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Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
"It’s a conundrum I can’t understand. Someone’s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit—not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it’s just not done. You don’t serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, ‘Bullpuckies.’"
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreations—and to laugh out loud along the way.
For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.
Praise for Pie it Forward:
“Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —New York Times Book Review
"A slice of heaven." —US Weekly
"In Pie it Forward, Gesine Bullock-Prado satisfies even the most demanding sweet tooth." —National Examiner
"Pie it Forward by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." —Campus Circle
“Work your way through her beginning section on crusts—the thing that scares bakers off pies—and you will be an expert from puff pastry to pizza dough. . . . When you’ve conquered these, it really is time to “pie it forward” with Bullock-Prado’s compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words don’t do them justice.” —Cookbook Digest
And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreations—and to laugh out loud along the way.
For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com.
Praise for Pie it Forward:
“Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —New York Times Book Review
"A slice of heaven." —US Weekly
"In Pie it Forward, Gesine Bullock-Prado satisfies even the most demanding sweet tooth." —National Examiner
"Pie it Forward by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." —Campus Circle
“Work your way through her beginning section on crusts—the thing that scares bakers off pies—and you will be an expert from puff pastry to pizza dough. . . . When you’ve conquered these, it really is time to “pie it forward” with Bullock-Prado’s compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words don’t do them justice.” —Cookbook Digest
252 pages, Hardcover
First published January 1, 2012
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Displaying 1 - 22 of 22 reviews
June 11, 2012
I really liked the author's previous book, so I was optimistic about this one. While it is a nice, solid pie cookbook, it is not in the same league as Sugar Baby, her previous book. Most of the recipes are anything you could get from other pie cookbooks, and there are not enough pictures of finished dishes. There are some very helpful technique pictures, and the recipes are solid (although I would put a bit more thickener in my cherry pies because I don't like them really runny).
March 19, 2012
I love it! Beautiful pictures; (fairly) clear instructions; great anecdotes, side notes, and tips; and I love the author's voice! Instructional, but casual and friendly at the same time. I already made the Chocolate Cream Pie (admittedly with a store-bought crust rather than homemade) and it was delicious!
June 28, 2012
This cookbook is sooooo good. How good? I was reading it on a 100 degree day and was inspired - nay, compelled! - to get off the couch and BAKE something (Bavarian calzones with chicken, lemon-garlic aioli, and brie). Must own this book...
June 11, 2015
Pie It Forward review
This cookbook has an amazing amount of information about pie making. It boggles the mind. There's a lot of data to absorb. The only thing I didn't like was there's not a picture for every product.
This cookbook has an amazing amount of information about pie making. It boggles the mind. There's a lot of data to absorb. The only thing I didn't like was there's not a picture for every product.
May 4, 2017
Earl Grey Truffle Tart
Start there. This is easily the most creative, engaging, diverse treasury of recipes related to baking everything outside of cookies or cakes. It has many types of crust recipes, tons of good advice and lots of how to knowledge. A great reference work.
Start there. This is easily the most creative, engaging, diverse treasury of recipes related to baking everything outside of cookies or cakes. It has many types of crust recipes, tons of good advice and lots of how to knowledge. A great reference work.
December 19, 2018
What a great pie book. Having not made too many pies (yet) the advice, instruction and detail is very helpful. That is not to mention the delicious wide array of pies, tarts, hand pops galettes etc that populate its pages. Yumm.
January 5, 2022
Looks very helpful with lots of good sounding recipes.
July 5, 2023
Loved every recipe. I thought many were doable for the everyday kitchen.
July 2, 2025
I am fascinated with all kinds of pie! Will definitely be buying this cookbook. 😋
April 8, 2012
I’m picky when it comes to cook books. Designs, style, rich color photographs; I pay close attention to all of these things when I consider quality. Even more importantly, I look for recipes that I haven’t already seen hundreds of times. I look for recipes that actually work. All of my criteria are met in the new baking book by Gesine Bullock-Prado, Pie it Forward: Pies, Tarts, Tortes, Galettes & other Pastries Reinvented.
This is not Bullock-Prado’s first book. She had me hooked a few years back with her, Confections of a Closet Master Baker. In this title she wrote about how she got started as a professional baker, why she loves her craft, and introduced the world to that incredible little wood-cut owl logo she used to trademark her world and her work. Her recipes in this volume were unique, and so was her approach to sharing them by weaving them into her prose.
