The techniques and inspiration you need to achieve “pie confidence” at home.
Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.
About the Author
Kate McDermott is the James Beard Award–nominated author of Art of the Pie. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington.
Kate McDermott is inarguably the pie-making queen.
The thread that runs through [Pie Camp] is joy — the joy that baking can bring, and the joy that comes from eating and sharing pie with friends, family or even your postal worker on a snowy day.
— Jackie Varriano, The Seattle Times
A thorough overview, with warmth and cheerleading mixed in among the recipes and demonstrative photos, Pie Camp is the paper version of Ms. McDermott’s immensely popular classes… There’s a wealth of information about tools and ingredients, instructions for making rolled and press-in-pan crusts, recipes for dozens of different pie fillings, tips for frugally limiting waste, and much, much more.
— Toledo Blade
Kate’s methods are impressively well-researched from a technical perspective, but even more impressive is her ability to distill complex technique into confidence-boosting instruction. Pie crusts can sense fear. Kate McDermott’s Pie Camp is here to banish it.
— J. Kenji López-Alt, author of The Food Lab
Pie Camp gives you recipes that’ll earn you a merit badge in pie making. It is a comprehensive and indispensable guidebook to crimping, braiding, baking, and reveling in delicious pie pleasure!
— David Lebovitz, author of The Perfect Scoop
There isn’t a person alive whom I trust more than Kate McDermott when it comes to pie making. There isn’t a question you have that isn’t answered here.
— David Leite, creator of the James Beard Award-winning Leite’s Culinaria
If you're unable to bask in Kate's deep well of baking experience in-person, this book is surely a wonderful stand-in for shepherding you to pie success in your very own kitchen!
— Lauren Ko, lokokitchen.com
Filled with clear explanations, straightforward instructions, helpful tips, and tricks accompanied by her enthusiasm, this book will surely be a favorite among pie makers of every skill level.
— Nik Sharma, author of The Flavor Equation and Season
Kate McDermott’s Pie Camp is a delightful deep dive into pies. The reader is given all the tools needed to create their own signature pie, to imagine pie of any stripe, and to gain confidence guided by Kate’s loving instruction.
— Cathy Barrow, author of Pie Square
Kate McDermott's precise, thorough instruction will make you proud of your next Mocha Banana Freezer Pie or Classic Blackberry Pie.
— Dianne Jacob, author of Will Write for Food
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— Virginia Willis, author of Secrets of the Southern Table
Pie Camp is the next best thing to baking alongside Kate McDermott at Pie Cottage! Kate gives a lesson on every page... with generous dollops of kindness and wisdom.
— Theresa Carle-Sanders, Creator of Outlander Kitchen
Pie Camp captivates as much as it informs, and is sure to bring joy and usefulness to those who read it. It’s a book to hold onto and pass down through generations.
— Linda Miller Nicholson, author of Pasta, Pretty Please
The recipe I am making this year is the Buttermilk Bourbon Pumpkin Pie in Pie Camp by Kate McDermott, the greatest pie cookbook I’ve come across. McDermott’s pastry instructions are genuinely foolproof, and you end up with the flakiest crust.
— Bee Wilson - The Wall Street Journal