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Pet-Ritz Deep Dish Pie Crusts

Pet-Ritz Pie Crust
Comments + Recipe Twists
Overall Rating:

    29 Reviews, 7 Comments
    Sandy1120608 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.
    DianneSweeney281 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?
    Pat3247506 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.
    christian348976610 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-Maggie618 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..
    sofa5615 days ago
    The lack of quality and honesty in labeling speaks for itself!
    sofa5619 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.
    sofa5616 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.
    Suejanesmith290 days ago
    I am going to try mc crust if I can find them.
    Barbie1528 days ago
    I would love it if you would produce a lightweight, cheap, throw away, plastic carrier with a clear top,  that you would sell in groups, (2,4,etc.) that you could put your pies in that you want to give away.  It would protect the pie from damage and you could even reuse them if you treat them carefully. You could sell them near the frozen pie shells that you sell.  It would also help sell your shells. If you don't want to make a full carrier, just make a lid that would fit your shells. I would buy them.
    shebakesalot102 days ago
    NO STANDARDIZATION!
     I noticed that pie crust manufacturers keep changing the sizes (width &/or depth). 2 pack pie crusts now range from 12 ounce deep dish to 16 ounce deep dish.-Completely messes up the recipe.  My regular Spinach Quiche recipe using 1c. Swiss Cheese, 4 eggs & 2 cups of milk did not fit into the pie crust dish! 
     I wish you manufacturers would standardize the width & depth size of the pan within the industry! So frustrating!
    JEANIESPLACE155 days ago
    Worst pie crust I have ever bought !!!! Paper thin -broke up when cutting the slices- no taste.I really hate to give you one star but I guess I have to in order to post this .

     Wished I had a dog-maybe he would like it!!!      What a disappointment!!!!!!
    Drygulch175 days ago
    Just had 2 post- I have used pr ddpc for years w/ no problem. This year I had to hunt them down for Thanksgiving, but couldn't find a single one for Christmas. I hate the rolled Pillsbury refrigerated pie crust, but decided, (against my better judgememt), to use it. It was way too thick and stiff, and it had some kind of dark particles in it, and it never completely browned. Needless to say it was the absolute worst! I will nother be using any Pillsbury products at all anymore!!!
    HappyCustomer222 days ago
    I just started using the pie crust frozen in the pan this year and it is wonderful. It comes out perfect every time. I usually make pumpkin pie or quiche. These one star posts should try them.. they never stick or crack
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