When Pies Fly: Handmade PastriesFollowing up on PIE SQUAREDs 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, and knishes. 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