Pie

3 Cult-Favorite Pies, From Lemon Chess to Matcha, We're Baking All Month

June 28, 2018

Now that summer's in full swing, we're savoring the season's sweet fruits in homemade pies. You, too? The timing is perfect, because this July, our Baking Club will be baking through Melissa and Emily Elsen's The Four & Twenty Blackbirds Pie Book, which is filled with their recipes from their Brooklyn pie shop.

If you're waiting for your copy to arrive, we've got a few recipes to get you started right here. And, if you're new to the Baking Club, we've got the full rundown on how to jump in and join in the fun.


save us a slice


Plus a tart for lemon lovers


Participating is as easy as pie

If you're new to the Baking Club, there are just three simple steps for getting started:

1) Get the Book(s)

Buy the book—find it at your favorite local bookstore or online. Or, if you’re not ready to commit quite yet, check it out from your library or borrow a copy from a friend.

2) Read & Cook

Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: she recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking at least three recipes.

3) Share Your Opinions

We chat in our Facebook group all month long! Join the Baking Club here and post pictures of what you bake from the books and share reviews, too. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well. Just remember to tag them with #f52bakingclub.

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Easy, right? Let's roll! What's the first pie you're going to bake from The Four & Twenty Blackbirds Pie Book?

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1 Comment

bobbie J. July 1, 2018
The salty honey pie is my absolute favorite from this book! I do cut the sugar *quite* a bit (which I do in most of my baking - most recipes are just too sweet for us)