Why You Always Need To Read The Label When Buying Packaged Pie Crust

Whether you're civilized and slice and serve it on plates or grab a fork and dig right in, the communal nature of enjoying pie is part of its attraction. There are regional favorites filled with crops native to the land, like Maine's blueberry pies and the South's pecan pie, and savory pies like the cold weather comfort food chicken pot pie. Some pies mark a holiday, like a pumpkin pie on Thanksgiving, and others signify the change of seasons, like a summery strawberry rhubarb pie, per Better Homes and Gardens.

With hundreds of varieties, there's a pie for everyone. While some pies can be difficult to make, others are simpler no-bake recipes. America's Test Kitchen divides pie into six categories: double-crust fruit pies like the all-American apple pie, billowy cream pies like chocolate cream, firmer custard pies that are thickened with eggs like coconut custard, cloud-like meringue pies, chiffon pies that are lighter than custard and cream pies with a foamy texture, and ice cream pies. In addition, there are two variations of a pie: tarts with a sweeter, shortbread-like crust, typically made in a fluted pan, and galettes, a free-form rustic pie, also known as a crostata.

Although traditional pie crust is made with just four ingredients, flour, butter, water, and salt, it can be intimidating to make. While supermarkets contain a variety, not all pie crusts are equal. Before you buy any old crust, learn what to look for to give you the most delicious results.

The perfect pie crust can be temperamental to make. To achieve a flakey pastry, each ingredient needs to be ice cold. The dough can take an hour to prepare, requiring a rest in the refrigerator before rolling it out and filling. Buying a premade pie crust is a welcome shortcut for new bakers and those short on time. After all, if you can put the pie crust in one of your ceramic or glass pie plates, who will know the difference?

While buying the crust is a time saver, we don't want to sacrifice flavor. Pastry chef and recipe developer Claire Wells, of the blog Baked By Claire, recommends buying well-established brand names like Pillsbury instead of grabbing the cheapest option on the shelves (via All Recipes). These tried and true brands take the "guesswork" out of the decision. Although pie crust can be made with lard, shortening, and other fats, Wells recommends reading the ingredient list and purchasing one made with butter. Baker Michelle Keldgord of BakingHow agrees, adding, "Sure, lard and other fats can give you great flavor and texture, but in my opinion, nothing beats butter. Butter will provide a rich flavor and a desirably flaky texture."

Purchasing the dough in sheets rather than in pre-formed shells allows you to put your stamp on the pie, making your semi-homemade dessert or savory pot pie look homemade. And hold your head high. Even the Barefoot Contessa says that store-bought is fine.