How to Use this Book

In the next few pages, I give you foundational information about my style of pie making and the standards by which I evaluate a pie. Before attempting to execute any of my recipes, I humbly ask that you read my advice for procuring ingredients, my guidance on the tools you will need, and instructions on how to properly measure and mix ingredients in order to make an outstanding pie.

The first chapter of recipes, “Crusts and Crumbs,” gives you a number of pastry doughs and crumble toppings to choose from, as well as information on rolling dough, assembling pies, and decorative flourishes. The very first recipe in this book, my butter-crust pastry dough, is the one to master. However, I’ve included vegan, gluten-free, and whole-grain options as well. This allows you to make a pie using the crust and filling recipes that best suit the needs of you and your guests.