I Asked 4 Pro Bakers To Name the Best Store-Bought Pie Crust—They All Said the Same Thing
This affordable, top-quality pie crust comes from a popular grocery chain.
Simply Recipes / Adobe Stock
While I believe that pies should be eaten year-round, if there were to be a pie season, I think we can all agree that it’d be autumn. At least in my household, now that apple and pumpkin season is in full swing, there will be plenty of pie-baking in the coming weeks.
These days, I’m running short on time and have found myself without the spare minutes (or hours, really) to make my pie dough from scratch. Because I haven't found a store-bought option I like and don’t care to undergo a trial-and-error search for the perfect pre-made pie crust, I consulted with some professional bakers to get their take. Much to my surprise, they all prefer the same brand of store-bought pie crust!
The 4 Baking Pros I Asked
Kristen Baileys: Co-founder of Bake Eat Love
Ellen Grey: Recipe developer and author of No More Mr. Nice Pie
Laura Kasavan: Recipe developer and founder of Tutti Dolci
Jennifer Pallian, BSc RD: Recipe developer and food blogger behind Foodess
Simply Recipes / Trader Joe's
The Store-Bought Pie Crust the Experts All Love
Every pro baker I spoke with recommended Trader Joe’s pie crust. Unlike other store-bought options, this TJ’s crust doesn't come pre-crimped or set in an aluminum baking dish. You bake it in your own pie dish, which means more effective and even heat conduction. It’s also more versatile; you can use it for other pastries, like galettes or hand pies, because it isn’t pre-shaped.
Like all the experts I spoke with, Grey explains she is “a strictly-from-scratch pie baker who seldom turns to store-bought.” Nevertheless, when she’s in a pinch, she grabs Trader Joe’s, praising its “flavor, roll/crimp-ability, convenience, and cost.”
Baileys likes TJ’s recipe for its dough. “They use simple ingredients like unbleached flour and butter, with no preservatives or artificial flavors,” she notes.
The ingredients list differs from most store-bought options in another important way: It doesn’t contain palm oil. “Because palm oil is more stable than butter and less likely to spoil or go rancid, it’ll extend the shelf life of the crust without needing preservatives,” explains Pallian. “TJ’s is a more natural, flavorful crust without trans fats.”
The butter is not just about flavor; it also improves the dough’s texture. “Visible flakes of butter in the dough are important,” says Kasavan. “That means the baked crust will taste tender and buttery.”
Along with its top-notch ingredient list and gentle price point, Trader Joe’s crust gets raves for its size. “At 11 ounces per crust,” says Pallian, “TJ's offers a lot more leeway for crimping a pretty edge, making a deep-dish pie, and adding decorative touches.” Additionally, notes Grey, “each package contains two crusts for anyone aligning themselves with double-crusted or lattice-topped pies.”
To use TJ’s crust most effectively, the pros have some pointers: “Be sure to give yourself enough time to thaw the sheets before assembling,” says Kassavan. And don’t forget to blind bake it before filling it. I’m excited to follow their advice and swing by TJ’s for a pie crust that tastes almost as good as homemade!
