I grew up with Pillsbury dough – canned biscuits, crescent & cinnamon rolls, raw cookie dough. For the most part Pillsbury dough is ubiquitous. It all tastes the same. And I’ll pass on the canned biscuits, thank you. So, it was with extreme reluctance that I tried the refrigerated roll-up pie dough. And I have to admit that this time, Pillsbury has nailed it!
One day my husband requested that I make chicken pot pie. I make a mean chicken or turkey shepherd’s pie (with mashed potatoes serving as the crust), but I have never been successful at making pie crust. He knows this and suggested the Pillsbury version. I balked, but since he is a sweetie (most of the time), I took the plunge. The crust was perfect!
Of course, the refrigerated packages contain two crusts. What should I do with the other package? Well, I put it in the freezer to keep for a while. And in a just a little while I ran into the Westhampton Market on Patterson on the way home from work. On this day they had very ripe
I now rave about Pillsbury pie crusts to others. And I’ve tried other variations – apples & cranberries, blackberries & pears. And served it with homemade whipped cream or vanilla ice cream.