Yes, I use refrigerated pie crust. I admit that with no shame. Sometimes referred to as pre-made or -rolled, this product saves my life when last minute parties come up or let’s be honest, I failed to properly plan a dish to bring to a dinner I knew about a month ago.
Refrigerated pie crust is also handy when I think there’s nothing to eat. Contrary to that belief, I always have veggies to roast. Combine it with crumbles of cheese and a sprinkling of herbs. Then, tumble it into the center of an unrolled crust, fold up the edges and brush with butter to bake a galette. If I’m craving sweets instead, I change the filling to fruit, cinnamon and turbinado sugar. Oh yes.
I can make quiches, pop tarts, crackers, danishes and pies. Or bake up pasties, tarts, empanadas and bread sticks. The options are endless with a bit of imagination. For that very reason, I always have refrigerated pie crust on hand.