Review of the Best (And Worst) Store-Bought Pie Crusts

Do you love pie?

I do. I love to make pie. I love to eat pie. I especially love a good homemade pie crust. In fact, I’ve spent years encouraging people to make their own pie crust from scratch (and even have the world’s most fool-proof pie crust recipe with video right here on the site).

That said, I’ve learned over the years that most home cooks will use a store-bought frozen or refrigerated crust to make their pies. I get it. We are busy people. We want pie. We would rather make a pie in one hour than in two.

With that in mind, I set out to review several packaged pie crusts I could find locally, to see if there were any I would personally use and recommend, and if there were any that people should simply avoid.

What follows is my review of 10 different frozen or packaged pie crusts that I found at markets here in Sacramento. Most are name brands that are available nationally. Four of the 10 crusts come from one brand because this brand offered a variety of crust types, including gluten-free and whole wheat, that I wanted to test.


Listed are the prices I paid here in Sacramento, California. The prices range from $2.99 to $10.99 for a package of two. You may find different prices in your area. For comparison sake, the ingredients for my favorite homemade pie crust add up to about $1.80 each, or $3.60 for two.

Types of crusts reviewed

Some crusts are the kind that come frozen in an aluminum tin, some come frozen or refrigerated rolled up in a box, one crust comes frozen, rolled out and flat.

Ingredients and Weight

I’ve listed the crusts’ ingredients, based on the information given on the packages. Several of the name brand packaged crusts have fillers, preservatives, and food dyes.

I’ve included the weight of a single crust for each product. By comparison, one of my homemade crusts weighs about 11.6 to 12 ounces.


The pie doughs that were rolled up in a box or rolled out in a box I formed into 9-inch Pyrex baking dishes.

I pre-baked all of the crusts first, following pre-baking directions on their respective packages, to see how they held up to blind-baking, and to see how they tasted on their own, without pie filling.

My view is that a pie crust should taste great! It shouldn’t just be a carrier for the filling.

Review of Store Bought Pie Crusts

I first judged all of these crusts on taste. Was the crust flaky? Buttery? Did it taste good? Did I want to keep eating it even though I had been eating crusts all day? I made a homemade butter crust to compare with these. How well did they compare?

From these 10 packaged crusts, I chose 3 to do another test by filling with our pumpkin pie recipe filling, and baking into a pumpkin pie. I judged the crusts on structure. Did they hold up well with the pumpkin pie filling?


The results? None of the crusts taste as good as my homemade crust, but there are a few crusts that I would be happy to use and recommend. Some of the crusts are just okay, and there are a few that should be avoided all together.

Here’s the list, ranked from best to worst, click through or keep scrolling for the more detailed notes.

  1. Wholly Wholesome Organic TraditionalBEST OVERALL
  2. Trader Joe’s Pie CrustBEST VALUE
  3. Leadbetter’s All Natural French Picnic Flaky Pastry SheetBEST TASTING
  4. Pillsbury Pie Crusts
  5. Wholly Wholesome Organic Pie Dough
  6. Wholly Wholesome Organic Whole Wheat
  7. Safeway Brand Signature Kitchens
  8. Mrs. Smith’s Deep Dish Flaky Pie Crust
  9. Wholly Wholesome Gluten Free Pie Shell
  10. Marie Callender’s Pastry Pie Shell

1. Wholly Wholesome Organic Traditional

Wholly Wholesome Traditional Pie Crust

Wholly Wholesome is a natural foods brand available throughout the U.S. at Whole Foods and grocery stores that carry natural food brands.

  • 7 oz each
  • $5.99 for a package of 2 (at Whole Foods)
  • Frozen in aluminum pie tin
  • Flour, palm oil, water, cane sugar, sea salt
Wholly Wholesome pie crust with pumpkin pie filling

Wholly Wholesome traditional pie crust baked into a pumpkin pie

Tasting notes: Good taste, right amount of salt and sugar, tender and flaky, can keep eating

Structure notes: Did not crack or break with pre-baking. When baked with a pumpkin pie filling, it held up well. No soggy crust. Even though it is a deep dish pie crust, it doesn’t hold as much filling as my homemade pie crust, so when I cooked up a pumpkin pie with it, I had about a cup of leftover filling.

