When you think of pie, what type of pie do you think of? If you are like me, you probably think of rich chocolate cream pies or perfectly spiced fruit pies topped with scoops of vanilla ice cream. Though dessert pies come to my mind first, dessert isn’t the only meal where you can enjoy a pie. Pies and Tarts for Dinner and Dessert is a cookbook that pie lovers will enjoy – and that will provide you with plenty of recipes that will allow you to enjoy pies all day long.
The book begins, as every good pie should begin, with the pastry. There are several recipes for different types of pastry included, as well as helpful step-by-step photos that will walk you through the process of creating perfectly flaky dough. Once you have your dough, you’re ready to move on top fillings. The fillings in this book lean towards the savory, which is a nice contrast to the dessert pie books that you probably already have in your cookbook collection. The first chapter is dedicated to vegetable based pies, then the book moves in to poultry and rabbit pies, meat pies and seafood pies. The final chapters include cheese pies and dessert pies, which include classic fruit pie recipes that you can never go wrong with. The recipes are well described and beautifully illustrated.
While my cookbook collection is large, there are few books that put so much emphasis on savory pies and this book really makes a nice addition to a collection. The pie crusts will become staples – and if you freeze a few, you won’t need to buy store-bought crusts much in the future – and some of the fillings will likely become favorites. The fillings also serve as great templates for your own savory pie fillings as you bring more and more pies into your baking routine.