The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More

by America's Test Kitchen (editor)

Get the dough rolling and perfect your pie-making skills to bake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites--plus a host of whimsical, modern pies and tarts of all kinds like sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts.The Perfect Pie is the definitive guide to gorgeous pies and tarts. Maybe you want to master homespun pies that celebrate seasonal produce, or get creative with pastry-encased canvases for modern flavor profiles. No matter your pie preference, this collection will inspire you to bake. We've tested our way to the best techniques for building foolproof bakery-quality pies from the crust Learn how to create the flakiest pie crust from dough that's a breeze to roll. Become the expert in classics like Sweet Cherry Pie and also wow with pies that show off interesting flavors like Blueberry Earl Grey Pie (tea is infused into the filling and an adorning glaze) or Browned Butter Butternut Squash Pie with Sage. Make meringues that don't weep, or fruit filling for Deep-Dish Apple Pie that doesn't shrink under the tall-standing top crust. Discover the world of tarts like Chocolate-Hazelnut Raspberry Mousse Tart with looks that deceive its simplicity (we top crispy store-bought puff pastry with a quick mousse), sleek sesame brittle-decorated Chocolate-Tahini Tart, and rustic galettes.When you're ready to up your game, learn to design intricate pie tops ( braided edges for Pecan Pie; a herringbone lattice pattern for Ginger Plum Pie; creative cutouts for Apricot, Vanilla Bean, and Cardamom Pie; and candied peanut clusters for Peanut Butter and Concord Grape Pie), fashion pies big (slab pies for a crowd) and small (muffin tin pies, jar pies, and pie pops), and use ingredients you never thought to put in pie like husk cherries or rose water.

Genres: Cookbooks, Nonfiction, Cooking, Food, Reference

376 pages, Kindle Edition

First published September 10, 2019

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Reviews

[Carol · Rating 4 out of 5]

"The Perfect Pie Cookbook"

Such an extensive collection...with all the helpful hints and recipes that you could ever want.
Borrowed the ebook from the Library... loved how many photos there were...an absolute must for a book like this.
Want to make the Portuguese egg tarts real soon ..recipe looked great.

[Billie · Rating 4 out of 5]

I hope y'all like pie, because I have a pie cookbook now, so it's gonna be all pie, all the time.

[Kate · Rating 3 out of 5]

Cause it's pie.

[KC · Rating 5 out of 5]

Everything in here looks good enough to eat. Another great book from America’s Test Kitchen.

[Suphatra · Rating 2 out of 5]

This is not a bad book. It is just not the best pie cookbook out there, and it took me two years of baking to figure that out. It lacks the depth needed to fully explain a good crust, and the recipes were never as good as a comparable recipe in a general cookbook like Joy of Cooking. For an in-depth pie book that deserves all five stars, try The Book on Pie instead. I threw this one out.

[Miss Clark · Rating 5 out of 5]

This may be the most wide-ranging, thorough book of pie recipes that have also been extensively tested and tasted to find the best version of each.

I honestly don't think you can pick one that isn't delicious.

It has slab pies and hand pies. Double crusts and cream pies. Tarts and tatins.

Regional favourites like the nearly forgotten New England Marlborough Apple Pie to a Southern Chess Pie. Classics like Blueberry Pie, Key Lime Pie, and a Strawberry-Rhubarb Pie. A lovely and more unusual selection of fruit pies featuring such varietals as Cape Gooseberries, Red Currants, and Figs.


A few standouts:

Pumpkin Praline Pie
Banoffee Pie
Sour Cherry Hazelnut Pie
Pecan Peach Pie
Blueberry Earl Grey Pie
Oregon Blackberry
Sable Breton Tart with Cranberry Curd
Blood Orange and Chocolate Tart
Passion Fruit Curd Pie
Lemon Chess Pie
Summer Berry Pie
Fresh Fruit Tart
Lemon Tart
Rustic Walnut Tart
Cranberry-Pecan Tart

[Heidi · Rating 5 out of 5]

Jim made 3 pies from The Perfect Pie by America's Test Kitchen, apple, pecan, and pumpkin. This book is fantastic and full of all the information you need to make wonderful pies. We checked the book out at the library and liked it so much we had to have our own copy. One of the things I like the most is how they explain the processes and why this one is better than others. I'm now a big fan of America's Test Kitchen. I can't wait to try some more of the recipes. - https://heidishaunt.blogspot.com/2019...

[Heather · Rating 5 out of 5]

This is a great pie recipe book for even beginners. It is going on my list of must haves. Lots of photos and simple directions plus history and insight into the recipes. To compare my last pie experience I made the Easy Berry Tart. It was so delicious and with a crisp puff pastry crust and wonderful fresh fruit top pilled mile high. Can't wait to get back to my well equipped kitchen and try some more recipes!

