Does the thought of making pie crust from scratch stress you out?
If it does, you’re in good company.
Pie crust is the number one thing readers ask me about, and it’s usually the same questions: How do I know when I’ve added enough water? Why did my crust shrink? How do I keep it from being tough? How do I roll it out without it cracking?
Most of the time, the answer isn’t a missing trick. It’s understanding what’s actually happening when you make and bake pie crust.
So I wrote a book about it!
The Everyday Pie Guide to Making Pie Pastry
Learn how pie crust actually works, so you can make it with confidence and fix it when something goes wrong.
$19.99 | 97-page PDF ebook
Why a whole book on pie crust?
For years, I’ve published pie crust recipes knowing there was so much more I wanted to tell you.
But a blog post has never been the right format. A recipe can tell you what to do, but pie crust is all about knowing why: what the dough should feel like, how it changes as you work it, and what to do when it doesn’t behave.
This book slows down and explains what’s actually happening in the bowl. Once you understand that, you stop guessing. You’ll know how much water your dough really needs, why it cracks when you roll it, and what to do when it shrinks in the oven. And you’ll be able to make good decisions with any recipe, not just mine.
Take a peek inside
What the pages look like
What’s inside
This book is everything we'd talk about if we were standing at the counter together, with a bag of flour and a couple of sticks of butter.
Part 1 teaches you how pie pastry works, step by step. Part 2 puts it into practice with a baker’s dozen crust recipes, each with step-by-step photos. Part 3 helps you figure out what went wrong when a crust doesn’t turn out, and how to fix it next time. And the appendix has quick reference pages to print and keep in the kitchen.
Here is a sneak peek:
My pie motto
Practice makes progress (not perfection).
Like anything, pastry is a skill. I'm not going to tell you that you'll read this book and nail a perfect crust on your first try. What I can promise is that if it doesn't turn out the way you expected, you'll know what went wrong and how to fix it next time.
Who it’s for
Bakers at every level
You’ve never made pie crust
Start at Chapter 1 and work through it in order.
You still get hung up on it
If you’ve made plenty of pies but the crust still trips you up, this book shows you which variables are working against you and how to control them.
You’re already confident
You’ll find a collection of crusts to explore beyond the ones you know, from sour cream and cream cheese doughs to French short crusts.
About me
Hi! I’m Kelli, and I have a lot of opinions about pie crust.
I spent the first part of my career in professional kitchens, cooking and baking in Boston restaurants and bakeries, where I made dozens of pies a week. Later, after I had kids, I ran a small pie business from my home kitchen.
I started Everyday Pie in 2018 to help home bakers understand why pie works, not just how to follow a recipe.
So it’s no lie when I say I’ve made thousands of batches of pie dough. After all those batches, I can tell you with confidence that the fear around pie crust is undeserved. And if I can do it, you can too.
$19.99
Get the guide
It’s a 97-page PDF that downloads as soon as you buy it. Everything is linked, so you can tap around on your phone or tablet, or print the pages you need and keep them on the counter.
