The Hoosier Mama Book of Pie reveals the secrets of Paula Haney’s acclaimed pie shop, featuring over 350 pages of sweet and savory recipes, tips, how-tos, and photos. The cookbook design is a delightful nod to the 1950s, and the recipes are sure to please even the most discriminating pie enthusiast.
The Hoosier Mama Book of Pie is filled with more than 120 delectable pie recipes from the nationally acclaimed Hoosier Mama Pie Company. Author Paula Haney (along with savory pie chef Allison Scott) leads readers through everything necessary to make the perfect pie, including the keys to turning out a flaky, golden crust, making the silkiest cream filling, and ensuring a light, fluffy quiche.
The recipes are split into two sections: Sweet Pies and Savory Pies. Sweet Pies are further divided into seasonal farmers’ market pies; creams, custards, and curds; “desperation” pies (so named because they were traditionally made from unconventional ingredients during bleak winters); chess pies; over-the-top pies; and turnovers. The Savory Pies section features recipes for seasonal savory pies, quiches, and hand pies.
Paula Haney founded Hoosier Mama Pie Company in 2009. An Indiana native, she was formerly the head pastry chef at Pili.Pili, One Sixtyblue, and Trio, where she worked with head chef Grant Achatz. Haney and her family live in Chicago, IL. Allison Scott works at Hoosier Mama Pie Company and develops its savory pies. She lives in Chicago, IL.
1 tablespoon red wine vinegar
½ cup cold water
2 ¼ cups all-purpose flour
2 1/4 teaspoons kosher salt
½ tablespoon granulated sugar
Cut the butter into ½ -inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 ¼ sticks in the refrigerator until ready to use.
Double-Crust Pies: Traditional Double-Crust Crimp
Start with a pie shell full of filling. Gently smooth the top of the filling with a spatula. The filling doesn’t have to be perfectly flat, but any pointy pieces of fruit that stick up may tear the top crust. If the pie base and top have been stored in the refrigerator, let them warm up enough to be pliable before you begin.
Mix equal parts whole milk and cream in a small bowl or liquid measuring cup. Give it a good stir or the cream will float on the top of the mixture. This is used just before baking where the mixture is brushed on top of a double crust pie or lattice top pie.