Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies

I am so happy to have this book. The instructions are GREAT. Cathy Barrow writes clearly, giving you the encouragement you need to make really tasty pies that are delicious and satisfying. She explains how to use pre-made crusts, but she also can free you from fear of making your own. I had the wrong size pan to start with, and yet my husband calmly read me her method for making a big sheet pan smaller, just as I was putting the dough in the pan, before I panicked. You might see my aluminum foil and painters tape in the one of the attached pictures. I've already made the Artichoke Dip in a Pie, the Easy as Pie Apple Slab pie, and the Ham and Gruyere slab pie. The results of all have been delicious, surprising our taste buds. I've used a baking steel in my oven, and no soggy bottoms. That crispy flaky bottom crust will change how you look at pie. These are perfect for a crowd, but you might want to make two, and keep one for yourself.

Baking pie for a crowd is often a challenge. Making and serving several pies can be a lot of work. However, this book helps solve that dilemma. And it makes it easier to serve that person that just wants a small sliver. I was delighted that the book is more extensive than I anticipated. The number of savory versions was a happy surprise. There's also a wide variety of crusts and most recipes point out alternated crusts that can be used. Another feature is the "make ahead" notation. Some can be partially made ahead, others completely and some need to not be made ahead. That's all very useful. The technique of making ahead and freezing is covered too. Wouldn't it be nice to have a pie in the freezer, ready to go into the oven? The photos are gorgeous, but not all of perfect pies. Even the cover photo shows some filling oozing over the edge. That is appreciated because as a home cook I get some great results and sometimes they're ready for a perfect photo, but more often they're not. Inexperienced pie bakers will be made comfortable with the crust making techniques as they are broken down into steps with pictures. Learning how to consistently turn out a good pie crust is very satisfying.

This book takes pie-making to a whole new level. It makes you think out of the box (circle?) of conventional round pies and fillings and expands your repertoire considerably. Edited to add I liked it so much I bought a second copy as a gift for a cousin.The first thirty pages alone are worth the purchase price, with lessons and tips and tricks that will inform even the seasoned baker (using bags of ice to cool the surface for rolling out is genius!) And the photos are mouth-watering and well-done.Then there are the recipes! Sweet, savory, and even a British style hot water crust sure to impress even the most jaded dinner guest.A generous 60+ recipes means there is enough here to make a new pie every week for more than a year! And most are fresh and new, begging to be explored. But old favorites are in here too, expanded into the slab pie format which encourages one to try them in comparison to the round.Such a great book, it shows the months and months of research Barrow put in and she has a wonderful voice as she leads us through this paradigm shift in shape. I'm so glad I bought this, I know I will be referring to it for many years to come. Don't hesitate, go for it!

I was shocked by the amount of unique ideas in this cookbook.Peanut butter slab pie? ✔️Artichoke dip slab pie? ✔️And so on!I read it in bed like some people read thrillers or romance novels.This is a must buy!

Whether we're talking about savory or sweet, Cathy's pies are absolutely delicious. The recipes are written with great care, putting the pie-baker at ease from the start. Her instructions are clear and reassuring and the tips for mixing, shaping, rolling and baking are spot-on. I gave pieces of the Apple Pie with Cheddar Crust to neighbors and friends, who all raved about it. The Pan-Roasted Mushroom and Kale Pie was a comforting dinner for my family -- and the leftovers are providing mouthwatering lunches, too. I've been baking pies since I was a girl, and Cathy's pastry is the best I've ever had. This delightful book would be a terrific holiday gift for a pie-baking newbie or experienced baker.

This book is an absolute treasure and Cathy Barrow is a pie genius. I baked 5 pies within a month as part of Food52’s Baking Club on Facebook where Pie Squared was the book of the month. Each pie turned out beautiful and delicious on the first time baking them. I can trust the recipes in this book to work.There are over a dozen pie crust recipes. I primarily used the All-Butter Crust recipe because I loved it on my first time making it. It is a dream to roll out, crimp, cut out, and to make lattices. I was able to get creative with all my top crusts because the dough is that amazing. The ratios of all the ingredients are perfect. I am tired of other pie dough recipes where I have to add tablespoon by tablespoon of water, or I have to keep flicking water on the dough, in order to get a dough that ended up being too dry or wet. There is no guessing in this book and the recipes are that perfect. I also have no doubt that the other pie crust recipes in the book are just as stellar and I will eventually make them too.The 5 pies in my pictures are the 1) Any-Season Raspberry Slab Pie, 2) Easy-as-Appple Slab Pie, 3) Concord Grape Slab Pie, 4) Lemon Meringue Slab Pie, and 5) Asparagus, Fontina, and Pancetta Slab Pie. They all tasted delicious and were quickly devoured by my family.Overall, I am thrilled that I bought this book. It has changed the way I feel about making pies and I actually love making them now.

This book offers advice for both novice as well as experienced bakers. Great pictures. Good sense of humour throughout.

excited to start trying these recipes!!