Erin McDowell, a contributor to The New York Times, Food52.com, and the host of classes for Food Network Kitchen, is serious about crust. She offers more than 20 different crusts—from all butter and gluten-free to crusts made with polenta, crushed cookies, coconut, and meringue—and 25 more variations on those crusts. And she also arms you with the information you need to adapt any crust you make by changing the fat or tweaking the mixing method.
Fear of crust conquered, you’re ready for the fillings. In chapters on fruit pies, custard pies, cream, chiffon and cold-set pies, as well as savory pies, McDowell provides you with unassailable standards (apple, rhubarb, pumpkin, banana cream) and ingenious new ideas. You might try a deep-dish berry cobbler pie, because who says you can’t have two desserts in one? Or perhaps the white chocolate-peppermint pie. Her striped citrus pie layers blood orange curd, grapefruit curd, and tangerine curd to add zest to any winter meal. And a beautiful red onion tarte Tatin makes for a stunning vegetable side.
Marvelously helpful and tempting.
Hardcover. Color photographs throughout.