Best Boxed Pie Crust Mix: Betty Crocker Pie Crust Mix
You could have knocked me over when I discovered that a crust I tested and loved would come out of a box. But Betty Crocker pie crust mix delivers great flavor and serious flakiness with just-add-water simplicity. I recommend rolling between sheets of parchment, but I was really happy with the results of this boxed mix and would absolutely seek it out again if I needed fast and easy pie crust.
Buy it: Betty Crocker Pie Crust Mix ,
Easy Lattice Apple Pie
- Cooking time50mins
A gorgeous, bakery-quality pie is within your reach. This foolproof recipe hurries things along with a simple shortcut for a lattice crust and no blind baking.
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- 2 ½ lbs Golden Delicious apples
- ½ cup granulated sugar
- 2 tsp apple pie spice
- Pinch of salt
- 2 refrigerated ready-to-bake pie crusts
- 1 tbsp butter, softened
- 1 tbsp coarse or sanding sugar
Can You Heat Up A Table Talk Pie
by26 novembre 2021, 11 h 45 min559 Views
A few minutes in an oven set to 250 °F seems to work well. You can also microwave it, but the crust suffers from the process. If its frozen, attempting to reheat it in the oven will result in a hard, overcooked crust.
Furthermore, How long do Table Talk pies last?
Table Talk Pies Fresh baked pies are available in our iconic Red and White box. These fresh baked products have a 10-14 day shelf life and are available in the Northeast and Mid-Atlantic.
Additionally, How do you keep a bottom pie crust from getting soggy?
7 Tips to Help You Avoid a Soggy Pie Crust
Also How long do you microwave a pie?
Remove the pie from its foil dish and heat in a microwave for 8 minutes. Return to the foil dish, place on a baking tray and into pre-heated oven at 200ºC / 400ºF / Gas Mark 6 and bake for 15-20 minutes, always ensuring the pie is piping hot. Allow the pie to stand for 2-3 minutes before serving.
Simply so, How do you heat a store bought pie?
Heating Fully Baked Pies:
Can I freeze Table Talk pies?
They are as close to home made as we have ever eaten. They also freeze well so you can buy them by the case and freeze them.
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What’s The Best Kind Of Pie Pan To Use
The classic recommendation for the best pie pan is to use a metal or glass pan. The reason is that metal and glass are great conductors of heat and I agree. In my pie research over the past few weeks, however, I’ve discovered that ceramic pans also work well if you follow the steps outlined in this post.
Leadbetters All Natural French Picnic Flaky Pastry Sheet
Leadbetter’s is San Francisco based company that distributes their products to Whole Foods and other grocers in the Bay Area. Many urban areas have local bakery brands that produce high quality packaged butter crusts.
- 8 ounces each
- $10.99 for a package of 2
- Frozen rolled out and flat
- Organic flour, salted butter, water
Tasting notes: Extremely buttery and flaky. Like eating a croissant.
Structure Notes: More of a pastry crust than a pie crust. Very flaky, not very sturdy.
RECOMMEND WITH CAVEAT. The most delicious of all the pie crusts I tested. Best if you need a light and flaky pastry crust. Donât recommend it if you need a sturdy crust.
This particular crust is only available in the San Francisco Bay Area, but is a good example of the excellent packaged crusts that may be available from local bakeries.
Also Check: Pyrex Deep Dish Pie Plate
Safeway Brand Signature Kitchens
This is the Safeway grocery store generic version of the Pillsbury Pie Crust. By the way, many national grocery chains make generic versions of national brands. You can tell which brand they are imitating by looking at the ingredient list.
- 7.5 ounces each
- $2.99 for a package of 2
- Comes refrigerated and rolled
- Enriched bleached flour, wheat starch, lard and hydrogenated lard with BHT added to protect flavor, water, sugar, salt, xanthan gum, yellow 5, red 40, citric acid, sodium propionate, potassium sorbate, soy flour
Tasting notes: A little less flavorful than the Pillsbury Pie Crust it is imitating. A little less yellow and a little more red in color. The flavor and consistency reminds me more of a cracker than a pie crust. Edible.
