Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

If you don't want to make your pie crust from scratch, you don't have to. Don't let anyone tell you otherwise.

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Whether you’re a novice baker seeking convenience or a seasoned pie maker short on time, finding the best store-bought crust ...

It was flaky, more like layers of phyllo dough, but it was tasty ... this is a nostalgic thing for me, but I enjoy Pillsbury’s frozen pie crust. I come from a big pie-making family, and my ...

They all said the same thing. We asked multiple recipe tester/developers their go-to prepared pie crust, and their answer was ...

Milk Street’s senior recipe developer ... will ever suspect your crust isn’t homemade.” “If you’re using a refrigerated brand like Pillsbury, a personalized crimp along the edges will make it look ...