While I make my own pie crust, using the frozen kind is perfectly ok. I've used the Pilsbury pie crust time and time again and everyone was pretty happy with my pies. I even used it to make quiche for a French guy. He was so snobby about the pie crust when I was baking it - but then he tasted it and shut right up.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

Right? I'm very snobbish when it comes to baking, and yet I find nothing wrong with store bought pie crust.

Hell, I use Giant's brand, and I've never had a pie go uneaten.

I think 20:50's comment was uncalled for, particularly for an OP who is baking a pie for the first time. That being said, well-made fresh pie dough is truly amazing and a lot better than store bought pie crust. I've never had a store-bought crust that adds much to a pie. At least for fruit pies, if I don't have time to make a pie crust, I'd personally rather just make a cobbler than use a store-bought crust.

Agree its silly to tell a first time baker to make a fresh pie crust though. I think it took me about a decade to get good at making pie crust.

Custard pies, like pumpkin, should also be refrigerated.

Anonymous wrote:

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

Right? I'm very snobbish when it comes to baking, and yet I find nothing wrong with store bought pie crust.

Hell, I use Giant's brand, and I've never had a pie go uneaten.

Trader Joes has butter crusts in the freezer case ready to be rolled. They're tasty, flaky, and don't taste like cardboard. It's just a crust. Most crusts, bought or homemade, taste meh.

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

Why ruin a good pie with store bought frozen crust?

You can do both tomorrow. Stick the peach back in the oven right before you serve.

I think you could get away with tomorrow.

Don't refrigerate your pie (unless it's a cream pie). Keep at room temp, covered, and the crust shouldn't sog.

Oops. I have a pumpkin pie in the oven right now.

Thanks very much!

the crust will get soggy if you make it today.

Do the pecan tomorrow because pecan is better at room temperature when it's set. Do peach the day of. Neither as early as today.

Probably. You can make a pie a day ahead (esp fruit pies) as the favors blend and the filling firms up a little. This is what Martha recommends, and I have done it many times. I'd make the pecan day of. Without making a crust, making a pie is easy.

Crust is store bought and frozen .

Making pecan chocolate from nytimes
And peach ( to use up our lovely peaches frozen in the summer)

Is today too early for tgiving?