Conclusion: RECOMMEND. I would use this pie crust. The taste is good. I kept nibbling on the crusts I blind baked for this test. The crust holds up well for both blind-baking and baking with a pie. Would be good for a sweet pie or a savory pie such as a quiche.

2. Trader Joe’s Pie Crust

Trader Joe's Pie Crust

The Trader Joe’s pie crust was the one most recommended to me by my friends. It has almost as much dough as one of my homemade crusts. It’s one issue is that it is hard to unroll.

  • 11 oz each
  • $3.99 for a package of 2 (at Trader Joe’s)
  • Comes rolled and frozen.
  • Enriched flour, Palm Oil (with citric acid for freshness), water, butter, sugar salt
Trader Joe's pie crust with pumpkin pie filling

Trader Joe’s pie crust baked into a pumpkin pie

Tasting notes: Flaky with notes of butter, close to the taste and texture of homemade crust when tasted on its own after blind baking. Holds up well with pumpkin pie filling.

Structure notes: Followed directions to defrost overnight in the refrigerator and then let stand for 45 minutes at room temperature. Completely broke apart when I tried to unroll, beyond being able to be patched together.

So, I gathered up the dough in my hands and squeezed together until I made a solid disk. Then I rolled out the disk between the two pieces of parchment-ish paper that the pie crust came rolled up in. Refrigerated it for 10 minutes, then placed it in a pie plate and blind baked.

Broken Trader Joe's Pie Crust

What happens when you don’t let the Trader Joe’s crust come completely to room temp before unrolling

When I baked with the second crust from the package, I let it defrost on the counter for 4 hours. Then I unrolled it carefully. There was still cracking, but as I saw the cracking I could use the warmth of my hands to fuse together.

If I were to use again, I would let come to room temperature for a couple of hours first, and microwave for 10 sec after that, in order to make it easier to unroll.

I blind baked, following directions on the package, by pricking the bottom and sides with the tines of a fork. I did not use pie weights. If I were to blind bake this crust again, I would prick the bottom and sides with the tines of a fork AND use pie weights, as the sides of the pie crust slumped.

Conclusion: RECOMMEND WITH CAVEAT. At $3.99 for two 11-ounce pie crusts, the Trader Joe’s Pie crust is clearly the best value for the money. The taste is good and the crust itself closely approximates a homemade crust.

That said, many people have issues with the pie dough not unrolling easily from the package. Recommend that you let defrost completely and come to room temperature completely. Unroll carefully. If the dough breaks up too much, you can always form it into a dough disk and roll out with a rolling pin.

3. Leadbetter’s All Natural French Picnic Flaky Pastry Sheet

Leadbetters French Picnic Pie Crust

Leadbetter’s is San Francisco based company that distributes their products to Whole Foods and other grocers in the Bay Area. Many urban areas have local bakery brands that produce high quality packaged butter crusts.

  • 8 ounces each
  • $10.99 for a package of 2 (at Whole Foods)
  • Frozen rolled out and flat
  • Organic flour, salted butter, water

Tasting notes: Extremely buttery and flaky. Like eating a croissant.

Structure Notes: More of a pastry crust than a pie crust. Very flaky, not very sturdy.

Conclusion: RECOMMEND WITH CAVEAT. The most delicious of all the pie crusts I tested. Best if you need a light and flaky pastry crust. Don’t recommend it if you need a sturdy crust.

This particular crust is only available in the San Francisco Bay Area, but is a good example of the excellent packaged crusts that may be available from local bakeries.

4. Pillsbury Pie Crust

Pillsbury Pie Crust

This is one of the most popular packaged pie crusts in the country, you can find it in the refrigerated section of the grocery store. Because it is refrigerated, not frozen, it needs added preservatives for an extended shelf-life.

  • 7.05 ounces each
  • $3.99 for package of 2 (at Safeway or on Amazon)
  • Comes refrigerated and rolled
  • Enriched flour bleached, lard and hydrogenated lard with BHA and BHT added to protect flavor, wheat starch, water, salt, rice flour, xanthan gum, sodium propionate and potassium sorbate (preservatives), citric acid, yellow dye 5, red dye 40
Pillsbury pie crust with pumpkin pie filling

Pillsbury pie crust baked with pumpkin pie filling

Tasting notes: Definitely flaky crust. No buttery flavor, instead there is the flavor of lard. Slight aftertaste, but not much, and not bad.

