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Southwestern Minnesota | I've experimented with making various pie crust recipes over the years. My opinion is that if I buy a name brand (Pillsbury) pre-made crust from the refrigerator case in the store, look for the one with the longest expiration date (freshest), don't freeze it, use it soon and don't store it too long in the refrigerator and let it sit at room temperature for 30-40 minutes before unrolling it, it tastes just as good and bakes up just as well as any pie crust I can make. I've even done side by side test comparisons with guests in the past and no one could tell the difference. It's a lot of effort to roll a pie crust and there are so many factors to getting it to roll out perfectly and bake up flaky, that I just get the store bought one now. I haven't actually rolled out a pie crust for many years! No reason to make the effort and make the mess if I can get the same result with a purchased one. | |
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Any make pies
