Betty Crocker The Big Book of Pies and Tarts

 

Pie Friday

 

    

      Author: Betty Crocker

     Publisher: Betty            Crocker

     Rating: 4 stars

     Buy Links: Amazon

     Type: Cookbook

     Purchased

 

 

Blurb:  The complete compendium of pies, both sweet and savory If you love pies, you’ll love Betty Crocker The Big Book of Pies with its collection of delicious recipes. This book is overflowing with pies of every type including fruit pies, creamy and chilled pies, mini pies and tarts, and savory pies. You’ll find plenty of inventive new ideas and flavor combinations, like Apple-Pomegranate Slab Pie, Bourbon-Chocolate-Pecan Mini Pies, and savory Muffin Tin Taco Pies.

You’ll find everything you want right here. For a hearty dinner, you’ll love Mini Bacon Chicken Pot Pies or Potato-Onion-Bacon Slab Pie Satisfy a sweet tooth with Caramel Cream Pie or Chocolate-Chip Cookie-Stuffed Pie. Whatever your fancy, you’ll find the pie here.

Features more than 200 pie recipes using both frozen or from-scratch crusts Illustrated with more than 100 full-color photographs of prepared dishes Includes an introductory section on pie-baking basics with advice on creating perfect pastry crusts, freezing and storing pies, and decorating crusts
If you love pie—for dinner, dessert, or any other time of day—Betty Crocker The Big Book of Pies is the ultimate pie lover’s cookbook.

 

Review: If you have never made a pie, and have no plans to become a highly proficient pie maker, this is the book for you. If you know your kids are just going to scoop the fillings out of the pie shell, this is the book for you. If you have no desire to ever eat a pie that mixes fruit with meat or exotic distillates you’ll have to order online, this is the book for you.

I have many Betty Crocker cookbooks, some of them quite old, and they always yield consistent results. These are simple to follow, straightforward directions for pies that will please most anyone. As much as I love challenging my tastebuds with something new and off the wall, I’ve come to the realization not everyone does. Here you’ll find recipes that are crowd pleasers and easy to make for any skill level.

The recipes all call for pre-made, store bought crusts. You still have to shape the crusts and pre-bake if necessary. These pies will come from your oven. If you’re a bit of a pastry snob, like I am, there is nothing to stop you from using your favorite crust recipe.

The book is well laid out with steps that are easy to follow on the page as well as in the kitchen. Most recipes have a picture and the photography is great. This is a great book to have in your collection.

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