4 New Pie Baking Books Reshaping the Craft in 2025

Chef Brian Polcyn's decades of experience in charcuterie and teaching combine with Michael Ruhlman's engaging writing to explore the art of savory pies in this book. You’ll learn how to master dough techniques and moisture barriers to prevent soggy crusts, alongside 90 recipes that cover everything from classic meat pot pies to vegetable and fish variations. The book breaks down pies into categories like pot pies, hand-raised pies, and vol-au-vents, giving you a clear structure to build skills and experiment with creativity. Whether you're aiming to perfect a beef short rib pot pie or craft elegant Mediterranean vegetable pies, this guide offers detailed techniques and flavor combinations to elevate your baking. It’s well suited for cooks ready to deepen their understanding of American savory pie traditions and modern adaptations.

What makes this cookbook a fresh addition to pie baking is its clear, picture-rich approach that demystifies classic recipes for both beginners and seasoned bakers. Layla Smith draws on her deep passion for baking to guide you through mastering flaky crusts and luscious fillings, with over 100 recipes illustrated step-by-step. You’ll gain confidence in handling dough, selecting ingredients, and presenting pies that look as good as they taste, such as her detailed apple and chocolate pie chapters. If you enjoy baking but have struggled with consistency or presentation, this book offers straightforward help without overwhelming you with technical jargon.

This tailored book explores the latest advancements and innovative techniques shaping pie baking in 2025. It delves into emerging flavor combinations, novel crust preparations, and cutting-edge baking methods, focusing closely on your interests and background. By examining recent discoveries and trends, it reveals how new ingredients and technologies influence texture and taste in modern pie making. Through personalized content, the book matches your specific goals, whether you're curious about artisan crusts or experimental fillings, offering a focused learning journey that stays ahead of the curve in pie craftsmanship.

What started as Rebecca Grasley's leap from nursing and factory work into the world of pie baking became a celebration of imperfection and creativity. In "Pie is Messy," she combines traditional recipes learned from her grandmother with bold, contemporary flavors born in Los Angeles' Arts District, offering you a blend of old and new in each chapter. You'll explore essential techniques like crust variations, vegan and gluten-free substitutions, and presentation tips, all woven with personal stories that bring the craft to life. This book suits anyone eager to embrace pie making beyond perfection, whether you're a beginner looking for guidance or an experienced baker seeking fresh inspiration.

The methods Stacey Mei Yan Fong developed while weaving her multicultural experiences into pie recipes offer you a fresh perspective on American pie baking. Drawing from her journey from Singapore to Brooklyn and a decade in fashion design, Stacey crafts pies that capture the essence of each U.S. state, like the Sioux-inspired Wild Rice Pudding Pie or the Las Vegas buffet-themed slice. You gain not just recipes but a flavorful exploration of culture and place, making this book ideal if you want to deepen your baking skills while appreciating regional diversity. It’s a collection that invites you to celebrate home through creative flavor combinations and storytelling.