Yes, 0 stars. As a cookbook collector, reader and experienced cook/baker, I must say there are (thankfully) very few cookbooks this badly done. 1) At 639 oversized pages, it is really too large to use comfortably. 2) Actually, there are 639 numbered pages, plus 8 double-sided picture pages in the middle. No other pictures, and none with the recipes themselves. 3) Although the book begins with a chapter on crusts, including crust recipes, each pie recipe begins with a crust as part of the recipe and includes the instructions for the crust. So I want to make apple pie, choose a recipe for one & it begins: "1 recipe Basic Shortening Pie pastry, single crust (page 30) or ...blahblahblah" followed by the ingredients for the filling and the topping. Under "instructions" is "1. If you haven't already, prepare the pastry and refrigerate . . . 2. On a sheet of lightly floured wax paper, roll out the pastry . . ." Every. single. recipe.

So, enough complaining, surely I found several new and unique pies I will want to try? Um. No. I did mark one that adds 2 T. orange juice to a berry pie; I will try that with my own berry pie one day. And another that calls for rhubarb in a bumble berry pie that sounds intriguing. That's it.

Mmmmmm. Pie.

My favorite cookbook. It provides many interesting recipes for all levels of pie baker. I often find myself inspired by the recipes to make up one of my own, or sometimes take elements from several pies and combine them. The recipes are easy to follow and the author offers helpful tips for specific pies. The only thing I would change would be to add more pictures. ( )

Recipes to suit beginners and experienced pie makers. Good descriptions of the finished product (so you know what to expect from a recipe), as well as best practices and tips for success. Excellent recipes for bake from scratch as well as icebox pies with grocery store crusts. Lemon Cloud Pie, White Russian Pie and Peaches and Cream Pie are some of our favorites, and we have yet to be disappointed by a new recipe. ( )

Sure has a lot of pie recipes, and a lot of opinions on making pie and pastry. For pie crust he gives ways to make it by hand, with a food processor, or with a stand mixer - useful. ( )