Features:

  • Mrs. Anderson’s Easy Pie Crust Maker for perfectly round pie crusts with a consistent thickness that bakes evenly without the floury, sticky mess
  • Made from BPA-free plastic; strong, durable, reusable; stays in place when in use; transparent material displays contents clearly; lays flat to store
  • Dust dough with flour, place inside Crust Maker and press flat with hand, zip Crust Maker closed and roll; for 8-inch, 9.5-inch and deep-dish pies
  • Safely transfer delicate dough without it tearing; unzip Crust Maker, center pie dish face down on dough, hold both together and turn upright
  • Great for rolling cookie, pastry, pizza, and pasta dough too; turn inside out and wash in warm, soapy water; dry thoroughly; instructions included
FANTASTIC for Cooking Classes!

I am a Home Ec teacher, and these things are LIFE SAVERS! Before I was aware of their existence, pie labs were always extremely stressful - for me AND the kids. They always really struggled with rolling out a homemade crust for the first time in their lives, and the flour mess was just insane. Now that I give each cooking group one of these babies, the kids are able to successfully roll out a great crust fairly easily, and the mess is fully contained! AMAZING! Highly recommend!(See customer images for how well they work in the classroom!)

Great clean up time saver

This pie crust bag is simple and straight forward. 1. Toss some flour in the bag. 2. zip bag closed 3. shake until the inside areas of the bag are fully coated in flour 4. add your disc of doug 5. roll out the dough as normal with your rolling pin of choice. CONCLUSION: Your pie dough doesn't have to stick to your rolling pin or to your counters when rolling out your dough. Once you unzip the bag you're ready to drop the dough in place onto your pie pan. Clean up is easy. Use a scrubby sponge with dish soap and very warm water and rinse clean. I hang mine over a plastic pant hanger on the line to dry in the garage(no laundry room).

YOU CAN BUILD A BETTER MOUSE TRAP !!

I had a daughter in law tell me about how her grandma rolls out dough between 2 sheets of plastic, and told me it works really well. Well I am really skeptical about stuff like this as I am the type of person that the old way usually works better, kind of like you will never build a better mouse trap. So I derided what the heck I'm only out 5 bucks, besides her grandma is only 5 yrs older then me. So I went ahead and put down the 5 bucks. I received this a couple of weeks ago and picked up apples and made a pie. OMG............ YOU CAN BUILD A BETTER MOUSE TRAP. What is even better is you dont use nearly as much flour rolling it out and you are not in need of a jack hammer to clean off your counter tops when you finished rolling out the dough. Wow I really figured this was nothing but a gimmick. Boy was I surprised !!! it cleans up fairly easy, I hang it over a clothes hanger (unzipped) to dry.

This Really Works!

This really works! First you must slightly moisten the space where you will be using to roll out your pie dough. This will prevent the dough bag from slipping about as you work. Liberally sprinkle flour into the pie crust bag and zip it closed. Continue by rolling the pin evenly over the dough bag. Check frequently to see if you need to add more flour. This will give you a more uniform circular dough for your pie crust. To remove it from the bag I prefer to gently roll the rolled dough gently over a floured rolling pin. That way you can gently roll it over your pie pan and release it. Once in place get the dough settled in the pan.

Where have these been all my life?!

I cannot tell you how much these have changed my life! Gluten free dough can be so sticky and impossible to roll out. These make rolling out gluten free dough a breeze! I wish I had known about these sooner! One of mine did get a small hole near the zipper somehow- not sure how it happened (it may have come in contact with a hot pan and melted a little🤷♀️-), but I am just careful not to roll the dough towards the hole, and it is fine. I have always struggled getting a perfect circle for pizza, pie crust, and crosaints, but this makes perfect, even circles! I don’t know why I didn’t know about these sooner, but now that I do, I’ll never go back!

Unexpectedly pleased!

Two years later....I am still sooo loving it. I am NOT A SEASONED PIE CRUST MAKER. I am a dabbler who would wanted to make more pies but hated making the crust. I wouldn't want to make a pie crust now without this Pie Crust Bag now. It makes rolling so much easier. I usually turn the bag over after rolling and open it to make sure the bottom of the crust is not going to stick. It is a newbie pie crust makers dream. It makes moving the crust so easy. I am now planing to ordering more for friends / family.who would otherwise not attempt making pies for fear of the crust making problems. p.s. I just read someone who didn't like it when using an oil recipe.... That is just what i made an oil recipe last night. I find oil and butter dough harder to manage since they are less firm and/or elastic, but I had absolutely no problem. I imagined the reviewer's dough was either too wet , causing it to stick, .or maybe it needed a little more kneeing to toughen it up a bit. I put my oil dough, wrapped in plastic wrap in refrigerator while making filling. But if you place a little flour on bottom sheet then on top of dough is important. I flatten my dough between my palms a little first to give it a head start. Also, to make sure the bottom didn't stick, I open the bag, turn it over and check bottom by pealing bag away. Flour more if needed and return to rolling or place in pie pan.. In the past, I did have to add flour under the rolled dough...while using a pastry board, but I don't think I've ever had to do this with the bag. It always came out easy. Original review ..... I am not a good pie crust maker and dread the roll out part of the processes. I ordered this in desperation, hoping it would help me with some of my softer recipes that include butter. I really didn't think it would work but thought it worth the low price. I expected the dough to stick to the sides keeping it from coming out in one neat piece. I've made two pie crusts. I couldn't believe how well the first one worked. The second one was made with some pie dough I'd made a year ago and was a gooey lumpy texture. But with a little flour on the plastic sides, it came out beautiful. Having the zipped edges enables one to guild the dough as needed to those edges where it stops instead of continuing to crack into uneven surfaces.. If edges start cracking, edges of bag stop the dough and allow dough cracks to blend together.. I did press the dough out a bit first to give it a start and floured it again before putting it in the bag. You can always open it and peal it back to add more flour if needed. When open and pull back one side. Fold the other side back and lay half ot the pie crust in place at a time. I would definitely recommend this to others wanting to make their crust either easier for quicker to roll out.

never was aware something like this pie crust aid even existed

never was aware something like this pie crust aid even existed. Works wonderfully. Amazing how well it works...using waxed paper in the past...etc. this was a great tool and asset that came quickly in time for all the pies to be made for the holidays. nice gift for a friend or family who is a pie maker or wants to learn pie baking. easy to store, easy to use, easy to clean, and easy on the budget. thanks...

