From scratch versus frozen: Pie crusts

The original baking experiment that I was going to do with the pumpkin pies was frozen pie crust vs. home made pie crust. This was before I realized that canned pumpkin can be hard to find, hence the reason why this pumpkin pie baking experiment became a two-part series: Canned pumpkin vs. canned pumpkin pie filling and frozen pie crust vs. homemade pie crust. Can people really tell the difference between frozen and homemade pie crust and is it worth the extra effort?

Check out the process that we followed for making pie crust from scratch and how it compared to the frozen/store bought version.

Taste testers:
Please try each pie and comment on the flavour, texture and appearance of each pie crust. Which one do you like more?

The reveal:
Thank you for posting your comments everyone. Here are the results:
Crust A: Home made pie crust (4 people’s favourite)
Crust B: Tenderflake frozen pie crust (4 people’s favourite)

Oh my goodness – this one was a tie!!! In fact, some people preferred the taste of the frozen pie crust more and believed that the Tenderflake frozen pie crust was the home made pie crust! Shocking!

My Thoughts:
I personally preferred the home made pie crust as it was more flaky and less salty than the frozen pie crust. I also noticed that the home made pie crust stayed more flaky the next day. So even though it might take a little longer, the flakiness of the crust lasts a lot longer with the home made one (although how long would you really have a pie sitting around for?). I personally think it’s worth it to make pie crust from scratch but clearly some people preferred the frozen pie crust over the home made crust (and even mistakened it for the home made one – I am quite shocked over that)! It looks like Tenderflake makes a good product. So if you’re in a rush, or don’t have the equipment or skill to make your own pie crust – a frozen pie crust will be just fine.