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When Pies Fly: Portable Pastries from Empanadas to Strudels, Hand Pies to Knishes by Cathy Barrow

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Notes about this book

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Notes about Recipes in this book

  • Roasted tomato quattro-formaggio tart

    • mjes on September 23, 2019

      My son spent his college years perfecting the quattro-formaggio pizza, leading to a funny incident where the cheese monger corrected my choice of cheese - wrong label, wrong age. As a result, I couldn't bring myself to add cheddar in the crust of an otherwise perfect Italian collection of cheeses. So I thought Italian lardo ... hence a simple lard pastry. Never mind I'd never use lardo on a pizza. I then followed the recipe despite it using provolone rather than asiago. I used multi-colored heirloom cherry tomatoes, Net result: I loved the toppings - pesto and roasted tomatoes makes it more complex than the pizza. Provolone played nicely with the other cheeses. But I'm not convinced that any pastry crust would be better than a flatbread as a base.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Take this book (or any of Cathy's books) into the kitchen with you - you will be all the better for it.

    Full review
  • ISBN 10 1538731908
  • ISBN 13 9781538731901
  • Published Sep 17 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text



Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously. 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 technique (illustrations/photographs) 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 Gruyère Strudel, Old-Fashioned Apple Turnovers, Jam-Filled Kolaches, and much more.


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