If there's one pastry I can't get enough of, it's puff pastry. I love it for its versatility. I mean, I've used it for everything from topping chicken pot pies to using it as a pizza crust to cutting it up in little pieces and topping it with cheese or cold cuts for cute little appetizers. But I'd never thought of using it as an actual pie crust. I don't know why I'd never considered this, I just never have. It's probably because the pie crusts are right next to the boxes of frozen puff pastry. So if I was ever going to make a pie or quiche, I'd either make a crust from scratch or if I was in a pinch, I'd just pick up a frozen one. But recently Better Homes and Gardens recommended using puff pastry for a pie crust. It was ingenious. The crust was much lighter than a regular frozen crust and a nice change of pace from the old standard. It really is the perfect alternative.
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