*received for free from netgalley for a honest review* Was only a few pages into reading this when i told my husband this is the next cookbook i want to buy, omfg i loved it so much and cant wait to get a hardcopy :0

Very many good options and easy to read recipes. I look forward to trying some of the recipes and techniques!

The Academy title is quite apt. The directions are clear and detailed, aimed at both beginning bakers and expert chefs. There's lots of advice to increase your odds of success and the pictures are incredibly helpful. Honestly, I think appealing imagery that makes you want to try the recipes and gives you an idea of what to aim for is one of the most important parts of a cookbook and the pictures in Pie Academy will knock your socks off..

I missed the deadline for this book but bought it nevertheless and I am so happy that I did because I have tried a few of the recipes and I found them easy to follow and uncomplicated. And the taste was just amazing

I loved this book! I've always enjoyed baking, but this book had everything, from types of crusts, to fillings and toppings. Directions were clear, photos were beautiful. I had to buy my own copy of Pie Academy because I couldn't bear to be without it! Thank you to NetGalley and the publishers for providing an e-galley in exchange for an honest review.

Amazing pie recipe and technique book! I loved the quick pie crust recipes for both sweet and savory pies. Featuring both your basic apple and peach pie recipes, all the way to exotic watermelon rind pie, or peach & mango pie, I'm hooked. I appreciated all the substitutions as one can't be running to several stores for hard to find ingredients constantly and this book doesn't require expensive or complicated equipment to make them. After a rolling pin and some pie trays you're good to go! Technique is given a lot of weight in this recipe book as it should be, and in no time you'll develop an instinct for how the steps should go as the author has done a nice job of detailing the steps to a delicious pie. I especially enjoyed the finishing techniques for the top and sides of the pie to give them that professional look when serving to guests. All in all a beautiful, first-timers pie recipe book. Highly recommended!

I really enjoyed the writer's style - informal and very relatable. I love the style of the photographs as well! They're not so styled that it makes me feel like a total failure like many of those I see on Instagram, but rather theses make me want to dive right in to baking a pie. The book starts with an overview of what tools are needed to be successful and what to keep stashed in the pantry and I found this section very helpful. I haven't yet tried any of these recipes, but they look wonderful and are arranged in a way that makes sense with the seasons. There is also a nice troubleshooting guide at the end for newbies. A very readable and informative book with lovely photographs throughout!

Received this arc from Storey Publishing for an honest review.
A book for everyone who enjoys pie’s and especially those who love pies. this author takes you to step by step in first making the pie crust, he also goes over all of the items you will need and the different types of flour, and whether you want to make a wheat crust or gluten-free the author will take you through the steps. He also uses a machine mixer where others use the old fashion way of by hand so that was a good touch as well.
Will say that a homemade crust is always better than a store-bought and here with the author using a stand mixer makes it easier at least for me, having grown up with women who always made theirs by hand. Here you also get to see how to make fancy ones and also special ones as well. The birthday one seemed very interesting and something worth giving a try. Overall a very good book.

I have a confession to make. I follow several pie-specific baking accounts on Instagram, and drool at the gorgeous bakes, pre and post oven, and marvel at the creativity of these pie-fluencers.

However rarely do I give it a go myself. There is a difference with this book though, where the impressive thing about the Instagram pies is usually the intricate pie tops and pastry design, let's say style, this book has more substance and while the pies do look undeniably good, they seem delicious to eat too, more importantly, and the Pie Academy wants to help people like me put down my pie feed and feed my family some pies!

I love working with pastry as it can be tricky to get it right so it is rewarding when you make a pie, and there is nothing like the smell of a fresh homemade one almost ready to come out of the oven. Heaven! Rarely in our modern lives do we get that sense of achievement, as it is too easy to just buy things from the shops. But they're never as good as the real home-baked McCoy.

I highly recommend this book for any aspiring pie makers!

Thanks to NetGalley and the publishers for letting me access an advance digital copy of this book in exchange for my honest review.

I learned a lot about pie baking from this book and even achieved a few good results from putting it into practice. I recommend this for public libraries of any size.

Shockingly beautiful and amazingly practical cookbook that will be helpful to everyone from the novice to the professional baker. Thorough and complete with enticing photographs, the reader will feel like they will be able to take on the pie-eating world after reading through this book. A perfect gift for the baker in your life.

