Pie School

Pie School

Lessons in Fruit, Flour and Butter

Paperback - 2014
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"Unlock the secret to baking the perfect crust, and everything else is easy as pie. Seattle literary and culinary darling Kate Lebo shares her recipes for fifty perfect pies. Included are apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and more. Learn the tricks to making enviable baked goods and gluten-free crust while enjoying Kate Lebo's wonderfully humorous, thoughtful, and encouraging voice. In addition to recipes, Lebo invites readers to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods. When you have mastered the art, science and magic of creating the perfect pie in Pie School, everyone will want to be your friend"--
Published: Seattle, WA :, Sasquatch Books,, [2014]
ISBN: 9781570619106
1570619107
Branch Call Number: 641.8652 LEB
Characteristics: 227 pages :,color illustrations ;,22 cm

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v
vita2748
Jun 20, 2016

I love how she makes her pie dough and the fillings are divine.

c
celinar
Nov 24, 2014

I've worked as a baker before, but it took this book to cure my pastry insecurity. Kate Lebo's method really works to produce a perfect crust every time. The three recipes I tried (whiskey apple, apple-pear-cranberry, and Shaker lemon) were fantastic. The only drawbacks of this book are:

1) It's limited to fruit pies and chiffon pies (one pecan pie, one coconut pie; no pumpkin or sweet potato, no chocolate, no lemon meringue).

2) The fruit selection is very Northwest-centric. There's a whole section on pies that call for sour cherries, which are basically not available outside the Northwest. The blueberry recipes focus on the big, flavorless highbush blueberries, and call for a lot of flavor boosters (lemon verbena?) that are unnecessary to detrimental if you're using wild blueberries the way we do in Maine.

Still, this is the best reference I've ever seen for pastry techniques, and most of the filling recipes are wonderful. I'll be checking this one out again.

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