Great product & tips for preventing sticking, and easy cleaning

Worked very well for 9 inch pie pan because I want dough 12 inches wide. This crust bag is 14 inches wide however it is best to avoid rolling dough right to the edge (keep away from zipper). So I only roll dough to 12 inches (see picture). I chill dough in a 4 inch wide flat round (puck shape) covered with saran wrap or in small zip lock bag for at least 45 minutes prior to rolling out. Prior to rolling out the dough I have available on the counter a repurposed spice container that holds "all purpose flour" to easily sprinkle flour over the dough several times while rolling. See picture. Recommend in order to prevent dough sticking to the plastic that you sprinkle flour in steps: 1. sprinkle flour in the bag then zip shut and shake, 2. place dough in bag and make sure there is flour on both sides of the dough, 3. after rolling 1/3 of the way stop rolling the dough, unzip the bag and gently peel plastic back and check for sticking if it seems to be sticking at all (mine always does) sprinkle just a little more flour using the shaker, re-zip and flip to other side, gently peel plastic back and sprinkle just a little more flour, 4. after rolling out to 80% of the size you want, un-zip and check to see if plastic is sticking and if it is sprinkle a little more flour, also check the other side. While the bag is open if you see any dough edges that have started to split you can pinch them closed. When done rolling out to the size you want, unzip, flip one plastic side completely under the other side. Place pie pan upside down on the crust and cover with one hand. With the other hand slip it under the pie crust plastic covers and gently flip it over onto pie pan. I place all my home made crusts in the freezer while preparing the filling. For easy cleaning of the plastic bag, I fill sink with 2 inches of warm soapy water and gently brush the four plastic sides and zipper with a medium soft plastic brush I use for all dough utensil cleaning (no knead bread bowl, scraper, etc.). A brush rinses out flour/dough much easier than a sponge. For drying, I place the washed rinsed pie crust bag on a kitchen towel and let it dry, turning it over to dry on both sides (see picture). I have also used a clothes pin and clipped it to a hanger over the laundry room sink. I also use this crust bag (14 inch) to roll out no knead pizza dough - I bake the pizza on a 14 inch Lodge Cast Iron pizza pan. Works great.. very nice product. Strongly recommend.

Great, but miscalculated the size to buy.

This pie crust bag really did take the guess work out of rolling a perfect round shape in the specified size. I didn't have to hold the inverted pie plate over the crust, to keep checking for size and shape, as I rolled it out. I used to always patch my dough. Unfortunately, the 11-inch bag was too small for my pan, which measures: 7.25 inch bottom diameter, 1.5 inch deep, with a .5 inch rim = 11.25 inches The crust didn't cover the rim, and there was not enough dough to make a decorative edge. The14-inch bag should be perfect for my pan. Some reviewers complained of their wet dough being difficult to handle or sticking. I learned to ignore the amount of iced water called for in my recipe. After the butter and shortening have been cut into the dried ingredients, I put the mixture into a big bowl. Then I add 1 Tablespoon of iced water, gently tossing with my hands. Sprinkle more water and toss until the dough just sticks together when pressed into a ball. Maybe it's the humidity, but my recipe had too much water. (It calls for 5-6 Tablespoons and I used less than 2 Tablespoons.) Here's my favorite tip: Put your prepared pie crusts (in their pie pans) into the freezer, while you make a custard or pumpkin filling. Pour the filling into the frozen crust and place in the hot oven immediately. The bottom crust will not get soggy. Update - Nov. 21, 2017 I purchased the 14-inch bag and it's perfect for my 9-inch pie pan (see dimensions above)! It leaves extra overhanging dough to make a generous crimped crust. I hadn't baked a pie in a while, so I skipped a few preventive measures and had to roll it out again: After rolling out the crust, the dough absorbs some or all of the flour in the bag. Unzip the bag and carefully lift the cover. If the dough seems moist or sticky, sprinkle a little flour over and spread it out with your hand. Zip the bag, flip it over and repeat. Refrigerate the bag (on a plate or cookie sheet, so it doesn't wrinkle) until the colder dough is easier to handle. Place the crust into the pie pan and freeze a few minutes before filling and baking, to prevent a soggy bottom crust. This recipe for Layered Pumpkin Custard Pie fits this 9-inch pie plate. I found it on the Internet and it's delicious!

Where have you been all my life!

I am awful when it comes to using the rolling pin to make a circle. I make tons of pie from scratch and groan about it every time. This year I even groaned myself all the way to the store and bought premade crusts and they are not as tasty as my usual recipe [...] So when I saw these advertised on a website I had to have them. Originally I was going to get the 14" and the 11" but the 11" wasn't Amazon Prime so I went with ordering 2 of the 14". Boy was I glad since my 9" deep dish (typical size I bake) fits this perfectly. As for having to hand wash this it's not like I don't have anything else to wash after baking so I toss it in the dishwater after I am done. I'll take washing this over all the dough and flour that gets in the cracks on my table or all over my counter and floors any day!

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