7 Recipes (That Aren’t Pie) Using Refrigerated Pie Crust

Using store-bought pie crusts may be a shortcut, but it's an approved one
These recipes come together in a snap with the use of refrigerated pie crusts.

While there’s nothing like a delicious home-cooked meal made from scratch, it’s nice to have a helpful hand in the kitchen every now and then. Whether it’s those pre-mixed spice packets that you like to use for your weeknight tacos or a box of a spring salad mix, there are some shortcuts that we as cooks are not ashamed to take because they don’t take away from the integrity of the dish.

Click here to see 7 Recipes (That Aren't Pie) Using Refrigerated Pie Crusts 

A great example of an approved-by-us shortcut is a refrigerated pie crust. Sure, there’s nothing better than flour on your face, the therapeutic rolling of a pin, and a homemade, flaky pie crust, but hey, sometimes we just don’t have the time, and a store-bought version can be a quick alternative.

No one understands the concept of helpful shortcuts for home cooks better than Pillsbury. The brand has been a staple in the art of baking for more than 130 years, and their products specialize in making your experience in the kitchen a faster one. From biscuits and croissant rolls to slice-and-bake cookies, Pillsbury has a line of products that take one extra step out of the cooking process, and their refrigerated pie crusts are some of our favorites.

To celebrate the beauty of their pie crusts, Pillsbury has shared some of their favorite recipes using refrigerated pie crusts — that aren’t just for pies. Now, you can look to this helpful shortcut for more than just your dessert, because here are recipes for everything from appetizers to desserts that use a refrigerated pie crust. These recipes are award-winning ones from Pillsbury’s bake-off contests over the years, and if they inspire you to get cooking, enter their Simple Sweets and Starters contest before May 9 to be considered to be a winner with your recipe. There’s no harm in a shortcut, just as long as you use it creatively. 

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce

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