Pie School: Lessons in Fruit, Flour & Butter Paperback – September 30, 2014

This book is well worth the money. And for a cookbook it is a fun read, as Kate makes pie baking a fulfilling life experience. I have struggled for 50 years to make good piecrust. When I was a child my mother hated to cook, but money was tight so mom could make a None Such Mincemeat pie for 10 cents so we ate lots of pies. My mom had extremely cold hands and hating to cook she gave the flour, salt, Crisco and water a quick stir or two with her hands and we had piecrust that was flaky and wonderful. However, I love to cook and bake and spent way too much time kneading the crust into an inedible piece of plaster of Paris. Kate has shown me the secret to really good crust, with good commentary and photos. I have made several apple pies and even one as a gift. Helped my granddaughter learn to make an apple pie on FaceTime and she was told by a friend, "That's the best apple pie I've ever eaten." Thanks to Kate !!!!

I first found this book in the library and loved it so much I bought a copy. Eventually I was able to have Kate visit my home and teach a class to myself and three friends. It was a blast! The book is full of several different dough recipes and types as well as many wonderful pie concoctions. I discovered galettes which are so much fun to make, especially dinner varieties. I highly recommend this book as a great resource and starting point for new and experienced bakers. I have been baking for decades but learned a lot of tips which make pie making so much more rewarding.

If Kate Lebo's hands-on pie making class comes to your town, sign up immediately! I highly recommend it. She is a great teacher and shared her tried and tested secrets to making the best, flakiest pie crust. I made the best Sour Cherry, lattice top pie in her class. Her recipes work and what I love best is her more casual approach to pie making...a little more art to the science of baking. The two best take-away tips are: how to use one's hands to feel when the flour and butter are properly blended, and add to lemon juice if the flavors are a bit flat.

Fun read for those who love cookbooks for the recipes and the backstory/anecdotes from the author.Some interesting combinations for fillings and a few crust recipes too.Only complaint is that the binding glue is failing (see photo). Doesn't affect usability of the book, but I don't like it.

This is a great book- perfect for a wedding shower or birthday! Kate has utilized her love of baking and writing, into a well read easy to follow cookbook full of a variety of unique pie recipes. She has included pie dough recipes including gluten-free dough. If you ever in Seattle, check out her pie school at the Pike Place Market! It is fun! [...]

I received the book as a gift and loved it so arranged a small (4 people) "pie school" class with Kate. She is wonderful in person and does a great job of translating her wisdom and experience into her book. It's great reading and practical too. The recipes are great and you'll love the book and be inspired to keep practicing the art of pie making.

Go to Pie School, learn Kate's techniques, follow her advice, enjoy her wit and embrace the recipes she graciously shares in this book. For Pi Day 2017, I made Blueberry Maple filling with the All Butter Crust recipe which my family (critics every one) raved over. I was a pie baker before owning this book, on my way to becoming a Pie Master. Thank you, Kate!

I love this book! it really shows you how to make pie dough and put together flavors! So far I have made the peach blueberry Pie, The whiskey maple pecan pie and the lemon chiffon pie. They all turned out great! So worth following all the steps in this book