Marie Callender's pie crusts are convenient options for homemade pies, but their use of soybean oil detracts from texture quality. Unlike butter, which contributes to the layered flakiness, soybean oil lacks enough fat to form proper air pockets during baking, leading to a fragile crust that easily breaks apart. Although ranked favorably among frozen desserts, its pastry shells fail to deliver the same level of quality, making it clear that traditional fats remain superior in the quest for a perfect pie crust.
Soybean oil's lack of fat compromises the dough's ability to become flaky, resulting in a fragile pie crust that doesn't separate into layers.
Unlike butter, soybean oil does not melt and release steam effectively, which is crucial for creating the air pockets that make pie crusts flaky.
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