MomSkoop
Making perfect pie crust from scratch can feel overwhelming, especially when you’re already juggling multiple dishes for a special meal. Store-bought options promise convenience, but do they deliver on taste and texture? I decided to put eight popular brands to the test, baking each one with the same apple pie filling to see which would rise above the rest with that coveted flaky, buttery perfection we all crave.
1. Marie Callender’s Pastry Pie Shells
After testing all eight options, Marie Callender’s emerged as the clear winner. The moment I pulled this golden beauty from the oven, I knew something special had happened.
Each bite delivered incredible layers that separated beautifully, creating that satisfying crunch we associate with bakery-quality pies. The buttery flavor wasn’t artificial or overwhelming, striking just the right balance.
What impressed me most was how evenly it baked without any soggy bottom issues. The edges held their shape perfectly, and the overall texture remained consistent throughout the entire pie shell.
2. Pillsbury Refrigerated Pie Crusts
Rolling out Pillsbury’s refrigerated version felt familiar and comfortable. The dough handled well and didn’t tear easily during transfer to my pie pan.
Once baked, the crust achieved a pleasant golden color with decent flakiness. However, the layers weren’t as pronounced as Marie Callender’s, and the texture leaned slightly more toward tender than truly flaky.
The flavor was mild and inoffensive, though it lacked the rich buttery notes that make a pie crust memorable. For everyday baking, this option works fine, but it won’t wow anyone at your holiday table.
3. Pillsbury Deep Dish Pie Crusts
Deep dish pies require sturdy walls, and Pillsbury’s deep dish version seemed promising for my apple pie experiment. The extra height definitely accommodated more filling without overflow.
Unfortunately, the added thickness came at a cost. The crust took longer to bake through completely, resulting in some areas that felt slightly underdone even when the top looked perfect.
While functional for hearty fillings, the texture remained somewhat dense rather than achieving that light, flaky quality I was seeking. The flavor profile matched their regular version – safe but unremarkable for special occasions.
4. Trader Joe’s Pie Crusts
Trader Joe’s reputation for quality store brands had me excited to test their pie crust offering. The packaging looked promising, and the price point was certainly attractive.
During baking, the crust developed nice color but struggled with consistency. Some sections became beautifully flaky while others remained disappointingly dense and chewy.
The flavor showed potential with hints of butter, but overall execution felt uneven. For casual weeknight desserts, this option might suffice, but I wouldn’t rely on it for important gatherings where presentation and taste matter most to impressed guests.
5. Kroger Ready-to-Bake Pie Crust
Budget-conscious bakers often turn to store brands, so I approached Kroger’s option with measured expectations. The convenience factor was undeniable – just remove from packaging and fill.
Results proved predictably mediocre. The crust baked to an acceptable golden shade but lacked any real character or depth of flavor that distinguishes memorable pies.
Texture-wise, it fell somewhere between tender and tough without achieving true flakiness. While it won’t ruin your pie, it certainly won’t elevate it either. Consider this the bare minimum option when you’re truly pressed for time and budget.
6. Wholly Wholesome Pie Shells
Organic and natural food enthusiasts will appreciate Wholly Wholesome’s commitment to quality ingredients. Reading the label revealed recognizable components without mysterious additives.
The baking process yielded mixed results. While the crust achieved decent flakiness in spots, it seemed more fragile than other options, with some cracking along the edges.
Flavor-wise, there was something distinctly wholesome about it – perhaps less processed-tasting than conventional brands. However, the structural integrity issues made it challenging to serve clean slices. Better suited for rustic-style pies where imperfection adds to the homemade charm.
7. Dufour Pastry Kitchens Classic Pie Crusts
Premium pricing set high expectations for Dufour’s offering. Their reputation in pastry circles suggested this might be the closest thing to homemade quality available commercially.
Indeed, the results were impressive. The crust developed beautiful layers with excellent flakiness, though still falling short of Marie Callender’s superior texture and consistency.
Rich, buttery flavor came through clearly without any artificial aftertaste. The main drawback was availability – not every grocery store carries this brand, and the higher price point might deter budget-conscious bakers despite the noticeably better quality compared to basic options.
8. Wholly Gluten Free Pie Shell
Gluten-free baking presents unique challenges, so I was curious how this specialized option would perform compared to traditional wheat-based crusts.
Surprisingly, the texture held up reasonably well during baking, though it never achieved the same flakiness as wheat versions. The edges stayed intact without excessive crumbling.
For those with dietary restrictions, this represents a viable option that won’t leave you feeling deprived. The flavor was neutral enough to let pie fillings shine through. While it can’t match traditional crusts for texture, it succeeds in making homemade pies accessible to gluten-sensitive bakers and their families.