I’m big fan of the all pies! And this book it’s my favorite, There are a variety of recipes that I did not follow and the fillings look spectacular, I will have to make a great list of those I want to make..

WOW!! One of the most extensive pie books I have ever had the pleasure of putting my hands on! Everything you ever wanted to know about how to make a pie, with almost an unlimited supply of dough and pie recipes I have ever encountered in one book! 480 pages, beautifully photographed, well-written, very informative, and plenty of recipes to chose from, this will put a smile on the face of anyone who loves to make a pie, as well as those you like to eat pie! A MUST have in my kitchen!

Beautiful book with lovely recipes. The standard fruits, but also an unique twist in the original. I’d love to see other fruits as well, like pear or tropical fruits. I guess that hasn’t been experimented with yet! I do recommend it, it has a lot of detailed information about how to work the dough for example.

An extremely comprehensive guide to making sweet pies and tarts. The first part of the book gives a thorough grounding in the art of pie making with clear step by step instructions. Principles and techniques are very clearly explained, along with hints and tips. There are recipes for a panoply of pie doughs (pastries). Then follows an impressive array of pie recipes, both traditional and creative. There are fruit pies, custards, brownie tarts...The book rounds off with an equally comprehensive guide to troubleshooting.

The book is well-produced and well-illustrated. Though not every finished pie is shown - important for some I know.

My only caveat, and reason for deducting a star, is that it is produced primarily for a US audience. Measurements are in cups, though temperatures are converted to degrees Celsius. Some ingredients may be difficult to source or require substitution or conversion to a UK equivalent (e.g. envelopes of gelatine to sheets).

This book has a lot of different options for making pie dough which I absolutely love!
However, as a baker, I think that you should always give the amount of the required ingredient in weight, preferably in gram which is something that I am missing in this recipe book.

Pie Academy is an extremely comprehensive guide on pies with lots of information and recipes. It has sections that makes it easy to find whatever you're in search for, which is pretty neat.

Fan-freakin-tastic encyclopedic book, covering everything from how to make the perfect crust, to which rolling pin to use when, to DOZENS of recipes for sweet pies of all types. As the resident Thanksgiving pie baker, I am stoked to try some new varieties from this book!

Wow, wow, wow. I have read and cooked from a lot of pie cookbooks and this is a real treasure. I don't say that lightly. Ken knows how to breakdown pie baking for both the newbies and the experts. He adds in small tips, like adding cornstarch to your dough, that really help bakers. Ken also adds in little historical pieces which make the book feel very comprehensive. This is a cookbook for all you pie bakers out there.

Once this comes out, I will be picking up a copy to add to my collection.

This review is based on NetGalley ARC provided in exchange for an honest, unbiased opinion.

Nowadays it is easy to find all kinds of recipes on Pinterest but this book proves why the art of cookbooks is not dead. Really, this book is so much more than a cookbook. It is truly an "academy". Readers will learn so much about how to bake perfect pies. Of course, there are recipes but it is the strong, colorful pictures demonstrating the baking, kneading, mixing, and even ingredient storing processes that make this book even better. You can't get this sort of an education on Pinterest.

Highly Recommend.

I was given an early release copy of this book on NetGalley in exchange for an honest review.

As a home baker, I have been baking pies for years, starting out clipping my recipes from the newspaper. One of Ken Haedrich's, pie books (aptly titled, Pie) was an early inspiration and the source of many fine pies from my kitchen. I still have that book, with my favorite recipes bookmarked. I was glad to see some of my favorite recipes make an appearance in Pie Academy. I was particularly happy to see Louise Piper's classic oil crust recipe included along with a new recipe from her granddaughter!

If you are new to pie-making, Pie Academy has everything you need to be a successful pie maker. The step-by-step instructions and accompanying photographs on how to make a perfect pie crust are terrific and will help ensure your success. There is a wonderful balance of traditional and innovative recipes in the book which are beautifully photographed, often in charming vintage pie pans from the author's personal collection. While I am always interested in new ways to make blueberry and cherry pie, I particularly love the recipes for pecan pie and for pies made with figs and dates. For non-traditional pie lovers, you can try a spiced parsnip or a sweet carrot custard pie. Haedrich always includes a brief introduction to the recipe and follows up with a "Recipe for Success" comment at the end of the recipe for serving of finishing the pie.

Five stars for Pie Academy by Ken Haedrich, a book that both new and veteran pie makers will both appreciate and enjoy!

This week I had the opportunity to preview two pie cookbooks that are premiering this fall, this one and The Book of Pie. I was curious which one I'd recommend over the other but they are both great books in their own rights with different strengths, so I'm happy to give them both 5 stars and recommend both.

