Description

Following up on PIE SQUARED’s slab pies, food writerCathy Barrow finds more ways to use pastry dough deliciously withcrowd-pleasing (and easy to make) galettes and small tarts, as well asempanadas, strudels, and knishes. Barrow digs into a world ofdoughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakowkolaches, all offered in sweet and savory iterations.

WHEN PIESFLY guides the rolling pin novice and the experienced dough wrangler todozens of shapes and styles of crusty, flaky, delicious treats. Barrow’swell-tested, foolproof crust recipes means pie-making is fun, notscary, and her step-by-step techniques makes turning out a free-form piepractically foolproof.

WHEN PIES FLY includes many types ofpastries (both homemade and store-bought), ready for the lunchbox, thedinner table, road trips, and picnics. These handy crusty offerings gofrom freezer to oven, and will win over everyone at the table. No onewill be able to resist Sesame Chicken Hand Pies, Savory Nectarine Marscapone Tarts, Pork Pastor Empanadas,Spiced Apple Strudels,and much more. The perfect mix of nostalgic favorites and new pastrycreations, WHEN PIES FLY is a wonderful dive into the world of pies inall of their forms.