Comfort food cook Ken Haedrich proclaims to be "hopelessly addicted to crust" and "a dinner pie fanatic." He presents 100 recipes for two-crust, one-crust and no-crust savory main-dish pies--classics like Cottage, Shepherd's and Chicken Pot pies. But he's also adventurous, including easy-to-follow recipes for galettes (kale, potato and ricotta cheese), tarts (eggplant parmesan pizza), quiches (shrimp and garlic scampi), breakfast pies (eggs Florentine), strudels (chicken and rice cheese), cobblers (chili biscuit) and other wrapped entrees (meatloaf Wellington; salmon and spinach pastry packets). Haedrich offers useful, and often playful, advice, tips, solutions and techniques that will encourage even the most leery to overcome their fears of pie making--especially when it comes to preparing homemade dough, getting dough into the pan, edging and the proper ways to bake and prebake pie shells. Tools and equipment, a suggested list of keep-on-hand pantry ingredients, how to select the perfect pie pan and a guide to shopping for produce are also included. --Kathleen Gerard, blogger at Reading Between the Lines