Description

---

Pie made foolproof—all you knead is love

A warm slice of homemade pie can complete any celebration—but every baker knows that a problematic pie is enough to sour a sweet occasion. This pie cookbook gives you the support you need to start making perfect, homemade pies from scratch.

This pie cookbook gets your dough rolling, complete with step-by-step techniques for mixing, shaping, rolling, and finishing your dough. Refine your pastry base with a fail-safe, flaky, buttery crust recipe—or taste the seasons with 50 creative and classic seasonal pies.

This pie cookbook includes:

• Baked to pie-fection—Get advice in this pie cookbook on fundamental tools, common terms, and pantry essentials—as well as troubleshooting for soggy bottoms, cracked custard, and more.
• Crust you can trust—Achieve the tastiest, flakiest crust with a fail-safe, all-butter recipe, in addition to master recipes for a variety of crusts.
• Year-round yum—Enjoy a slice of every season with this pie cookbook, including beautiful, delicious pies for spring, summer, fall, and winter, as well as pies suitable for any time of year.

Master the art of pie-making and start enjoying a lifetime of fresh, homemade pie with this pie cookbook.

About the Author

---

SAURA MADANI is an award-winning chef and Executive Pastry Chef for Kevin Taylor Restaurant Group. Follow her pastry-making adventures at sweetsaura.com or on Instagram @sweetsaura.

Praise For…

---

“The pies in Easy as Pie are both familiar and new, featuring interesting twists on the classic American apple and turkey pot pies, as well as completely new variations like the Salted Honey Pie. The recipes are well written, easy to follow, and create mouth-watering pastries. Looking forward to making my way through every pie in this beautiful book!”—Jane Soudah, author of Delightful Desserts, season 2 winner of the Spring Baking Championship on Food Network

“Easy As Pie really touches on all the fundamentals of dialing into the perfect pie. Saura Madani tailored this to be easy, approachable, and educational—no matter if you're a home baker or a professional. There's plenty of baking bibles out there, but this is now my baking pie-ble!”—Ryan Stipp, pastry chef/chocolatier

“Being a pastry chef, I find myself avoiding pies, as they seem too intimidating with too many inconsistencies in the final results. Chef Saura really works out all the how-to's, as well as tips and tricks to achieve consistency and make the entire process truly as easy as pie. Whether you are a professional or non-professional in the kitchen, this is a book you need to have in your collection.”—Justin Fry, executive pastry chef, Pastry Chef of the Year 2016