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Hey pie people! Do you guys make homemade crusts or use

Posted: Dec 4, 2011

the Pilsbury roll out crusts or the frozen crusts?

I'd love to make homemade pies, but I always mess up the crust! I've wondered if the store bought crusts are any good?

;

Pie crusts - sweetestpea62@gmail.com

[ In Reply To ..]
I have found that frozen pie crusts and and the refrigerated crusts are just as good as homemade. I usually use that short cut.

Pillsbury pie crusts...I hate making them from - sm - Zorro

[ In Reply To ..]
scratch. My mom did until Pillsbury starting making them years ago...then we went with them, so much easier (obviously). I just never could "cut" the ingredients together well and my mom always finished it (she was quite good at it). I had to buy a generic brand for Thanksgiving as I waited too long (day before), definitely not as good as the Pillsbury, thinner, and taste not as good.

store-bought crusts - busy baker

[ In Reply To ..]
the most convenient store-bought piecrusts come in a box, 2 to the box in the refrigerator section. The frozen ones do tend to crack and fall apart. HOWEVER, you may want to know that the box crusts are all made with lard. They do taste OK but some people may have a problem with that. Marie Callender only makes crusts in a pan and they are made with shortening.

Always make mine. - dm

[ In Reply To ..]
An oil crust when I'm in a hurry (which is most of the time). Very good, healthier than a lot of butter/lard, and really hard to mess up. Here are a couple of different versions.

http://www.kingarthurflour.com/recipes/oil-pie-crust-recipe

http://www.cooks.com/rec/view/0,1737,145185-240206,00.html

Jiffy pie crust mix - Trampled underfoot

[ In Reply To ..]
I used to use the store-bought ones, but they really aren't as good. They tend to be pretty thick and it's obvious that it's not home made. I then started using the Jiffy pie crust mix which you still have to roll out, but it's a much easier dough to work with and it makes a good-tasting crust. However, they state it will make a two-crust pie, which in my experience, it won't (unless you can roll it out much thinner than I manage to. Or use a smaller pie plate). However, since I never use a top crust (I'm in SE Pennsylvania where pies are traditionally topped with crumbs, if anything) it works out well.

I get the roll out ones - ERMT

[ In Reply To ..]
I find that the store brand ones are actually better than the Pillsbury brand. That has been the case in 3 different store brands.

Hey Pie People - Vera

[ In Reply To ..]
You have got to try this recipe. Be sure and use real butter. I tried this last week and so far it is excellent in my book and I have been baking for years and years. Everyone in my family loved it. It will make enough for 2 pie crusts.

Deluxe Butter Double Pie Crust
2 1/2 cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter, cut in small pieces(2 sticks)
1/4 cup shortening (Crisco or the like) 6 to 8 tablespoons ice cold water

Mix and place in the refrigerator and chill for 30 minutes to 1 hours and then roll out and bake as normal.

The crust makes the pie! Only takes a few minutes to make it yourself - Tastes SO much better and so easy to do :) sm

[ In Reply To ..]
Just use the recipe on the back of the Crisco can. The BEST crust ever, flaky, tasty and only takes a few minutes to mix ingredients and roll out. No joke, everyone always tells me how great my pie crust is and it always gets eaten up, never a big hunk of uneaten crust on anyone's plate when I make a pie! ;)

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