full of pictures, tips, and tricks. It is the perfect resource for anyone who likes any pie! Highly recommended for everyone!

* I received an advanced reader’s copy of this book from NetGalley in exchange for my honest review

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Jun 22, 2020 Meghan rated it it was amazing

Shelves: collection

This book was received as an ARC from Storey Publishing in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I could not get enough of this cookbook. Our patrons including myself are fans of cookbooks that show step-by-step photos throughout the baking process because sometimes when you follow a recipe, you're unsure if you are doing each step correctly and having a picture to show for it makes it a lot easier to make a fantastic pie, Can't wait ...more

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May 24, 2020 =^.^= Janet rated it it was amazing

Shelves: cfa, zz-2020-rev-wir

When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are in #COVID19 #socialisolation, superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. (I AM BORED!!)

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.

From the publisher, as I do not repe ...more

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Jun 26, 2020 Alexandra rated it liked it

Great for pie lovers and bakers. Different crusts and fillings to look at. As well as techniques and information. Nicely put together.

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Jun 09, 2020 Michelle Noble rated it it was amazing

This cookbook is a must have for the novice and experienced pie maker alike. The author explains everything down to the last detail, There a beautiful pictures of equipment that one should have on hand. There are also beautifully photos at each step of the process. I have to admit that the one thing I looked for was the use of white vinegar in a basic pie crust. This is a must for me to take any decent pie cookbook, because it's the one ingredient that ensures that you will have a flaky crust! H ...more

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Jun 05, 2021 Lindsey rated it really liked it

Shelves: 1-npr2020, cookbook_food

I went in determined to think making pies wasn't doable...but know I want to try! Beautiful, clearly written book. I'd love to have seen some type of difficulty rating marking easier recipes vs. advanced ones, but overall an awesome book! ...more

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Jun 16, 2020 Katie rated it really liked it

Shelves: cookbook, 2020-books-i-physically-read

Pie Academy is more than a collection of recipes. It is all things pie. From Part One "Behind the Scenes" to the troubleshooting guide at the end of the book, this is a stockpile of knowledge. I especially love the tricks "recipes for success" included with some of the recipes. I can't decide which pie to make first.

Thanks to netgalley for the advanced reader copy. ...more

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