By Katie Workman
The Associated Press
I am an unabashed fan of refrigerated pie crusts. I am certain that the number of pies I would make if I was only allowed to make crust from scratch would be about 15 percent of my current pie output. And I know that my friends and family would be very sad should that happen.
The refrigerated stuff is great. It just gets a quick roll on the counter, then with a quick fold-and-transfer-technique (see the recipe for how it’s done) it’s in the pan in a snap. Couldn’t be easier.