[This review was collected as part of a promotion.] This is an item I always have in my refrigerator. It makes baking a breakfast quiche on the spur of the moment a snap. Another favorite use is to turn leftovers into a pot pie for a dressed-up weeknight dinner. And of course - it's great for pies!

I've used this product for years, but my most recent experience was disappointing. The pie crust didn't fit my 9 inch pie plate with enough overhang to make pretty edges. And the crust seemded to shrink down the sides of the pie plate during baking. I don't know what Pillsbury has done to this product, or why. I would pay more for a good product! For now, I'm shopping for a different brand, perhaps a house brand.

[This review was collected as part of a promotion.] I love to use these crusts to make homemade pies and even chicken pot pies. They are delicious and the dough doesn’t break apart like some of the store brands. This is my go to crust. As the old saying goes, you get what you pay for and these crusts are definitely worth the extra money!

I'll have to agree with the rest of thecomments most glass pie plates these days and for quite some time are 10"pie plates some even larger plus add the deep dish variety and your pie crustsare too small to accommodate these pie plates. Even if the cost were to go upslightly the convenience would be well worth it. Hope you readthese!  

I have used your ready made pie crust for years, but lately when I have baked the crust for a filling, such as lemon meringue, the crust pulls apart and shrinks up? Any idea why this has started happening? I guess I will have to go back to making my own!

[This review was collected as part of a promotion.] While I prefer fresh crust, these pie crusts are an absolutely fantastic option when you are in a pinch or do not feel like making the homemade option. We use these for pies, quiches and pot pies and they are always great.

[This review was collected as part of a promotion.] Pillsbury pie crust taste better than homemade. This pie crust is easy to use and flavorful. It is flaky. All you need to do is take the crust out and let it set at room temperature for a couple of minutes then put it in your pie plate and fill’er up.

This pie crust has definitely changed and not for the better. I have used this pie crust for years, and after my experience this time it may be the last. I made pumpkin pies for Thanksgiving and the dough seemed to have several issues. 1) it was sticking to itself when I was trying to unroll it, 2) it didn’t fit my 9” pie pans very well, 3) I couldn’t get the pie pieces out of the pan, because the crust was sticking to the edges of my pie pan (same pie pans my Mom used for years then passed on to me several years back). Not only was it embarrassing for me at my dinner but even more of an embarrassment when I gave one of the pies to a family friend and find out they had the same trouble and 4) It had a very odd flavor. Nothing worse than a mutilated piece of pumpkin pie on Thanksgiving. I also made pumpkin pecan tassies that I have made for years using this same crust. These were even baked in a nonstick pan and the tassies were still stuck in the muffin cavities. Pillsbury needs to figure out what the problem is, or if they changed the recipe they need to go back to the original.

I agree with so many others' reviews here! What did you do the these once perfect pie crusts?? I have made pumpkin and pecan pies for years with perfect results using these crusts, but his year these pie crusts were horrible. They did not come all the way up the sides of the SAME pie pans I have used for years (since the 70's) and they were very thin and pretty much glued to the bottom of the pie plates which has never happened before! They were an embarrassment to serve. What gives? Why change it up so drastically? I am extremely disappointed with Pillsbury and want you to fix this. Go back to making the pie crusts the same way you always have. I thought you were better than this, Pillsbury.

I used to really count on these when I didn't have time to make dough and chill and roll.  Today, I purchased a package to make apple pie.  I felt they had changed since the sheets were much thinner than they used to be, but obviously something else is going on with the ingredients.  The crust has no taste. It was actually tough and hard to chew.  I never had that issue before. I didn't over bake, started the pie at 450 for 15 minutes, then put a crust protector on to keep the edge from getting too brown. I reducted the temperatur to 350 and baked for an additional 45 minutes till the juices started to bubble out and the crust was lightly browned.  The filling was fine as usual, but I was really disappointed with this crust.  Has anyone else had an issue with the taste?