I’m a new Commissioner this year for the Portland Pie Off, but I have a scandalous secret: I don’t make my own dough.

First of all, it’s hard.  Cooks who don’t bake – of who’s ranks I put myself in – you know what I mean.  When you make, say, coq au vin, you have the general rules down but there is plenty of room to improvise.  When you make dough all rules must be followed or you’ll get something resembling gum or something you can throw at window and rescue your keys you’ve locked in your car.   And even when you follow the rules, sometimes the crust just…bites.

My solution?  Pillsbury roll out crust.  That little, fat dough boy makes the best crust I’ve had this side of the bakery.  The best part is you can make it LOOK homemade.  Make the little finger bumps, cut out designs in the top, or just throw it over the meat or fruit and call it good.  It’s also affordable for those of us who are on a budget and crust ingredients do add up.

I know this confession bans me from entering the pie contest of which I am Commissioner, but for this one, I’ll let the experts reign.