November 27, 2012 - Fearlessly Archived - Still a fun read, price & availability may have changed.
If there were such a thing as "pie season" this would certainly be it – cooler weather really does seem to scream out for freshly baked pies. Really, though, who has time to make pie crust from scratch? It’s easy with Trader Joe Pie Crusts, which taste better than most homemade crusts, and are a cinch to use, too.
If you've followed our Pie Crusts over the years (and we mean this in the most old-school way – they don't have a Facebook page or Twitter account) you may have noticed that they've gone from fridge to freezer over time. Customer feedback told us this made more sense, and your feedback also made us realize we had them packaged pretty poorly. We think we've finally gotten them right. It's the same great recipe it's always been, using real butter that you can taste. Only now, rather than being folded and ultimately prone to cracking and breakage, we've rolled the dough, so the crusts are easy to roll out into your pie plate. It works like a charm. And it couldn't be easier.
Just take a crust out of the box, let it thaw a bit, roll it out into a pie plate, fill and bake. It's larger than the average supermarket pie crust – you can either make a bigger pie or trim and use the excess for decorating – a quickly cut "leaf” or "apple" looks pretty darn impressive atop your pie. The crust is flaky, crispy and light, and it bakes to perfection every time. (Our little secret: for perfectly browned crust, brush with milk just before baking.) Each 22 ounce box contains two crusts – enough for one two-crust pie or two single-crust pies – and costs $3.99, every day. You'll find it in our freezer case.
Sweet Potato Pie - Get the recipe!
Rustic Kale Pies - Get the recipe!