Structure notes: Unrolls easily and presses into pie pan easily. Can easily crimp edges. Bakes up well, no cracking. Blind baking looks like a giant Ritz cracker, which is a little unnerving. Holds up well with pumpkin pie filling. Sturdy but not tough. Doesn’t get soggy with filling.

Conclusion: OKAY. I miss the buttery flavor, but if you are used to lard crusts, this would work. It looks pretty, but you can tell it’s artificial. Personally I would rather avoid all of those preservatives and food dyes.

5. Wholly Wholesome Organic Pie Dough

Wholly Wholesome Pie Dough

  • 8 ounces each
  • $6.49 for a package of 2 (at Whole Foods)
  • Comes rolled and frozen, have to defrost completely then microwave 10 sec to unroll
  • Flour, palm oil, water, cane syrup, sea salt, cane sugar, guar gum

Tasting notes: Edible, taste is fine, but the crust itself is a little tough

Structure notes: Out of the box (and defrosted and unrolled) the crust dough circle was not large enough to properly cover my pie dish. I placed a piece of plastic wrap over it (one side already was lined with some kind of plastic or parchment), and used my hands to press the dough out a bit. I then lined my pie dish and chilled it for 20 minutes before pre-baking. Even with that, the pie crust slumped with pre-baking.

Conclusion: OKAY. I both prefer the Wholly Wholesome Pie Shell and the Trader Joe’s pie dough to this pie dough. Taste is good, but a little tough and not enough coverage for my pie pan.

6. Wholly Wholesome Organic Whole Wheat

Wholly Wholesome Whole Wheat Pie Crust

  • 7 oz each
  • $6.99 for a package of 2 (at Whole Foods)
  • Frozen in aluminum pie tin
  • Whole wheat flour, palm oil, water, cane sugar, sea salt

Tasting notes: Edible, doesn’t taste artificial, definitely tastes “healthy” in a wheat bread vs white bread way, might work with a savory pie

Structure notes: It did crack a little on the side with pre-baking.

Conclusion: OKAY. seems very health-food-ish, wouldn’t use it for a sweet pie. Might use it for a savory cheesy tomato pie.

7. Safeway brand Signature Kitchens

Safeway Signature Kitchen Pie Crust

This is the Safeway grocery store generic version of the Pillsbury Pie Crust. By the way, many national grocery chains make generic versions of national brands. You can tell which brand they are imitating by looking at the ingredient list.

  • 7.5 ounces each
  • $2.99 for a package of 2 (at Safeway)
  • Comes refrigerated and rolled
  • Enriched bleached flour, wheat starch, lard and hydrogenated lard with BHT added to protect flavor, water, sugar, salt, xanthan gum, yellow 5, red 40, citric acid, sodium propionate, potassium sorbate, soy flour

Tasting notes: A little less flavorful than the Pillsbury Pie Crust it is imitating. A little less yellow and a little more red in color. The flavor and consistency reminds me more of a cracker than a pie crust. Edible.

Structure notes: Unrolls easily and presses into the pie pan easily. A little cracking at the very end of the unrolling. Bakes up well without cracking.

Conclusion: OKAY. Similar enough to the Pillsbury brand, not quite as flavorful. Edible, nothing special. Uses preservatives and food dyes.

8. Mrs. Smith’s Deep Dish Flaky Pie Crust

Mrs. Smith Pie Crust

Mrs. Smith’s is a nationally available brand that I found at almost every grocery store I checked.

  • 8 ounces each
  • $4.69 for a package of 2 (at Raley’s or on Amazon)
  • Frozen in aluminum pie tin
  • Flour, palm oil, water, sugar, soybean oil, dextrose, salt, mono and diglycerides (emulsifiers)

Tasting notes: Leaves slightly unpleasant aftertaste in your mouth, doesn’t taste much of anything, I don’t want to eat it.

Structure notes: Cracks coming out of the package, cracks with pre-baking along the rim, fragile.

Conclusion: Edible, but NOT GOOD

9. Wholly Wholesome Gluten Free Pie Shell

Wholly Wholesome Gluten Free Pie Crust

  • 7.4 oz each
  • $6.29 for a package of 2 (at Raley’s or on Amazon)
  • Frozen in aluminum pie tin
  • Brown rice flour, water, palm oil, evaporated cane syrup, tapioca starch, potato starch, sea salt, baking powder, baking soda, monocalcium phosphate, guar gum

Tasting notes: Tastes bad, nothing I would want to eat or serve anyone.

