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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.
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.
Best Walnut: Diamond Of California Walnut Pie Crust
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. This product is made with Diamond walnuts, which are certified by the American Heart Association and verified by the Non-GMO Project. 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.
Best Chocolate: Oreo Pie Crust
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.
Best Gluten Free: King Arthur Baking Company Gluten-Free Pie Crust Mix, 14 Ounce
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.
Best Phyllo Shells: Athens Mini Fillo Dough Shells
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 30 bite-sized shells in a pack.
Best Roll-Out: Immaculate Baking Co. Pie Crusts Ready To Bake
The Immaculate Baking Company was started in a home kitchen in North Carolina in the 1990s and entered the mainstream when Chuck Williams of Williams Sonoma discovered it and placed its products in stores. These crusts are as easy as one, two, three: unroll, fill, and bake. One package includes two rolled and ready-to-make crusts for one 9-inch covered pie or two tarts. There are no bleached flours, artificial flavors, preservatives, or hydrogenated oils.
Best Shortbread: Keebler Shortbread Ready Crust
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).
Best Frozen Deep-Dish: Great Value Deep Dish 9-Inch Pie Crusts
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.
Best Puff Pastry Shells: Pepperidge Farm Frozen Shells Pastry Dough
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.
Best Gluten-Free Kosher: Gefen Gluten-Free Pie Crust
This gluten-free pie crust is pre-made and goes right into the oven frozen. The Gefen brand has a reputation for high-quality kosher foods, and this pie crust is no exception. It can make pie-making less stressful, yet still every bit as delicious. Each package includes two ready-to-bake 9-inch crusts. These pie crusts are great to have on hand for Passover meals.
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.