If you only want or need one book on pie, this is the one. Ken covers every type of pie you can think of plus has great troubleshooting tips. Thank you to Netgalley and the publisher for my digital review copy. As a pie lover that always felt a bit overwhelmed by making crust, I plan on buying a copy of this to get over my fears of crappy crusts.

Found my Thanksgiving pie recipes in this. It was a bit basic, but for the beginning baker it would be an asset.

Although I used this book to prepare for my Epicurious roundtable (link below) instead of formally "reviewing it", I did learn a lot from this 1000-page cookbook and recipe testing some of the pies here. I wish Haedrich had included metric measurements (he explained why in the intro, but the reasoning doesn't really click), but that's, like, my main criticism. There's a ton of use information in this cookbook alongside crust and filling recipes--this feels like the culmination of so much work.

Notable pies from this include:

124 Dense Cherry-Almond Coffeecake Pie
138 Lemonade Peach Pie
158 Watermelon Rind Pie
160 Grape and Fig Pie
351 Lime Margarita Pie
360 White Russian Pie
387 Nutella cream pie with hazelnut crumb crust
397 Black bottom peanut butter cloud pie
414 Bev’s brownie pie
427 Chocolate chip cookie pie
440 Smooth and simple polenta pie
441 Wheatana breakfast pie
250 Louisiana browned butter-pecan pie
253 Snowbird mountain lodge’s mocha-pecan pie
258 Sawdust pie
285 Fancy chocolate chess pie
298 Osgood pie
312 Shaker boiled cider pie
328 Mason jar-lid pies

This book is like a bible for pie. So many kinds of pies are here. From A to Z. You name it.
Very detailed explanations, making sure you understand step by step. Also, the pictures are gorgeous! Making me hungry every time I read this book.
If you want to impress your neighbor, take one of the recipes from here, and try out. I'm sure your neighbor won't mind get a pretty pie from you.

Another thing I like was, it shows how I should close the edges of the pies. Very well explained. Thank you!

This is a really beautiful baking cookbook. This would make a great gift for experienced bakers and for those who picked up the hobby during quarantine.

Incredible. Often cookbooks seem interchangeable - a few good recipes along with a few duds. This is not that cookbook. You will find yourself reaching for this over and over again. The Pie Academy is like taking a cooking class from a favorite teacher. The reader is walked through how to make a pie crust with photos at every step. Ken also is quick to point out why he prefers to do it one way but often shares other common methods and their strengths and weaknesses. Once you have that pie crust off you go.... pies for every season and occasion all with easy to follow instructions and delicious results.

I loved this book so much! I am a cookbook addict and I also have an unhealthy love of PIE. This cookbook has clear instructions, lots of helpful information, and beautiful photos. There are over 20 varieties of CRUSTS alone, including Whole Wheat and Gluten-Free versions! This book has very thorough and thoughtful recipes that are sure to make this the ONLY pie cookbook you will ever need.

"Pie Academy" is the only book you'll need to make amazing seasonal pies all year long!

Dean of the Pie Academy (an "online community dedicated to the idea that anyone can learn to make great pies from scratch" (www.thepieacademy.com)), Ken Haedrich shares expert knowledge of pie-making in an accessible, encouraging, and fun way.

Organized into two parts, Pie Academy is a must-have resource on any home baker's shelf. In Part One, Haedrich offers advice and tips on everything from flour to pans as well as step-by-step instruction of how to assemble a pie. Part Two contains hundreds of recipes, which are arranged by main ingredients and/or techniques. Pie Academy is filled to the (pie) brim with recipes for delectable crusts and fillings--many of which I had never heard of before! In addition to the tried and true classics, some of the recipes that grabbed my attention were the sour-cream raisin pie, dulce de leche and peanut butter pie, and finally the chai-latte caramel cream pie.

All the recipes that I read through used classic techniques and standard kitchen equipment. Truly, any one could make a pie from scratch by following this book! My only suggestion would have been to add more amazing photos, especially of the lesser-known pies.

Whether you're looking for a reliable reference book or feeling adventurous in the kitchen, there is something for every baker of any ability in Ken Haedrich's "Pie Academy."

sadly did not access this title in time. Would have liked alternative ways of accessing the title as I could not find a way to access it in the form it was