Structure notes: Sides cracked every 2 inches with blind baking according to instructions

Conclusion: AVOID. Wholly Wholesome should go back to the drawing board on this one. There is no reason why a gluten-free crust should not taste as good as a gluten-based crust. I’ve had Kate McDermott’s gluten free pie crust and it tastes better than many regular pie crusts!

10. Marie Callender’s Pastry Pie Shell

Marie Callender Pie Crust

Marie Callender’s is a national restaurant chain famous for its pies. The pie shells however, are a product of Conagra Brands and appear to have nothing to do with the restaurant.

  • 8 ounces each
  • $4.79 for a package of 2 (at Raley’s or on Amazon)
  • Frozen in aluminum pie tin
  • Enriched wheat flour, soybean oil, water, hydrogenated soybean oil, dextrose, salt, sodium metabisulfite

Tasting notes: Completely inedible. I spit it out as soon as I took a bite. I taste tested pie shells from 3 different packages from different stores and they were all terrible.

Structure notes: Of the 3 packages I bought, in each package one shell was cracked or broken in places right out of the package. Every blind baking test resulted in a pie where the rim cracked away from the rest of the pie.

Conclusion: AVOID. By far the worst tasting of all the pie crusts I tested.







Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.

  • 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

    • Elise Bauer

      Hi Faith, I followed the directions for them and used the pie shell frozen, rather than pre-baking. I only pre-baked the crusts for this review so I could get a sense of what they tasted like unadorned by pie. For the quiche, I wouldn’t bother pre-cooking the crust with this store-bought crust.

  • 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.

    • Elise Bauer

      Hi Jennifer! None of these crusts were so noticeably sweet that you wouldn’t want to use them for a savory pie. Haven’t found a pie crust that is pre-baked, I blind-baked all of the packaged pie crusts I tested.

  • Rachel Greenstein

    I have always (30 yrs or so) used Oronoque Pie Crusts (pkg of 2, frozen in pie tin) because my mom recommended them and they are still good. Not as ‘solid’ as they used to be (i need to press some broken bits together and, occasionally use the single pie top they add -if they still do- to fix. Since we’ve moved from the East coast to the Southwest, I’m not sure what I’ll find. It’s good to know that TJ’s, Whole Foods, and another couple of local organic stores may have your favorite Wholly Wholesome in case I can’t find Oronoque or in case I want to try something else! Thank you!

  • Katrina

    Going to save this for reference – I’m from NH so always used this brand:
    but now see it’s only sold on the East Coast! Presently in Minneapolis and miss being able to bake with it. Off to read your article!

  • JNT

    Hello Elise,

    Thank you for your timely review. I have always used trader joes ( the pie crust never unrolled so badly until a couple of year ago, I’m assuming a new vendor or manufacturer) and decided to try something different when I was “assigned” to making a pumpkin pie for this year family thanksgiving dinner. It turns out I had bought your top pick! I’m relieved and look forward to my own comparison. Now I know which ones to avoid in the future. Your website is a goldmine of recipes and one I have been using for years now. Including some very successful thanksgiving turkey dinners. Thank you so much for sharing!!!

  • Jeanne Naft

    My only comment is that the first two you recommended both use palm oil in their recipe. There is a real issue with the decimation of palm forests. I avoid all products that use palm oil. Pillsbury for me.

    • Elise Bauer

      Hi Jeanne, good point! I followed up with Wholly Wholesome on Twitter to find out where they source their palm oil. This is their reply: “Our main source comes from suppliers in South America, Brazil & Columbia.Our suppliers are independent family farms that had previously lived off non-sustainable extraction of timber & subsistence crops.” Here’s a link to more info on their site:

  • Ruth Beaty

    Personally, because I lived in a rural town with one grocery store (Safeway) and a local chain next town over, I’ve used the Safeway brand, store brand for the other store, and the Pillsbury crust. All three were just meh (such a descriptive word at times). There were freshness issues with all of them. Surprisingly it was the worst with the Pillsbury one. Very poor taste and baking performance. I don’t have the energy to do a home made pie crust most of the time so I will definitely look at some of your other recommendations.

