As much as I love cooking and baking, there is one frontier I dare not encounter – homemade pie dough. I have terrible memories of soggy droopy pie dough melting in my kitchen, ruining all the hard work put into making the rest of the pie. Pies are such a work of art, sometimes there is just not enough time in the day to spend on a whole pie, especially when the rest of the meal is waiting.
I have depended on refrigerated pie crust for most all of my baking endeavors, and though I have used gourmet readymade pie crust, good old Pillsbury Pie Crust All Ready Rolled is fine by me. It never cracks, and bakes really well. The only problem is that its sort of thick, so I usually roll it out a bit so there is not so much crust, especially the top layer.
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