Pie Style

Pie baking can seem daunting, but this collection of 50 recipes is designed to make it approachable, even for someone new to the kitchen. Pastry chef and pie enthusiast Helen Nugent walks readers through each stage of the process, sharing practical advice and methods that lead to polished, eye-catching pies and tarts that look far more complicated than they are.

The book is organized so that fillings and crusts can be combined freely. Readers will find recipes for fruit pies, meringue-topped desserts, savory pies and galettes, and each filling can be paired with a range of crust styles to suit the occasion. Seasonal highlights include a blueberry pie with a geometric lattice top for summer, an Autumn Leaves Salted Maple Pie for the fall, and Holly Wreaths Mincemeat Mini Pies for holiday gatherings.

Dietary needs are also covered. Gluten-free and vegan crust options are included, and the everyday all-butter crust can be replaced with alternatives such as coconut or pretzel crusts that add new flavors and fit a range of diets.