While this book doesn't have nearly as many photos as The Book of Pie (which offers a picture of every single pie in the book), this one makes up for it in sheer number of recipes. I love the variety here and the variety of sources. Haedrich apparently teaches cooks how to bake pies in his Pie Academy, and he's brought all of his knowledge here. He offers a huge variety of pie recipes and always credits the original creators with a little story. These are pies for all tastes, from the classic Libby pumpkin pie to Amish funeral pies to watermelon rind pies (apparently they taste like mincemeat) and even Splenda fruit pies for the many people who request low-sugar fruit pies. There are 24 recipes for apple pie alone (though one is the mock apple pie with Ritz crackers depression era recipe that nobody should ever make again IMNSHO). He also offers a huge selection of crusts (including gluten free and vegan) and information on how to do a lattice crust and various decorative touches. No nutritional information is provided.

This is an old school cookbook. Haedrich includes crisco and lard in some of his crust recipes, and shares recipes from old friends, colleagues, and community cookbooks. The focus is more on flavor and variety rather than over-the-top effects and Instagram worthy looks (though there are some stunning pies pictured and he does give you lots of tips for decorating). "Recipe for success" notes are often offered with additional tips. There are chapters on mini pies, icebox pies, sauces and toppings, troubleshooting and more.

This is one of those cooking bibles that you can turn to when you want ideas for what to do with that peach bounty or how to make an old fashioned shoofly pie. My one complaint would be that old fashioned pies are missing that use common wild fruits (elderberries, choke cherries, mulberries, gooseberries, etc.), which are a huge part of our summer baking repertoire. I recommend getting either an older cookbook or a cookbook from the UK for those recipes, since "hedgerow" fruits and wild foods are still commonly used in many European cookbooks and they were commonly used in older cookbooks like Meta Givens. Otherwise, it's a very thorough book, and a great resource.

I read a temporary digital ARC of this book for review.

Blueberry piña colada pie, anyone? How about Raspberry and Red Currant?

I was the kid who had to have "birthday pie" instead of a cake. My love affair began at age 8 with a tart cherry hand pie and my devotion has never wavered.

I will use prepared crust but my best pies have always been the ones where I've rolled out my own dough. Ken Haedrich gave me a few tips and I look forward to putting them to good use.

This book is stuffed with great ideas, step by step instructions and loads of glorious photographs. There is something wonderful here for bakers of all skill levels.

I highly recommend this one!

Thank you to Ken Haedrich, Storey Publishing and NetGalley for giving me this ARC in exchange for an honest review.

This is a great book!

I was impressed by the variety of recipes and insights on various pies. From the best tools to use and different kinds of crusts there's a lot of interesting information. I appreciate that the author talks about when you should blind bake (and what that means) and shares other little details. There's even information in the back on troubleshooting on how to solve common problems when baking pie.

There's all sorts of recipes I'd never heard of before including several that use watermelon. The photos in the book are beautiful. I do wish there was more photos of the pies to have an idea of what the finished products should look like. I was also hoping for more tips around decorating, but basic crust fluting and lattice is explained.

This is a thorough book about baking pies!

Mouthwatering pictures and recipes for almost any pie you can think of. Step by step instructions and the beginning chapters provide a great introduction into the science of creating a successful, delicious pie.

The pie book that teaches you all you need to know about making delicious pies.Draw up a Chair take your place at the table and become a true expert pie maker,Enjoyed learning from this author and will be adding this to my cookbook collection.#netgalley#pieacademy

I wish that book was available in Kindle. Good recipes. Everything you would need to know bout pies and pie making. Good for people such as myself who are not too crazy for pie eating. This book changed my mind and taste.

The word 'pie' conjures many sweet smelling memories of growing up with a grandmother who was an exceptional baker. I regret never asking her to teach me how to make the perfect crust, or how she made the apple pie filling with the perfect amount of seasoning and sweetness.

This is why when I came across Pie Academy I was excited that I may finally get my chance to create the dessert that had impacted my childhood.

Pie Academy does not disappoint. It is the pie book of all pies. Ken Haedrich is a true teacher who guides the reader through the basics, through best practices and techniques, while emphasizing the importance of practice in mastering the craft of pie making.

Reading through this book I felt like I was personally sitting in on a private cooking class. The photography will make you want to make every recipe in this book and the selection is so broad, every pie eater will indeed be satisfied. I even finally mastered the art of making pie crust, or at least I am practicing ;)

You want pie dough? Haedrich has provided 25 recipes. There are even options for those with gluten-free preferences. Perhaps you prefer fruit pies, custard, nut pies, diner classics or ice cream, recipes abound. My list of pies to make are growing thanks to Pie Academy.

Huge thank you to NetGalley and Storey Publishing for providing this ARC. This is a cookbook you will want to add to your collection!