Pie Squared by Cathy Barrow

This cookbook was the November cookbook in the Food 52 Baking Club, and it was a real hit.  It is a collection of creative and ambitious-yet-approachable recipes that, in aggregate, argue that just about any dish can be turned into a slab pie. Presented are large-format pies, from biscuits and gravy with a Ritz cracker crust to giant strawberry and chocolate Pop-Tarts, alongside classics like chicken pot pie and pumpkin chiffon pie.
The first two chapters are instructive, from latticework tutorials to troubleshooting different types of crusts (the recipes call for everything from classic all-butter crusts to hash brown crusts), setting the home cook up for success.  I appreciated the detailed instructions, the pictures, and the addition of a gluten free crust into the mix.  She says that she got the idea from the Moosewood Cookbook, which I got when it came out in 1977.  The two recipes I have made to date were clearly written and easy to follow, and there are so many that I want to try!  If you have fear of pie, this will cure it once and for all.