In the end, we found one of each dough format that we can recommend if you aren't making homemade pie crust this year (but if you are, read our Thanksgiving pie primer to get the rundown on everything you need to know) this year, though they do come with some caveats (more on that below). While you're never going to get perfect pie crust out of a roll-and-fill dough from the grocery store, our very favorite, the Trader Joe's Pie Crust, is one we'd gladly eat again. For our methodology and the full list of store-bought pie crusts we tasted, scroll to the bottom of the page. First up, what we did and didn't like about our two winners.
If texture is more important to you than flavor (or your really dig the convenience of pie dough already set in a tin) go for this brand, which turned out the flakiest crust of the lot. The flavor is quite neutral, so it'd be a great backdrop for both sweet and savory fillings. Of the doughs that were already rolled and pressed into tins, this one also had the prettiest edge (though, real-talk, that isn't saying much) and was less prone to cracking or chipping than some of the others we tried.
One note about the size: the Marie Callender's packaging calls this a \"deep-dish\" crust, and while it is deep set, the diameter is shorter than the average deep-dish tin. That means it will not hold the quantity of filling that you'd make following an average deep-dish-pie recipe. Instead, we found the volume to be on par with a standard 9-inch pie dish. But keep this in mind: because of the crust's depth, you might have to be more diligent about checking for the doneness of any custard (like pumpkin or pecan) pies, since a deeper custard could take longer to bake than a more shallow one.
To find the best store-bought pie crust, we were looking for dough that made crusts with great flavor and great texture. But the truth is, you have to decide which of those elements is more important to you. We looked for winners that were rich but not greasy, flaky and tender but not crumbly or cracker-like. Ideally, the best crust would also have the capacity to hold the entire amount of filling in any of our favorite standard 9-inch pie recipes. Again, in many instances here, sacrifices must be made if you're looking for the convenience of store-bought pie dough.
Finally, and perhaps most importantly, the crust had to be easy to work with: if it was already set in a tin, did it have any cracks If it was a roll-out crust, could it simply be unfurled and placed into a pie dish In either case, were the directions for cooking or thawing the crust easy and logical (One brand instructed us to microwave the crust to make it pliable. We suggest you...don't do that.)
I blind baked each ready-made shell in the tin it came in, set on a sheet pan. I filled each shell with a sheet of parchment and pie weights and baked them at 400F for 10 minutes. I then removed the parchment and continued to bake the crusts until the shells were cooked through and had taken on a bit of golden color, about 15 minutes longer (timing varied greatly depending on the crust, likely due to sugar content and varying types of fat in each).
For the roll-and-bake crusts, I let them sit on a counter at room temperature for the time specified on the box and then unrolled them and transferred each into identical glass baking dishes. I then refrigerated each crust for about 10 minutes and baked them as specified above.
My first time making a quiche and I wanted to make everything from scratch. I am so glad I came across this recipe. It was sooooo easy and came out perfectly flaky and yummy. I made a mushroomGruyère quiche , it was perfect. Merci thank you!
This is definitely my go-to quiche crust recipe! People might like to try adding various seasoning to their crust. I currently have a quiche in the oven with added garlic powder, onion powder, and parsley added to the crust. I find plain crust to be pretty boring since I began doing this.
Hello Victoria. When a pie crust is hard or tough rather than beautifully tender and flaky, the most common reasons: overworking the dough or adding too much water. If the bottom is undercooked, your filling might have had too much liquid. To help prevent this from happening again, par-bake the crust before filling. When you par-bake, be sure to cover the edges of the crust in foil to protect them from over-browning. Two more ways to prevent a soggy crust: brush the crust with egg wash and then par-bake. The dried egg wash will create a moisture barrier between the crust and the filling. Another trick is lightly sprinkling flour on the bottom of the crust before adding the filling. I hope this helps!
I have always used store bought pie crusts because years ago I made a pie crust that was horrible. Last time I made quiche I forgot to buy pie crust and I needed it right away. I googled and this recipe came up. It is super easy and delicious. No more store bought for me. Making 2 quiches for tomorrow and going to try doubling the recipe. Hope it works!
Fred, you are so welcome! Thank you so much for coming back to share your great experience with this quiche crust recipe. I really appreciate your feedback. And that cheddar quiche you just made sounds absolutely amazing. My fork is out and ready!
