Bacon, egg, and Swiss cheese hand pies (Photo: Christopher Hirsheimer)
Local food writer, cooking teacher, and pie maker Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy-to-make) results. In her new cookbook, When Pies Fly, Barrow digs into a world of doughs for galettes, small tarts, turnovers, empanadas, strudels, knishes, fried pies, and poppers, offered in sweet and savory iterations.
Join Barrow as she guides the rolling-pin novice and the experienced dough wrangler through one of the crusty, flaky recipes in the book. She offers a step-by-step demonstration of a well-tested recipe that makes turning out a free-form pie practically foolproof.
She’ll also discusses some of the portable forms for which her versatile crusts can provide the base. After the presentation and demonstration, enjoy a taste of one of Barrow’s creations.
Copies of When Pies Fly (Grand Central Publishing) are available for purchase and signing.
Once you’ve made that perfect crust, how will you fill it? Cathy Barrow’s spice-infused recipe for cardamom peach filling takes advantage of one of summer’s favorite stone fruits.