Structure notes: Unrolls easily and presses into the pie pan easily. A little cracking at the very end of the unrolling. Bakes up well without cracking.
OKAY. Similar enough to the Pillsbury brand, not quite as flavorful. Edible, nothing special. Uses preservatives and food dyes.
How To Crimp A Pretty Pie Crust
You might be in the same boat as I was… crimping was not something I’d ever been proficient at. But after making a steady stream of pies over the past few weeks, I’ve discovered it’s super simple and takes less than two minutes to crimp a whole pie. Scott shot a few pictures of the process to make it easy for you too!
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How Do You Bake Frozen Pie Crust
Bake a frozen pie crust by first determining how the crust is to be used and then either preparing and baking, or filling and baking. Some recipes call for pie crusts to be baked before use, while others allow the crust to bake with the filling.
Frozen pie shells for custards, pudding pies, ice cream pies and similar desserts must be baked before filling. Check the instructions on a store-bought pie for exact baking directions. Basic instructions begin with preheating the oven to 375 F. Allow the pie crust to thaw for 15 minutes, and then place it on a baking sheet. Prick the sides and bottom crust with a fork to prevent the crust from shrinking while cooking.
To ensure the crust keeps its shape during baking, fill it with a heat proof material. A pie plate the same size as the pie is a good option. Alternately, line the pie crust with aluminum foil or parchment paper, then fill the crust with dried beans or rice. Bake the pie shell for approximately 10 to 12 minutes, and cool completely before filling.
For recipes such as pumpkin pie, quiche, pecan pie and other one-crust delights, simply mix the filling and pour into the pie crust. Follow the directions from the recipe for preheating the oven, and place the pie shell on a baking sheet. Bake as directed.
Gingery Pear And Apple Pie
- Cooking time1h
Apple pie is great, but add pears and two kinds of ginger, and youll take it over the top.
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- 3 medium Granny Smith apples
- 3 Bartlett or Bosc pears
- ½ cup packed brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated fresh ginger
- 1 pkg refrigerated pie crust
- 2 tbsp milk
- 1 tbsp sugar
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There Were A Few Choice Words From The Taste
While this review is based on only a few taste-testers’ opinions who all agreed we prefer sweet pumpkin pies rather than tart we couldn’t finish much more than a couple of bites of this pie. It was also deemed to be a little too watery, and the flavor was slightly bitter.
“It’s a pie if you need a sugar-free pumpkin pie. But it’s not anything special,” said one taste-tester.
However, while the Stop & Shop pies weren’t our favorites, they’ll do in a pinch. And, if you’re in need of a sugar-free pumpkin pie, this is one of the few grocery stores we found to carry one.
Wholly Gluten Free Pie Shell
- $5.99 to $6.99 for a package of 2
- Frozen in aluminum pie tin
- Brown rice flour, water, organic palm oil, organic cane sugar, tapioca starch, potato starch, sea salt, baking powder, baking soda, monocalcium phosphate, guar gum
Tasting notes: Buttery in flavor, flaky, delicious, hard to believe that it is gluten-free.
Structure notes: A little bit of shrinkage with pre-baking, as expected, crust held pumpkin pie perfectly well.
RECOMMEND. When I first reviewed the Wholly Wholesome Gluten-free crust in 2017, I gave it a very poor rating it tasted bad and fell apart. Since then, the company has reworked their recipe and now I can wholeheartedly recommend this crust if you are looking for a gluten-free option. The crust is delicious and you would be hard pressed to tell the difference between it and a regular flour crust.
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Mrs Smiths Deep Dish Flaky Pie Crust
Mrs. Smith’s is a nationally available brand that I found at almost every grocery store I checked.
