I came across a nice sale on pie crusts, you know the ones that are in the refrigerated rolls section of the grocery store.  You just lay them out in your pie tin and it’s ready to bake.  I like to keep a few on hand to get ready for berry picking season, but the price was so good, I bought more than I’ll ever use for berry pies.

The first thing that comes to mind to use up pie crusts is Chicken Pot Pie.  I’ve never had a great deal of luck with my pot pies, so am a little hesitant to try again.  Mine are normally a bit too runny, and I’m just not sure what I’m doing wrong.  I have considered making them smaller, more like individual pies, just to keep them from staying too liquid in the middle.  Any ideas?

Has anyone tried to cut up a pie crust into strips and just creating a nice crust on top of a casserole, sort of Shepard Pie style?  I would think that would be pretty good.

I also had an idea that I could cut the pie crusts into smaller circles that would fit in a muffin tin and making little “breakfast pies” by putting some sausage and egg mixture in each one and baking them.  Doesn’t that sound cute?

I’d love to hear from you with any tips and ideas you might have to use up my pie crusts!