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

Editors of America’s Test Kitchen. America’s Test Kitchen, $35 (376p) ISBN 978-1-945256-91-2
The editors of America’s Test Kitchen turn their eye to sweet pies and tarts in this satisfying outing. Recipes range from tried-and-true deep-dish apple pie to a fanciful crème brûlée option whose filling is infused with lavender and torched for crackle. The book opens with a rundown of eight basic pie types—tarts are “an elegant subcategory”; chiffon pie has “old-fashioned charm”—and a chapter titled “Pies Big and Small” includes charming “pie pops” and a sheet-pan galette. Sidebars cover such aspects as crimping or braiding a decorative edge, and firm guidance makes it all seem doable, even a stunning herringbone lattice. However, some photos don’t quite match instructions: an intriguing butternut squash and sage pie is depicted with leaf cutouts on top, though readers are directed to make a double-crust dough, not the single-crust dough in the instructions. Clever ideas abound, from decorative shards of sesame brittle on a chocolate-tahini tart to a Hawaiian dessert made with haupia, a coconut pudding so thick it can be sliced. A chapter on crusts meets every possible need with vegan and gluten-free options. Fear of pastry is real for many home cooks, and this book is poised to help readers vanquish it. (Sept.)
Reviewed on : 09/03/2019
Release date: 09/10/2019
Genre: Lifestyle
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