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Art of the Pie : A Practical Guide to Homemade Crusts, Fillings and Life (Hardcover) (Kate Mcdermott)

Art of the Pie : A Practical Guide to Homemade Crusts, Fillings and Life (Hardcover) (Kate Mcdermott) - image 1 of 1

About this item

“I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With a pioneer spirit, she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you.”  –Ruth Reichl   Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won’t hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Recipes include:Blackberry Pie for Julia ChildThe Best Peach Pie in the WorldOld-Fashioned Rhubarb Pie    Art of the Pie is more than a cookbook. Kate’s rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent. This is a book to keep close at hand.
Number of Pages: 352
Genre: Cooking + Food + Wine
Format: Hardcover
Publisher: W W Norton & Co Inc
Author: Kate Mcdermott
Language: English
Street Date: October 4, 2016
TCIN: 51543508
UPC: 9781581573275
Item Number (DPCI): 248-23-3908
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MSRPReg: $35.00 Save $11.21 (32% off)
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Ratings & reviews

overall: 3 out of 5 stars, see all reviews

Most recent reviews

(would not recommend)
3 out of 5 stars
pjny 4 months ago
verified purchaser
What recipes are in this book are good, but I was really disappointed with how few there actually were. There is good beginner pie making information, but if you have been making pies for any length of time, it is just something to skip over. I ended up returning it to the store.
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