  • Irene Cas

    I have never paid $3.99 for Pillsbury Pie Crust. The two were $2.50 at Krogers last week. I guess it depends the area you are in.

  • Lori Erokan

    I totally agree about the Marie Callendar crust. It used to be my go-to for quiche, but the last few times both frozen crusts were so badly broken, I couldn’t even use them. On the plus side, I ended up making my quiches without the crust and they turned out great. So good-bye, frozen crust–hello, Crustless Quiche! (If you think I didn’t take the broken crusts back to Safeway and demand my money back, you are wrong!) Thanks for testing the crusts. Now we don’t have to!

  • Stacey

    My new favorite is Immaculate Baking Ready-To-Bake Pie Crust as well. I buy at Whole Foods, Bi-Rite Market, Real Foods, etc. It rolls out nicely and has a nice favor for savory pie pockets and sweet pies. I also still use the Trader Joes’ version but this one is better when I can find.

    Unbleached, Unbromated Wheat Flour, Palm Fruit and Canola Oils, Wheat Starch, Water, Cane Sugar, Rice Flour, Salt, Cultured Wheat Starch, Cultured Whey, Dextrose, Wheat Gluten, Natural Flavor, Xanthan Gum, Citric Acid.

  • Laurie DeWitt

    Thank-you for this article. You put a lot of time & effort into these reviews. As I do use pre-made pie crusts often, I found your reviews very helpful.

    Thanks again – Laurie DeWitt

  • Rosalee Adams

    You left out one of the best out there for not only pie dough but
    rolls etc.
    and here is their pie dough

    • Elise Bauer

      Thanks for the recommendation Rosalee, I’ll look for it!

  • Renee J. (RJ Flamingo)

    I’ve never used pre-made pie crusts (such as Pillsbury) because, at least up until now, they all contained lard, and we don’t “do” pig. I may give the TJ’s version a try, but will probably stick to making my own crusts. Thanks for taking one for the team!

    • Martha

      Thank you, Elise, for doing the grunt work on this issue. As always, I trust your observations and conclusions more than anyone else’s. You really helped us all with this article.

  • Bebe

    Having used Marie Callender’s crusts for years (but not recently) I was surprised to see the negative comments and low rating. I wonder if they have changed it? In the past it was very like the crust in the MC pies one gets at their restaurants. I will give the #1 crust a try. I prefer to have the crust already in a pan. For pumpkin pies, I use a bit of the egg white to brush onto the “floor” of the raw shell and up the sides a bit. Let it dry. You won’t know it’s there, but the filling will not seep into the crust.

  • Judith

    I’m really surprised to find that our sentiments are stronger here in Italy than the US sentiments. We reject almost all the ones you think are good because they contain palm oil. Can’t, won’t do that. Italians do not have a standard pie crust as Americans do, so because they want to make some of our pies, they would go for high quality pre-made crusts, but we have only a few refrigerated crusts available and none are anything to write home about. It’s a long journey from “I like that” to making and rolling out a crust, never having seen it done and not understanding any of our lore. Some try to use the crostata crust, which has sugar and eggs in it, and are very disappointed with their lemon meringue pies. I wonder why the ones using butter and lard can’t make them taste better?

  • Lia Huber | NOURISH Evolution

    Thanks so much for this, Elise! And my family thanks you too … we might actually be able to have pumpkin pie this year for Thanksgiving! ;-)

  • Averie Sunshine

    I am so grateful you did this because I hate making pie crust and cheat. I too have had the unrolling issues with TJ’s every single time I use it. The Pillsbury (your #4 on the list) unrolls much better but the taste is meh. The next time I need a pie crust, I will give your #1 on your list a try!

  • Diana Johnson

    What a great resource! I always use pillsbury if I need to buy a pie crust. Gonna check out the other ones you recommend!

  • Kellie @ The Suburban Soapbox

    Thank you for your sacrifice! :-) I always used ready made pie crust with a bit of shame….but I’m definitely on a search for your #1. I haven’t heard of it before because my go-to was always Pillsbury…easy to find, easy to use but I agree that the texture after blind baking is a little questionable. Good thing I always fill those things to the brim. LOL!

  • Amanda North

    This was such a helpful article, particularly with the holidays approaching. Thanks, Elise!

