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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