Paperback; Published 8/1/1998; 267 Pages; ISBN 9780425164365
In Stock - Item #295154
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Who says a pie must be perfect to be a perfectly delicious pie? Not Pat Willard, who got her first introduction to pie baking at the BarTen Restaurant in Ravenna, Ohio, where baking great pies was no big deal. Now the waitress-turned-writer shares her recipes for breakfast, lunch, dinner, and dessert pies, stories and reflections on the great American pie tradition, and comprehensive, step-by-step instructions to take the fear out of making crust.
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