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Following up on PIE SQUARED’s slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, knishes, and kolaches. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow’s well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step techniques makes turning out a free-form pie practically foolproof.WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Chicken and Hot Honey Hand Pies, Bitter Greens and Gruyere Strudel, Old-Fashioned Apple Turnovers, Jam-Filled Kolaches, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms.
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