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Pillsbury™ Refrigerated Pie Crust

Refrigerated Pie Crusts
Comments + Recipe Twists
Overall Rating:

    106 Reviews, 36 Comments
    Kerbbie819 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.
    happybaker56515 days ago
    Try using a smaller pie pan, or lay the crust out on a floured surface and take a few passes at it with a rolling pin to make it a little larger.  I have done that and it does not make the pie any less perfect.
    TylerButi458 days ago
    Go to Trader Joes and get their pie crusts in the freezer section. They are large and don't have any of the stuff you can't pronounce.
    NoelAnn104 days ago
    They also are awful.  I've wanted to love them, tried several times but i think they are made with lard or somethin just awful!  I usually love trader joes.
    Msfitt295106 days ago
    I would LOVE to have a choice of regular or bigger pie crust depending on what I am making. I use Paula Deen deep dish pie pan. I was using 1 1/2 crust. I started making my own pie crust but keep watching for someone to make a bigger pie crust. I do not want to roll or use frozen. It is better to make my own. When I do use Pillsbury everyone loves it. I keep seeing every where people are asking for this but no one is making a bigger one yet.
    Berend493 days ago
    The crust is not large enough to make a deep dish pumpkin pie.
    josborn865 days ago
    I'm wondering why Pillsbury isn't responding to any of these customers' questions about why their pie crusts are shrinking?
    mymitzy94 days ago
    or why they are horrible
    Kalika94 days ago
    Remember with any type of pie crust you need to; Once you put the pie crust in the pan and design the edges how you'd like before putting the filling in you need to put in the fridge for at least an hour. It'll prevent shrinking and dropping eddges. Also before putting it into the fridge to set you need to poke fork holes along the inside rI'm of the crust and the bottom. Not to many and not to few. we can't always blame the manufacturers! Just because it's premade dough doesn't mean you can skip out on the basic steps of pie making. Pillsbury isn't a magician that can do all the work for us. :) Good luck ladies.
    Kalika94 days ago
    Inside rim*
    mymitzy94 days ago
    still doesn't help with the horrible taste and texture
    glasscat48 days ago
    Thanks so much. I had forgotten about the cooling tip!

    luvmetndr11223 days ago
    I love the pie crust, cause i can not make my own so i was wondering if you could start making oblong pie dough so we can make turnovers. Makes it a lot better instead of trying to use a round crust.I think people would love it to i know i would very much.
    Thank.s
    mrkleen1166 days ago
    I use these piecrusts exclusivly, and they wotk wonderfully. I also use them as dough for filled cookies, and the work fine but not too economical/.

    Is there a possibility that sheets of dough in size of approximately 12" lby 8 or 10 " ln w and rolled for packaging as the pie crusts are., also slightly sweetened. This would be a new product , and I believe a popular item for the convenience of it , especially at Holiday times.
    doughboy64321130 days ago
    Store bought products will never be economical compared to scratch . Especially if you are using a large amount . I only buy these pie crust in a pinch other wise I find it is much cheaper to make your own . I agree with others also in that it is not enough to even cover a regular 9" pie plate , so that is another reason I make my own most of the time.
    mymitzy94 days ago
    I will teach you how to make a crust, takes less than 10 minutes and is really easy.
    glasscat48 days ago
    Okay--teach on! Do you have a link to a video or some other instructions? For those of us who have never seen someone make a pie crust, it can truly be a trial.
    jay_dee64 days ago
    I have seizures, very difficult to control; and along with that I have a SOY ALLERGY.  My reaction to my soy allergy is to have a seizure; yes a fall down on the ground seizure.  95% of what is made and sold in the stores has soy or soy lecithin in it.  I have not had cookies and crackers or anything with soy in over 5 years.  I read your ingredient list this xmas and missed it.  You snuck it in.  Congratulations!  You hid it in the lard.  Lard is made with soybean oil.  If I had not caught it now, the night before, I would have made the pies, and unknowingly eaten pie the next day, probably had several pieces and had to have gone to the emergency room, in status.  Shame on you.  This is a very small ingredient.  There are SO many people this affects.  Fix it.  Most people do not have as severe a reaction as I do, but there are others who have soy allergies and cannot eat your product.  Soy is also unhealthy and adversely affects your adrenal gland and your thyroid gland.
    genekatt91 days ago
    I have used this product for nearly 20 years...admittedly only during Holiday baking.   I have always been satisfied with the convenience of this product...until now.  For the first time EVER the curst was hard to unroll, sticking to itself & causing tears.  Also, it just barely fit the pie dish for a 2-crusted pie.  I don't know if you've changed your product of if your quality control is not working, but if this becomes a regular issue, I will discontinue use of the product.  It had a "Better if used by:" date of Jan 03, 2017  with the number JL1939GR beneath the date.
    glasscat48 days ago
    Mine are the same way. I followed the advice of another concerned customer and put ours (which barely covers the bottom and inside of the 9-inch, sort-of deep pie dish) is in the fridge awaiting 'blind baking'. I am very seriously considering dumping it and making a crust from scratch. My pie crusts are awful, but at least I'll know what is in them!
    Blueyz5165599 days ago
    I want to ask the community how to get the pie crust bottom to crisp up. everytime I bake an apple pie, the bottom get soggy. It's so frustrating!
    glasscat48 days ago
    A link to some tips is below. I have never tried any of them, mainly because I really dislike fruit pies. (Perhaps because they are usually soggy?). Anyway, hope this helps: http://www.thekitchn.com/5-ways-to-prevent-soggy-pie-crust-tips-from-the-kitchn-212434
    Ferc119 days ago
    I had to give this a one star....DOES NOT EVEN DESERVE THAT!  I gave this pie crust a second chance and boy am I sorry.  It shrinks up so that you can't even use it.  As far as I am concerned Pillsbury owes me for both packages that got thrown out....That is $6.00...I will never, ever buy this again.  AND I will tell everyone not to buy or use this product.  I can see from the reviews there have been lots of complaints but evidently Pillsbury doesn't even care as they don't respond.

    njg44140 days ago
    Your crust used to be good; but now it shrinks badly.  You can google best bought pie crust and this is a #1 complaint.
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