Pillsbury pie crusts
Pillsbury makes better buttermilk biscuits than I do and their pie crusts are good enough to skip the process. Ahhhgh!
I love cooking and have prided myself on my pie crusts for years – I used iced water, cold lard and butter and could produce a fantastic, flakey crust (if I do say so myself) to wrap apple pies and other delectable things in. But last year I tried Pillsbury’s refrigerated crusts and, while I still think mine are better, these are awfully good and save 30 minutes of preparation. Other crusts I tried from other manufacturers were never good enough to justify saving that half-hour. These are.
And the reason I tried Pillsbury pie crusts in the first place is that I had discovered a couple of years ago that their buttermilk biscuits, sold in a tube, for God’s sake, were better than I could make. Unlike pie crust baking, I never thought of myself as a biscuit maker, but Pillsbury’s were so good that I challenged myself to make better ones by hand. Ah, hubris. I’m not saying some skilled southern cook can’t make biscuits that put these in their shade, but I can’t.
The good news to all this is that there is a supermarket product that is truly excellent and offers huge time savings. How bad is that?
Get some help. Really. Now.
Probably so.
Dude -
I hope you cook better than you write. Bad writing just annoys people. Bad cooking can kill people.
And my cooking is awesome. Hay Fillet – PERFECT!! Carrot Cake – the 5 Filly’s love it. Sugar Cube Surprise – ALWAYS A FAVORITE!!
Your Pal,
Walt
On yesterday’s WNPR-FM’s “Food Schmooz” broadcast Simsbury restaurant (Metro Bis) chef Chris Prosperi brought a quiche he’d made for a panel of foodies to try. After they raved about the crust, he told them that it was a Pillsbury refrigerated crust that he’d “rolled out a little thinner” to make it look homemade.
BTW, his trick for making the quiche part was to add a little white wine to the ingredients.