I have used Pillsbury Refrigerated Pie Crusts for years and have always found them to be an excellent product—until today. When I blind-baked your crust today in a glass pie dish according to the directions on your website, it shrank down to almost just the bottom of the dish. It was unusable. What have you changed?

[This review was collected as part of a promotion.] The crust was really good. I used it to make a homemade chicken pot pie. I placed the bottom later in the dish, added the filling, then the top crust. I brushed on some butter and made slits in it and turned out perfect.

Have the pie crusts shrunk in size? I can normally make a 9 inch pie with enough dough left to crimp the edges, but not anymore. I’d rather pay a bit more for the original pie crust than have it smaller!! I even tried rolling it a bit to increase the size, however, it would have become too thin. Very disappointed!!!

Very disappointed with the last two pie crusts we have purchased. When baked for a one crust pie as per directions. The crust shrinks away from edges and the crust is very tough and hard, next to impossible, to cut? What causes this to happen? Signed. Very disappointed in Arizona. Becky.

I’ve used these for years, but lately the shrinkage is to the point that it can’t even be used to fill a pie. Whatever you all are doing — please stop! I’ve followed the directions on the box to the letter. I’m trying the second one now. It’s a tiny bit better. Not a fan!

[This review was collected as part of a promotion.] I used to make my one pie shells but can no longer roll them due to a health issue. I turned to the Pillsbury shells several years ago and people have not even noticed that it is not my own made dough.

[This review was collected as part of a promotion.] I usually purchase the frozen pie crust in a pan but could find any this is the reason I purchase this, I had to buy pie pans because I got rid of mine years ago The taste was good, not as quick as if you bought a frozen in a pan Takes time to get it in the pan just right didn’t seem like it wanted to fit, I had to make ( stretch it ) to make it fit the pan

These pie crusts used to be the best on the market but I have found the quality control has gone down hill.  I am now finding the dough to be hard to unroll and that they are dryer than usual.  This has been going on for awhile now.  I wind up with holes in the dough.  Never used to happen in the past.

I have a food allergy to all mammals (beef, pork, lamb, etc) and in food products made from animals (milk cheese, lard) due to a tick bite. The allergy is called Alpha-gal allergy. This has become a huge problem in the Midwest, south and parts of the north east. Please note that there is lard in your refrigerated pie crust. It should be listed as an allergy on your ingredients. The only way to prevent this allergy is to avoid eating mammalian food. I have spent two very miserable days trying to figure out what I ate to cause a reaction. It was the LARD in the pie crust. Please reevaluate the ingredients in all of the pie crust and alert the consumer of the problem. Thank you for your cooperation

It was the best pie crust regardless of sweet or savory dish and always more consistent than my homemade. But it shrinks now and when served as a leftover there is an aftertaste. I hope Pillsbury fixes the recipe. But having said this, it is still a crowd pleaser and the best dough around and I keep it in my refrigerator at all times just in case I have to impress in a hurry. Seriously Pillsbury - other comments reflect the change in quality. In the past I would have given it a 5