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You Wanna Piece of Me? by Jenell Parsons

You Wanna Piece of Me? by Jenell Parsons

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Hardcover

Killer pies you don't want to miss.--GUY FIERI

Is there anything better than a tender, flaky pie still warm from the oven? This Pi Day, bake the best pie of your life with the incredible recipes in You Wanna Piece of Me?

With more than 100 recipes for savory and sweet pies, there is a pie here for absolutely everyone. Start with a pie dough like no other--the Double Butter Crust--then riff on classic pies, like Apple Brown Butter or Lemon Meringue Pie; or try a crazy-delicious new creation like Bacon Cheeseburger Pie, Raspberry Custard Crumble, or the Fat Elvis (a mind-blowing chocolate banana caramel pie smothered in peanut butter whipped cream). Included inside are endless options for vegetable, fish, chicken, beef and lamb pies, as well as fruit, cream, nut, chocolate and more! Gluten free options? Absolutely. Vegan recipes? So many. You'll be having pie for breakfast, lunch, dinner and, obviously, dessert! Not to mention creative recipes you won't find anywhere else, for things like Handpies, Pie Pop Tarts or Pie Poutine--perfect for using up the dough scraps you'll have lying around after you've made the most AMAZING pie.

You Wanna Piece of Me? gives you everything you need to make jaw-dropping pies like a pro: a comprehensive guide to tools and ingredients, step-by-step recipes and photos for flawless crusts every time), tips and tricks for edges and tops (braids! lattices! roses!), crumbles, sauces, and sugars, and so much more!

Fire up your oven and hand out the forks--it's time to stuff your pie hole!

Jenell Parsons was over her day job and ready for the next adventure when she decided to turn her hobby of making pie into a business: The Pie Hole, in Vancouver. Her now multi-award-winning pie shops serve what Guy Fieri called a "whole different level of pie." Jenell lives in Vancouver with her husband, daughter, and dogs.

Fav Sweet Pie: Lemon Meringue
Fav Savoury Pie: Buffalo Chicken
Fav Quote: "A pie is only as good as its crust"