Refrigerated pie crust (Recipe: rum raisin pear pie)

When I turned 40, which was oh-so-many years ago, I made my first two-crust pie.

Well, honestly, it was my first any-crust pie.

And it wasn't even my crust. It was refrigerated pie crust, from the supermarket.

I couldn't have been more proud if I'd made the crust from scratch.

Which I never, for a single minute, considered doing.

I love the taste, texture and convenience of ready-to-roll pie crusts. I love that they're pre-sized for a standard nine-inch pie pan or ten-inch tart pan.

I love that you can freeze the crusts for up to two months, and then take them out of the box and let them stand at room temperature for an hour, and you're ready to make pie, or to cut them into smaller shapes for calzones, empanadas, or topping for a casserole.

Refrigerated pie crust does have a down side; it contains saturated fat that comes from partially hydrogenated lard (which gives it the "mouth feel" of old-fashioned crusts made with shortening) as well as food dyes, to which some people are allergic.

However, for those of us who are baking challenged, a package of refrigerated pie crust in the pantry puts dishes like honey pumpkin pie, cranberry apple pie, savory plum tomato and basil pesto pie, Mexican calzones, chicken pot pie and chicken pot pie empanadas within reach.

Rum raisin pear pie

An updated classic. Serves 8.

Ingredients

1 package refrigerated pie crust, left at room temperature for 20 minutes
1 cup raisins
1/2 cup dark rum (or 1/2 cup water + 1 tsp pure vanilla extract)
7-8 large firm pears, such as bosc, ripe but not overripe
Juice of half a lemon
1/2 cup sugar
1-1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp kosher salt
1 Tbsp cornstarch or arrowroot
2 Tbsp unsalted butter
Egg wash (1 egg  beaten with 1 Tbsp water)

Directions

Preheat oven to 425°F. 

Place the raisins and rum (or water and vanilla) in a small sauce pan, and cook over low heat for 30 minutes. Strain the raisins, discard the liquid, and set aside. 

Press one pie crust into a 9-inch pie pan. Peel, core, and thinly slice the pears, and toss in a large bowl with the lemon juice. In a separate bowl, combine sugar, cinnamon, nutmeg, salt and cornstarch, and stir into the pears and raisins. Spoon the fruit mixture into the bottom crust, and dot generously with the butter. Paint the edge of the crust with a bit of the egg wash, or with water, and place the top crust over the pears. Press down lightly, and crimp the edges (make sure there's a good seal). Using a sharp knife, make a small hole in the top of the pie and also make 4-6 slits in the top crust.

Using a pastry or paint brush, brush the top crust with egg wash. Let it sit for one minute, and brush on a second coat. Place pie on the middle rack of the oven and bake 40-45 minutes.  Pears should be tender and the crust a deep golden brown. (Note: If the crust is becoming too brown during baking, cover the edges with an aluminum foil "collar.") Let cool on a rack for 20-30 minutes, or preferably for several hours, before slicing, to allow the juices to set. Serve at room temperature.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Old-fashioned apple pie
Pumpkin pie
Sweet potato pie
Chocolate outrageous pie
Empanaditas

Comments

I will cook for days to make cassoulet. I will cure duck breasts in the fridge.
I will make jam two small jars at a time.
but pie crust daunts me. I remember my grandmother being persuaded to make me peach pie one day and how she helped me make for myself little thumbprint tarts with the leftover dough. It was all yummy but nothing I have dared to try.
Not yet.

freezer Marie Callendar pie crusts
i got on sale for a dollar-- yay

My very favorite pie is a chocolate chess pie made at a restaurant near me. I'm sure it's not that hard to make, since it is basically chocolate pudding in a crust, but I've never tried to make it myself.

Well since my body can’t really tolerate most chemicals I have to make almost everything from scratch – hence the over the top pantry.

My favorite baking cookbook is “Baking with Julia Child” written by Dorie Greenspan. I have two of these books because the first one got used so much that I broke the spine before I realized that I should just copy the recipes and print them out. I too was a frustrated, challenged baker and really purchased the book for the bread recipes. I was on a bread baking crusade at the time. Gotta say here that the recipe for White loafs is ingrained in my brain, this is truly dream white bread.

I have made about 2/3’s of the recipes in this book and have never been disappointed.
There is stuff in that book I could not have even thought possible for me to master like puff pastry, brioche and the one that really wow’s the crowd Danish pastry, which is beyond easy, as long as you keep everything really cold. The difference for me was that the process was fully explained (why you do one thing as opposed to another)

There are two recipes for pie crust a basic recipe and then there is Pasta Frolla, you just can’t mess this up no matter how hard you try, OK if you really put your mind to it I’m sure you could. Pasta Frolla is my de facto for pie crust and usually I’ll make more then one recipe and freeze what I don’t use (I can always find a use for the scraps). BTW you can sub pretty much any fat for the butter, like I said it’s pretty flexible.

