Pie School
By Kate Lebo
Áine's Choice
Lessons in Fruit, Flour & Butter
When people find out I worked as a pastry chef, one of the most common questions I get asked is "okay, but how do you make a good pie crust?" Instead of going into a twenty minute spiel on my favorite butter brands, the right kind of salt to use, and why I loathe it when people are told to grate frozen butter into the flour (you're making the butter chunks too small), I just recommend this book. Easier, and just as useful. I had a copy of the original 2014 edition that I lent out and never got back, mostly because I forgot who I let borrow it, but that gave me an excuse to buy the newly revised edition that came out in 2022. The new edition is just as delightful, with the addition of about twenty new recipes, including one that calls for the native, delightful, and under-utilized huckleberry, and an entire chapter on savory pies.
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The world's most versatile artisan spice & tea library.
Since 1995, we've been sourcing and supplying the finest flavors from around the world — over 250 spices, blends, and teas. Nearly all of our spices are available whole or ground!
Our spices & teas are vegan, gluten-free, and completely filler-free, with a range of sizes to suit every need.
We create & blend our own products, and grinding occurs in small batches shortly before shipping.
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