In Pie it Forward there are dozens of recipes. The book’s well-styled images are put in all of the right places. In one two-page series of photos Gesine gives a mini tutorial on making quick puff pastry. Her show-stopping desserts are enough to make readers drool. Serious bakers have no need to doubt that the equipment, ingredients, and technique she recommends will yield reliable, delectable results.
Oh, the results! Ms. Bullock-Prado has struck a perfect balance in Pie it Forward between the straight-forward and complex, the old and the new, the savory and the sweet. Those looking for down-home classics will take great comfort in her secrets for making perfect Buttermilk Peach Pie, Strawberry Tart, Blackberry Buckle, or Chocolate Cream Pie. For those looking to push the fold, Gesine stays on top of the game with ideas like Pie Pops, Velvet Elvis Pie, Ruby Red Minted Tart, and Fleur de Sel Caramel Almond Brownies.
Though the book tends to flaunt its pastries, the savory section nearly steals the show. Imagine the Low-Country Boil Pie with Cajun-spiced shrimp, peppers, sharp cheddar cheese and a cream sauce, all baked in a golden, buttery pastry round. Think authentic Cornish Pasties, Fried Green Tomato Tart, Vermonter’s Pizza Pie, or Pâté Pithivier.
Don’t overlook the book jacket if you decide to pick up a copy of Pie it Forward. Inside it describes Gesine’s lifestyle in Hartford, Vermont. She uses her own animal’s eggs and milk in her commercial bakery, maintains historic apple trees, and has a large garden, all of which help to “bring her pies to vibrant life.” As a baker with discerning taste, I applaud these sustainable practices. Moreover, when I recommend this book, it is because I simply applaud and appreciate good taste.
http://dineenpicerno.wordpress.com/
This is not Bullock-Prado’s first book. She had me hooked a few years back with her, Confections of a Closet Master Baker. In this title she wrote about how she got started as a professional baker, why she loves her craft, and introduced the world to that incredible little wood-cut owl logo she used to trademark her world and her work. Her recipes in this volume were unique, and so was her approach to sharing them by weaving them into her prose.
In Pie it Forward there are dozens of recipes. The book’s well-styled images are put in all of the right places. In one two-page series of photos Gesine gives a mini tutorial on making quick puff pastry. Her show-stopping desserts are enough to make readers drool. Serious bakers have no need to doubt that the equipment, ingredients, and technique she recommends will yield reliable, delectable results.
Oh, the results! Ms. Bullock-Prado has struck a perfect balance in Pie it Forward between the straight-forward and complex, the old and the new, the savory and the sweet. Those looking for down-home classics will take great comfort in her secrets for making perfect Buttermilk Peach Pie, Strawberry Tart, Blackberry Buckle, or Chocolate Cream Pie. For those looking to push the fold, Gesine stays on top of the game with ideas like Pie Pops, Velvet Elvis Pie, Ruby Red Minted Tart, and Fleur de Sel Caramel Almond Brownies.
Though the book tends to flaunt its pastries, the savory section nearly steals the show. Imagine the Low-Country Boil Pie with Cajun-spiced shrimp, peppers, sharp cheddar cheese and a cream sauce, all baked in a golden, buttery pastry round. Think authentic Cornish Pasties, Fried Green Tomato Tart, Vermonter’s Pizza Pie, or Pâté Pithivier.
Don’t overlook the book jacket if you decide to pick up a copy of Pie it Forward. Inside it describes Gesine’s lifestyle in Hartford, Vermont. She uses her own animal’s eggs and milk in her commercial bakery, maintains historic apple trees, and has a large garden, all of which help to “bring her pies to vibrant life.” As a baker with discerning taste, I applaud these sustainable practices. Moreover, when I recommend this book, it is because I simply applaud and appreciate good taste.
http://dineenpicerno.wordpress.com/
August 28, 2016
This is much more than a pie book, because it is created by a pastry chef, and she also covers savories, pizza dough, strudel, puff pastry, and more. The writing style is very chatty and casual and for me does not work, because the author is a highly skilled and practiced pastry chef not a down home farm wife. What I mean is the chatty-- trying constantly to be amusing-- voice seems false for me when I look at the recipes and the techniques in this book. Still I was interested by what she thought was important regarding flour and fat in pie making. And I have selected some recipes I will try such as buttermilk peach pie and pear cardamon custard pie. Beautifully illustrated. The photos are amazing, and the desserts looks like something you would expect to find in a high end pastry shop in France. My biggest objection to this book was the voice versus content. Most really like the way Bullock-Prado presents her subject- just not to my taste. Technical jargon- some not well explained, such as "dock" your crust. This term was used throughout, but I could not find the definition. No glossary and one would be helpful in this book. I also did not find important terms covered in the index.
