CATEGORY
Frozen Prepared Pie Shells
2009 CHEFSBEST® AWARD FOR BEST TASTE WINNER
Marie Callender's
What Makes a Great Pie Shell?
Having a frozen pie shell on hand means you only have to decide what kind of filling to use—the mixing and rolling are already done. Whether the menu calls for a fruit pie or a savory quiche, frozen pie shells store easily and come in handy for last-minute baking whims.
ChefsBest’s panel of Master Tasters™ defines high quality frozen pie shells as baking to an even, golden brown. There will likely be some flakiness to the crust, but there should be no burnt edges, nor should the crust seem dense or doughy. The pie shell’s aroma character, which indicates the quality of ingredients, should be moderately complex and deliver toasty and buttery notes.
Look for low saltiness to be a pie shell’s predominant basic taste. Sweetness should trail closely behind saltiness and come naturally from grain, not from an added sweetener. Also, there should be just enough saltiness to prevent the shell from seeming flat, although a quality pie shell should not actually taste salty.
The pie shell’s flavor will have a moderately complex character that reflects the aroma’s toasty and buttery notes. Raw flour or shortening flavor should not be overly evident, and undesirable flavor off notes should not be detected.
Quality frozen pie shells should bake evenly and all the way through, with the initial bite delivering slight resistance without seeming tough. The best crust will have flakes about a half¬-inch in length, with layers of thin dough separated by air pockets. Blending nicely with its filling while still providing its own texture, a pie shell should have a relatively quick dissolve time, and its mouthfeel—how it feels on the palate—should be relatively clean.
When baked with filling, the crust’s texture should not become soggy or mushy. Instead, it should remain tender while complementing the filling’s aromas and flavors, helping to create a delicious, low-hassle pie.
Product Category Definition
The category judged was defined for the consumer market, not including fresh or shelf stable pie shells, frozen pie dough or prepared pies.
Other Leading Brands:
Pillsbury, Mrs. Smith’s
ONE-STEP IDEAS
To make ice cream pie, pre-bake the crust according to package directions, fill with softened ice cream, and freeze.
Keep frozen pie crust on hand to take the hard part out of making pies.
Use to hold your favorite quiche filling for a fancy breakfast or brunch.
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TASTING
TERMINOLOGY
PRODUCT
FUN FACTS
- Pie crusts in early Roman pies were not meant for eating; they existed simply to hold pie filling.
- According to a 2004 survey, more than half of Americans prefer their pie without ice cream on top.
- The earliest English pies were predominantly meat pies with more crust than filling.
The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
