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. It 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 Gruyère Strudel, Old-Fash­ioned Apple Turnovers, Jam-Filled Kolach­es, and much more. The per­fect mix of nos­tal­gic favorites and new pas­try creations.