Pillsbury thought we wouldn't notice that they made this product smaller!  It used to be 16 oz.  That's why its shrinking.  I am unable to make a pie with these.  In addition, I can't make a quiche because one side always slides down.  If I'm bringing a pie or a quiche to a party its an embarrassment. Now I'm buying the store brand - at least they give you 15 oz for less money. Unless there's another easy way out there, I'm just going to buy the frozen Mrs. Smiths.  Thank you Pillsbury for wasting our money.  We trusted you.  

I'm going to stop buying the roll out pie dough because, not matter what I do, the crust always shrinks. Tonight I tried prebaking a single pie crust--I even lined the unbaked pie crust with foil and filled the crust up with beans, and the crust STILL shrank. I think the size of the roll up crust probably works well for an 8" pie pan, but I use a 9" pan. Pillsbury needs to make a larger size.

[This review was collected as part of a promotion.] Used these pie crusts to make Mother’s Day Quiches. Blind baked the crusts before filling them and they turned out perfect. One guest commented that he had never learned to make homemade pie crust. Now you don’t have to!

The incredible shrinking product, I am so not happy! I thought I would use this to save time, but I wasted my money and time as I had to make my crusts! These are 9”, that’s it, and won’t even cover the pie plate! I’d give it a zero if I could! First and last time I ever buy this product, don’t waste your 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 ??

[This review was collected as part of a promotion.] I use these pie crusts when I make chicken pot pie. I honestly believe it is worth the extra money to get this name brand over other cheaper options. I've never used it with anything other than pot pie, however, so I can't speak to its use with anything else.

Pillsbury -- what is the issue lately with these pie crusts? Luckily I had 2 boxes in my fridge because the first box of crusts were terrible. They ripped apart when unrolling and couldn't be salvaged. I've used this product in the past and never had this kind of issue. They seem thinner. Also, why don't you make a true 9" deep dish pie crust as many pie dishes are deep dish nowadays. It's not a good look for the finished pie when the crust shrinks and you can't make a beautiful fluted edge.

I just pre-baked a single crust pie shell.  Little to no shrinkage.  Basically, the way to minimize shrinkage is the same with these as it is with a homemade pie crust (which also shrink):1.  Freeze or refrigerate the crust for 10-15 minutes before baking.  and2. If you are pre-baking, use thin foil/parchment paper and pie weights/dried beans/dried rice to hold the shell in place and minimize shrinking.  Hopefully this helps!

[This review was collected as part of a promotion.] My homemade pie crusts are lovely but I'm not always in the mood to deal with all that mess. This is perfectly sufficient and lends to making a fine pie. I like to use both for one bottom crust however and sprinkle a little sugar and spice in between (my apple or pumpkin pies at least). This makes it thicker and makes up for my only real issue, they aren't big enough to make a pretty edge.

Pillsbury has messed with success: such a disappointment that a valued , familiar product is so dramatically different. The crust is smaller, thinner,softer, more homogenous (not as flaky) and shrunk so upon blind baking as to be too small for even an 8 inch plate. This change to the formulation means no more weeknight pot, shepherd’s