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