Pie Academy was broken into two sections: behind the scenes and the wonderful world of pies. In Behind the scenes you find information on all the tools you will need for making pies, information on lots of the ingredients commonly used in pies and information on the basic process for making pies.

Once you hit section two, it’s time for the pies! There are dozens of pie dough recipe options and a plethora of amazing sounding pie recipes. I’m very eager to try the two-berry mint pie, sour-cream blackberry pie, pumpkin cheesecake pie, rose water custard pie, caramel banana cream pie…. ok, let’s just say I can’t wait to try all of these pies!! I might begin working my way through the entire book.

The Pie Academy is the perfect pie cookbook! It’s filled with beautiful photos and amazing recipes. This book is 400+ pages of Dean Winchester pie heaven! I highly recommend people check it out!

The Pie Academy is stunning. I loved the way it's laid out, from the beginning with tons of helpful information on forming the basis of any good pie the crust. The pictures throughout the book are gorgeous and inspiring. Who even knew there were so many types of pies to make. As an avid baker, I have already chosen at least half a dozen pies I've never even dreamt of to try and create for friends and family this fall/winter.

Thank you NetGalley for providing this book for an honest review. I love to bake and this cookbook is perfect for baking pies. It gives you step by step instructions and has many different varieties of pies to try. I have so many that I can't wait to try.

Pie Academy
By Ken Haedrich

I cannot wait to buy this book! The comprehensive compendium of all things pie in 480 pages. Fillings include every fruit, nut, cream, icebox recipe imaginable. Traditional, slab, tart, turnover, pop, and hand shapes. Crusts made from various flours, pretzels, saltines, Oreos, cottage cheese, etc.

Excellent tips and directions. Luscious photos and interesting side notes.

The only very slight criticism would be that unusual types of pies should have an accompanying photo.

If it isn’t in this book, it hasn’t been created yet.

Thank you to NetGalley and the Publisher for the eARC in exchange for an unbiased review.

I have never read a cookbook on pies that was this thorough. I mean this covers EVERYTHING about pie. It even covers how to mail a pie and which pies are best for mailing. It goes over the pans to use and the ingredients. I have never seen so many different kinds of crusts! If you are looking for a cookbook on pies, this is the only one you will ever need.

Is there anything better than a warm-from-the-oven pie at the fall season? And now we have the Pie Academy, an excellent cookbook for any collector that will teach us how to make the perfect pie. A very detailed book if you are interested in the craft of pie-making with an abundance of step-by-step recipes.

Unable to open the locked download.

Am therefore unable to read the book to give a review of the books content.

The blurb of the book did make it sound very interesting.

Excellent book on making a wide variety of pies. There's truly something for everyone in this book, from the variety of pie fillings to the styles of pie, to detailed techniques and tips for everyone from absolute beginners to experienced pie-makers (I'm more toward the beginner end). I'm sure this book will have appeal from our haute-cuisine cooks to our beginners to our traditional cooks. This was a must-have title even in these tight-budget times.

Great cookbook - I love pie so this book was right up my alley. I strong recommend it for cookbook collections!

Pies, pies, and more pies! "Pie Academy" is everything I hoped for and more (I only wish it had more pictures - that would have been the last star for me). BUT nonetheless, this book introduces the reader to multiple pie crusts, multiple methods to mix the pie crusts and trouble-shooting tips to make sure it doesn't end up a complete failure. From the very beginning Ken is so real about the process and where he has met success to where his creations have fallen completely flat. After you get through the basics of crust-making, there are so many combinations of fillings, from fruit to pudding to seasonal dishes, oh my! I cannot wait until this book comes out because I am 100% purchasing it and I will work my way through it, so help me because all of these pies make me so hungry, I want all of them.

The Pie Academy - Master the Perfect Crust and 255 Amazing Fillings is a comprehensive encyclopedia of mix and match crusts, fillings, and presentations with virtually endless possible combinations written by Ken Haedrich. Due out 27th Oct 2020 from Storey, it's 480 pages and will be available in hardcover and ebook formats.

I enjoyed reading the non-recipe background/tutorial parts of the book as well as the recipes and found them easy to understand and follow. The layout is logical and understandable. The introductory chapters and how-to tutorials include the basic hows and whys of the tools, ingredients, and processes including a -very- thorough step by step illustrated generic pie recipe. The recipe chapters are arranged roughly thematically: from dough variations to fillings and processes, fruit, cream, nut, fillings, pairings of fill and crust, and more. This is an exhaustively complete list including some fill ingredients I wouldn't have normally associated with pie at all: polenta, rice, and more.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only), step by step instructions, as well a footers with tips and alternatives as well as professional tips on presentation and more. One of the high points of the book for me are the photographs. They're high quality and clear - and serving suggestions are appealing and appropriate. Really beautiful pies with professional finishes, and something to aim for. The author has also included an information rich troubleshooting guide which covers potential problem spots (overbrowned crusts, cracked pumpkin pies, pie crusts falling apart before they make it to the baking vessel, and more).

