Mini-review here: https://www.bethfishreads.com/2020/10/weekend-cooking-5-new-cookbooks.html more thoughts on Goodreads

PIE ACADEMY was a great book cover to cover. I'm no a fan of pies at all, but I am a fan of baking and like to make things for friends and family. I'm going to try some of these ideas for sure!

This comprehensive book on pie is the only one you will ever need. I made Libby's pumpkin pie and the shortbread crust; it turned out pretty good! There were over 20 different recipes for all different kinds of crusts. There were some that I had never heard of, and any pie recipe you wanted was in this book. I always have trouble making the perfect crust, but this book practically held my hand through the whole process.

It’s pie time. I know, pie is really an all-year thing. I get that. But for those who decide to start their pie journey with that American Thursday holiday where we eat way too much turkey and watch way too much football, the timing of this cookbook is perfect. It’s a master lesson in pie baking from a man who has baked and taught pies for decades, and he spells it out in simple step-by-step instructions with lots of photos, so even beginners can make a foolproof pie from scratch.

Pie Academy starts with the basics: the tools you’ll need, the ingredients to stock. Author Ken Haedrich talks about how you can use a food processor or blender for your pie crust, or you can old-school with a hand cutter to cut the butter into the flour (still one of my favorite ways). He discusses the differences between butter, shortening, and lard. He even talk about how to mail a pie. And then he slows things down, and shows each and every step of how to make a pie crust, with photos of every step, along with how to make a special decoration on the crust without too much effort.

But after that, things speed back up. There are 25 recipes for pie crusts, including a Whole-Wheat Pie Dough, Cornmeal Pie Dough, Cheddar Cheese Pie Dough. Flaky Cream Cheese Pie Dough, Gluten-Free Pie Dough, and Pretzel Crust, just to name a few. These you can mix and match with all the fillings, and there are a lot. There is a chapter entirely on summer berries (although frozen berries can work in a pinch). There’s another chapter on the other fruits of summer, like rhubarb, cherries, and stone fruits like peach, nectarines, and plums.

And then it’s on to apples. Still American’s favorite pie, Pie Academy offers more than 20 recipes for different varieties of apple pies. And then to the other flavors of fall, like pears and cranberries before heading into the pumpkin and sweet potato pies. There are pecan pies as well as other nuts—walnuts, macadamia nuts,. almonds, and peanut butter. And then it’s time to celebrate the egg with chess pies, custard pies, and buttermilk pies. He offers varieties of refrigerator pies, chiffon pies, cream pies, and ice cream pies.

Haedrich also offers recipes for hand pies, fried pies, and mini tarts. There are slab pies and crostadas as well as classic two-crust pies and crumb crust pies. There are fruit pies, cream pies, brownie pies, and cookie pies. He combines flavors and new ideas into stunning pies that your family and friends will remember for a long time to come. And just when you think there can’t be any ideas left, Pie Academy offers up recipes for sauces, whipped creams, crumb toppings, and glazes that can add even more flavor and excitement to your pies.

I think of myself as an intermediate pie baker. I’m not a beginner, but if I were, I would love to have a resource like Pie Academy to help me get a good handle on pie crusts. But as I am a little past that stage, I can use this as a way to experiment with flavors and textures, trying out the wealth of recipes that Haedrich offers. With this cookbook, you could make a different pie each week for years, slowly mastering the techniques of pie baking while taking family and friends to new heights of pie joy. Or you can use this to master your Thanksgiving pies, giving your family something to be thankful for.

Egalleys for Pie Academy were provided by Storey Publishing through NetGalley, with many thanks.

What a great pie book. Instructions and supporting images are very clear and easy to understand. Recipes are amazing and have a lot of variety. I can’t wait to bake these recipes.

Haedrich begins with a comprehensive guide to making pies. Start here: this is where you’ll learn the very basics, along with some tips for troubleshooting. This is a general overview of the pie process, before we jump into loads and loads and loads of recipes.

First of all, there are crust recipes. There are the ones you’d expect, such as your basic shortening-based and butter-based doughs. But there are also instructions for food processor doughs. And then there are doughs that are more out there, like the oat and cornmeal dough or the cream cheese dough. There’s even a gluten-free dough.

And then there are the pie recipes themselves. You may be wondering how there can really be that many sorts of pies out there, but let me tell you: there can be. Haedrich includes all sorts of fruits to serve as your pie filling, and then includes multiple variations of pies using those fruits. Oh, and those are just the fruit pies. This cookbook also includes cream pies and nut pies and icebox pies and hand pies and so much more.

This book is absolutely gorgeous! I love to read cookbooks and have quite the cookbook collection and this is one that I will have to buy when it comes out.
Great step-by-step instructions. Lots of great tips, tricks, and baking advice. I really think that there is something in this book for the novice baker and the experienced baker and of course, for everyone in-between which includes me.
Thank you NetGalley for an e-arc of this title for review purposes.

