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Store bought pie dough vs. home-made dough

Can you really tell the difference in taste?
If you buy the dough from the store, is there a brand you recommend?

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  1. Yes, I can tell the difference and homemade is best of course. First of all I can control the type of fat used, the flour (I like a combination of whole wheat & white flour for instance) and how thin it's rolled out. You can also freeze unbaked, rolled out pie dough in pans for later use if you like.

    1 Reply
    1. re: morebubbles

      My fav. part of a homemade pie is the thin crisp edges of the crust. I find that store bought tastes richer (more fat?) & tends to be thicker, which is something I don't like as much.

    2. I can really tell the difference. The store bought stuff tastes like plastic. There is no brand I would buy at all.

      1. I may be more sensitive to this being a baker, but I can taste the difference immediately. Purchased pie dough is usually closer to a short tart dough then a flaky pie pastry.

        I have a very easy pie dough recipe that always works that I will post if you are interested.

        4 Replies
          1. re: Lemonii

            This recipe was my grandmothers recipe. This recipe makes 2 open face pies, or 1 with lattice/closed top.

            3 cups pastry flour (AP will also work)
            1 1/4 cup shortening or lard (I like 50/50)
            1 egg
            1 tsp salt
            1 Tbl white vinegar
            5 Tbl ice water

            Cut shortening into flour, and add the beaten egg, ice water, and vinegar. Blend by hand or in food processor until dough can be handled. If you do this in a FP, work in quick pulses.

            Wrap in plastic and chill for 1 hour.

            1. re: Kelli2006

              Always in a quest for the perfect pie crust, I would even settle for a "good" one if I made it myself. Confused by the 50/50. Is the "50/50" half lard and a shortening like Crisco? Thanks.

              1. re: foodseek

                It can be made with 1/2 lard and 1/2 shortening, or 1/2 butter and 1/2 shortening. I usually chop the butter into approx 1/2" cubes and place back in the freezer to chill before I use it.

                My mom still uses all shortening for her crust when she makes this pastry.

        1. Yes, absolutely. I don't think the brand matters much, frankly.

          1. I can tell between regular store bought and home made but I haven't compared like to like; i.e. store bought w/ the same ingredients as home made. I've read there are quite a few out there now that are pretty good.