Like some of the individuals below, this is the first time I'm experiencing an issue with your pie crust. Both rolls of frozen crust were covered with minuscule brown dots like finely ground pepper. It smelled normal, but I did not taste it for the simple reason that I didn't trust the safety of the product. My daughter, whom I haven't seen for almost two years, was visiting. I had hoped to surprise her with her favorite cherry pie made from her grandmother's recipe. That obviously didn't happen. The numbers on the flaps are 7222457 WS1; 21-9012-07; 123 123; and 12-20 9. The outer flap reads, Best if Used by 28JUL2021 and JL 1633 AL. Unfortunately, I won't be buying these crusts again. The experience has truly left a bad taste in my mouth.

I have been using these crusts since they were introduced. Loved them. So disappointed that you are now adding Annatto extract for coloring. I have a severe intolerance and will not be able to use them anymore… I hope you do not plan to change your frozen crusts too. If so, please consider beta carotene instead.

I have used this pie crust for years. What did you do to it? The crust was super thin and smaller. The apple pie I made did not taste as good as it use to. You need to go back to your original crust. I will not buy your crust again until it is changed to what it use to be and will cover the pie plate. I wanted to make chicken pot pie guess I won’t be using your crust.

[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.

Have used these many times in the past, but the last three were problems! First, after placing in glass pie pan and piercing thoroughly with a fork, it formed a bubble in the center so high as to make it useless. The second two stuck to the pie plate so bad it wouldn't cut without crumbling. Something has changed!

[This review was collected as part of a promotion.] I have never had a problem with these pie crusts. Now, you must know that the crust in the box is NOT a criss-cross crust or lattice crust as is shown on the box in the left side of the label. But it is a great pie crust. It fits large pieces pans, is flaky and very easy to use.

[This review was collected as part of a promotion.] I have used these for years and they are great. So convenient and the kitchen is clean, not like when I make a home made crust. Lol. Of course some homemade crusts are larger and flakier but no guarantees with that for me so I just stick to these premade crusts.

[This review was collected as part of a promotion.] Pillsbury Pie Crusts are a delicious alternative to homemade! You cannot beat the ease of having two already perfectly rolled crusts, ready to be baked into a pie of your choice. Simply bring them to room temperature (so they're easier to unroll). For a filled pie (either fruit or a meal, such as chicken pot pie), place one crust in the bottom of your pie pan, add your filling, and place the second one on top. Seal and flute edges as you prefer, and bake! They are every bit as flaky and delicious as if you'd mixed the ingredients and rolled them out yourself. One of my friends didn't want to believe the pie crust was NOT homemade!

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?