17 Surprising Recipes That Start With Store Bought Pie Crust (2024)

FAQs

What can be made from pie crusts? ›

A brush of butter (and maybe a sprinkle of cookie crumbs) adds moisture and texture. Since store-bought pie crusts have a tendency to dry out, our experts suggest using a moistening agent to imbue the crust with texture and flavor.

If your recipe calls for a baked or par-baked pie crust, and you are using store-bought pie dough, you still need to par-bake it. For example, if using store-bought crust in this brownie pie recipe, you still need to follow the par-baking instructions in that recipe (which are the same instructions you find below).

Place crust in ungreased 9-inch pie plate (glass recommended). Press crust firmly against side and bottom. Heat oven to 450ºF. Fold excess crust under and press together to form thick crust edge; flute.

Claire suggests pairing "citrus zest with fruit pies, warm spices with custard pies, and vanilla with just about anything." Liquid flavoring like fruit juices are not recommended—they add more moisture and can potentially cause tough crusts.

This tip comes from Dorie, who says: “Brushing the prebaked bottom crust with beaten egg white before filling your pie is helpful, as is brushing it with melted chocolate — both make good raincoats, one more flavorful than the other.” PJ particularly recommends using melted chocolate when making pecan pie for a candy- ...

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

How long do I Prebake a store-bought pie crust? ›

If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.

For a double-crust slab pie (such as our Strawberry-Rhubarb Slab Pie), unroll and stack remaining two pie crusts on lightly floured surface. Roll to 17x12-inch rectangle, then place pie crust on top of filling. Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Flute or crimp edges.

Another option is brushing with melted butter as a finishing touch. Is it better to use an egg wash or butter on your pie crust? We are Team Egg Wash (or Cream Wash). While melted butter adds more flavor than the washes, it is less effective in look; it gives a speckled appearance to pastry.

An egg wash—a simple mix of milk (or water) and egg—creates that golden sheen we see on bakery pies, and it even gives the crust a little extra-crisp texture. Without the egg wash, the pie crust will brown but will look extremely dull. For a little sparkle, I always sprinkle pies with coarse sugar prior to baking.

A flaky crust is used for non-liquid or cooked fillings. It's achieved by keeping your fat pieces larger after combining. Mealy dough is used for pies with a liquid or custard filling. It's dense, so it can withstand heavier fillings, and is made by rubbing your fat and flour down to cornmeal-sized pieces.

One of the major differences between the two is the consistency of the crust. While pie crusts are very flaky and light, tart crusts or pastry crusts, tend to be firm and crumbly and not at all flaky.

Homemade pie crusts are about a thousand times more flavorful, flaky, and tender than the store-bought kind.

Is Pastry Dough the Same as Pie Dough? Pastry and pie doughs are very similar and can often be used interchangeably. A classic pie crust has a spoonful of sugar to sweeten and tenderize the dough, but both recipes have a buttery flavor and flaky texture.