Using frozen, packaged pie dough

first things first,..

25!!!???

If you're not making the crusts yourself, my personal recommendation would be not to buy the frozen crusts but the refrigerated, roll out ones instead. They have WAY more flavor. Of course, buying 25 might be a bit pricey, but you can usually get a store brand that's pretty good (if you have Kroger in your area, theirs is decent) for less than the Pillsbury.

Frozen pie crusts taste an awful lot like cardboard.

25!? Wow, my oven would croak. Anyway . . .

I've had trouble with "crumbly crust" when it comes to frozen pie crust. I've also had the same experience with flavor.

With the refridgerated kind, I've had problems with the dough splitting and breaking when trying to form it to the pie pan. This was easily solved (in comparison to the crust crumble) by using some water to "glue" it back together. I think the problem is because it can't be kneeded (sp?) as traditional pie crust can be, so it's got a tougher consistency.

What Patty said--the pumpkin pie would be good in a shortbread or graham crust, and those too can be bought in the pie tin, already made, not frozen, ready to be filled, and they're not superb but not at all bad.

I agree that the refrigerated kind is better.

I only have to make one pie, but I'm doing that myself with the dough. I just don't have the energy to make crust for a single pie. For Christmas, when I'm making half a dozen, it's worth the effort. My filling is my own, though.

I also have to make a NY style cheesecake, so my energy is going toward that.

Any frozen pie dough users out there?

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Absolutely. Always. My 'homemade' crusts would suck. They DO suck.

Depending on the type of filling, I usually "prebake" a little so they don't sog out. For really "juicy" stuff. Drier stuff like sweet potato or pumpkin - maybe not. If the first ones came out all right then I wouldn't. If they did, then I would.

Get the good ones, not the store brand. Carnation? I think. The fold out in the red box - never had good luck. Gave up with those.

as always, YMMV

ftr - absolutely a crust can make or break a pie. Frozen can be adequate. Most people cannot make adequate crusts. That's why they have the frozen ones. It's an art form. I think I cook rather well. My fillings are awesome.

My crusts suck. I know this.

I've never been able to nail a great homemade crust, except for a graham cracker crust, so I usually use frozen. But the unfrozen ones are a bit better.

Let us know how they turn out-and kudos to you for all the work!

I've used the store-bought graham cracker crust for pumpkin pie. I don't like the dried-out version that tends to come on homemade pies, but if you can make a good one, more power to you!

Good luck!

ETA: UN-frozen crusts.

I agree with Patti. I use Pillsbury brand of the roll out refridgerated type when I'm in a hurry. I do pre-bake a little so that the crust doesn't get soggy on the bottom and then I make the little foil collars to go around the edges so that they don't get overdone. Just keep an eye on them in the oven and pop the collars on when the crust starts getting too brown.

I'm with the others. The only pre-made in a tin variety I'll use is graham cracker crust for key lime pie (yum!). Otherwise it's the Pillsbury refrigerated dough for me. They're folded in quarters. Make sure to let them warm to room temp before trying to unfold or they'll tear at the crease. I make a killer pecan pie with these and always receive mega compliments.

Good luck with your event!

Brian, I agree with Patti and the others--if you had to go the ready-made route, the refrigerated Pillsbury rolled kind are best, and you should allow them to get to room temperature before unrolling them (they don't break as easily that way).

Of course, homemade are best. Be sure to use ice-water, sprinkled over the dough a tablespoon at a time when mixing. (Helps make a flakier crust.) Don't overwork the dough, or it'll be tough.

Good luck with your pies!

I'll be using those today. Wish me luck?

sanremoave said:

I'm with the others. The only pre-made in a tin variety I'll use is graham cracker crust for key lime pie (yum!). Otherwise it's the Pillsbury refrigerated dough for me. They're folded in quarters. Make sure to let them warm to room temp before trying to unfold or they'll tear at the crease. I make a killer pecan pie with these and always receive mega compliments.

Good luck with your event!

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So THAT'S what I've been doing wrong. I'm too impatient. LOL Now I understand why the creases kept tearing on me. Duh. LOL

writerterri said:

I'll be using those today. Wish me luck?

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Good luck, Terri! I'll be using them, too, for some pecan pie (my mom's killer recipe)...

Pat~ said:

Good luck, Terri! I'll be using them, too, for some pecan pie (my mom's killer recipe)...

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I love pecan pie!


I'm making little apple tarts. Topped with vanilla ice cream and drissled with carmel topping.

Thanks!

Yum, those sound good...my taste buds are going into overdrive.

Brian, sometime when you have time (not today!) come back to the thread and post your recipe for that Kahlúa Chocolate Pecan pie, okay?

Last turkey day, for my pumpkin pie, I used a Marie Callender's frozen crust and it turned out really good. It baked well. It wasn't too flaky and didn't separate from the filling.

Pat~ said:

Brian, sometime when you have time (not today!) come back to the thread and post your recipe for that Kahlúa Chocolate Pecan pie, okay?

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Yeah, and the caramel pumpkin...Thanks!

Super, super easy pie filling recipe (trust me this is orgasmic)....

1 package of chocolate instant pudding mix

2 cups of half & half (instead of the milk) OR 1 cup milk and 1 cup whipping cream

Mix until thickened.

Pour into prepared graham (or chocolate graham) cracker crust.

Options: Top with whipped cream, chocolate shavings, chopped nuts, chocolate sprinkles.....

This was discovered as a happy accident. I had a package of chocolate pudding mix and didn't have enough milk....

Thanks ThreeDog. I added the post to my blog.