Lydia, I am eyeing that rum raisin pear pie and I can see it in the near future. I’m going to try coating the bottom crust with apple jelly and then putting a layer of ground hazelnuts on the bottom (only because they seem like they would fit and I’ve got them left over)

Lydia, I am with you on refrigerator pie crust use. My mom makes WONDERFUL pie crust, light and flaky, so so good, but alas, I have never even tried. Guess Mom's crusts are too much to live up to. Sigh.

I swear to God I need one more cookbook! count me in please. I just found your site and will be bookmarking it.

My favorite pie is apple or strawberry rhubarb, okay so I have two favorites. I have never had luck making pie crusts so I leave that to my husband and I make everything else. If it was up to me I would buy frozen but he's convinced homemade is best.
I have used the Pillsbury Book of Baking for years and love it (so much that it is now in several pieces) I think it might me time to try something new.

I stumbled upon this interesting place quite by accident while searching for something for a friend (I've enjoyed my visit here so much, I've now forgotten what it was that I was browsing for in the first place.).

I occasionally make a crust from scratch, but as I become lazy in my old age I often just use a pre-made one. It's the filling that's important.

I have a large collection of cookbooks and I really don't want to part with any of them, but as I have come to use the WWW more and more for recipes I don't know what to do with my huge collection of cooking magazines that I never seem to use anymore.

I also like to cook more than bake. I haven't tried too many pie crusts, but this one looks promising!

I love pie, and my Grandmother was a cook in the Northern California Lumber camps in the early years (1916ish). She baked a few pies one day when she had a bit of free time. That was it, from then on she needed to make a pie for each man each day.

Years later I would watch her, she scooped and pinched and sprinkled, and by magic she made pie crust. I watched her often and I have the "touch" also, but I need to bake regularly to keep the touch accurate!

But I love pie!

wow, I would never have thought you would not be a baker. Wait a minute, you bake cookies and decorate them and give them away! Clearly you are a baker.

I love pies - I have a chocolate one that is awesome, especially when made with quality dark chocolate. I am also in charge of the pies for Thanksgiving - one pumpkin, one pecan, one apple/cranberry and one with mincemeat. Usually, I make my own crusts, because I found a recipe from an old Sunset that makes it really easy.

Hope I win one of your cookbooks, although honestly, my cookbook collection could stand to be edited too!

my favorite pie is a bailey's irish creme pie that my aunt makes! mmm. it's very rich but it's great for holidays. thanks for the giveaway :)

I too like the pre-made crusts but am presently stationed where I cannot get them. I am having to learn to make crust. Wish me luck!

It's so funny that you mentioned having baking books but don't bake. I am able to do basic baking but also preffer frozen or refrigerated pie crusts and I must have 20 or more baking books. Everything from cake decorating, artisan bread baking, whole wheat baking...you name it! Why? I think part of me hopes that the close proximity of the books will, by osmosis or some other means, make me a better baker. Well, it's just a theory :)

I like rum raisin ice cream so I am sure that I would like it as a pie.
I am a key lime pie girl all the way.

Nothing wrong with ready made pie crust!! This looks and sounds just superb!

Yay, a cookbook giveaway! Well, I would have to say that my favorite pies are the classics... Apple pie, and for the quebecoise in me: sugar pie and tourtiere!

I'm with you on the pre-made pie crusts - one of the best baking inventions ever!

I made an apple and sausage pie to impress and seduce my new boyfriend. Instead of regular sausage, I subbed in chorizo and topped it all off with a quiche-like layer. It was amazing, and 5 months later, he's still talking about it. Yay for man-grabbing pies!

You're baking...you're really baking. This makes me want to give you a hug---and I have no idea why.

I wish someone would do a study and figure out why it is some people prefer cooking to baking and vice versa. I (by far) prefer baking, but in reality, am probably a better cook. Who knows...but it's interesting nonetheless.

This Rum Raisin Pear Pie sounds delish---always looking for interesting recipes featuring pears (I think pears are largely under-utilized) and this one fills the bill. To say I'm excited to see what you bake next is an understatement, but mostly, I hope you are having FUN!

Never made a double pie crust, & your links are gorgeous ones. Anything with walnuts makes me smile!
PS I think I've kind of sorted out the problem Lydia, & in my excitement am at a loss of wortds...xoxoxo

Made my very first pie just a few months ago.
Granny Smith apples (YUM) and I used crushed vanilla wafers in place of some of the flour (double YUM). I felt adventurous enough just baking something, so I definitely used the store bought pie crusts - what's not to love about that?!?
Thanks

I just recently started making my own pie crusts. It's not as hard as I thought. I only wish I would've tried to do it years ago. Imagine all the pies I've missed out on making.

I love to bake and I also love to keep refridgerated pie crust, puff pastry and filo in the freezer. I consider it being well prepared! :)

I'm planning on making quiche tonight, since I've been wanting to try making an olive oil pastry that presses into the tart pan. Looks quick & simple...

I'll bet if I kept refrigerated pie crust in the house, I might actually make pie more often! They work particularly well with rustic tarts, where you put the filling in the center and fold up the sides over the filling in a pleated manner. It looks like you worked for hours!

I think Martha's Pate Brise is the best option if you are going to attempt this on your own. Or the crust that is suggested in the River Cafe Cookbook. But I have no problem whatsoever with the store bought stuff! I'd like to throw my hat in the ring for the giveaway!

