[This review was collected as part of a promotion.] As a baker of cakes, cookies, pies and all things sweet these Pillsbury Pie Crusts are the ONLY ones I use when baking my pies. Even though I know how to make a homemade crust, I do not bother because these Pillsbury Pie Crusts come out flaky and tender every time with a delicious buttery taste. This leaves me more time to concentrate on my delicious fillings! Trust me, these pie crusts do not disappoint for sweets, quiches or even chicken pot pie!

After years of using your pie crusts with excellent results, it’s clear you have cheapened the product in two ways. Amount and quality. The last two times I used your pie crusts for a single pre-baked crust, both while still within the “use by” date and precisely following all directions, they have not adequately covered the pie plate and they have both shrunk to an unusable degree. The Pillsbury brand used to stand for quality. Now it stands for waste of money.

[This review was collected as part of a promotion.] If you want to bake a pie but don’t want to take the time to make the crust, these are perfect. The only downside is they don’t keep well so if you don’t use both of them the second one tends to dry out in the refrigerator

Have used these crusts for years with no issues. Always turned out a great pie. Bought two boxes for Thanksgiving and have had lots of problems. Dough was uneven in thickness and patchy with occasional holes. Tried to blind bake several crusts for custard and chocolate pies and the pastry shrunk and rolled up. Have NEVER had this problem...what’s up?? Don’t make me switch companies : (

[This review was collected as part of a promotion.] These pie crusts are easy to roll or press out to make them as thick or thin as you'd like. They are easy to work with and save you lots time in the baking process that otherwise would be spent making homemade crusts. I generally use these crusts for the top crust of my pies but have used them for the bottom as well.

The refrigerated rolled pie crusts have changed. We have always used this product to make apple pie, but will no longer use because the taste of the crust after baking is rancid. This is very disappointing, and will no longer waste our hard earned money!!!

Something has changed. Every year for July 4th we make lemon meringue pie and pumpkin pie at Thanksgiving and  use these crusts. They were foolproof. BUT AFTER FAILED crusts on three holidays now i can't blame myself, I'm doing things the same way I used to. The crusts shrink terribly and even when pierced they get huge bubbles in the center. My beautiful pies are a thing of the past. Pillsbury what the heck did u do to this product? Is this due to removal of trans fats or something ??

Absolutely horrible. Do not purchase. I unrolled one and there are a ton of holes all over the place. I managed to patch them. Same with the second but even worse. I decided to roll it into a ball and then roll it out myself. Did not work. Now it is the night before thanksgiving and my husband is running out to buy butter so I can make crust from scratch. And I am stressed. Do not purchase this.

[This review was collected as part of a promotion.] I own a Bed and Breakfast and regularly use Pillsbury pie crust in dishes for my guests. It's a time saver and so easy to use, but best of all it is hands-down delicious. Guests ask me if I made the crust myself. I just tell them I made it come from the store to the Inn....

Have used for years.  In past 5 years, shrinkage and ripping is making them unusable.  Particularly for quiche.  No matter what I do there are cracks, the egg works thru and there may as well be no crust.  Also too small for a normal pie pan.  No I WON'T go get an 8" pie pan.  Switching to anything else that I can find, as soon as I find it.