Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Bakery
Pie crust
Buttery and slightly salty raw, turning golden and flaky once baked.
Lens analyzedPie crust is a rolled dough of flour and fat, usually butter or shortening, formed into a flat disc or a pre-shaped shell ready for filling and baking. Store-bought versions arrive raw and frozen, saving the work of cutting fat into flour by hand. A good crust bakes up flaky rather than tough, which depends on keeping the fat cold until it reaches the oven.
Where it comes from
Pastry crusts for pies and tarts developed across European baking as a way to encase and cook a filling, eventually becoming a fixture of British puddings and American fruit pies alike. Frozen, ready-made pie shells became common in North American grocery stores once home freezers made selling frozen pastry practical.
Buying it
Check the box for a shell size that matches your pie dish, and look for a crust that hasn't cracked or thawed and refrozen inside the package. Butter-based crusts brown differently than shortening-based ones.
Storing it
Keep pie crust in the freezer until you're ready to bake, where it holds its texture for about six months; move it to the fridge shortly before shaping and filling.
Keeps about 6 months in the freezer.
Recipes that use pie crust
More bakery
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