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Pillsbury® Refrigerated Pie Crust

Refrigerated Pie Crusts
Overall Rating: *
Review:
Your Thoughts?

josborn
5 days ago
I'm wondering why Pillsbury isn't responding to any of these customers' questions about why their pie crusts are shrinking?

NKJDW
8 days ago
Now I can stop wondering what I am doing wrong. I also have used these pie crusts for years and years and last year they started shrinking and not tasting as good. Guess I will have to go back to making my own again. Hate it too. They used to be so good!

kcreveling
8 days ago
Did you change the recipe of the pie crusts? I just baked with them and they tasted bland. Not flaky and buttery like they usually do. I don't think I'll buy them anymore, until I try some other brands.

OmiBakes2
20 days ago
How about a rectangle pie crust? A regular sized pot pie just won't do anymore. Need to make a large one, perhaps in the size of a 9x13 baking dish.

I'm going to stop buying the roll out pie dough because, not matter what I do, the crust always shrinks. Tonight I tried prebaking a single pie crust--I even lined the unbaked pie crust with foil and filled the crust up with beans, and the crust STILL shrank. I think the size of the roll up crust probably works well for an 8" pie pan, but I use a 9" pan. Pillsbury needs to make a larger size.

schaunzermom2
60 days ago
The last three times--includin­g today--I have used these pie crusts, they have shrunk almost too small to use. Have you changed the recipe or size? I have used these for years and always loved them, but now I am very disappointed. The taste is still good, but I don't know if I'll buy them any more.

Carrietheday
67 days ago
I love this crust for my Easy Peasy Peach Tart - preheat oven @ 425 , slice peaches, toss with a couple table spoons of sugar and generous dashes (sorry, I'm not big on measuring) of cinnamon & nutmeg... Roll out your crust, arrange the fruit leaving a 2 inch(ish) edge, fold and crimp the crust over the fruit. Bake @425 for 40 min. I turn the dish 180 degrees after 20 min because I have an old stove. If you want to get fancy, use an egg white wash and sugar dusting (http://www.fin­ecooking.com/ar­ticles/egg-wash­-pastry-crust-c­olor-shine.aspx­) . Easy Peasy!

Arn123
69 days ago
Recently I made two pies with a baked single crust. Both of the crusts shrunk down the sides of the pie plate. I have never had a problem before. Please help me. What am I doing wrong?

mhostetler
81 days ago
I have made 4 pie crusts recently (baked crust only) in electric oven. Preheated and crust pricked. The crust are sliding down into the bottom of the pie dish as they bake. What am I doing wrong? I have never had this problem before.

Onoverde
84 days ago
Please make a refrigerated pie crust with cream cheese, I would like a quick way to make rugalach!
Plus so many wonderful things you could open up to bakers with limited time. I would be happy tp participate as a tester. Thank you