We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission.
There’s something celebratory about pies. It doesn’t matter whether they’re sweet or savory, fancy or simple. Homemade pies have a feeling about them that makes the moment special. They say, “I love you,” to anyone who eats them. That can even be true for the pies you bake for yourself.
If you're hard pressed for time or in search of convenience, store-bought crusts make the pie-making process much easier. In this list, we’ve focused on providing a variety of the best crusts so you can develop a wide-ranging repertoire to pull from when inspiration strikes.
There’s absolutely no shame in using a store-bought crust. The proof is in how it tastes, and these crusts do not fall down on the job. Here are the best store-bought pie crusts.
Best Graham Cracker: Honey Maid Graham Cracker Pie Crust, 6 Oz.
Packaging designed to store finished pie
No baking required
Less expensive than buying separate ingredients
Occasionally crust arrives cracked
Graham cracker crusts are used in many classic American pie recipes. Graham crackers have been around since the late 1800s, but Honey Maid Grahams, which replaced the molasses in the original recipe with honey, were introduced by Nabisco in 1925 and have been beloved ever since. Made from the real Honey Maid Graham Cracker crumbs, these crusts feature whole grains and real honey. This package has three oven-ready shells in aluminum pans, awaiting your choice of filling. They can even be used in no-bake recipes.
Number of Crusts: One | Calories per serving: 110 calories | Allergens: gluten, soy, honey
Best Chocolate: Oreo Pie Crust
Beloved Oreo taste
Packaging designed to store finished pie
Great for cheesecake & ice cream pies too
No leftover Oreos to snack on while baking
There’s something nostalgic about making a pie with Oreo, a cookie beloved for more than 100 years. The Oreo is so famous that a street was named after it next to where it was first manufactured—in the building where The Chelsea Market now stands in New York City. Made from the original Oreo cookie, this ready-to-bake crust is great for any filling that goes with rich chocolate flavor. It is kosher, nut-free, and made with real cocoa.
Number of Crusts: One | Calories per serving: 110 calories | Allergens: gluten, soy
Best Roll-Out: Pillsbury Pie Crusts
Classic homemade appearance
Suitable for double-crust pies
Helpful when making a lot of pies
Dough might crack if unrolled while cold
For those who enjoy the process of making pies, but not so much the process of making pie dough, Pillsbury's ready-to-bake pie crusts are a helpful compromise. We used these Pillsbury roll-out pie crusts as a controlled neutral pie dough to test our favorite pie pans and pie crust cutters, and were very pleased with the results. The package includes two round pie crust sheets, intended to fit regular-sized 9-inch pie pans. The crusts are simple to use, whether you're blind-baking the shell, baking the shell along with a filling, or making a double crust pie. The pie crusts are individually-wrapped, so if you're only using one crust, the other will stay fresh. Simply remove the pie crust from the refrigerator about 15 minutes before you're ready to start building the pie, fit it into the pie pan, crimp the edges as you like, and bake!
During testing, we found that while the package recommends letting the pie crust sit at room temperature for 15 minutes, letting it sit out for about 30 minutes assured us that the dough wouldn't crack while unrolling it — which was plenty of time to make our pie filling in most cases. While these crusts are made for regular-sized 9-inch pie plates, our tester found that once tempered, the crusts could be gently rolled out to fit a deep-dish or 10-inch pie plate. We also found that the dough rarely stuck to the pie plates, regardless of which type of pie plate we were using.
The Pillsbury refrigerated pie crusts are incredibly convenient, due to how easy they are to find at most grocery stores. Look for them on the diary aisle near the butter, not in the freezer section. Since you still have to fit and crimp the dough yourself, most people will assume you also made the dough, and be duly impressed.
Number of Crusts: Two | Calories per serving: 110 calories | Allergens: gluten, lard/non-vegetarian
"When time is tight or you just don't feel like making a batch of pie dough, the Pillsbury ready-to-bake refrigerated pie crusts are an absolute lifesaver. The dough produces consistent results, and it's very easy to use. I also like that it looks like a homemade crust, without all of the effort of cutting butter into flour." — Jenny Kellerhals, Baking Expert for The Spruce Eats
Best Frozen Deep-Dish: Great Value Deep Dish 9-Inch Pie Crusts
Fantastic low price
Deep enough for fruit and crumb pies
Frozen shells may shatter if dropped
These two 9-inch crusts come frozen and ready to bake. Just defrost, top with a sweet or savory filling, and place in the oven. You can make two open-top pies or one with a top crust, perfect for pecan, pumpkin, chocolate, or chicken pot pie. These kosher crusts brown nicely and are a great staple to have around for quick inspiration.
Number of Crusts: Two | Calories per serving: 130 calories | Allergens: gluten
Best Gluten Free Mix: King Arthur Baking Company Gluten-Free Pie Crust Mix, 14 Ounce
Reliably formulated mix
No searching for hard to find ingredients
Homemade crust results
Takes more effort than other crusts
Slightly more expensive
An authority on flour and baking, King Arthur didn't cut any corners when formulating a perfectly flaky gluten-free pie mix. This mix makes enough dough for two 9-inch pie shells and instructions on creating a dairy-free pie crust in addition to a classic butter crust. You'll need to provide the water and butter and follow the precise mixing instructions for consistent and reliable results.
Not only is this mix certified gluten-free, but it is also non-GMO verified and Kosher.
