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Pillsbury® Refrigerated Pie Crust

Refrigerated Pie Crusts
Comments + Recipe Twists
Overall Rating:

    littlebluecat149 days ago
    WHYYYY did you add lard to this??? I am so sad that my family now can no longer eat this product. It was great and now is a product we can no longer buy. Please consider removing the lard or making a separate vegetarian product.
    lilymoon138 days ago
    I was told its not animal lard
    Kerbbie216 days ago
    It would be so nice if you could make these an extra 2 inches in diameter. The shrinkage of my baked pie shell made it unusable. The pumpkin pie I made barely had any crust above the pie filling. Please increase the size, I'm sure you won't lose that much money in doing so, but if you do not you will lose customers.
    crspie13 days ago
    REALLY, do you need to add coloring in a pie crust?
    Sanni8120 days ago
    Is there anyone out there that can tell me if I could use this dough for dog treats?? Such as cookies?

    GarryAnn45 days ago
    It would be so nice if you could PILLSBURY make WHEAT PIE CRUST  IM A DIABETIC 2    !   THANK YOU SO MUCH  !!    <3  :D

    2Ammy251 days ago
    When I bake my deep dish Apple pies or when my husband bakes his pumpkins pies. We let the pie  crust set to warm up while fixing the fillings.  We then roll them out and have a nice pie crust to drape over the edge and able to trim with fingers or fork or spoon around the edges. I do agree you will have shrinkage if you don't roll it out some.
    Hope this helps with your pie shell shrinkage.
    Geenah54 days ago
    Love these crusts when I'm short on time.  I agree with those wishing for a Deep-Dish version and would be great if you also offered a  Double-Thick version.  Anyone else agree with me on thicker wish?

     I tried rolling two together but they separated. 
    ama72088 days ago
    I love this product and have used it for many years.  I agree with another review that I would like these made for a deep dish pie.  The crust is fine when making a standard size but not if you need deep dish which I often do when I make savory pies.
    Millie24595 days ago
    I just started using the pie crust and found the edges keep getting to dark, I've cover the edges also and the all but burnt, what I'm I doing wrong. I follow the temperature on the Lucky Leaf cans . seace543@ptd.net
    2Ammy251 days ago
    Try using the pie shell cover around the edge.  I don't know what you call it but I found one in the store.  Put off buying one for years.  Finally got one a few years back and I leave it on the edge until the last 15-20 mins and the pie edge browns very nice and no more burn edges..  Hope this helps.
    Longtimeuser57104 days ago
    I've used your pie crusts for over twenty years and have always had great results. I'll admit that most of the time I claim them as my own (shhh) 
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