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Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodge

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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.

Enter the Culinary School Now

More about Abby Dodge…


Episode 1: Press-in Cookie Crust Tarts
Abby shows how one of the simplest tarts to make can also be incredibly stylish and delicious. Learn how to crush your favorite cookies and press them into a tart pan for an easy, quick tart.
Recipe: Ricotta-Lime Tart in a Gingersnap Crust

  Episode 2: Equipment Essentials
Good equipment makes all the difference between a glorious pie and a frustrating mess. Abby shares her recommendations for equipment that will make your baking adventures easier and more successful.
  Episode 3: All About Pie Dough
Learn about the three different fats used in pie dough and how they yield different results. Abby also demonstrates three methods for mixing the dough, and how to avoid tough crusts.
Recipe: Classic Pie Crust
  Episode 4: Rustic Fruit Galettes
Free-form galettes, which bake right on a baking sheet, are just as delicious as pie but with much less fuss. Learn how to make a beautiful galette with the season’s best fruit.
Recipe: Peach-Ginger Galette with Hazelnuts

 Episode 5: Double-Crust Apple Pie
Abby shares her secrets for everyone’s favorite, apple pie, including her tips for rolling out neat rounds of dough, and how to seal the two crusts together.
Recipe: Apple Cider Pie

NOTE: We’ve made this episode available to everyone for a limited time. Watch it now!


Episode 6: Single-Crust Pecan & Pumpkin Pies
Learn the special challenges of these Thanksgiving favorites, including how to crimp the crust, blind-baking to keep the crust crisp, and how to keep the filling from cracking.
Recipes: Chocolate-Pecan Pie and Praline Pumpkin Pie

  Episode 7: Pâte Sucrée Lemon Tart
Abby demonstrates the differences between sweet tart dough (pâte sucrée) and flaky American pie dough. She then uses the pâte sucrée in a simple but elegant lemon tart.
Recipe: Lemon Tart
  Episode 8: Lattice-Top Berry Pie
Abby presents a new type of super-tender pie dough made with cream cheese and cake flour, and she shows you how to weave a pre-fab lattice top crust so it comes out neat and even everytime. 
Recipe: Lattice-Topped Mixed Berry Pie
  Episode 9: Rough Puff Pastry Tarts
Learn an alternate technique for flaky, buttery made-from-scratch puff pastry, then turn that pastry into a stylish flat tart with hazelnut-pear filling.
Recipe: Pear-Hazelnut Tart in a Puff Pastry Crust

Episode 10: Classic Fresh Fruit Tart
For the ultimate in showy desserts, learn the secrets behind the jewel-like glazed fruit tarts that adorn the windows of French bakeries.
Recipe: Fresh Fruit Tart

About Abigail Johnson Dodge 

Abby DodgeAbby Dodge is a contributing editor at Fine Cooking, a frequent radio guest and popular culinary instructor. 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, an IACP award finalist. Abby’s next book – Desserts 4 Today: Flavorful Desserts With Just 4 Ingredients – was published by The Taunton Press in Fall 2010.


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  • mohkhsz | 04/17/2010

    some people needs more explanation to understand how to make
    the dought and its recipe and also know the techniqe of the
    different dought

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