Homemade Pie Crust

Homemade Pie Crust vs. Store-Bought: Which One Is Really Worth It?

If you’ve ever stood in the grocery aisle debating between grabbing a box of pre-made dough or buying a bag of flour, you aren’t alone. Pie crust is one of those things that scares a lot of people, but honestly? It doesn’t have to.

Today, we’re breaking down the pros and cons of the most popular store-bought options and sharing a simple homemade recipe that might just convince you to never buy a crust again.

The Contenders: Store-Bought Options

Before we get to the homemade version, let’s talk about what you can grab at the store. Not all shortcuts are created equal!

1. The Rolled Crust (e.g., Pillsbury) You know the one—it comes in a box, rolled up in red packaging.

• The Verdict: It’s incredibly convenient and easy.
• The Downside: It has a distinct “store-bought” flavor that can be a bit off-putting if you’re used to homemade.
• When to use it: In a pinch! It works best for pies where the crust isn’t the star, like a single-crust pie with a heavy filling (e.g., a chocolate cream pie).

2. The Frozen In-Pan Crust (e.g., Marie Callender’s)

• The Verdict: This one actually tastes delicious and is the closest store-bought option to homemade.
• The Downside: You are restricted to the size of the disposable pan it comes in, which can be a bit small.
• When to use it: Perfect for quick dinners like a quiche. Because they are smaller, you can sometimes stretch a recipe to fill two of them.

The Winner: Homemade Pie Crust

While the store-bought options have their place, nothing beats the flaky, tender texture of a homemade crust. And the best part? It only takes about 5 to 10 minutes to make.

Here is the fool-proof recipe used in the video.

Mary Katherine’s Flaky Pie Crust Recipe

Yields: 1 Double Crust (Top & Bottom) or 2 Single Crusts

Ingredients:

• 2 ½ cups All-purpose flour (Plain, not self-rising)
• ½ tsp Salt
• 1 tsp Sugar (Doesn’t make it sweet, just boosts flavor)
• 1 cup (2 sticks) Salted butter, chilled
• 6–7 tbsp Ice cold water

Instructions:

1. Prep the Flour: Measure your flour carefully by spooning it into the cup and leveling it off. Dump it into your mixer along with the salt and sugar. Mix on low briefly to combine.
2. Cut the Butter: Take your cold butter straight from the fridge (do not let it soften!). Cut it into small cubes.
3. Combine: Add the butter cubes to the flour mixture. Let the mixer run for 1–2 minutes until the butter breaks down into pea-sized bits.
4. Add Ice Water: Add 6 tablespoons of ice water. Turn the mixer on low. Watch carefully—you want the dough to just start sticking together.
5. Pro Tip: If it’s too dry, add the 7th tablespoon. If it holds together with just 6, stop there. Do not overmix!.
6. Form the Dough: Gather the dough with your hands and form it into a ball.
7. Roll or Store:
8. To Bake Now: Flour your surface and rolling pin generously. Divide the dough (use a little more for the bottom crust if making a double-decker pie) and roll it out.
9. To Store: Form the dough into a disc, wrap tightly in plastic wrap, and store in the fridge for 2–3 days or freeze for up to 3 months.

The Final Verdict

If you are making a double-crust fruit pie (like Apple Pie), always go homemade. The effort is minimal, but the payoff in flavor and flakiness is huge. However, for a quick weeknight quiche or a pudding pie where the filling does the heavy lifting, don’t feel guilty about grabbing a shortcut from the freezer aisle!