Want to be invited to every barbeque this summer? Come bearing homemade pie and you’ll be invited back time and time again. If you need to bone up on your crust-making skills, or just want pastry inspiration, there’s a new book for that. Brooklyn’s own Millicent Souris, who has cooked at Egg, Roebling Tea Room and The Queen’s Hideaway, has written a book called How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between, and it promises to be the most entertaining pie instruction manual on the market. She’s having a book party at The Brooklyn Kitchen on Friday, so come sample some pie (and see how it pairs with beer), get some baking tips, and pick up a copy for a sweet, flakey summer.
