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Pillsbury™ Pet-Ritz™ Deep Dish Pie Crusts
Pet-RitzPet-Ritz™ Deep Dish Pie Crusts Pie Crust
  • Pet-RitzPet-Ritz™ Deep Dish Pie Crusts Pie Crust
Enriched Wheat Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard* with BHA and BHT to Protect Flavor, Water, Sugar. Contains 2% or less of: Whey, Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.*Adds A Trivial Amount Of Trans Fat

Rate and Comment

Overall Rating:

    Sandy1120879 days ago
    I have used Pillsbury frozen pie crust for years with no problem, until this year. The pie crust sticks to the pan, the edges fall apart when cut, the slice of pie ends up following apart as I attempt to remove it from the pan. It is, obviously, being made differently and it isn't working out.
    DianneSweeney551 days ago
    Same here!  I made a Pumpkin Pie and the pie and crust taste delicious, but the pie slice does not look pretty, breaks up because the pie crust sticks to the bottom of the pan and I have to scrape it out.  What is wrong?
    Pat3247777 days ago
    This is the worst pie crust I have ever purchased. Cracked while baking (as directed) and totally fell apart upon serving. Literally no taste (cardboard). Code: MS B F2. Had to rate a star to get through. I give this pie crust a NO STAR rating.
    christian348976881 days ago
    Christmas Eve and the pie filling is done. A huge hole the frozen pie crust. Guess there will not be pie for Christmas dessert. Wish there was an easier way to contact you.
    Gail-Maggie889 days ago
    I wish Pillsbury would respond to all these negative posts as I will not be purchasing this product, even though I truly would like to. I have used your regular pie crusts with fabulous results and was so hoping this product would fit the bill for my deep dish creations, but that won't be happening.

    PLEASE Pilsbury, if you support your products answer your consumers..
    sofa5886 days ago
    The lack of quality and honesty in labeling speaks for itself!
    sofa5889 days ago
    Waited weeks to buy the deep-dish pie crust since it was sold out over Thanksgiving. Made the pumpkin pie filling from the Libby's label. The crust wasn't deep enough to hold the filling by about a half cup. Not only that, after I baked it the maximum number of minutes listed for the recipe, the pie crust was still soggy and tasted doughy. I think I always used to use your deep-dish pie crust for this pie, so I think you must have made it less deep. Don't understand why you can't make it deep enough, or else make a 10 inch. Also, I know you can make a flakier crust because there are frozen pies on the market that have much better crusts than this.
    sofa5887 days ago
    This is an update to my previous post. I bought another regular pie shell that was made by Marie Callender's company. I measured the capacity of both "deep-dish" Pet Ritz and regular 9 in. Calender's pans after removing the pie crusts. They were both 3 cups, so Pet Ritz's crust is as I thought, not deep-dish, although advertised as such. I measured the Libby's pumpkin pie recipe ingredients and they came to 4 cups, so I was off in my estimation of how much overflow there was by 1/2 cup. I have a deep-dish pie pan that I've always used to bake this pie from scratch, so I defrosted a pie shell and put it in the pan, even though the crust was too small. The pie ingredients filled the pan to the top. Callender's makes a deep-dish crust, but it was not in stock in the store. Their pie crust is so much superior to the Pet Ritz crust, it's amazing. It tastes good, it's flaky, and the ingredients are better. (The only P.R. crust that was available was the one containing lard.) The M.C. crust costs a little more, but it's well worth the price. I will never buy anything else again.
    Suejanesmith561 days ago
    I am going to try mc crust if I can find them.
    KrisKmr1268 days ago
    I would love to be able to buy deep dish 4 or 5 inch pie shells in the disposable pan like the full size deep dish pie shells. Two or three person size. Yes, I know I could buy the box of pie shells and buy small pans or use muffin tins and then cut down the shells but I would like them ready to go.
    LadyDesigner4212 days ago
    I just learn how to make Quiche Lorraine and the crust adds a great taste to the recipe. The deep dish works the best. I would never use another crust, or even make one. It's great. I use the "fork the crust" to prevent the air pockets and cracks.
    Thanks
    AuntieCook6458 days ago
    I love this pie crust. I've been using deep dish pie crust since the early 90s to make chicken pot pies. Sure sometimes its cracked. That the stores fault.  Its easy to fix. No big deal. What Im looking for now is this same crust in an individual serving size. I want to make up my chicken pot pies and freeze them for the family. So when I travel they can just cook for themselves.  Pillsbury, How much would you charge me to send me 100 mini deep dish pie shells? Haha. Just love the crust and use nothing else. Thank you for a fantastic product...
    Kirk_C142 days ago
    Worst pie crust I have every used. I made a lemon meringue pie for New Year's dinner. What an embarrassment. The crust disintegrated as I tried to serve it. Never again!!!
    GC3913143 days ago

    Pie crust lifted during baking and one was cracked in the package


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