Established in 1966, Pappy’s Pie Crust Dough tastes like the flaky, tender, flavorful pie crust Grandma used to make.
Pappy's Pie Dough is unique because it is made with "Lard" like Pie Dough used to be made with. It also comes in a convenient frozen puck that can be rolled into any shape the customer wants.
We are one of the only manufacturers to produce a lard based pie dough in the USA!
100% SATISFACTION GUARANTEED: The quality of PAPPY’S Pie Crust Dough is guaranteed to satisfy the most discriminating customers. If you aren’t satisfied with your experience, click on the “Contact Us” page and send a note – we’ll make it right!
For over 50 years, we’ve made our frozen pie crust dough with high quality ingredients. Bakers from across the country find our dough to be easy to use for desserts, appetizers and main dishes too!
Since 1966, we have been consistently ranked in the top tier of prepared pie doughs – standing out because of our high quality recipe, ease of use and convenience. All things home bakers value!
Want to add Pappy's to your local grocer? Contact Us!
LUNDS AND BYERLY'S
Pappy’s® Pie Crust Dough is carried by regional and local grocers in 14 states across the Midwest. If your store doesn’t carry Pappy’s, contact the store manager and ask to add it to their frozen grocery selection.
Dick's Fresh Market
Family Fare Supermarket
Super One Foods
Roll out the top crust unit thinner than the bottom crust. Do not use scrap pie crust dough for the top. Be sure the crust is round and large enough to cover the entire pie. To cover fresh fruit piles high, a larger amount of dough is needed. Cut a round hole for venting in the center of the pie crust top if syrup is required after baking and/or make slits in the top crust. This will allow for release and evaporation of steam during baking
To help the top crust stick to the bottom crust: when the pan has been covered with a bottom crust, brush the edges around the rim of the pan with water or an egg wash solution (blend 50% Water, 50% Egg). This will help keep the fruit from running out of the pie.
To cover fresh fruit piles high, a larger amount of dough is needed.
Roll out the Pappy’s Pie Pod for the bottom of the pie on a flour-dusted cloth. The cloth permits easier rolling of the dough without excessive use of dusting flour. Fold the rolled out dough in half and place in pan so that half the pan is covered and then unfold the other half to cover the rest of the pie pan. A small amount of crust should extend over the lip of the pie pan.
The dough performs better when just slightly chilled. You may want to combine part of an additional pod for larger or thick-crusted pies. Pappy’s Pie Crust Dough pods compress together nicely. Grease the pie pans to avoid sticking if the fruit filling runs out during baking. It will make releasing the slices of pie easier also.