Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised edition includes 20 brand-new pies, including an invitation to take your pie-making to the next level with local landrace grains and “difficult” fruits. Beyond the bake, Lebo also invites us to ruminate on the social history and meaning of pie in the pantheon of favorite foods. In stores August 1. Pre-order now from your favorite bookshop.
“I love Kate Lebo’s Pie School so much. It’s reassuringly detailed for new cooks yet full of nuance that make veteran cooks like me say, “Oh wow, right!” The recipe lineup feels fresh and personal, with inventive recipes so solid they seem like classics. But it’s Kate’s writing—graceful and considered, yet funny and intimate—that makes you want to spend time with the book, along with a cup of tea and time for contemplation.”
—Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato
“With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo’s Pie School is a definite keeper for any pie-maker’s bookshelf.”
—Kate McDermott, James Beard Award-nominated author of Art of the Pie
“It’s hard to imagine Kate Lebo’s improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it’s possible, essential than the first.”
—Charlotte Druckman, author of Women on Food
Kate Lebo 