May 25, 2012
Pie It Forward is a beautiful cookbook with lots of humor and lovely pictures. Based on the information inside (and it's worth reading if you're interested in the perfect crust for all types of pies, tarts, pizzas, etc.), the recipes sound like they're going to be amazing. As I've not tried any of them yet, I'm only giving 4 stars, but I'll update that as soon as I start baking from the recipes, which should be very soon.
The cookbook is full of a variety of treats for lovers of sweet and savory pies, tarts, calzones, and puff pastry treats. If you're looking for a way to jazz up your pie crusts or find alternative desserts that are classic with a twist, this is a great book for you.
The cookbook is full of a variety of treats for lovers of sweet and savory pies, tarts, calzones, and puff pastry treats. If you're looking for a way to jazz up your pie crusts or find alternative desserts that are classic with a twist, this is a great book for you.
May 10, 2012
So the only reason I haven't given this five stars is that I didn't actually make anything. The instructions look fine...I think I understand what they are saying. But this looks like many of these creations are a lot of work to make. Much more so than I had time to play with this weekend. And I wish there were more pictures. However, if I ever wanted bakery quality desserts...this would be one of the books I would check out first. And for that fact (and the beautiful pie pops) I would totally give this 4 stars without even trying a recipe. They look rather yummy (especially the lemon blueberry one at the end).
Read
July 6, 2012I am not going to rate this since I didn't actually try any of the recipes. That seems like the basis of a cookbook rating, doesn't it? Let me say this, it is really entertaining cookbook. Bullock-Prado is funny and informative. Did you know they really did use to bake blackbirds in pies? (as in the nursery rhyme) Turns out the type of bird and the number of birds put into a pie were a status symbol. One royal family member had whole peacocks. Gross! Anyways, it was interesting to read all the side notes and histories.
September 29, 2012
Gorgeously rendered baking book by Vermont's most famous baker, Gesine Bullock-Prado. Gesine's conversational and intimate style of writing make this cookbook as enjoyable to read as it is to pour over the exquisite photographs of pies in all shapes and sizes, from savory to sweet, simple to sublime.
She keeps an amazing website and blog is active on Facebook & Twitter, and shows up at book signings with more pies than you can shake a stick at. It's all good. Very good.
Treat yourself~
She keeps an amazing website and blog is active on Facebook & Twitter, and shows up at book signings with more pies than you can shake a stick at. It's all good. Very good.
Treat yourself~
Read
June 20, 2012I love to read this book ....and one of these days I will master pie baking. Gesine is both a talented baker and superb writer. And she has a delightful sense of humor. Raspberry Lemon Tartlets, Fruit Tart, Boston Cream Pie, Lemon Tartlets and Key Lime Pie are recipes I hope to make. And oh yes, her German Apple Custard Tart looks good.
October 14, 2015
I found this book at the library. I renewed it the maximum number of times & realized that I had to own this book. Gesine Bullock-Prado makes the most difficult pastry (phyllo) look like something I can do. She talks about pastry requiring finesse. I think I've always possessed the finesse of pastry. She helped me figure out a few more of the mysteries of pastry. I LOVE this book!
January 28, 2014
I enjoyed flipping through this cookbook. I do love baking, but I don't think I'm that inspired by pies. I enjoy a good pie, but I find them more comforting to make rather than inspiring. Still this book was perfect for a snowy afternoon.
July 15, 2012
I'm sure the recipes are delicious, but I'm not in a pie mood lately.
August 16, 2012
If you are a pie newbie, this is where to start. Gesine writes with humor and style. You will no longer fear pie crust.
August 9, 2016
When I really want to go all out and make a spectacular pie, this is the book I use. It's worth the price just for all the pie crust recipes alone.
June 12, 2012
Love it
Displaying 1 - 22 of 22 reviews