Something does seem to have changed with this pie crust. I agree with all these other reviewers that say that. The crusts seem thinner and smaller. I can no longer get mine to cover the lip of either of my pie plates. In fact, they don't even reach the base of the lip. Texture when cooked, seems different as well. What happened? Can you fix the issues please? I would like the crust to fit a 9" deep dish. If I am not mistaking, it used to. Now, I had to stretch the crust even for my smaller dish. For obvious reasons, that did not work well. Help.

[This review was collected as part of a promotion.] I bought 2 cans of apple filling and used one pie crust on bottom and one on top to cover filling out it in oven for 25 min and had a delicious apply pie kids enjoyed it. Great pie crust than top it with vanilla ice cream yum

I have been using these pie crusts for DECADES and the ones I have attempted to cook with this year have been atrocious. What changed with this recipe? It tastes like oil, doesn’t cook the same and gave everyone immense heartburn and indigestion. I won’t buy again until pillbury formally tells people they went back to the previous recipe

[This review was collected as part of a promotion.] I have made my own crust for years I tried this crust as part of a special deal. I was pleased at how easy it was to roll out to the desired thickness. I added a little butter to my fingers when pinching the crust and no one knew I didn’t make it from scratch. Great especially if one is pressed for time. Just need to make sure you take the dough out of fridge a little earlier so it is at room temp.

[This review was collected as part of a promotion.] Pie-crust is one of those things where buying the name brand is worth it. The Pillsbury pie crust is the only one I’ll use for my famous chicken pot pie. You get 2 crusts, they roll out easily and bake to a nice golden brown in about 20 mins.

[This review was collected as part of a promotion.] These Pillsbury pie crusts are my go-to choice when I don’t have time to make homemade (& sometimes, even when I do, lol) They’re quick, easy to use, taste delicious plus no one can tell the difference. I use them for both sweet and savory recipes. They are a staple in my refrigerator.

[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.] 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.

[This review was collected as part of a promotion.] Although this pie crust to make a pie, it looks good like the one we have made a pie with. And we would recommend this Pillsbury premade pie crust to any cook. It easier and better than any made from scratch.

I make the best chicken pot pie ever with 1 single crust. All you need is: 1 rotisserie chicken, (chicken meat pulled), 1/2 bag mixed frozen veggies, 1 envelope powdered chicken gravy, cup of water, 1 pie crust. Unfold the circular pie crust and cut a circle for the bottom of the pie pan only (save the scrape for strips on top.) Cook bottom crust then pile the chicken on top of crust. After making the instant gravy, dump in the veggies and let sit a minute. Pour onto chicken and then put stripes of leftover crust across the top. Cook until crust is brown and filling hot (15-20 minutes on 400.) BEST Pot Pie EVER!