As we enter peak pie-baking season, many home bakers face the annual dilemma: spend hours making crust from scratch or take a shortcut with frozen options. Professional pastry chefs who bake hundreds of pies annually have revealed their top recommendations for when time is limited and expectations are high.
No Judgment Zone: Why Professionals Support Shortcuts
Pastry chef Zac Young, a Food Network regular and owner of Sprinkletown Donuts & Ice Cream in Connecticut, offers reassurance: "Pie crusts are truly the supporting actress of pastry. A brilliant one can steal the show, but a lousy one often goes unnoticed if the star—the filling—is excellent. Using premade pie crusts is one less thing to worry about during holiday entertaining."
Sara May, operations manager of Bloomsday in Philadelphia, provides culinary absolution: "If the choice is between using frozen pie crust or not having pie—well, that's not much of a choice at all, is it?" Meanwhile, Rose Hattabaugh, Milk Street's senior recipe developer, summarizes the consensus: "Using a shortcut to make your life easier is never a bad idea."
The Clear Winner: Dufour Pastry Kitchens
Among the numerous brands available, one consistently rises to the top according to professional chefs. Dufour Pastry Kitchens, a Bronx-based company, emerged as the overwhelming favorite among pastry professionals.
Pastry chef Rochelle Cooper explains her preference: "Not only is it a women-owned business, but the quality is right up there with what professional kitchens would use." The company offers several styles including traditional puff pastry, vegan puff pastry, pâte brisée shells, and sweetened pie dough.
Rose Hattabaugh shares her positive experience: "I picked up Dufour for an apple pie and accidentally chose their vegan version. It was flaky, more like layers of phyllo dough, but tasty. For convenience, it was a win."
Becky Pendola, pastry chef at Chicago's Virtue Restaurant, adds: "They use great quality ingredients, and the crusts are nice and flaky. I suggest folding your crust over once and rolling it out slightly more for perfect results."
Dufour products are available at most Whole Foods stores, specialty supermarkets, and gourmet shops. They also offer direct overnight shipping by calling 800-439-1282.
Alternative Favorites and Shopping Tips
While Dufour received the most praise, several other brands have their devoted followers among professional chefs.
Andrew Zimmern, host of "Field to Fire," states: "It's a complete waste of time to use store-bought pie crusts from a supermarket, but if you're buying from a bakery, that's another matter." He recommends Dufour or, in emergencies, Three Babes Bakeshop brand.
Sara May advocates for a nostalgic choice: "I enjoy Pillsbury's frozen pie crust. My mom didn't hesitate to reach for Pillsbury when we were growing up. Their frozen crusts are delicious, have a nice texture, and are reliably easy to work with."
Other chef recommendations include:
- Happy Belly (Amazon's brand): "Buttery, tender and easy to use" according to pastry chef Pichet Ong
- Trader Joe's brand: "Perfect texture and flavor" says pastry chef Pemi Kanavos
- Marie Callender's: "Preservative-free with no artificial flavors" notes Chef Tolu Eros
- Kroger pie crust: "Consistently flaky with great flavor" recommends Chef Yoonjung Oh
Some chefs prefer alternatives entirely. Chef Avery Ruzicka of Manresa Bread suggests: "I prefer Pepperidge Farm puff pastry instead. Puff pastry has a higher quantity of butter, creating more flavorful results."
Expert Tips for Perfect Results
Professional chefs emphasize several crucial steps for working with frozen crusts. Caroline Schiff advises: "Look for a simple list of ingredients, and make sure whatever you buy contains butter." Pichet Ong adds important warnings: "Don't buy anything with palm oil, stabilizers or food coloring."
Pemi Kanavos offers practical shopping advice: "Inspect those crusts in their own pans before buying, and don't put them in the bottom of your shopping cart. Frozen pie crust can crack easily." She also cautions to check expiration dates and keep crusts sealed away from strong freezer odors.
For preparation, Sara May stresses: "When using a frozen crust, make sure it's completely defrosted before you start to work with it. The best way is to put it in the fridge overnight." She warns against using microwaves or room temperature thawing, which can create frustrating messes.
Chefs also recommend placing your pie pan on a baking sheet for easier handling and baking on the bottom rack for well-baked bottom crusts.
Professional Tricks to Elevate Your Pie
Even with store-bought crusts, several simple techniques can dramatically improve results. Curtis Stone, Michelin-starred chef and judge on "Crime Scene Kitchen," suggests: "Frozen crusts tend to dry out, so brush with melted butter before adding filling to help retain moisture."
Presentation matters too. Lisa Steele recommends: "Make a lattice crust with packaged dough, create a braid around the edge, or do fancy crimping. No one will suspect your crust isn't homemade."
Rose Hattabaugh adds creative touches: "Use small leaf cutters for fall pies or hearts and circles for other occasions. For double-crust pies, add small pieces of butter under the crust for extra flavor."
Finally, chefs recommend an alternative to traditional egg washes. Kierin Baldwin, chef-instructor at the Institute of Culinary Education, explains: "Washing with heavy cream promotes browning of the crust itself without burning during the longer baking times pies require."
