Expand your pastry repertoire beyond traditional pies with this expert guide to galettes, hand pies, and beyond. Food writer Cathy Barrow demystifies dough-making with foolproof crust recipes and clear step-by-step techniques that transform novices into confident bakers. Explore an impressive range of shapes and styles—from free-form galettes and empanadas to fried pies, strudels, knishes, and kolaches—each offered in both sweet and savory versions. When Pies Fly proves that creating restaurant-quality pastries at home is achievable, accessible, and genuinely enjoyable.