Anyone who has made (or tasted) food editor Shilpa Uskokovic’s Perfect Pie Crust recipe can agree that it is, indeed, actually perfect. But sometimes we want to bake a pie right this second. Other times, there’s enough going on—such as when hosting Thanksgiving, a barbecue, or brunch—and preparing one. more. thing. is just too much. That’s when store-bought pie crust comes in clutch.
Unfortunately, not all premade pie crusts are created equal. For every prepared crust that comes out golden and delicately flaky, there’s another that’ll never be anything but gray and soggy. That’s why we put six premade pie doughs (both frozen and refrigerated) through a blind taste test to find the best store-bought pie crust around.
How our editors evaluated
To determine our winner, we considered several key factors: First, flakiness; we want to see thin, crackling layers that provide a demure crunch in each bite. The best grocery store pie crust should bake up golden brown, avoid soggy bottoms at all costs, and minimize the layer of squidginess between filling and crust. It should be hardy enough to support the weight of its filling, and, finally, it should be easy-peasy to work with.
How we tested
To test our six pie crusts, we blind-baked each according to the package instructions, then filled the prepared pie crusts with BA’s Best Pumpkin Pie filling to finish baking. What followed was a nitpicking, photo finish of a taste test.
Honorable mention: Wholly Wholesome
There was a moment of silence as our tasters scrutinized Wholly Wholesome’s flakiness and overall appeal. What they found was a solid contender. Associate newsletter editor Li Goldstein described it as “very natural tasting,” if not buttery, and Carly Westerfield described it as “sturdy.” That checked two of our boxes. A quick peek at the crust-to-filling barrier revealed minimal squidginess.
Unfortunately, trouble arose before we even slid the pie into the oven. The pre-rolled dough had an irregular thickness, resulting in uneven baking. The crust slumped so dramatically during blind baking that we wondered if there would be enough room for the filling (fortunately, there was). Although the crust was delicious, we can only recommend it with reservations—be sure to par-bake it filled to the brim with beans or other pie weights, and consider chilling it in the freezer for 10–15 minutes before transferring it to the oven.
We’d love it in: Due to the tendency to slump during the baking process, we prefer Wholly Wholesome’s dough for galettes, where the edges work with gravity to secure their fruit fillings. The hearty base will help it withstand any juices released while in the oven.
Buttery but blonde: Amazon Fresh
