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The Book on Pie: Everything You Need to Know to Bake Perfect Pies by [Erin Jeanne McDowell, Mark Weinberg]

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The Book on Pie: Everything You Need to Know to Bake Perfect Pies Kindle Edition

4.8 out of 5 stars 1,955 ratings

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Length: 347 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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"Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon's tang. Erin has an extraordinary talent for explaining--no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It's the McDowell wizardry."
--DORIE GREENSPAN, award-winning author of Everyday Dorie and Dorie's Cookies

"I am obsessed with Erin Jeanne McDowell's book. As a non-baker, she has given me intense motivation to make pie--every recipe looks delicious. She's gifted me bravado--every recipe is so clearly written that I don't fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations."
--DANA COWIN, host of the Speaking Broadly podcast, and former editor-in-chief of Food & Wine

"Erin Jeanne McDowell's Book on Pie is a masterpiece, and so much more than just a cookbook. It's full of informative recipes in Erin's signature friendly style and gorgeous photos that take the guesswork out of how to make everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I've ever seen. This book has something for everyone, from a beginning pie maker looking to learn the basics to a seasoned one looking to take their pies to the next level. I know I'll be baking from it for years to come!"
--YOSSY AREFI, author of Sweeter off the Vine and Snacking Cakes

"With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn't) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be."
--KRISTEN MIGLORE, creative director of Genius Food52 and author of Genius Recipes

"With this tome, destined to become the pie-baking bible for many generations to come, Erin Jeanne McDowell takes us on the magnificent journey that made her fall in love with pie. Erin adeptly interweaves the love of home baking with the precision of professional pastry, all the while empowering the reader to be a better baker, without a hint of intimidation. By the end of making your first recipe, you won't be able to decide what you love more: your newly acquired pie skills or Erin herself. For me, it's a tie."
--UMBER AHMAD, founder of Mah-Ze-Dahr Bakery

McDowell, baking columnist for Food52, hits the mark in this expert guide to pie making, both sweet and savory. Beginning with a chapter on doughs and crusts, MacDowell lays a foundation with recipes for pie doughs including whole-wheat, gluten-free, and cornmeal, as well as hot-water, puff pastry, and a variety of press-in cookie crusts. Pie recipes are divided into chapters by type, including fruit, custard, and "Cream, Chiffon & Cold Set Pies." The savory section includes an avocado galette, croque monsieur pielets, a "Forager's Mushroom Pie," and a red onion tarte tatin. Must-bake highlights include a stunning blood orange brûlée pie and a free-form domed white chocolate-peppermint pie generously topped with fluffy meringue, and a shrimp boil pie, consisting of potatoes, shrimp, sausage, and corn atop puff pastry. The author's informative yet laid-back spirit permeates the work, and her love of teaching pie baking comes through the pages. "Whys of Pies" sidebars--along with enticing photos by Mark Weinberg--share helpful information on topics including making substitutions for vegan and dairy-free pies, saving ripe seasonal fruit for later use, and successfully creating a deep-dish pie. This is a top-notch go-to for all things pie. (Nov.)
--Publisher's Weekly --This text refers to the hardcover edition.

About the Author

ERIN JEANNE MCDOWELL is an author, recipe developer, and award-winning food stylist with specialized focus in baking. Her first book, The Fearless Baker, was named one of the Best Baking Books of 2017 by The New York Times. She's a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series "Bake It Up a Notch" for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B081TQ9D3R
  • Publisher ‏ : ‎ Houghton Mifflin Harcourt (10 November 2020)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 144183 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 347 pages
  • Customer Reviews:
    4.8 out of 5 stars 1,955 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,955 global ratings
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars Do you want to bake great pies? Buy this book.
Reviewed in the United Kingdom on 30 March 2021
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5.0 out of 5 stars El mejor libro.
Reviewed in Mexico on 22 January 2021
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5.0 out of 5 stars El mejor libro.
Reviewed in Mexico on 22 January 2021
Conocí a Erin McDowell por el canal de Food52 (YouTube).
Recomiendo muchísimo ver sus videos al igual que comprar su libro.
Las recetas son buenas y sin previo entrenamiento el libro te permite tener éxito una y otra vez. Es el primer libro en el no tengo que estar a prueba y error hasta que la receta me salga perfecta. Su explicaciones son claras y hay una cantidad enorme de tips; incluyendo que puedes hacer antes de tiempo, como guardar tus creaciones, como las puedes servir, recalentar, etc.

El libro hace lo que promete en su portada: “Todo lo que necesitas saber para hornear pays perfectos”.
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Marie p.
5.0 out of 5 stars Proper amount of ingredients to be used in a recipe.
Reviewed in Canada on 14 December 2020
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2 people found this helpful
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Amazon Kunde
5.0 out of 5 stars Die Pie-Bibel
Reviewed in Germany on 22 November 2020
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One person found this helpful
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Angela B
1.0 out of 5 stars Great ideas, poor execution.
Reviewed in the United States on 8 December 2020
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164 people found this helpful
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