A gorgeous collection of pie recipes! The Book on Pie isn't simply a collection of tried and true recipes- be prepared to find some fun new ones also! Birthday cake pie, Rose Peach, Blood Orange, and Peanut Butter and Jelly pies are just a few of inventive recipes alongside classics like apple and pumpkin.

An amazing array of pies from sweet to savory to tarts which means there really is something for everyone. I loved the roll out cookie dough crust! The sausage and caramelized onion pie with soft pretzel crust became vegetarian easily with good flavors and texture. McDowell offers a chart to determine how much dough covers a variety of pan sizes that I suspect I will consult often. From basics to more advanced techniques McDowell walks you through the process.

What a great book, if you like Pie in any way, shape or form, you will love this book. 
I am so looking forward to following some of the recipes in there, and particularly loved the parts about the many many types of pastry, its not all about the filling guys!

This is a yummy book with painstaking attention to the art of baking a pie. It contains all the information everyone might ever need on preparation, equipment, techniques, and of course recipes when it comes to pie.
I am not a baker myself, and sometimes felt the illustrations regarding techniques and preparation could have been more didactic. However, I blame mostly my lack of baking technique for not making the most out of those pictures.

You have to sort through a lot of (handy, don't get me wrong) tips and tricks before you get to the mouthwatering elements.  But, get there you will, and you'll want to save all of her recipes to try ASAP.  Props as well for the plentiful savory recipes - or, as the author calls them, "dinner pies."  (Though, who says pumpkin and cream pies can't count as dinner pies, too?  I can vouch from experience that they definitely do.)

This is way more than a simple recipe book! This is everything you didn't know you needed to know about baking pies!

What I loved most was that the fearlessness of the author's approach to baking pie is overwhelming throughout the book, totally convincing you that you can make these gorgeous pies with ease!

The pictures are absolutely amazing; the pies look real and beautifully rustic, not overly perfect.

She covers single- & double-crust pies, hand pies, slab, deep dish, and even free form pies!

There are 22 different types of crusts, not including 16 additional flavor variations!! And she even describes why ingredient temperature can affect your outcome, but in a simple, conversational tone, which, again, makes you say "well I can do that!"

She even has a section dedicated to decor and gives directions for different decorative edge crimps!  There are also recipes for glazes and creams to finish your pies!

She includes so many "next-level" tips & ideas for simple tweaks to really make the recipe your own. Each recipe has recommendations for the types of crusts to use and toppings/finishes to try. I mean, she even gives advice on what type of pie is best for fruit based on its level of ripeness!

And the actual recipies run the gamut!
Fruit pies from apple to cinnamon plum.
Custard pies from Pumpkin to Caramel Earl Grey Custard pie in gingersnap crust and its variation Caramel Chai Custard in shortbread crust!! Carrot Cake Custard? Yes, please! Cold-set pies? Triple Chocolate Caramel Truffle! And I am dying to try the savory Beef & Mushroom in a springform pan!

The author started off the book by saying she really wanted to pass on her knowledge to teach people how to bake pie, and she has completely surpassed this goal in the most spectacular way! I am definitely buying this book in physical form!

A truly beautiful book, this is a masterclass for anyone who wants to make any type of pie. I will be trying out most of the recipes as soon as I have an excuse!

A really good resource for those who like pie or baking. A lot of tips and ideas. A variety of pies, really nice.

Wow! So many good ideas and delicious pies! The recipes are simple to follow and reading it definitely made my mouth water. I used to not be huge on por, but now I just want to try them all. Great book for beginners and anyone looking to bake a pie.

Literally everything you’ve ever needed to know about pie. Fruity pies. Savory pies. Ice cream pies. Pumpkin pies. Pi pies. All pie, all the time. This book is extremely helpful, whether you’re new to baking or an experienced pie-maker. Ever wondered how to tell the difference between dough types? Or how to tell exactly when your pie is done baking? Or what to do if your filling turns out too gooy? There is an answer for everything. I mean, the book spends nearly 80 pages on just different types of crusts alone! Damn this book is helpful. Now I want pie.

The Book on Pie by Erin Jeanne McDowell is brimming with information on everything you need to know to make a good pie. The author explains what ingredients work best, provides loads of helpful tips, and offers troubleshooting suggestions when things go wrong.  This book provides chapters on all kinds of different doughs and crusts (including gluten free and vegan recipes), decor and toppings, fruit pies, custard pies, cream/chiffon/cold-set pies, and even savory pies.  Each recipe includes at least 3 different recommendations for different doughs, crusts and finishes to try, so the same pie could be a new adventure every time you make it.

I had a hard time choosing which pies I wanted to make first. Birthday Cake Pie sounded so intriguing, but I ended up making Peanut Butter-Banana Cream Pie and Black Forest Pie because I had bananas and cherries on hand. 

