The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More (Perfect Baking Cookbooks)

How To Make a Lattice Pie Top

We know that baking pies can be intimidating, from finding the best way to cook (but not overcook) custards to weaving lattice tops, so we’ve devoted each chapter of The Perfect Pie to a different pie type or technique.

The First Slice Always Falls Apart

Make 3 slices cuts before slicing. The extra cut allows movement in the pie, making it easier tidily wiggle out the first piece. This book includes some of the best tips and innovative techniques from 25 years of test kitchen pie-baking discoveries and everything our grandmothers taught us.

Slab Pies

Slab Pies not only feed a crowd but travel well. Our Nectarine - Raspberry Slab Galette is a luscious sweet, tart with fruit that looks like stained glass framed by golden brown, melts-on-your-tongue pastry. Pure fruit flavor shines through (no thickener is needed, the juices evaporate as the pie bakes).

Muffin Tin Pies With a Double Dose of Flavor

Not every pie needs to be the same. Individual pies are just as satisfying!

Our Pear Rosemary Muffin Tin Pies

are mini, nutty, brown butter-walnut streusel-topped pies are filled with tender honey-like pears infused with fragrant, piney rosemary.