Summary: It's the final episode of our four-part Baking Week and we're joined by Cathy Barrow, Washington Post columnist and author of Pie Squared. We sat down with Cathy at the San Francisco’s The Civic Kitchen to discuss slab pies, her recipes for exciting crusts -- like the caramelized onion crust or a hash brown crust -- and tips for great pie baking at home, like avoiding that dreaded “soggy bottom.”
