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've used this product for years, but my most recent experience was disappointing. The pie crust didn't fit my 9 inch pie plate with enough overhang to make pretty edges. And the crust seemded to shrink down the sides of the pie plate during baking. I don't know what Pillsbury has done to this product, or why. I would pay more for a good product! For now, I'm shopping for a different brand, perhaps a house brand.

[This review was collected as part of a promotion.] I use the Pillsberry pie crust only, only because of the other brands or store brands seem to be smaller and or dried out. The piecrusts are more like what I remember as a kid growing up! Like grandmas,almost!

So, usually my husband makes his own pie crust. He has RA and this year he just couldn't do it. America's Test Kitchen and my friend Cheryl recommended Pillsbury Refrigerated Pie Crust. I had high hopes. We were both very disappointed. It reminded me of my sister-in-law's pie the year she experimented with lard vs vegetable shortening. It was heavy and not at all flaky. I wonder if you might consider using vegetable shortening. We used to use Crisco but in recent years switched to Spectrum which we like better. As for us, I guess if we can't make our own crust, we won't be eating pie for the holidays.

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!

[This review was collected as part of a promotion.] I would recommend this product because it has very good reviews on any website you look at.It not very expensive it’s at a good price.You can find it anywhere and is very good.The one thing i don’t not like about it is you can’t buy it in bulk.

[This review was collected as part of a promotion.] I use these all the time when I make quiche which is often. The best part is they last so the next week or so I have what I need to make another. I also use them when I make pies. So easy and good. I just have to remember to take one out of the refrigerator a little before I want to use it.

[This review was collected as part of a promotion.] I used the crusts to make a quiche and the crust turned out flaky and tasted good. Normally I used a preformed crust, but they are hard to find after the holiday season so the frozen crusts was a backup. The preformed crusts are easier to use, of course but these are much easier than making from scratch! Thawing the rolled up crusts and forming them to the pie plate takes a little time and skill.

Like others have mentioned, there are specks all in the crusts. I have never seen this before, so it's very suspicious to me. It looks like pepper or, cringe, something got ground up in the flour. No way am I using speckled pie crusts. I will be contacting QC to complain. Better yet, I'll save the crusts and ask them to eat it. And as far as the chemical smell, I didn't cook these crusts, but I can guarantee that no food should smell or taste like a chemical. C'mon Pillsbury, do a recall!!

Purchased a box of 2 pie crusts to makeour pumpkin pies for Thanksgiving. They seem to be thinner than I remember them being and smaller too. I have large pie pans and have always had enough at the edges to crimp it and couldn't do that plus the crust got crunchy on the bottom. This has never happened. The crust us thinner. What's up Pillsbury? Are you starting to make them smaller and thinner to cut costs and rip off customers? Has anyone else had this problem?