The Book Stall 

300 Tried-and-True Recipes for Delicious Homemade Pie 
by Ken Haedrich
Harvard Common Press, 2004

Ken Haedrich devotes a lengthy chapter of this significant 639-page volume to berry pies, and of the 30 berry pie recipes featured in those pages nearly half are blueberry pies or include blueberries in the ingredients list.

"I used to grow blueberries at my former home in New Hampshire," Haedrich explains. "What the bears and birds didn't get first, I would turn into pies. And delectable pies they were. This supports my belief that the best pies I've ever eaten have been those made by cooks with local ingredients."

Haedrich is a masterful cookbook author with more than a dozen titles to his credit. Baked goods are his specialty, and pies are obviously a personal passion. He approaches pie making as a craft that engages the senses and delights the soul, not as the means to an end. His recipes are for home cooks willing to devote their time and attention to the task without heavy reliance on convenience tools and ingredents; there are no instant pie recipes in these pages.

Opening with general instructions ("required reading") on making pastry, choosing pie pans and shaping a crust, Haedrich then delivers 300 recipes in a dozen chapters -- enough to bake a different pie each with for more than five years!

These are not your basic back-of-the-box recipes, either, but fully developed works of culinary artistry. There's a story to each of them, it seems, and Haedrich frames them with tips and asides and sidebar commentaries that give texture and meaning to the dish. 

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