We had a professional baker taste 12 store-bought pie crusts — this one rivals homemade
Frozen or refrigerated? Roll-out or pre-shaped? We sampled crusts from Pillsbury, Marie Callender's, Trader Joe's and more.
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I might be a professional baker, but that doesn't mean I enjoy making every type of pastry under the sun. Case in point: pie. Don't get me wrong — I love eating it! And if it's a pie that involves a simple press-in cookie or graham cracker crumb crust, sure, I can handle that. But making a traditional flaky pie crust doesn't come naturally to me, and I'm not alone; I know plenty of seasoned and hobby bakers alike who consider pie crust to be their white whale. That's probably why there are so many pre-made options on the market — but what's actually the best store-bought pie crust?
Having never used store-bought pie crusts in my life, I was curious. If they were as good as my less-than-perfect homemade attempts, maybe I would make things easier for myself come Thanksgiving! So I put 12 frozen and refrigerated pie crusts from popular brands like Pillsbury, Marie Callender's and Trader Joe's to the test, rating them on factors like flavor, flakiness and appearance for a total of 20 points. Spoiler: There was one I would solidly consider for my holiday table and five pretty great runners-up.
Best store-bought pie crusts for 2026
Type:Frozen | Number of crusts included:Two | Size:9 in. | Preparation:Allow crust to sit out for 10-20 minutes before baking
Eating pie crust on its own isn't very exciting, but this was the one I kept stealing more bites from. From the start, I appreciated its minimal prep requirements: no docking (pricking it) with a fork or rolling it out and placing it in a pan. It also puffed up nicely in the oven, and upon removing it, I thought it had a relatively homemade look, with attractive crimping and a light golden-brown color.
Where it really excelled was in the taste and texture departments. The flavor was light and buttery (even though this pie contains no actual butter), and I didn't detect any odd aftertastes. Not that I expected to, given that this crust contains just five organic ingredients! As for the texture, it was tender and had visible flakiness — a quality that was barely discernible among the other crusts I tried. "Crisp bottom; really nice for store-bought," I wrote in my notes.
One complaint: The center may have puffed up a bit too much, which resulted in some cracking once it subsided. If I were to use this crust again, I'd dock it with holes all around to allow more air to escape as it bakes and hopefully prevent this issue.
Score: 17.3/20
- Tender and flaky crust
- Attractive crimping and color
- Minimal prep required
- Made with just five organic ingredients
- Crust cracked a bit
- Expensive
Type:Frozen | Number of crusts included:Two | Size:9 in. | Preparation:Allow crust to sit out for 15 minutes and prick the bottom and sides with a fork before baking
For a pie crust that cost just over a dollar, this was pretty solid! It had a pretty crimped edge (which some crusts that cost considerably more did not) and achieved ample puffiness in the oven. Apart from one small crack, it stayed intact, likely because it was docked with a fork prior to baking, and while it was slightly pale, it wasn't unappetizingly so.
I tasted a decent amount of salt, which I liked, and thought its buttery flavor was pleasant and not overwhelmingly artificial. The thicker parts of the crust were more dense than flaky, and it leaned a bit greasy overall, but it was tender and, in my opinion, a stellar value.
Score: 14.4/20
- Excellent value
- Pretty crimped edges
- Pleasant buttery flavor
- Slight cracking
- Texture leans a bit dense and greasy
Type:Frozen | Number of crusts included:Two | Size:9 in. | Preparation:Allow crust to sit out for 15 minutes and prick the bottom and sides with a fork before baking
I was equally impressed by Great Value's deep-dish option, which had a salt-forward, buttery flavor similar to its aforementioned counterpart. The crimping on this one was a little less defined after baking, but it still puffed nicely and had an appealing golden-brown color.
As for the texture, I noticed more flakiness in this crust. And while it did crack a smidge, I think this would be a fabulous, low-cost option for a deep-dish apple pie.
Score: 15.1/20
- Great golden-brown color
- Salty, buttery flavor
- Among the flakier crusts
- Slight cracking
- Crimping is less defined post-baking
Type:Refrigerated | Number of crusts included:Two | Size:9 in. | Preparation:Allow crust to sit out for 15 minutes, then roll into a pie pan and prick the bottom and sides with a fork before baking
If you're willing to do a bit more work, a refrigerated crust will let you practice lining a pie pan and crimping an edge. I had high expectations for this one, which says, "America's #1 Pie Crust" right on its packaging. And while I overwhelmingly preferred the frozen options I sampled, this is the best store-bought refrigerated pie crust I tried.