The recipe ingredients themselves are (mostly) easily sourced and will be available at well stocked grocery stores. There are a very few ingredients which might be a little more difficult to source, but definitely nothing that is 'way out there'.

All in all, -very- well written, beautifully presented pies, made from tasty ingredients which are easily sourced and beautifully enhanced with decorative complex looking fancy crusts. For cooks looking for a pie cookbook, this one is definitive.

Five stars, we'll be revisiting this recipe book often. A useful antidote to boring deserts. There are -so- many of these which will blow the socks off the "competition" at the next holiday gathering, reunion, or church social.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This has got to be one of the prettiest cook books I've ever seen. The level of detail in which it discusses pie making/crusts/fillings is beyond what I could have hoped for. Feeling ready to take on the world, one bake at a time!

There is always room for pie...ask anyone. And everyone has their favorite, but the recipes included in PIE ACADEMY have already added to my friends' and families' list of often requested. I've been collecting cookbooks for over 40 years so do not buy just any cookbook. PIE ACADEMY has earned a place of honer on my bookshelf.

I love pies and this book has some amazing recipes. I didn’t get to try them but I will definitely be making them soon. In fact, this is the only book I’ll rely on for pie recipes from
now on. A must read for all bakers and pie lovers!

I loved browsing this book of pies! I’m new to baking and this makes it look easy. The pictures are stunning and the instructions are easy to digest and follow.

It's pie! What's not to love?!?! I am absolutely going to make a couple of these pies for the upcoming holidays.

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.

Wow - what a beautiful book filled with delicious-sounding recipes! The beginning pages are so helpful as it really teaches the foundations of pie-making: the fats, the tools, the techniques, etc. I think that's what really sets this cookbook apart. There are also SO MANY RECIPES! It is an absolute treasure trove. I've never seen so many different pie crust recipes in one place, and I think any pie recipe you would ever need is in this book. It's great to have one cookbook filled with everything you'd ever need to make a delicious pie. The pictures are beautiful and every recipe is well-written with great tips and instructions.

Thank you to NetGallery and Storey Publishing for a digital copy of this book in exchange for an honest review.

The Pie Academy is a collection of unique and mouthwatering pies. There are recipes for every type of pie you can imagine, so if you're going to buy a pie cookbook, consider this one. At 400 pages, there are multiple options for each type of fruit, not just the classics like apple and cherry. Even less "popular" seasonal fruits have several variations. The crust chapter is also very thorough - if you are gluten-free, there are several gluten-free pie doughs/crusts. In addition to the recipes, Haedrich tries to demystify common mistakes and mishaps: they are easy to read and understand. Finally, even though I am a "novice" pie maker, the list of equipment needed is reasonable and most are things I already own.

In order to give a fair review, I tested out the Joe's Stone Crab Key Lime Pie with the graham cracker crust. According to the author, this is one of the easiest pies in the cookbook, so what better recipe to try than this one. The recipe was easy to follow, in terms of both ingredients needed and steps. It was a hit with my family and friends. One small improvement would be to add an estimation of how many fresh limes equal 2/3 cup of squeezed lime juice. (I needed 8). This would have made shopping easier as I bought a bag and expected to use only 4 or 5. Since the Key Lime Pie was a success, I hope to try a few more to add to my repertoire: Wild Blueberry Lattice-Top Pie, All Crumb Peach Pie, Caramel Apple Slab Pie, Ben's Pumpkin Cheesecake Pie, and the Coffee Mud Pie with Oreo Crust. I also would like to try the Classic Pumpkin Pie using the homemade pumpkin purée recipe. I live in France and neither canned pumpkin nor premade pumpkin pie is not available in stores. Making my own pumpkin purée has always seemed like a daunting task, but thanks to this cookbook, I will give it a try this Autumn.

One critique of The Pie Academy is its lack of pictures. Don't get me wrong, the photos are beautiful and appetizing, but there are few photos of the finished pies next to the recipes. Considering the uniqueness of the pies in the cookbook, photos would be a good way to encourage readers to try a pie that they wouldn't normally consider. That being said, this cookbook effectively uses photos in the technique section. If you need to learn how to crimp the edges, weigh down the dough, or make a lattice crust, you won't have a hard time. But, more photos in other chapters of this cookbook would really elevate the experience. If I were looking to buy this cookbook, the lack of photos in the recipe sections would possibly deter me from purchasing.

Haedrich walks you step by step through the basics which lays a fine foundation for attempting a wide array of classic pies. Haedrich sticks to sweet pies but this is a comprehensive journey through baked to half-baked to custard to refrigerator pies. I literally could not find a single omission of a classic. I deeply appreciated that he does not assume fresh fruit and offers tips for winter baking. I tried one of the Haedrich specials-the dense Cherry-Almond Coffeecake Pie which delivers on flavor and texture.