What to bake with frozen crusts when in between pie seasons
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| You can also use them as empanada wrappers. |
Anonymous
|
We make hand pies with either spinach or kale and whatever soft cheese we have on hand - even cream cheese. Here are a couple of recipes that I use as a jumping off point:
https://www.myrecipes.com/recipe/spinach-and-cheese-hand-pies-are-savory-pop-tarts https://www.foodandwine.com/recipes/savory-leek-and-greens-hand-pies |
Anonymous
|
Bananas are always in season and this is delicious:
https://www.epicurious.com/recipes/food/views/banana-rum-cream-pie-237682 |
Anonymous
Anonymous
OP will not want to make this bc corn and tomatoes aren’t in season yet. Zucchini I’m also guessing has too much of a warm weather vibe for OP. I think ruling out apple pie is silly in these times when most apples you buy have been stored for upwards of a year. |
Anonymous
| I like a flat apple galette instead of pie in spring because it seems a little lighter |
Anonymous
| Lemon curd with whipped cream and fresh blueberries!! |
Anonymous
| Chocolate Chess Pie |
Anonymous
| You can use frozen cherries for cherry pie |
Anonymous
Saving this for summer, thanks PP! |
Anonymous
| Can someone explain “blind bake”? |
Anonymous
Baking the crust without any filling. It’s a good idea to line the crust with parchment or foil and either use pie weights or pennies to keep the dough from bubbling up. If I were OP I wouldn’t bother trying to use up frozen pillsbury pie crust when getting ready for a move. Homemade, yes. |
Anonymous
|
Spinach and feta rugelach:
https://www.foodnetwork.com/recipes/spinach-and-feta-rugelach-7968326 |