I made the All-Buttah Pie dough for the Peanut Butter-Banana Cream Pie, and the Chocolate All-Buttah dough for the Black Forest Pie.  Both were very easy to make, but even though I followed the author's instructions, I found they still shrunk a bit too much when blind-baked. The author suggests using pie weights when you bake the crusts but I don't have any, and even though I docked each one with a fork, they still floofed a bit in the middle.. I consider myself a pretty good baker but I had a hard time with both fillings.  I couldn't get them to thicken or get bubbles to the top even after stirring constantly for several minutes, and then they both got very lumpy (which she explains in the book).  The recipe does say to strain the filling into the pie, but I'm not sure this was the reason intended!  Having said that, both fillings were sooo good, and overall both pies were delicious.  The Peanut Butter-Banana Cream Pie recipe doesn't tell you when to add the vanilla, but I added it in order presented and I'm sure this error will be fixed before printing. 
#NetGalley
#TheBookonPie

This book is for a more advanced baker, I think. It starts off with recipes to prejuice your fruits, or something like that, and then I was lost. I know people who bake pies a lot, and this book would be right up their alley. For me, I was more intrigued with the savory recipes. Those seemed more at my skill level. This book has a lot of recipes, probably enough to feed a family for an entire year. Erin Jeanne McDowell's expertise shines throughout the book.

While I can't wax on poetical about the "meat" of this book, I haven't actually made any of these recipes, I can contribute to the discussion of presentation. 
This book is pretty. 
My favorite part of cookbooks (and I think I'm not alone here) is the pictures. These are high quality and throughout the book. Not just once per chapter, but full on glorious pictures throughout. 
Another part of this book that I loved was the fact that there were so many options. You weren't stuck with using a standard 9" pan. If you had an 11.5" or multiple 3" pans, there were conversion tables for times and temperatures. That is FANTASTIC. And it wasn't just options of pans- there are options for everything. 
Speaking of options- You have them. The author points out "You don't like using vodka or vinegar in your crust. Don't!" and explains why you would or would not use them. Those tidbits of "why things work" is an awesome inclusion for those who are less scientific and just accept that baking is magic and things just work. Like math. 
Each Pie has a recommended (variety) of crust and finishes. Which list the page number they are on. Brilliant. 

In short, I wish that all baking books took a page out of the Book on Pie and filled theirs with the kinds of photos, organization and options presented here.

This was a very well written cookbook. I found the layout to flow well and the recipes were easy to understand and follow along to. I look forward to trying some of them out for my family.

If you are new to pie-making, The Book on Pie has everything you need to be a successful pie maker. The step-by-step instructions and accompanying photographs on how to make a perfect pie crust are detailed and will help ensure your success. McDowell explains - and demonstrates through photos -  the process thoroughly. 

There is a wonderful balance of traditional and innovative recipes in the book which are beautifully photographed. I made one of the pecan pie recipes and it was delicious.  I am especially looking forward to trying some of her savory pie recipes. I love how McDowell has mix-and-match type recipes and provides advice on which crust to pair with which filling. I also liked her tips on how to prepare pies in advance and freeze them to ensure they taste perfect when served. 

Five stars for Erin Jeanne McDowell's "The Book on Pie." If you are neophyte baker, this book has everything you need to get started and be a successful pie baker.

This book truly is THE definitive handbook to making what looks to be delicious and beautiful pies. It is a pie baker’s dream! There are detailed directions, weights/measurements, mix-and-match suggestions for crusts and flavors, and stunning photos that make you want to drop everything and go bake (and eat) a pie. I will be gifting this to all of my friends and family who love to bake and look forward to creating my own combinations as I bake my way through this book. I can’t say enough good things about this gorgeous cookbook.

Thank you to NetGalley and Houghton Mifflin Harcourt for this ARC in exchange for my opinion.

I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.

The title of this book is so perfect! It is a huge cookbook not just with recipies for pies but all the different types of pie crusts (and believe me there are a lot!), the best fats to use, how to achieve different types of crusts, the pros and cons of using equipment (such as a mixer) instead of making by hand and recipes even include gluten free! 

This book is a fantastic addition to any cookbook collection and with so many different recipes, you'll never run out of ideas for pies for meals, desert and many more types of meals and dishes!

Oh, I love eating pies and hopefully one day I can master how to bake them! The book has gorgeous photography and such yummy recipes.

This book was insane.....and absolutely gorgeous! If you have one chance to own a book about pie grab this one....I’m just overwhelmed by the style, the pictures, and the variety. Fruit...custard.... meat and assortment of crusts, how to weave the crust. 

   What did I like? I have to say this book does not lack for pictures which are a big weakness of mine. Just a huge book...Over 300 pages of pies I would love to be able to bake. The author talks about pie crust, varieties, and how to get the perfect crust. So many pictures of beautiful crusts. She even adds gluten free tidbits. Obviously most of the pies are probably calorie laden but one slice never hurt anyone. Just a gorgeous book! I put it on my wish list but it doesn’t come out until right before the holidays.

   Would I buy or recommend? I want it....this is a gorgeous book! If you have ever wanted to make a pie this is for you. Over 300 pages for 25$ on Amazon. This would make a perfect holiday gift, and I’m already dropping hints to my family. This year I want cookbooks!

   Thoughts for the author? Beautiful book! I was absolutely gobsmacked opening this book and going through it. The meat pies alone make this a seriously needed book. You have outdone yourself, and the price is amazing too. 

   I received a copy from the publisher to enjoy and offer my opinion....amazing book.

This is the second book on pies that I read in a short amount of time and just like the first book I highly recommend it. It’s got a lot of recipes, tips and tricks and it really starts with a basis of requirements and ingredients. I was really impressed. The pies looked and sounded delicious and the photographs were so pretty! Bonus, I also really liked that it featured a chapter with savory pies!

Special thanks to NetGalley for sharing this ARC with me in exchange for my honest review.