The Four & Twenty Blackbirds Pie Book: Unconventional Recipes from the Acclaimed Brooklyn Pie Shop

bklyn12345: Wonderful, wonderful book (and shop if you live in Brooklyn) but don’t order from Amazon. The book arrived packed loose in a box with heavy dishware and dog treats and the jacked was ripped and the pages crinkled and folded over. I live overseas and it’s too hard to ship back to Amazon for an exchange, so I’m left with lovely recipes in a very damaged book. Buy from independent sellers that take better care of their communities and their books when shipping them.

United States on Sep 24, 2023

Shamus St Claire: not bad, glad i purchased a used copy

United States on Mar 27, 2023

Ana Carla C Saba: Maravilhoso

Brazil on Feb 06, 2023

Jenny V: This book is great. It has so many types of pies that you can make and the recipes and pictures all look and sound amazing. Can't wait to start cooking from it.

Australia on Nov 19, 2022

Chenoa Toney: Just got it.
Used copy in perfect never used condition from a thrift store seller. Signed and with a full size poster included.

There is a picture of almost every single pie recipe. Until you get to the fall and winter months.

Separated into seasons for the freshest ingredients available. Which I love. I looked through it and didn't see one pie in there I was not excited about making!!!!
I can't wait to work my way through this book and find some new favorites!

United States on Apr 09, 2022

Lawyer Mom: I am a pie snob. My grandfather was a third-generation fruit farmer in Michigan, who selected the very best fruit for me, which my grandmother baked into perfect pies. These recipes have the flavor complexity that creates extraordinary and memorable pies. I’ve had numerous people say the salted caramel apple pie or the stone fruit pie is the best they’ve ever had. The crust recipes are also flavorful and extraordinary. Some recipes are more outstanding than others, but overall, this book is fantastic. I agree that the binding is bad, so mine is a taped up mess because I use it so much. Just got the Kindle version too because I often want to make one of these pies while visiting friends.

United States on Jun 02, 2021

Amazon Customer: The purchase itself was fine and v efficient and courteous but the book itself was disappointing, lots of very similar pies using similar ingredients and not the variety I had hoped.

United Kingdom on May 16, 2021

Kindle Customer: Seriously good book.
I own A LOT of recipe books both UK and US-based, this is one of my favourites.
There is the standard how-to, what you need, ingredients etc but there are lots of recipes in the book, all presented so beautifully but so many that you wouldn't find anywhere else.
I bought this book as I couldn't make to the shop - from the UK on a week holiday in NYC this bakery was on my list to visit, but we were not able to make it, I was gutted, so I bought the book when I got home.
And to the UK readers, US pastry is quite different from ours, but give it a go, you'll be pleased you did.

United Kingdom on Jun 15, 2020

GW: If I were to write how much I love pie, it would worry and perturb the good readers of Amazon reviews, so instead let me tell you about just one pie - the peach and paprika pie from this book.

made for my sister's birthday, it is a secondary pie, and accompanying pie. It's the side pie to a luscious Smores Pie, made with homemade digestives, giant marshmallows and a whisky caramel.

I do not expect great things until I cut it open. The peaches are tinted a glossy red-gold from the paprika. The pasty is so crisp that it flakes from the knife, yielding in sugary shards over the still-warm peaches and the thick, spiced syrup inside.

This is a very god book, full of very good pies, and a commitment to using seasonal, local, quality ingredients. Each recipe is simple, carefully structured and foolproof. When I need to make something both unassuming and magical, it's the book I turn to.

United Kingdom on Oct 10, 2017

Alyson: After making several pies from this book I have to agree with the posters who've said that the oven temps are high and the times are too long. I'm a trained chef who has spent a lot of time making pies and its ok to use 400 for the first 20 minutes as that's what it needs in order for the pie crust to set- the 375 is ok too but not for more than 45 mins total- I have a good oven (convection) and there's no way with those temps that I could leave the lattice crust pies in for an hour- after rotating, 40-45 minutes was just about right(depending on whether there's egg wash and sugar on top). The Edible Brooklyn Four and Twenty recipes online say to preheat the oven to 425°F, leave in for 20-25 mins then drop to 375°F for another 35- IMO there's no way you can keep these pies with sugar on them for that long and hot with or without convection. And why should the same crust be cooked at different temps/times for online recipes vs. the cookbook? Not good editing nor is it good testing... they owe it to the readers to see to it that their published recipes are the same (and accurate for home and convection ovens.)

Pie crusts are notoriously 'flaky' (!) to make in a home kitchen...

United States on Nov 09, 2014