This is a wonderful title. The depth and breadth of recipes is amazing, with plenty of sweet, but some savory recipes, too. I've only gotten to try two recipes for myself, but they have both been delicious. I can see library patrons flocking to this book and checking it out multiple times in order to try many of the recipes inside.

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 this book executes that flawlessly.

Thank you Storey Publishing and NetGalley for this ARC in exchange for an honest review.

This cookbook is like a mix and match for pie lovers! There is pie recipe for everyone with options for substitutions to meet different dietary restrictions. Ken gives lots of helpful information about picking ingredients per season and even gives an in depth look at different types of apples. Though I am not a summer pie person, I am especially excited to try these recipes. Ken adds a personal touch to each recipe, taking from family favorites, local inspirations, and even holiday classics. The ingredients used are not hard to find either!

If you think the title is long, you should try getting through the cookbook! I'm not sure I've made it all the way yet, but no matter, this is a book to consult for any ingredient you might make into a pie. I honed in on the apple pie CHAPTER when I came home from the NC orchards with a big bag of Mutsu apples. Would I made apple pie with cheddar cheese crust? There were single crust pies, mock apple pies, pies with crumb and more. I landed on the Caramel Apple Slab Pie with Melted Butter Crumb Topping. (link below)

This link will go live 10/26:
https://jennybakes.blogspot.com/2020/10/caramel-apple-slab-pie-with-melted.html

One bonus I noticed in this cookbook is a wide range of new techniques. It might be daunting to someone new in the ktichen but for someone who has baked her whole life, learning new techniques is a good experience! There were multiple crumb recipes to draw from, and I had the impression one could mix and match, but I did make the one designated for this recipe, the melted butter crumb. It is made with melted butter, crumbled over a sheet pan, and frozen before use. It can also be made in larger quantities and saved in the freezer for multiple, crumb-bearing toppings. I was in love!

Excellent Book. I absolutely love making Homemade Pies! Love guidelines on new and different pie crusts. Mixing those up a bit, can really change an old favorite pie into something new and give it a modern twist. Love This. Highly Recommend. Enjoy. Perfect for the Holidays.

Thank you NetGalley for an early copy of The Pie Academy.

The Pie Academy is the quintessential pie encyclopedia for the newbie baker and pie perfectionist. It is filled to the top with information on tools, plates and various techniques tips and unique creative recipes. Each recipe is detailed and easy to follow along with gorgeous pictures, these range from the traditional to extreme flavor profiles. Great addition to a baker's library.

Who doesn’t love a good pie?! I do especially being a Wigan girl haha! This recipe book is brilliant, very clear and easy to follow recipes, so many pies that I would never think of making before, brilliant

Pie Academy is a book full of all the information needed to become a master pie maker. Love how the author explains all the tools needed and the way to measure ingredients correctly. Some of my favorite pie recipes from this book include the blueberry and apple pie. For anyone looking for to become a master at pie making this book is definitely for you.

Pie Academy has an incredible amount of information regarding pie making. The beginning section covers tools, ingredients, and a step-by-step how to make a pie with full color photos of each task. There is a chapter specifically on crusts of all kinds, using a variety of flavors, methods, and styles, and also lattice instructions and photos of other decorative techniques.
The pie recipes are in chapters on berries, summer fruits, apples, other fall classics, nuts, custards, small pies, icebox, cream pies, ice cream/frozen pies, and oddballs. The last chapter has sauces, toppings, and meringues. The very end of the book has a few pages of troubleshooting information.
Each chapter starts with tips specific to that kind of pie. There are lots of full color photographs, but unfortunately not for every recipe. This is made up for by the depth and variety of the information and recipes. No matter what your favorite kind of pie is, there is likely at least one if not multiple variations in this book, plus a bunch of other incredible sounding pie recipes to discover and try something new.
I received an ARC in exchange for an honest review.

Good resource for pie bakers or those learning more about baking.

Lots of great recipes and tips.

Wow! This is like the pie bible. Nearly 500 pages of mouthwatering pies, crusts, fillings, toppings, step by step instructions with photos and even a troubleshooting section for what to tweak if things don't turn out the way you planned. I am an avid baker and there were a lot of delicious sounding pies that I had never dreamed of.

Beautifully designed and photographed pie cookbook. This was full of scrumptious sounding recipes featuring both classics but also recipes with a slightly different twist. The troubleshooting and mini pie sections were especially interesting. Not intimidating for the home cook.

Pies are one of my favorite desserts not only to enjoy but to bake! I loved this recipe book & its fantastic delicious looking pies. It also doesn't hurt that it was a beautiful book. After reading this you can't help but want to start baking and take a crash course in pie making with The Pie Academy.