Everytime I use pie-crust/pet-ritz-deep-dish-pie-crust it is always broken after it cooks.. I repair cracks before I bake but invariably there are cracks that happen in the oven. I have bought another product that is packaged much better and they aren’t broken. Unfortunately the store where I shop doesn’t carry that particular brand and the other store was out of it so I bought your product again. I’ve already baked two crusts and both have cracks .. I’m at a loss as to why you can’t package with a heavier plastic and a cover.. I’ve wasted my money for the last time on your product and believe me I’ve bought them for years and put up with the cracks but enough is enough.

[This review was collected as part of a promotion.] I buy the Pillsbury Pie Crusts often to make chicken pot pies. I have tried the generic brands in the past, and they always crumble and fall apart when I roll them out to use. Pillsbury brand is always perfect. The crust is very fresh and very easy to work with. It also has an amazing flavor. It is well worth the extra money to get the Pillsbury brand pie crust.

[This review was collected as part of a promotion.] I really like the Pillsbury pre made crusts. It really cuts down on the time it takes to make a pie. It tastes really good too! It’s also less than half the calories of a home made pie crust. I would definitely recommend these!

This crust is absolutely the worst. For one thing it barely fits in the 9” pie dish it’s supposed to go in and secondly, it shrinks. Why can’t Pillsbury makes it just a little bigger so that it actually fits and you can crimp the edges? So disappointed.

Made a chicken pot pie 5/28/21and it had a strong chemical taste. Like chlorine bleach. Pillsbury needs to check up on this . We live in the south Jersey area . Seems a lot of reviews coming in with the same issue! Googled pie crust tastes like chlorine and came upon these reviews. Whole meal ruin. Can’t get taste out of my mouth yuk!

My 2 pies are a mess tonight.  What happened to your piecrusts? They would not unroll without sticking and tearing.  I had to unroll 3 and then doctor them to get 2 half-way decent crusts.  Something has changed!  One crust has slipped into the custard and looks awful.  I am sure that it will taste fine but I am going to someone else's home tomorrow and my pies are not the quality that they usually are.

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 have used this product for nearly 20 years...admittedly only during Holiday baking.   I have always been satisfied with the convenience of this product...until now.  For the first time EVER the curst was hard to unroll, sticking to itself causing tears.  Also, it just barely fit the pie dish for a 2-crusted pie.  I don't know if you've changed your product of if your quality control is not working, but if this becomes a regular issue, I will discontinue use of the product.  It had a "Better if used by:" date of Jan 03, 2017  with the number JL1939GR beneath the date.

[This review was collected as part of a promotion.] Pillsbury Premade Refrigerated Pie Crust is so convenient. No one ever know it was not made from scratch. My pies always receive compliments. The crust is versatile. Can be used to made tarts, mini pies or full pies, dessert pies or chicken pot pie. I highly recommend Pillsbury Pre-made Refrigerator Pie Crusts.

Ironic that some folks are complaining about the lard. Lard is actually better for you than vegetable oils. Saturated fats and cholesterol are not he cause of heart disease - this old mythology has been dis-proven. Sugar and trans fats are the real culprits. So lard is OK. But,,,,, partially hydrogenated lard is not OK because partially hydrogenated translates into contains trans fats which have been shown to be one of the primary causes of the inflammation of the endothelial cells lining our arteries leading to heart disease. Trans fats have been banned in many countries and are in the process of being banned in the United States... So this product just needs to be updated and have the partially hydrogenated lard replaced without something safer like coconut oil or palm oil...