From Trader Joe's to Pillsbury, here's what experts say you should look for on your pie dough label.
“Doughs that are rolled or pressed too thin dry out rapidly, then crack when handling and baking,” Schaich said.Read the ingredient list. Fat creates texture — either flaky and light, or short and oily — depending on which type is used.“If the taste is most important and you don’t like oily flavors, look for a brand that has a fat or oil whose flavor you like, and has lower total fat, higher percentage of saturated fat, and contains some butter,” Schaich said.
“The pie dough sold in an aluminum tin never browns how I want it to,” she said. “I also look for a brand with at least some butter in the ingredient list, which I think tastes better and creates a flakier crust.”Jurcevic. The freezer gives the dough a longer shelf life and eliminates the need for extra ingredients like preservatives.
“Stay away from products that have enriched flours or other preservatives,” Jurcevic said. “The extra ingredients may negatively affect the taste of the whole dish.” Just remember to thaw frozen dough before working with it by sticking the pastry in the fridge overnight. Check the weight of the pie dough to ensure it will fit in your pie dish. Jurcevic said premade doughs should weigh 7 to 12 ounces to fit in a regular pie dish.
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