Some of the books and sites I check in with and use when preparing, making, and thinking about pie. Some are more serious than others.
Harold McGee's classic book on the science of food. Why does yolk hinder building a meringue? What does cutting butter into flour do? How does searing meat affect the juiciness? All that and another 800 pages of food science.
An excellent resource for getting started with pies and life in general. Her approach to pies is much more laid back than the previous generation of pie books.
Chris and Paul add modern techniques to rustic pies—sous vide, stencils, design. I didn’t create many pies from this, but I found the ideas inspiring, and it sits prominently on the pie shelf.