Finding the best store-bought pie crusts can completely transform your baking routine, saving you hours of chilling, rolling, and delicate pastry folding. Whether you are whipping up a sweet holiday pumpkin pie, a juicy summer berry galette, or a hearty savory chicken pot pie, a reliable premade dough delivers buttery, flaky perfection without the stress.
Why You Need the Best Store-Bought Pie Crusts in Your Kitchen
Making pie dough from scratch is a rewarding art form, but let’s be honest: busy weeknights and holiday crunch times demand convenience. Selecting the best store-bought pie crusts gives you consistent results without the risk of overworking gluten or melting your butter.
Key Benefits of the Best Store-Bought Pie Crusts
Time Efficiency: Skip the 30-minute dough chilling and floury countertop cleanup.
Versatility: Unroll or thaw these doughs for decorative lattice tops, single-crust quiches, or mini handheld turnovers.
Consistency: Get uniform thickness and dependable baking times every single time.
The Best Store-Bought Pie Crusts Ranked for Every Baker
Different pie recipes call for different crust textures and flavor profiles. Here is how the top grocer options stack up across frozen and refrigerated categories.
1. Best Overall Refrigerated Dough: Pillsbury Refrigerated Pie Crusts
When it comes to versatility and ease, Pillsbury sets the gold standard for refrigerated dough.
Texture & Flavor: Tender, lightly salted, and beautifully golden when baked. It isn’t overly sweet, making it suitable for both dessert and dinner pies.
How to Use: Let the box sit at room temperature for 15 minutes, unroll the round onto your pie plate, and trim or crimp the edges.
2. Best Frozen Shell for Savory Dishes: Marie Callender’s Frozen Deep Dish Pie Shells
If you are craving a rich quiche or pot pie, Marie Callender’s frozen crusts deliver a thick, bakery-style finish.
Texture & Flavor: Exceptionally flaky with distinct layers and a rich, buttery aroma that smells completely homemade.
How to Use: Keep frozen until ready to use, prick the bottom with a fork for blind baking, or fill directly for deep-dish savory classics.
3. Best Deep-Dish Pick for Sweet Pies: Pillsbury Deep Dish Frozen Pie Crusts
For fruit-heavy fillings like apple or cherry that need extra room, these deep-dish frozen shells are unmatched.
Texture & Flavor: Crisp edges with a subtle hint of sweetness that enhances sweet fruit and custard fillings.
How to Use: Bake straight from the freezer for fruit pies to prevent soggy bottoms.
Expert Tips to Upgrade the Best Store-Bought Pie Crusts
Even the best store-bought pie crusts can benefit from a few professional bakery tricks to elevated their flavor and appearance:
Brush with an Egg Wash
For a glossy, deep golden finish, brush the edges of your dough with an egg wash (one beaten egg plus a tablespoon of water or milk) before placing it in the oven.
Sprinkle Extra Texture on Top
To elevate the flavor of the best store-bought pie crusts for sweet pies, sprinkle coarse turbinado sugar or cinnamon sugar along the crimped rim.
Blind Bake to Prevent Soggy Bottoms
For custard, pumpkin, or liquid-heavy fillings, pre-bake (blind bake) your crust for 10–12 minutes using pie weights or dried beans to keep the pastry crisp.