- 8 ounces each
- $4.69 for a package of 2
- Frozen in aluminum pie tin
- Flour, palm oil, water, sugar, soybean oil, dextrose, salt, mono and diglycerides
Tasting notes: Leaves slightly unpleasant aftertaste in your mouth, doesnât taste much of anything, I donât want to eat it.
Structure notes: Cracks coming out of the package, cracks with pre-baking along the rim, fragile.
Edible, but NOT GOOD
What We Were Looking For In Premade Pie Crusts
Sampling premade pie crust, our Test Kitchen pros kept these factors in mind:
- Appearance: How does the crust look? Is it golden and something we cant wait to taste? Does it look store-bought? Could it pass as homemade?
- Aroma: How does the crust smell? Like real butter? Delicious?
- Texture: Is the crust flaky? Tender? Crispy around the edges?
- Flavor: Does the crust taste good? Is it sweet? Could it work for savory pies?
A good premade pie crust should, of course, taste as homemade as possible. Crusts should be flaky, buttery and something you enjoy with a delicious filling .
Want to learn more about how our Test Kitchen chooses their favorite products? Check out our testing methods.
Also Check: Individual Chicken Pot Pie Recipe To Freeze
Skinny Skillet Chicken Pot Pie
- Cooking time30mins
This lightened-up version of your comfort food favorite replaces a traditional flour and butter roux with cornstarch and heavy cream, plus a touch of reduced-fat cream cheese.
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- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 container diced celery and onions
- 3 tbsp cornstarch
- 2 ½ cups low-sodium chicken broth, divided
- 1 large egg
- 2 oz reduced-fat cream cheese, softened
- 1 bag frozen mixed vegetables, thawed
- 3 tbsp finely chopped parsley
Something About The Pale
Our first reaction to the pie’s flavor was that it was tart, rather than sweet like the other pies. The pie also tasted strongly of cinnamon, with some saying it tasted like Cinnamon Toast Crunch cereal.
The crust was harder and less likely to crumble than the other pie crusts, and some said it tasted sweet like a sugar cookie.
As for the pie filling itself, some taste-testers reported the pie was too tart for their liking. However, we all agreed that the appearance scored top marks.
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How Do I Stop My Pie Crust Bubbling
Dear The Practical Kitchen,
Every time I make a pie or a tart, the dough seems to bubble up in the oven. The bubbles often go away, but sometimes they crack the dough and cause leaks, and other times they push the filling out of the way causing spillage. How do I stop my pie crust bubbling???
Bubble, Bubble, Toil, and Trouble
Oh, I wish I knew what kind of pie you’re making so I could tailor this better. Some pies you bake with the filling inside from the start, and others require pre-baking before you add the filling and finish baking .
What causes pie crusts to bubble? Bubbling pie dough is caused by steam getting trapped under or inside the dough during baking and having nowhere to go. The steam comes from the butter in the dough, which turns to liquid and then to steam in the oven.
The steam is a good thing, and is the reason why you want to keep your pie dough well chilled and avoid handling it too much before baking in the oven, those chilled pieces of butter turning to steam is what creates your nice flaky layers.
That steam less of a good thing if you’re making a sweet shortcrust pastry or crust that should have a cookie-like texture . In that case you really want to avoid bubbles of any sort!
In either case, when that steam comes from air trapped beneath the crust and has nowhere to go it pushes the crust up creating bubbles and cracks. Steam is good. Bubbles are bad.
Our Favorite Pie Was The Pumpkin Pie From Wegmans
Wegmans has more than 90 stores across Maryland, Massachusetts, New York, New Jersey, North Carolina, Pennsylvania, and Virginia. After visiting the Wegmans in Brooklyn, New York, we were able to secure the grocery chain’s pumpkin pie. It costs $9.00 and was the most expensive store-bought pumpkin pie we tried.
Right away, our team of taste-testers was impressed by the pie’s flaky crust. We all remarked that although the pie was store-bought, it looked and tasted homemade.
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