New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home

Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, flaky crust and perfectly balanced filling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

Amazon * B&N * Indiebound

I love pie. There, I said it. There is something about all of these flavors sitting in a flakey crust that just holds me captive. I even have a group of friends that used to venture around our town to try the pie at various restaurants and bakeries.  Sadly, we haven’t met in some time (thanks 2020!) but hopefully soon.

I love to try new recipes and I have to admit I have never made a pie crust before. It was a bit intimidating to think about, but nothing ventured nothing gained. My first pie crust isn’t pretty to look at but it was flaky and tasted divine. My arm was sore from grating the butter into the flour mixture and then blending the butter into the flour takes patience.  Here was my crust, remember I said it wasn’t pretty!

I’m sure you wondering, what pie did I make to go into this crust? There are so many pies I want to make, but I went with my husband’s request for the Tomato Ricotta Pie.  I decided to make this for dinner and it could be considered vegetarian depending on if you eat cheese and butter.  The book says it would make a good brunch served with a side salad.  I think I have to agree since it felt lighter than what we would normally eat for dinner. But we both enjoyed it and that is what matters.  Here it is before it went into the oven.  It does say to layer different colored tomatoes on top but we couldn’t find any other colors…but during the summer? I am sure this would be an easier feat, especially with the local farmer’s market open.

Here is the cooked pie.

There are many more pie recipes to try and my husband went through the book naming all of the pies he wouldn’t mind eating…let’s just say there are only a few that he wouldn’t eat.

If you love pies then this is a book you need to add to your collection. The variety feels endless and there are pies for all seasons. There are even savory pies, such as the one I made here.