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All About Pies and Tarts with Abigail Johnson Dodge

Sarah Breckenridge. Videography by Bruce Becker, Dariusz Kanarek, and John Ross. Edited by Cari Delahanty. Food styling by Safaya Tork.
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No matter what kind of baker you are Abigail Johnson Dodge will take you to the next level. If you struggle to bake a pie that’s as tasty as it is beautiful, Abby first shares some easy recipes for guaranteed success, plus her recommendations for equipment that makes all the difference.

Only bake pies at the holidays? Her tips for pumpkin, pecan, and apple pies will make these holiday classics even more beloved at your family’s table. And if you’re an experienced baker ready to take on a challenge, Abby breaks down projects like made-from-scratch puff pastry tarts and classic French fruit tarts into manageable pieces.

Abigail Johnson Dodge is a contributing editor at Fine Cooking, and teaches cooking classes around the country. She studied at La Varenne in Paris, and worked with Michel Guerard and Guy Savoy, specializing in pastry. She has written six cookbooks, four of them about baking, including The Weekend Baker, winner of the IACP award. She lives in Connecticut with her husband and two children.

Episodes in this Series
Press-in Cookie Crust Tarts Equipment Essentials for Pies All About Pie Dough
Episode 1: Press-in Cookie Crust Tarts
  Episode 2: Equipment Essentials for Pies   Episode 3: All About Pie Dough
Rustic Fruit Galettes Double-Crust Apple Pie Single-Crust Pecan and Pumpkin Pies
Episode 4: Rustic Fruit Galettes   Episode 5: Double-Crust Apple Pie   Episode 6: Single-Crust Pecan and Pumpkin Pies
Pâte Sucrée and Lemon Tart Lattice-Topped Mixed Berry Pie Rough Puff Pastry Tarts
Episode 7: Pâte Sucrée and Lemon Tart   Episode 8: Lattice-Topped Mixed Berry Pie   Episode 9: Rough Puff Pastry Tarts
Classic Fresh Fruit Tart    
Episode 10: Classic Fresh Fruit Tart        

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