How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between

Millicent Souris

jun 2012 · Quarry Books

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You want to make pie, but are petrified of the crust. How can I get it to roll out and stretch over mounds of fruit? Will it tear, flake, burn, break, and disintegrate beneath my fingers? What about the filling: how do I get my custards to set, my blueberries to jell, and my meringues lofty and perfectly browned?

Consider your questions answered and your fears alleviated. Millicent Souris, pie mistress and kitchen muse, teaches you the skills and techniques you need to master the art of making pie – skillfully, flawlessly, and deliciously. How to Build a Better Pie includes detailed information on everything from kitchen know-how to using the best ingredients. You'll find illustrated preparation techniques for fruit fillings, custards, mousses, creams, meringues, and more, along with crust recipes and techniques including chilling, rolling, shaping.

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Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She's made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.