[Dana · Rating 5 out of 5]

This cookbook rocks! This was my first introduction to an America's Test Kitchen cookbook and now I am obsessed. I love to cook and bake, but unfortunately, pies have never been my forte, no matter how hard I have tried. After reading (and purchasing) this book I now have the confidence to try again and even get a little extravagant with it!

[Sherry Monger · Rating 5 out of 5]

Nobody does it better than America’s Test Kitchens - no matter the category. As an “any pie, any time” person, I love the variety of pies, the explicit instructions and the gorgeous, mouthwatering pictures. Definitely going to give some new ones a try - swaying away from tried and true apple can be daunting, but this book gives you everything you need to venture into unknown territory.

[R.J. Gilmour · Rating 5 out of 5]

Beautifully designed cookbook from America's Test Kitchen that includes recipes for every pie you can imagine. Divided into types of pies, each recipe features a breakdown of why the recipe works and the recipe on one page with a picture on the other. The perfect cookbook for anyone interested in making pies.

[Lisa Anita · Rating 5 out of 5]

When it comes to America’s test kitchen, I know the recipes will be good; it is only a question of whether the layout of the cookbook works. This cookbook has plenty of enticing photos, easy-to-read recipes, and no turning the page for the rest of the recipe. I have tried a number of the pies in this cookbook and they are excellent. This will be my go to pie cookbook.

[Gayle · Rating 5 out of 5]

This book has something to offer amateur and experienced bakers alike. Easy to follow instructions. Great product and ingredient recommendations. I baked the Rhubarb Custard pie and it was gobbled up with not a crumb left!

[Lisa · Rating 5 out of 5]

I loved the cookie book this pie book was just as good! Interesting combinations,
Lots of pictures, awesome instructions just to name a few. I would totally buy this book and bake every pie in it.

[Maddie · Rating 5 out of 5]

If you want to learn how to make great pies, or want to explore multiple pie types and recipes this book is perfect. There is a short explanation of the pie at the begging of each recipe and the recipes themselves are easy to follow.

[Lilly Bell Villarreal · Rating 5 out of 5]

Worth the money if you're interested in taking pies as a serious hobby or job

Very informative and thorough. If you want a good book with clear instruction along with visual representation this is it.

[Margaret Gerberding · Rating 3 out of 5]

Thanksgiving is coming up, and this is a great book if you want a new pie recipe.

[Michelle · Rating 5 out of 5]

Terrific recipe variety, same careful attention to detail as other Test Kitchen books.

[Mburrows · Rating 5 out of 5]

Always amazing recipes.

[Marisa · Rating 4 out of 5]

How do I become a taste tester for America's Test Kitchen?

[Dray · Rating 4 out of 5]

America's test kitchen very rarely disappoints and this is a winner. I especially liked the section on regional pies. Can take novice pie cooks (me) to new avenues of exploration.

[Heather Kirkpatrick · Rating 5 out of 5]

America’s Test kitchen never disappoints! Made the apple pie. Excellent!

[Starr · Rating 5 out of 5]

Perfection!!

[Claire · Rating 4 out of 5]

The pie crusts require a food processor. There were several pies I wanted to try.

[Michele · Rating 5 out of 5]

Definitely adding this to my collection!

[Randall Marsh · Rating 5 out of 5]

Love ATK books. This is no exception. Well illustrated. Explains why recipes work and gives great step-by-step instructions.

[Honest Mabel · Rating 5 out of 5]

it is 4.5

It’s missing a beef tallow pie crust recipe honestly that’s the best pie crust you can make buttery flavored and flakey

[Rose Ann · Rating 2 out of 5]

The authors of this book "no longer recommend" mixing up your piecrust with a pastry blender or crossed knives in a mixing bowl, like your mom or grandma did. They prefer a food processor, because that is "the only way" to achieve a perfect, flaky crust. I will continue to bake pies the way my mom & grandma did. I've had no complaints so far. Because, after all, it's pie, ain't it?

[Jodi Geever · Rating 5 out of 5]

Pie making from scratch intimidates me. A lot. Making crust? Not my bag. But this book gives several options for making easy crust, and I think that's where the challenge in pie making really resides. The pies on offer in this volume are divided into classics, up your pie game, and regional favorites. I had no idea that Mincemeat pie, one of my father's favorites, was a regional favorite to Pennsylvania--home.

Photography is stunning!! And I have never met an America's Test Kitchen Cookbook that was not worth its weight in gold.

[Rebecca · Rating 4 out of 5]

Pictures of recipes? Yes.
Commentary on recipes? Yes.
Nutrition facts? Yes, but do you really want to know?
Recipe Style? Every kind of pie, from the simple to new and innovative.
Any keepers? Yes.

This would be a great at-home reference or gift. I've probably made fewer than 5 from scratch pies in my adult life, but this book certainly tempts me to try more.