If you're going store-bought this Thanksgiving, here's the best crust to get:
. Of the doughs that were already rolled and pressed into tins, this one also had the prettiest edge and was less prone to cracking or chipping than some of the others we tried.One note about the size: the Marie Callender's packaging calls this a "deep-dish" crust, and while itdeep set, the diameter is shorter than the average deep-dish tin. That means it will not hold the quantity of filling that you'd make following an average deep-dish-pie recipe.
To find the best store-bought pie crust, we were looking for dough that made crusts with great flavor and great texture. But the truth is, you have to decide which of those elements is more important to you. We looked for winners that were rich but not greasy, flaky and tender but not crumbly or cracker-like. Ideally, the best crust would also have the capacity to hold the entire amount of filling in any of our favorite standard 9-inch.
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