  • Faith Kramer

    I feel like a pre-made pie crust champ. Your number one is mine, too!

  • Jane, The Heritage Cook

    Fantastic overview of available pre-made crusts and thank you for doing the work for all of us. Loved your critiques – thanks for explaining why you ranked them the way you did. And I agree about Kate’s GF crust – it is amazing!!

  • Kate McDermott

    Thanks for doing the fabulous “leg work” on this one, Elise!

  • Deanne Bush

    I had always used Pillsbury crust until I decided lard was not something I wanted to eat. Since I started using your site, Elise, I have become proudly successful at making my own crust. Thanks for all the delicious recipes and helpful info.

  • Barbara Schieving

    Great info. I’m kind of a homemade crust snob, but sometimes you need a shortcut. So I’ll have to try some of these.

  • Hayley @ The Domestic Rebel

    Thanks for doing the hard work for us, Elise! I have tried the Wholly Wholesome Traditional pie crusts before as the base for a quiche and I personally thought it was way better tasting than Pillsbury’s, which is what I normally use for price and convenience. So weird that their roll-out dough and GF options are so sucky compared to the original. Will have to look for the local croissant-like pastry!

  • Lorenza Clausen

    Just like pizza dough for pizza if the main ingredient as in this case the crust is bad the whole thing will not be edible

  • Michelle

    It’s frustrating how many packaged items contain palm oil…It’s unnecessary (and a tragedy for orangutans and other species who are displaced by it’s unsustainable growing practices). Thanks for doing these tests – it’s always helpful to know what to stock in the freezer in case of an emergency.

  • Susan

    Thanks, Elise! Just in time for Thanksgiving recipe decisions. I discovered Wholly Wholesome this past summer, and have really enjoyed them. I love the French Picnic crusts, but balk at the price.

  • Jerry

    I’ve never considered myself a pie crust snob, but after reading this, I may become one. My family has an awesome pie crust that my aunts have developed and used for over 50 years… but me? I’m just too lazy when it comes to pie, so I usually default to “store-bought” and never even really considered that there may be differences between brands! Because I’m also CHEAP, “Always-Save” or “Best Choice” (local generic brands) usually land in my cart. I’m pretty sure my grandma would come up out of the grave and smack me if I paid $4 for a pie crust! But now? I’ll never be able to put that yellow-bag generic crust in my cart again without thinking, “Ewww… Mono AND Di-glycerides??? Ain’t eatin’ THAT!”. Guess I’ll have to break out the old family cookbook… or maybe try yours?
    Thanks for an informative article!

  • Alanna Kellogg

    Fascinating, Elise — and useful! I’m firmly in the “No Way” camp for the Trader Joe’s crust, however, not just for the cracking issue but for taste/texture which to my taste is completely artificial and gummy.

    One trick I’ve used over the years with the Pillsbury crust is to roll it a little thinner, discarding the excess, otherwise it’s too doughy and thick, also to sprinkle a little sugar over it before rolling, this helps with browning.

    I’ve been making a pie a week for #PieDayFriday since Fathers Day 2016 and boy, even for an experienced pie baker, does repetition help. And for the first time, I’m loving an all-butter crust, yours from here, the one with sour cream.

    Here’s to pie, my friend!

    • Elise Bauer

      Thanks for your input and the tip on the Pillsbury crust Alanna, hugs from California!

      • Debbie

        Yes, I sometimes cheat w/a store bought pie crust I do the same as Alanna and roll the Pillsbury crust slightly thinner. It also helps if you get a bit of cracking unrolling the crust.

  • Danielle

    Interesting comparison, and very helpful. Thanks for taking the bullet for your readers!

    • Elise Bauer

      You’re welcome Danielle, I’m glad you find it helpful!

  • Michael Langevin

    So if you dont live in San Fran or other CITY near where these small chain groceries exist the best bet is the Pillsbury. Also the whole idea of ‘store bought’ is speed. If it takes as long to thaw the frozen out, even longer over night, might as well make the thing. That again, for ease and speed, puts the Pillsbury back on top.

  • Kate

    Agreed on the Trader Joe’s pie crust for taste and how completely frustrating it is to roll it out in one piece. I usually set it out on top of my floor registers when the heat is on and rotate it when I walk by. It usually does the trick, but not sure on how sanitary it is…