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The new refrigerated piecrusts from Pillsbury are rolled rather than
folded, so they're easier than ever to use. The dough is sized to fit 8-
to 9-inch pie plates and 10-inch tart pans, but it can also be cut into
dozens of other shapes for quick-and-easy desserts, such as these
layered fruit pastries. Pretty enough for a party, our speedy twist on
traditional shortcake pairs crisp, flaky rounds of sugared pastry with a
medley of sweet and juicy summer fruits.
Just unroll the dough on a lightly floured surface. Cut circular shapes
using a 3-inch round cutter (you'll get 9 circles from each round of
piecrust dough--a few more if you reroll the scraps). Brush the top of
each 3-inch circle with lightly beaten egg, and sprinkle evenly with
white sparkling sugar or granulated sugar. Arrange circles on ungreased
baking sheets. Bake at 350º for 10 to 12 minutes or until golden brown.
Remove from baking sheets, and cool completely on wire racks. Layer with
fresh sliced fruits and berries tossed with granulated sugar and a
generous dollop of whipped cream.
We used a mixture of sliced nectarines, strawberries, blueberries, and
raspberries with a garnish of fresh mint, but almost any combination of
seasonal fruits will work equally well.
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Quick Tricks With Refrigerated Piecrusts
Look for ready-made piecrust dough in the refrigerated dairy case of the
supermarket, usually near the butter and margarine. Let pie crust dough
stand at room temperature for 15 to 20 minutes before unrolling. To
prevent tearing as well as shrinkage when baking, avoid pulling and
stretching the dough when fitting it in the pie plate, but do press it
firmly against the bottom and sides to eliminate any air pockets that
might push the crust out of shape. If the dough should crack or tear
before baking, dampen fingertips with cold water and press the torn
edges together. See our tips below for creating a beautiful crust.
