"Anyone who has made (or tasted) food editor Shilpa Uskokovic's Perfect Pie Crust recipe can agree that it is, indeed, actually perfect. But sometimes we want to bake a pie right this second. Other times, there's enough going on-such as when hosting Thanksgiving, a barbecue, or brunch-and preparing one. more. thing. is just too much. That's when store-bought pie crust comes in clutch."
"To determine our winner, we considered several key factors: First, flakiness; we want to see thin, crackling layers that provide a demure crunch in each bite. The best grocery store pie crust should bake up golden brown, avoid soggy bottoms at all costs, and minimize the layer of squidginess between filling and crust. It should be hardy enough to support the weight of its filling, and, finally, it should be easy-peasy to work with."
"There was a moment of silence as our tasters scrutinized Wholly Wholesome's flakiness and overall appeal. What they found was a solid contender. Associate newsletter editor Li Goldstein described it as "very natural tasting," if not buttery, and Carly Westerfield described it as "sturdy." That checked two of our boxes. A quick peek at the crust-to-filling barrier revealed minimal squidginess."
Store-bought pie crust offers time-saving convenience when making homemade pastry is impractical. Premade crusts vary greatly in flakiness, color, structural strength, resistance to sogginess, and ease of use. Six refrigerated and frozen pie doughs were blind-tested by blind-baking according to package instructions and finishing with a standard pumpkin filling. Judging criteria included thin, crackling layers; golden-brown bake; minimal soggy bottom and squidginess at the crust-to-filling barrier; capacity to support filling weight; and workability. Wholly Wholesome scored as a solid contender for natural taste and sturdiness but showed irregular pre-rolled thickness causing uneven baking and structural slumping.
Read at Bon Appetit
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