The critically acclaimed dean of The Pie Academy, Ken Haedrich, delivers a master class in pie making, with step-by-step photographic tutorials for perfect crusts and more than 250 recipes for pies of every flavour and style, from berry, fruit, nut, custard, chiffon, and cream pies, to freezer pies, slab pies, turnovers and much more. It’s always time for pie! Whether it’s Blueberry-Pineapple Pina Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Chocolate and Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, dean of The Pie Academy, dishes up the how-to for bakers of all levels, from the first-timer to the pie-passionate. Step-by-step instructions and photos offer reassuring guidance and reveal the secret ingredients of truly great pie, such as the best tools to use; recipes for crust and pastry variations including gluten-free, whole wheat, and extra flaky; how to bake with fresh versus frozen fruit; suggestions for decorating pies with cut-outs and dough designs; and much more. AUTHOR: Ken Haedrich is the author of more than a dozen cookbooks, including Pie Academy, The Harvest Baker, Maple Syrup Cookbook, and Home for the Holidays, a winner of the Julia Child Cookbook Award. Founder and dean of The Pie Academy, Haedrich is one of America’s most respected food writers and a recognised authority on baking - pies, in particular. His articles have appeared in many publications, including Better Homes and Gardens, Cooking Light, and Bon Appetit. He can be found online at thepieacademy.com. SELLING POINTS: . From a critically acclaimed food writer and foremost authority on pie baking. Ken Haedrich, founder and dean of The Pie Academy, is the author of more than a dozen cookbooks, a recipient of the Julia Child Cookbook Award, and a food writer whose work has appeared in Better Homes & Gardens, Bon Appetit, Eating Well, Real Simple, and Cooking Light. . The ultimate guide with more than 250 pies and 25 different doughs. Featuring pies for every season and occasion, from summer berries and fruit to fall classics like apple, pumpkin, and pecan. Includes custards, chiffons, cream pies, freezer pies, and turnovers and other small hand pies, along with recipes for the perfect crust to fit each pie. . Essential baking reference in hardcover format with stunning full-colour photography throughout. Haedrich’s foolproof techniques, captured in step-by-step photos, make the art accessible to bakers of all levels, while photos of his beautiful creations and tempting filling options inspire even the most seasoned bakers to try something new.