I almost always use the *gasp* store bought pie crust. It saves SO MUCH time and doesn't make a big flour-y mess of your kitchen. Yes home-made tastes great but it's really hard to tell the difference (imho).

I used to be really good at making pie crusts. I even traded crust-making tips with a roommate for bread-making tips. I haven't been able to make a good pie crust since! I usually succeed in filling the pan, but it's crumbly or full of patches or too short, so I must admit to often falling back on frozen crusts. Mostly I use them for quiches, as I'm trying to avoid making too many sweet pies these days.

My dad bought me a pie cookbook for my 10th birthday and I worked my way though it. Best purchase he ever made!

I also bought red pie pan. I love urs and should try urs soon.

I'd love a cookbook, especially a baking one!

Woohoo, come over to the dark side of baking! lol

The pie looks great and I love the sound of the rum raisin pear. For me, I think I'd be hard-pressed to choose between sweet potato pecan and strawberry rhubarb...although really, whatever pie is in front of me is my favorite! ;-)

So pleased to see I'm not the only one who uses refrigerated crusts. The rolling pin and I don't seem to get along.

Hi Lydia!
My favorite pie HAS to be Chocolate Cream Pie in a nice flaky pie crust! Piles of whipped cream and chocolate shavings make it Oh, so good!

Thank you for this giveaway - I should be doing the same, but like another commenter, I'm still in the collecting stage. And, without purchased pie crusts, there'd be no pies in this house!! My husband loves lemon meringue and I like French silk pie.

I made brownies from scratch pretty often when I was growing up, I'm pretty sure I even had the recipe memorized at one point. Other than that I'm really not one to bake much. Usually nothing more than a boxed cake mix if I really need a cake for something. I'm more likely to buy baked goods than make them.

I would feel confident in saying that I'm a baking queen. I can make just about anything you want. However, I DO NOT MAKE MY OWN PIE CRUST!!!!
Talk about a weirdo!?? That would surely be me.
My favorite pie to make is a butterscotch and I use good ole Pet Ritz.
It has never been anything less than amazing!
Bring on some good cookbooks!!!

My favorite pie is a blackberry pie -- made with fresh, just off the bush blackberries. I wish I still lived back east where I use to pick them. Jane

Honestly, You amaze me with your simple down to earth recipes. I love them all and want to make them all. Please know that I copy them and put them in my recipe file.

Well, I have to say that hands-down my favorite pie is the 100% from scratch Chocolate Cream Pie my Mother-in-Law makes. I also do not do pie crust...but she does, and it is amazing. The crust is from scratch, the filling is from scratch, and it is a slice of chocolate heaven topped with meringue! After that, give me a warm slice of Apple Pie a la mode and I'm a happy women!

When I have the time I do enjoy making my own pie crusts, but as the mom of a toddler and a newborn I just don't have time! I totally agree that the refrigerated pie crusts are fantastic and SO convenient.

I discovered those pie crusts a while ago and they rock! I do have fond memories of watching my grandmother in her farm kitchen making pie crust from scratch for her "best apple pie you ever had!" Although no one ever wrote the recipe down for the pie or crust. I did receive her 1947 edition of "Better Homes and Garden" cookbook. Which started a lifelong cook book collecting addiction for me. hundreds of cookbooks later my favorites are often the ones put together as fundraisers from a local church or community service groups. I like to wonder about who "mrs judy so and so" was...while I bake her "best-ever banana bread recipe."

Rum raisin now that's good, I love a slice.
FIVE new cookbooks, I can't wait to see what you find with all that fresh ammo ;))

With your beautiful pictures I bet most (if not all) of us would never know it wasn't a from scratch crust. Such an enjoyable reading and eye candy.

My favorite pie is key lime. I rarely make pies though, because I have a phobia of making crust. LOL!!! Just looks like it takes too much work...and I don't use shortening for anything.

I love to bake, and more recently learned I love to cook as well, but I have never tackled a pie crust. The funny thing is that my partner, who doesn't cook or bake much at all, is the champion pie maker!

mmm that pie looks so yummy!

About soggy crusts: This happens because most pie fillings have a lot of moisture. All you need to do is pre-bake the (bottom) pie crust until it is lighty tanned. Or you could just chill the whole cooked pie in the fridge and eat it cold, if you are one of those cold-pie people, like my husband. The fat in the crust will firm up again, so no sogginess.

This pie looks incredible! Ive never tried pie with pear before, but I would love too. It sounds delicious! I have a giveway on my blog right now as well, come on by and check it out!

Thanks for sharing this great recipe!

I understand how convenient a store-bought pie crust is, it's what I always use for pâte feuilletée. But maybe you should try a recipe for a pate sablee, and you'll see it's the simpliest thing ever. Just take a bowl, put some soft butter, flour, sugar, and 1 egg, mix with your hand, and that's it! And if you don't want to mess your kitchen, you don't have to roll it, you can press it directly in your pan. believe me, it changes everything. (plus, you can also freeze it for up to 2 months, and have it ready whenever you need it!!). I hope I convinced you to try...