Number of Crusts: Two | Calories per serving: 80 calories (mix alone before additions) | Allergens: rice
Best Frozen Gluten-Free: Wholly Wholesome Gluten-Free 9-inch Pie Shell, 14 oz
Gluten and multi-allergen-free
As easy to use as traditional frozen crusts
Appropriate for vegan diets
Might not be as widely available
These days, finding gluten-free alternatives for home-baking items has gotten substantially easier — and pie crusts are no exception. If you're ready to just get baking and don't want to go through the extra effort of assembling your pie dough from a mix, Wholly Wholesome is here to make your life so much easier. Sold in the freezer section with the traditional pie crusts, these 9-inch pie crusts come two to a pack. And because they're made with rice flour in a strictly gluten-free facility, they're also free from a whole host of other allergens. The pie shells are also free of dairy, eggs, peanuts, tree nuts, soy, corn, and casein. (They're also free of fish and shellfish, which might go without saying, but if you're highly sensitive to these ingredients it's understandably reassuring that it's pointed out.)
Number of Crusts: Two | Calories per serving: 100 calories | Allergens: practically allergen-free
Best Walnut: Diamond Of California Walnut Pie Crust
Instantly boosts pie's flavor
Appropriate for sweet or savory pies
Keto and low-carb friendly
Includes flour which some might not notice
For a different flavor and texture, try this ready-to-use walnut-based pie crust. With less flour and sugar than a traditional pie crust, its unique nutty flavor enhances both sweet and savory fillings. There is no corn syrup, processing aids, or artificial flavors, and the 12-pack is great if you're a frequent baker or preparing for a crowd.
Number of Crusts: One | Calories per serving: 120 calories | Allergens: tree nuts (walnuts, pecans), gluten
Best for Canapés: Athens Mini Fillo Dough Shells
Much easier than making tiny shells yourself
Delightfully crunchy flaky dough
Great for both sweet and savory bites
May need to buy multiple packages
These mini pre-made shells are a real time-saver. They come fully baked and ready to serve with fillings you’d use in a traditional pie or tart, like pudding, custard, cream cheese, fruit, and more. Whatever you choose, the final product will be substantially more flaky, buttery, and elegant than a regular pie or tart crust.
Athens Foods has been making phyllo dough since 1958, and is now the largest phyllo dough producer in the world. The measurements of these vegan shells are 1.75 x 0.75 inches, and each one holds 0.25 fluid ounces. There are 15 bite-sized shells in a pack.
Number of Crusts: 15 | Calories per serving: (two shells) 30 calories | Allergens: gluten
Best Shortbread: Keebler Shortbread Ready Crust
Mimics a buttery cookie crust
Packaging designed to store finished pie
Suitable for no-bake pies
May arrive cracked
This 9-inch pie crust made from shortbread cookies really lifts any no-bake pie to a higher category of flavor—think cookies with pudding or any sweet filling you like. The Keebler Company, founded in Philadelphia in 1858, is well known for classic shortbread cookies, made, of course, by the “Keebler Elves." This crust can be used as-is or brushed with a beaten egg and baked to brown. It is also kosher pareve (meat- and dairy-free).
Number of Crusts: One | Calories per serving: 100 calories | Allergens: gluten, soy
Best Puff Pastry Shells: Pepperidge Farm Frozen Shells Pastry Dough
Suitable for an elevated small dinner party
Great for sweet or savory baked goods
Ultra crunchy buttery flavor
May need multiple packs for a crowd
Not suitable for very liquidy fillings
These classic puff pastry shells are ready to bake and fill, saving an enormous amount of time, whether it’s for a special occasion or everyday baking. Sweet or savory fillings work well in these elegant square shells, which are best baked from frozen. They are vegan and come with six to a package.
Number of Crusts: Six | Calories per serving: 170 calories | Allergens: gluten, soy
What to Look for in a Store-Bought Crust
Read the labels of store-bought pie crusts prior to choosing what to buy. You will find that many contain preservatives, fillers, and food dyes. Pie crusts in the refrigerated section tend to have additives to extend their shelf life.
Flavor and Texture
The best thing about a homemade pie crust is that it typically has a much better flavor and texture than a store-bought one. However, there are some store-bought pie crusts that work well when you're rushed for time. Find the flakiest, tenderest, sweet but not too sweet one—as an overload of sweetness can detract from the flavor of the pie filling—if you want a pie dough. For a graham cracker or cookie-type crust, you want one that holds together well and is not overly dry and crumbly.
Ease of Use
If it's a pie dough, does it roll out easily without cracking and breaking? Does it need to be thawed out before using? Is it already premade and in a tin? And, if so, is it all in one piece and not falling apart? These are factors to consider when selecting the right crust for your pie.
How do you use a premade pie crust?
A refrigerated crust should be allowed to sit at room temperature for at least 15 minutes to make it easier to unfurl (if pre-rolled) and placed in a pie pan. A frozen crust can be thawed at room temperature for about 60 minutes before use.
How do you make the bottom pie crust crispy?
There are a few ways you can get a crispy bottom pie crust. You can blind bake it, put the pie pan on a cookie sheet when baking it, or brush the top of the bottom crust with a beaten egg white before filling it; or add warm, not cool, filling.
Do you need pie weights to prebake the pie crust?
If you don't own pie weights, there are other things you can use when you're blind baking the crust. After lining the crust with parchment paper, just add some dried beans or rice before baking. Using a weight helps to keep the pie crust from puffing up when baking.
Why Trust The Spruce Eats?
Karen Resta is a writer specializing in food culture and history, cooking, pastries, and restaurants. She's also a former pastry chef and has traveled to Budapest, Kyiv, and Paris during their fashion weeks as a photographer and writer, always finding the best authentic pastries along the way. She now spends a lot of her free time baking at home and recommends quality within your given budget. Having the right tools available and knowing how to use them well (it can take practice, like anything else) makes all the difference, and she curated this list with that in mind.
This article was updated by Jenny Kellerhals, a pastry chef and freelance food writer based in New York City. At home or in the restaurant, Jenny adores making and serving pie—and thinks a simple pie crust should be in everyone's baking repertoire.