No ImageReview of the Best (And Worst) Store-Bought Pie Crusts

  1. Carol

    Great honest review! I would have like to know the size of the crusts. Im looking for a 10 inch crust. Like you, I have always made my own crusts and I’m very proud of them. However a ready-made crust in pie tin is so super simple especially when I’m on a quiche streak right now. I have made two quiches from the same recipe using a great value pie crust. I thought the crust was really really good but it didn’t hold all of the quiche liquid. Some of it spilled over the side. Most pie crust are labeled deep dish but I’m finding that they are anything but deep dish. Especially if they’re only 9 in. Have you ever come across a 10 inch deep dish that’s frozen?

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  2. Judy Ewaldt

    I agree wholly with you. The gluten free left alot to be desired. Thanks for your review.

  3. Jean Sprimont

    Enjoyed reading your review but who would have though such a generic product could be so area-based. Your #4 is the only one available in central Florida even though we have several Whole Food stores.

  4. Faith Bugely

    Elise, when you made the pumpkin pie with the Wholly Wholesome Pie Shells, did you follow the directions for them and use the pie shell from frozen rather than pre-baking the crust? You have stressed the need to pre-bake in your recipes but that was with home-made crusts. I want to make your Smoked Salmon, Dill, and Goat Cheese Quiche for a party using a WW Pie Shell and am unsure what to do.

    Many thanks for this article and for your recipes. Faith

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  5. Jennifer

    I have a question! Were the crusts with sugar sweet at all? I’m wondering if I can recommend them for savory applications like quiche. I recently tried to use the Safeway Signature version and was so annoyed with it. Maybe it’s my imagination, but I feel like the rolled versions are getting skimpier every year. Forget about a pretty crimp. But I know a lot of people want to skip homemade, and I’m planning to point them to this article since you did such a great test. I’m leaning toward recommending anything that’s already pre-baked so all they have to do is pour in the filling.

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