When Pies Fly James Beard Foundation Nominee

The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family!

For those of you who aren’t up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. PIE SQUARED includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.

Barrow didn’t invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don’t be surprised when you start spying slab pies at your next potluck!


“This richly illustrated work brings a fresh, creative approach to slab pies; essential for weeknight meals and potlucks.”

Library Journal, Starred Review

“Barrow pushes the buttery, crusty envelope with her tempting recipes…”

Publishers Weekly

“Cathy Barrow makes feeding pie to a crowd incredibly approachable and oh so delicious. PIE SQUARED is full of a variety of crusts topped with sweet & savory fillings perfect for any occasion.”

Carla Hall, chef, author, and co-host of The Chew

“Slab pies are beautiful, generous, satisfying, and happy-making—they’re an invitation to share good times with family and friends. In PIE SQUARED, Cathy Barrow gives us everything we need to make the best pies to share in the best way.”

Dorie Greenspan, award-winning author of Dorie’s Cookies and Everyday Dorie 

“Cathy Barrow could write a cookbook about hexagonal pies and we’d be rolling up our sleeves to cook out of it. But it just so happens that we love slab pies (among many good reasons, they often endow you with leftovers and we’re proud members of the Pie for Breakfast Club). In PIE SQUARED, Cathy has given us inspiration and smart ideas that will make us picnic, potluck, and dinner party heroes for years.”

Amanda Hesser and Merrill Stubs, co-founders of Food52

“Slab pies are new to me, and Cathy Barrow has made them so simple (and so desirable). PIE SQUARED is going to add a whole new raft of dishes to my core repertoire.”

Diana Henry, James Beard Award-winning cookbook author

“I’m obsessed. PIE SQUARED is reshaping my understanding of pie, and I don’t just mean the shape. From pies made with Caramelized Onion Butter in the crust to those topped with Cacio e Pepe Streusel, Cathy’s approach is smart, thoughtful, and a whole lot of fun. “

Stella Parks, author of Brave Tart: Iconic American Desserts


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