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 from Spinach, Gor­gonzo­la, and Wal­nut Slab Pie and Cur­ried Chick­en Slab Pie to 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!