Magpie is both a pie shop and a pie cookbook. Of all of my pie cookbooks (and I have a lot), this is the book to which I consistently return. Holly Ricciardi's recipes are creative, delicious, and appeal to savory and sweet tastebuds. Her recipe for piecrust is the best: her tips from frozen butter and shortening, to the rolling process, and multiple versions of crust toppings and designs have helped me to love to eat *and to bake!* pies. I've realized that I like a very simple crust: no egg wash, no sugar, no butter on mine, just a nice white-to-golden baked flaky crust. Our next will be Magpie's Chocolate Blackout Pie: a chocolate cream filling topped with chocolate cake! And in the summer: apricot rosemary. Yesterday, we made the Apple Cranberry Walnut with a wide-lattice crust. Gone in a minute. So good! We love pie...