While I wouldn't describe it as flaky, the crust was tender and adequately puffy, and I was surprised to see that it held my crimped edge quite well. It did slip away from the rim of the pie pan while it was in the oven, but I think adding some parchment paper and filling it with pie weights would do the trick next time. I also enjoyed its salty, albeit butter-lacking, flavor. Note: I probably would have ranked this crust higher had the instructions said to use pie weights!
Score: 13/20
- Nice puffiness
- Holds a crimp rather well
- Tender and salt-forward
- Slid down the side of the pie pan a bit
Type:Frozen | Number of crusts included:Two | Size:9 in. | Preparation:If baking from frozen, allow crust to sit out for 3 hours, prick the bottom and sides with a fork and line with parchment before filling with pie weights
If you're looking to show off your crimping skills, this is a pie crust you can rely on. It's a bit involved, as you have to let it thaw for three hours, dock it with a fork and fill it with parchment and pie weights, but there's a method to the madness: This crust did not slip, and my crimped edge held up beautifully.
I found the crust's light buttery notes pleasant, though I didn't detect any salt. And while the crust looked nice, it was tougher and gummier than I'd hoped. To crisp things up, I would advise removing the parchment and pie weights after the specified baking time and continuing to bake the crust for several more minutes. It won't magically make the crust flakier, but it does give it a nice crunch to help counteract the chewiness.
Score: 13/20
- Holds a crimp well
- Tastes faintly buttery
- Looks impressive
- More involved prep than some of the others
- Tougher texture
Type:Frozen | Number of crusts included:Two | Size:9 in. | Preparation:Allow crust to sit out for 10-20 minutes and prick the bottom and sides with a fork before baking
This crust emerged from the oven with nary a crack in sight, with even browning, ample puffiness and a cute little crimped edge. Flavor-wise, I tasted more butter than salt, and while there was absolutely no flakiness to be found, I didn't mind the crumblier texture as much as I thought I would. Similar crusts I tasted were too dry and brittle, while this one was crisp at the onset and then melted in my mouth.
Thanks to its solid structure, I could see it being ideal for custard pies that rely on a blind-baked crust (meaning, a crust that's fully baked before the filling goes in), as it's less prone to becoming soggy. Similarly, it would hold up well as a double-crust pie, which involves filling the bottom (unbaked) crust, trimming the crimp from the top crust, removing it from its pan and placing it upside down over the bottom crust. Let it soften for 10-20 minutes, then crimp the two crusts together, cut two or three slits into the top crust and bake.
Score: 14/20
- Zero cracks with even browning
- Buttery flavor
- Melt-in-your-mouth texture
- Not flaky
- Lacking salt
Factors to consider when shopping for grocery store pie crusts
✓ Style:When we're talking about traditional pie crusts (meaning, crusts made with butter or shortening and flour versus, say, crusts made with cookie crumbs), there are two types you'll find in the store: frozen and refrigerated. Usually, frozen pie crusts are already shaped and in their baking tins, whereas refrigerated crusts come rolled up — they're essentially rounds of dough that you'll place into your pie pan. Pre-shaped pie crusts are extremely user-friendly; you might be instructed to let them thaw a bit before baking, and some ask you to dock (prick) them all over with a fork to allow air to escape, which helps prevent cracking and unnecessary puffing. Roll-out pie crusts, on the other hand, take a bit more effort. You'll need to thaw the dough, place it in your baking vessel of choice and, most likely, dock it with a fork. Some call for lining the crust with parchment paper and filling it with pie weights, which minimizes slippage and shrinkage.
✓ Ingredients:"Buttery" is among the more common pie crust descriptors, but many store-bought versions don't contain any butter. If the inclusion of butter is important to you, be sure to check the ingredient list. (Of all the pie crusts I tested, only one, from Trader Joe's, contained butter.) Beyond that, there are pie crusts available to suit various allergies and intolerances, including gluten- and dairy-free options.
✓ Cost:The crusts I tested ranged from just over $1 to $9, which is a pretty considerable difference. Each one I sampled came with two crusts, so the price per pie is pretty reasonable, even on the higher end. That said, you still have to account for your filling ingredients. In the end, a pie from your supermarket's bakery section may clock in at less than your total cost for a semi-homemade or homemade pie. Though my top pick for the best store-bought pie crust is on the pricier side, remember, a couple of $1 options also impressed me!
