Thursday, October 17, 2013

In Defense of Refrigerated Pie Crust

I know some amazing bakers. They whip up pies by the dozen, creating crusts that are light and flakey, seemingly without effort at all.

I am not one of those bakers. I'm not much for rolling, kneading or delicate mixes of starches and fats. And, I tend to not want more than an hour to pass between the time I decide I want something and when I get to have it.

So, I keep refrigerated pie crusts in my fridge. Usually I buy Pillsbury, but Publix has a great store brand, too. The crusts come two to a box, and I usually just use one at a time.

I also have a tart pan with a removable bottom. Between the pie crusts and the easy pan, I can make a "rustic" dessert any day of the week with very little effort.

What goes in depends on what's in my fridge and freezer. Today, there was goat cheese and blueberries, so, I started Googling about and found these adorable handpies from une gamine dans la cuisine. The addition of rosemary intrigued me, and, I happen to have some growing outside my front door.

The handpies were a little more ambitious than I was feeling. But, the filling would do great in one of my rustic tarts. I didn't have buttermilk, so, I soured some whole milk instead with a teaspoon of vinegar. I switched out the honey for sugar since I liked the idea of releasing some of the rosemary's flavor by rubbing it against the coarse grains.

What we wound up with was pretty good; definitely a suitable treat for a weekday night, with very little hands-on time.


1/4 cup goat cheese
1/4 cup soured milk
1 tablespoon sugar
1/2 teaspoon fresh rosemary, minced
1 1/2 cups blueberries, fresh or frozen
1 refrigerated pie crust

Preheat oven to 400. Combine dairy ingredients until thoroughly mixed. Rub sugar and rosemary together and add to bowl. Stir in berries.

Unroll pie crust across tart tin, letting edges overlap the sides. Pour filling evenly into tin. Fold edges of the crust over the pie.

Bake for 35 minutes, or until crust is lightly browned.

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