Hi Lindsey. Absolutely. Quiche crust dough can be frozen. Wrap it tightly in thick plastic wrap, then place it inside a zip-top freezer bag with the air pressed out. It can remain frozen for up to 3 months.
Hello Tasha. Yes. You can make this recipe in advance and refrigerate! I recommend shaping the dough into a flat disk and then wrapping it well with plastic wrap and/or in an air-tight ziplock bag. This will make rolling it out much easier. Even better: roll it out and place it on the quiche pan or pie pan. Cover tightly and refrigerate. Then your crust will be ready to go!
Hello Karen. A special quiche pan is not necessary for excellent results. A pie pan is absolutely perfect! (Why I personally use quiche pans: The special quiche pans with removable bottoms allows me to lift the quiche up and out of the pan and then slip off the outer ring. This allows me to present and serve my quiches on cake stands for parties and family gatherings. The presentation is beautiful and festive!)
No option for 4.5 stars, but in reality 5 is still deserved.Made the recipe exactly like it asked, was more wet than I expected so I had to add about 1/8 cup of flower to make it dryer/rollable. Rolled it out as soon as it was mixed and put it in my quiche dish and into the freezer it went for about half an hour while I cleaned up and got my quiche filling ready just as the recipe suggested. Turned out fantastic. Great instructions and honestly was a little skeptical of the egg, but the crust was flaky and crispy.Will definitely use this recipe again.
I was a bit weary to not pre bake the crust, but I went ahead and just filled my ingredients in with a nice cold crust After freezing it and it turned out AMAZING!!! super flakey crust, nice and buttery, not soggy in any place. Wrote it down for my forever recipes! Thank you!
I really liked this recipe! Every time I make a quiche crust, I ended up with a soggy and flavorless crust. But this time I was able to achieve the flaky buttery crust that everyone in my family loved! From now on, this is my go-to recipe for a perfect quiche crust ! Thank you for your recipe!
Every fiber of my being wants to blind bake before adding the custard for the quiche. Does the bottom turn out crispy even without doing this If I do blind bake should I still freeze it first before putting it in the oven
Hello Kate! Thank you so much for coming back to let me know how things turned out with your flaky quiche crust. I appreciate this kindness more than you know! Many wishes are sent your way for a fabulous week.
Melissa,The type of pan that you use affects the pie crust shrinking and sliding down the pan. Ceramic is the worse offender. Try using an aluminum pan instead. You can also lower the temperature and pre-bake a little longer
Hello Lilli! Yes, the pie dough (in a disk) or the pie crust in a dish can be frozen with great results! Tightly wrap the unbaked pie crust with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag. Enjoy!
Good morning, Susan. Yes, your baked quiche, once completely cooled, can be frozen. If possible, slip your quiche into a freezer bag. Or cover your quiche in two air-tight protective layers: plastic wrap and then foil, sealing the edges for an airtight seal. If you have a Foodsaver machine, this is the perfect time to use it!
Well. I have a knack for messing up anything that has to do with baking my first go-around. This recipie was wonderful, turned out just as promised and was ridiculously easy to pull together. Of course, it was extrememly ugly but that has to do with my complete lack of finesse. Since this is so wonderful, do you have any more recipie suggestions for using this fabulous crust
Loved this recipe! Tried it today for the first time and just took a bite of the finished product. Very flaky and beautiful. I am usually very nervous about making my own crust, but this recipe was very straightforward and the pics helped. My new standard recipe for quiche crust.
Hi Raffaella, knowing about your perfect quiche and flaky crust has just made my day! Thank you so much for letting me know how everything turned out. I hope you find additional recipes here on the blog that you absolutely love! Have a great week. :-)
Spring is often when our thoughts begin to turn to lighter cooking, and one of the most versatile dishes you can make at this time of year is the quiche. It can be an elegant brunch or lunch dish, or a simple supper. It is perfect for entertaining or for just feeding your family. The fillings are endless, so you can choose the combinations you love most, and you can adapt to almost any dietary restriction (except for vegans).
In general, quiches can be super easy, with the exception of one thing: the crust. If you don't make a lot of pastry, knocking out a great crust for your quiche can become fraught with peril. Let me count the ways: tough rubbery texture, the dreaded soggy bottom, crusts that fall to bits when you try and transfer slices to plates, and bland bases that don't bring that all important buttery flavor to the quiche party. 59ce067264