How we tested store-bought pie crusts
In my quest to find the best store-bought pie crusts, I focused on refrigerated and frozen traditional pie crusts, meaning shelf-stable and crumb-based crusts and mixes were excluded. I chose the varieties I sampled based on availability and cross-referenced similar tests conducted by other publishers.
Once my testing pool was complete and I was ready to start baking, I prepped each crust according to its blind-baking instructions, using disposable aluminum pie tins for the roll-out versions to keep everything consistent (all of the frozen crusts came in metal pans). For the crusts that required pie weights, I used dried beans, which are a much more practical (and affordable) alternative.
I baked crusts of similar styles together so I could more accurately compare the frozen ones to one another, and so on. During the process, I noted the preparation requirements and assessed each crust on flavor, texture, appearanceand overall enjoyment.I gave each category a rating of 1-5, with 5 being the best, for a total possible score of 20. My rankings also took price into consideration.
Testing pie crusts is a pretty sweet gig, no matter how you slice it.
(Britt Ross/Yahoo)Other store-bought pie crusts we tested
Trader Joe's Pie Crusts: My expectations were high for this roll-out crust, as it topped many other publications' lists and contained actual butter. Unfortunately, my dough broke into many pieces as I was unrolling it, which I then had to press into my pie pan rather haphazardly. Looks aside, I thought it had a decent salt profile, but I didn't detect a buttery flavor and found it pretty tasteless overall. It also had a dry, sandy texture that I wasn't too fond of.
Marie Callender's Deep Dish Pastry Pie Shells: When I tested store-bought apple pies , Marie Callender's was my favorite. But while this crust wasn't the worst offender, it also wasn't particularly memorable. I liked its pretty crimping, though it puffed up so much in the center that it would surely crack once filling was added. It did have some flakiness, but it was also a bit gummy and sticky.
Pillsbury Deep Dish Pie Crusts: I enjoyed this crust's buttery flavor at first, but detected an odd aftertaste as I kept eating it — in my notes, I described it as "oaty." And while I thought its crimping looked nice, it was a bit matte and looked more mass-produced than many of the others. As for the texture, I found it dry and mealy; almost cracker-like.
Pillsbury Regular Pie Crusts: It may have just been the package I got, but my crust was cracked when I opened it. It also lacked any crimping and, like its deep-dish counterpart, had a more industrial appearance. Texturally, it was similar as well, and while I appreciated its saltiness, it also had an artificial aftertaste.
Wholly Wholesome Gluten Free Pie Shells: All I could think as I tried this one was, "I feel so sorry for people who can't have gluten!" This was the one gluten-free pie crust I saw at my local grocery store, and while I wouldn't directly compare it to the rest, I was curious to see how it would fare — especially since the brand's non-gluten-free crust was my first pick. Unfortunately, this crust was bland, dry and brittle, and didn't even have any crimping to at least make it look appealing.
Bake House Creations Pie Crusts: This refrigerated dough seemed doomed from the start, as its instructions for a single-crust pie did not say to dock or fill the crust with parchment and pie weights. Against my better judgment, I followed the directions as written, and, as expected, the crust completely slumped during baking. The flavor was decently salty at first, though it was quickly followed by a bitter aftertaste, and overall I found it to be oily, gummy and limp.
Store-bought pie crust FAQs
Should I pre-bake a store-bought pie crust?
It's always best to follow the instructions for a given store-bought pie crust, and many include multiple sets of directions. That's because different types of pies require different methods; a custard-based pie with a pre-cooked filling, for example, requires a blind-baked crust, meaning the crust is fully baked before the filling goes in. That's because the cooked filling won't get baked once it's in the pie. Some pies with cooked fillings can benefit from parbaking, which involves partially baking the crust before filling it so it can crisp up, which prevents sogginess.
Many store-bought crusts can be used to make double-crust pies, and for those, you typically don't bake your crust in advance — that's because you need the bottom crust to be pliable enough to crimp into the top crust to form a seal. When in doubt, follow the package or your recipe's steps!
How do I prepare a store-bought pie crust?
Some store-bought pie crusts are super hands-off; you just have to let the crust sit out at room temperature before baking. Others require you to prick them all over with a fork to allow air to escape while they're in the oven — and in my opinion, I think this is a wise practice for all pie crusts to help prevent over-puffing and cracking.
