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| The Perfect Pie: More Than 125 All-Time Favorite Pies & Tarts | 
 enlarge | Author: Susan G. Purdy
Publisher: Broadway
Category: Book
List Price: $17.95
Buy Used: $6.00
You Save: $11.95 (67%)
Used (7) from $6.00
Avg. Customer Rating:  4 reviews
Sales Rank: 310360
Media: Paperback
Number Of Items: 1
Pages: 384
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7 x 1.1
ISBN: 0767902629
Dewey Decimal Number: 641.8652
EAN: 9780767902625
ASIN: 0767902629
Publication Date: June 13, 2000
Availability: Usually ships in 1-2 business days
Condition: Former library book in great condition except for a big bite torn from the front cover. Small library stickers/stamps are present. Ships next day!
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| Customer Reviews:
 Pies, Tarts, Pastries, Dumplings, Apple Crisp, and More May 22, 2004
3 out of 5 found this review helpful
Each section provides a detailed tutorial followed by a variety of recipes. There are a wide number of crusts and fillings available to suit any need or occasion.
Lots of good info August 22, 2002
7 out of 7 found this review helpful
I had never made a pie before reading this book, but I was interested, so I picked up a copy. It has a lot of good recipes and advice for the price, and the sections in the beginning about the different ingredients and their roles in pie fillings and crusts were very helpful. I don't like just following the steps in a recipe. I really like to know what's going on in the bowl/pan, and her details really helped me get a feel for how the process of making a pie should work.
 Major disappointment. April 4, 2002
11 out of 12 found this review helpful
Sometimes it only takes one bad recipe to ruin a cookbook for me, and that's what happened with this one. Susan Purdy's apricot-walnut pie turned out to be a soggy, way oversweet mess, and I didn't use half the sugar she called for. I've been making pies a long time, and I had questions about this recipe from the get-go. Her crust recipes are good, however, although it's annoying that she never tells you, when adding an ingredient like wheat germ to a crust, whether said ingredient replaces part of the dry ingredients called for, or is added to them. Seems like a major oversight in a book that promises to clearly communicate pie recipes.
ALL YOU'LL EVER NEED TO KNOW ABOUT PIES July 1, 2000
15 out of 21 found this review helpful
IF IT HAS A CRUST AND YOU CALL IT DESSERT, SUSAN G. PURDY PRESENTS IT TO YOU IN THIS COOK BOOK. SHE DISPLAYS HER ENCYCLOPEDIC KNOWLEDGE ABOUT PIES IN LOGICAL PIE-MAKING ORDER AND USES A FRIENDLY CONVERSATIONAL TONE THROUGHOUT THE BOOK. FROM CRUSTS TO GLAZES TO GREEN TOMATOE OR LEMON MERINGUE PIE, YOU WANT MAKE IT!
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