Store-bought pie crust vs homemade: my holiday mistake

I used a store-bought crust for my Thanksgiving pumpkin pie last month and the bottom turned into a soggy mess. My aunt makes hers from scratch with cold butter and a splash of vinegar and it comes out flaky every time. Has anyone found a brand that actually holds up to a wet filling?

2 comments

2 Comments

abby_robinson582mo agoProlific Poster

That's interesting because it reminds me of how we've gotten used to taking shortcuts with things that really do matter. We think we're saving time with the pre-made stuff but then we end up with a soggy crust or a store-bought cake that's just not the same as homemade. I've noticed it with a lot of things beyond baking - like how people buy those pre-chopped veggies at the store even though they cost more and go bad faster than if you just cut them yourself at home. The extra ten minutes it takes to do it the old way usually pays off in the end, at least in my experience. For your crust problem, I'd suggest trying the Pillsbury refrigerated roll-out crust, but even that can get a little soft if the filling is really wet.

ericb661mo ago

You're spot on about the shortcuts thing. I tried the Pillsbury roll-out crust last year for an apple pie, same soggy bottom problem you mentioned with the pumpkin. My wife's been making hers with a mix of butter and shortening, and she puts the blind-baked crust in the freezer for 15 minutes before adding the filling. That little trick made a world of difference. I found that no store crust holds up once you've got a wet filling, it's just not the same as doing it yourself with chilled fat and a light hand.