Refrigerated pie crusts need to be unrolled and placed into a pie dish, and most also instruct you to dock them with a fork. Some ask you to line them with parchment paper and pie weights to keep the crust from shrinking and slipping down the sides of the tin — personally, I would do this with all refrigerated pie dough just in case!
Pie-making essentials
I've always resented the phrase "easy as pie," because making pie is not, in fact, easy! That said, if you want to try your hand at homemade pies, these tools will help ensure yours are among the upper crust.
Rather than mixing butter into my pie dough with my hands, I cut it into my flour using this trusty tool. This way, the heat from my hands won't make the butter too soft — butter needs to be cold if it's a flaky crust you're after. Once my crust has been rolled out, I slide my bench scraper under it to lift it cleanly from the rolling surface and into my pie dish. So much easier than trying to pry it up with my hands! Oh, and when it comes to cleanup, I can just scrape any excess flour or dried-up dough into the garbage with this.
Sure, you could flour your counter and roll out your dough on there ... but placing one of these silicone pastry mats underneath will make the process less of a headache. For starters, you won't have to use as much flour, which will keep your dough from drying out, and you'll keep the mess more contained. Plus, it'll make transferring your crust to the pie pan a lot easier, and this one even has a handy measurement guide printed on it.
I understand the appeal of a ceramic pie dish (so lovely to serve from!) or a glass pie dish (it lets you see how your crust looks). But I'll choose a metal pie pan like this every time. Why? For starters, aluminum conducts heat more quickly than glass or ceramic, which I find contributes to a flakier crust. And on the flip side, it cools more quickly, meaning your pie is less likely to overbake once it's out of the oven.
From a safety perspective, metal pie dishes are lighter weight than glass or ceramic. And because I freeze my pie crusts before baking (you want that butter to be cold!), I never worry that my metal pie pan will shatter in the oven. Glass, and sometimes ceramic, can break when experiencing sudden changes in temperature, and that's something I'd rather avoid altogether.
I always bake my pies (in pie dishes) on these baking sheets for several reasons: First, because I can preheat the tray in the oven before I pop my pie in, which gives the crust a quick zap of heat right away. Plus, pies can be drippy, so the tray is there to catch any filling that oozes out. It's much easier to clean the tray than the bottom of my oven!
I tested nine popular sheet pan brands, and this is my go-to. My pans are old enough to be museum relics at this point, and they still perform just as well as the day I got 'em.
Ina Garten and I have the same feelings about rolling pins. In her book Barefoot Contessa: How Easy Is That? , Garten says, "I prefer a French rolling pin because I can really feel the dough while I'm rolling it out." I'm inclined to agree; when you use a rolling pin with handles, you're (literally) more removed from the roller itself, which can make it more difficult to gauge things like the thickness of your dough.
With that in mind, a tapered design allows for better maneuverability, letting you shift the weight of your hands and the roller's position as necessary. I find it easier (and more effective) to roll dough starting from the center and pushing out — because French rolling pins are thicker in the middle, more pressure is applied to the center of the dough, which can help prevent the edges from becoming too thin.
Another plus? French rolling pins are made from a single piece of wood (solid rubberwood in this case), making them easier to clean — rolling pins with handles have more crevices where bits of food can get trapped. Tapered rolling pins are also lighter than bulkier handled rollers, generally speaking, meaning less arm fatigue.
Here's another option, especially if you're brand-new to rolling out pie crust. If pie dough is too thick, it can crack when you place it in your dish; too thin, and it's more likely to stick to your counter, making it difficult to lift up. This ingenious rolling pin comes with four sizes of ring attachments that'll take the guesswork out of rolling out your dough to 1/16, 1/8, 1/4 or 3/8 of an inch, depending on what the recipe calls for.
Want to get fancy with your pies? Try a lattice crust this Thanksgiving by cutting strips of pie dough with this versatile tool. It has both a straight blade and a fluted one, as well as a comfortable, grippy handle.
If you've ever noticed that the edges of your pies get brown before the rest, using a pie shield can help prevent them from burning. This one is adjustable to fit pies from 8 to 10 inches, and it's made of aluminum, which I prefer to the flimsier silicone types.
Many pie servers have a serrated edge — this one has serrated edges, meaning it's comfortable for both righties and lefties to use. Use it to cut out and serve a slice of pie, cake, quiche, or ... you get the idea.
