According to a fine old American tradition, the mark of a good cook is her ability to turn out a delicious pie—the kind of pie that walks off with honors at every county fair, sells five minutes after any church bake sale opens, or disappears to the last flaky crumb each time it appears on the family dinner table. And that’s the kind of pie this book is all about. In the pages that follow you’ll find every variety—big pies, little pies; warm pies, chilled pies; production-number pies designed for leisure-time baking and made-in-jigtime pies for practically instant hospitality. Moreover, these are pies that any cook, novice or near-professional can make to perfection. For the beginner, the rudiments of fine pastry-making are so clearly and completely detailed that even a very first pie is assured of success. For the already proficient cook, these are some brand-new ideas for speeding up tedious procedures (a notable case in point is our streamlined puff pastry). And the step-by-step directions take the touch-and-go aspects out of even the most delicate operations. We’ve included dozens and dozens of pies proper, but also added many other members of the pastry family—from tortes, tarts and turnovers to canapes, cobblers and cream puffs. Homemakers all over the country have tried all of our recipes and given them hearty approval. (They tell us their families and guests have approved the results heartily, too!) So why wait till tomorrow—why not leaf through these pages, pick out a recipe and surprise your family with a gala pie this very evening. Published by GENERAL MILLS for BETTY CROCKER in 1972.
Features: WHAT MAKES A PIE?, PIE AS A PRELIMINARY, PIE AS THE MAIN EVENT, PIEF FOR THE GRAND FINALE, FRUIT PIES, CUSTARD & CREAM & MERINGUE PIES, CHIFFON PIES, REFRIGERATED AND FROZEN PIES, PIES FROM COAST TO COAST, SOUTH, EAST, MIDWEST, WEST, PIE IN THE SKY, HOLIDAY PIES, SPECTACULARS, PIES IN DISGUISE
*there is a name identifier written in ink on the inside cover page of this volume