Discover the world’s most beloved pies — all in one extraordinary cookbook.
From the buttery lattice-topped apple pies of the American Midwest to the crispy, saffron-dusted bastilla of Moroccan celebrations. From Britain’s hearty steak and kidney pies to the delicate egg custard tarts of Hong Kong’s dim sum tables. From Poland’s pillowy pierogi to Bolivia’s famous broth-filled salteñas — The World Pie Baking Encyclopedia is the most comprehensive pie cookbook ever assembled.
283 fully detailed recipes spanning 13 chapters and 6 continents, this book is your complete guide to the global art of pie making.
What’s Inside:
Chapter 1 – American Pies: 45 recipes including classic apple, pecan, Key Lime, pumpkin, shoofly, Mississippi mud, buttermilk, and deep-dish chicken pot pieChapter 2 – British & Irish Pies: 25 recipes including steak and kidney, Cornish pasty, pork pie, Shepherd’s pie, Bakewell tart, and Irish beef and Guinness pieChapter 3 – French & Continental European: 25 recipes including tarte Tatin, quiche Lorraine, galette des rois, Apfelstrudel, spanakopita, and flan patissierChapter 4 – Middle Eastern & North African: 20 recipes including Moroccan bastilla, Lebanese fatayer, Turkish borek, Palestinian kanafeh, and maamoulChapter 5 – Asian Pies & Pastries: 20 recipes including Hong Kong egg tarts, Pastel de Nata, Singaporean curry puffs, Japanese dorayaki, and moon cakesChapter 6 – Latin American Empanadas & Pies: 18 recipes including Argentine empanadas, Chilean pastel de choclo, Bolivian salteña, and Venezuelan hallacaChapter 7 – Australian & New Zealand Pies: 14 recipes including the classic Aussie meat pie, NZ steak pie, pavlova, and kangaroo bush tucker pieChapter 8 – African Pies & Pastries: 14 recipes including South African bobotie pie, samoosas, Nigerian bean pies, Tunisian brik, and Haitian pate creoleChapter 9 – Scandinavian Pies: 14 recipes including Swedish laxpaj, Finnish Karelian pie, lingonberry crumble, and Norwegian kvaefjordkakeChapter 10 – Eastern European Pies: 14 recipes including Russian coulibiac, Balkan burek, Polish pierogi, Hungarian beigli, and Ukrainian cherry strudelChapter 11 – South Asian Pies & Pastries: 14 recipes including Indian samosas, aloo paratha, kachori, Sri Lankan chicken curry patties, and Georgian khachapuriChapter 12 – Specialty & Modern Pies: 27 recipes including salted caramel apple, Chicago deep-dish pizza, chicken tikka masala pie, smores pie, and burnt Basque cheesecakeChapter 13 – More Pies from Around the World: 33 recipes including Bolivian salteña, Lebanese manakish, Cypriot flaounes, Brazilian coxinha, and Socca from NiceEvery recipe includes: ✔ Full ingredients list ✔ Detailed step-by-step bullet-point method ✔ Country of origin, pie size, baking time, and temperature at a glance ✔ A professional baker’s Tip box with the single most important insight for that pie ✔ Deep method detail — visual cues, resting times, chilling steps, and doneness tests
Plus a complete Master Techniques section covering:
The perfect flaky all-butter pie crustHot water crust for raised piesBlind baking for custard tartsWorking with phyllo and filo pastryThe custard wobble testHow to weave a perfect lattice topA full Pie Baking Troubleshooting Guide
