A Hack to Make it Taste Homemade
Pillsbury™ refrigerated pie crust tastes great and is a timesaver that’ll let you can knock out several pies without much effort. If you want to add a special touch, remember the saying, we eat first with our eyes. A pretty lattice certainly makes for an appealing look, especially when brushed with an egg wash for extra browning. For more ideas, check out these simple ways to beautify your pie.
So now that you have all the details, take some pressure off yourself and focus your energy on the dishes you know your family will appreciate—rather than feeling like you have to make every part of the meal from scratch. Want a few more tips to avoid stretching yourself and your budget to the brink? We’ve got advice from the test kitchens about how to shop smart, prep well and put your efforts where they’ll make a difference.
Meredith Deeds is a professional chef and a consultant for the Betty Crocker Kitchens. She’s an accomplished food writer, the author of seven cookbooks, and has been a working recipe developer and cooking instructor for over 20 years. Meredith has been nominated for the prestigious James Beard award for The Big Book of Appetizers and has also written for various magazines and newspapers such as Bon Appétit, Cooking Light, Better Homes and Gardens, Chile Pepper Magazine, Prevention, Cleveland Plain Dealer and the Dallas Morning News. She is currently a weekly columnist for the Minneapolis Star Tribune and also writes frequently for FoodNetwork.com. She has three grown boys and has enjoyed cooking on a large scale to satisfy three big appetites. Now, with the boys moved out of the house, she enjoys cooking meals for two.