Frozen Pie Shells
The convenience factor of store-bought, frozen pie shells cannot be overstated, but neither can the flaky deliciousness of an incredible homemade pie crust. Here, you get the best of both worlds thanks to a clever DIY dough recipe. You’ll make a double-batch of traditional crust, roll it out, and then fit it to aluminum tins. All this means you can pull out a ready-to-go shell, parbake, and proceed with any recipe that calls for pie dough, whether savory or sweet. Prep tip: If you can’t find ready-to use aluminum tins, you can freeze in a standard glass pie plate one shell at a time. Once the crust is frozen it’ll keep its shape, so just pop out of the tin, wrap, and stack. When you’re ready to bake, return to a pie plate and proceed as directed.
Whisk 4 large eggs with cup half-and-half, tsp. kosher salt, and several grinds of black pepper. Stir in 2 cups cooked vegetables (such as wilted spinach, sautéed mushrooms and onions, or leftover roasted squash) and 8 oz. grated Cheddar or Gruyère. Pour into parbaked pie shell and bake at 375°F on bottom rack until just set, 35 to 40 minutes.