because when I was learning how to cook the frozen crusts were only available to companies that mass produced pies.

It really is one of the easiest things to make and you can roll it out square. Best of all, you can make it without trans fats.

I ate one of my creations for lunch, and it wasn't that great; the crust was heavy and tasteless. Your way sounds a lot better.

In fact, pastry and shortbreads were all I used mine for, it did such a fantastic job.

Just don't forget the resting time after you mix it and before you roll it. That allows the flour to absorb all the water, turning it from a crumbly mess into something you can roll out easily.

I agree with you about the texture and taste of the prefab stuff.

The pies look good, too. I've been fascinated by rectangular pie pans since I saw them on the Great British Bake Off, but I've never seen them in stores.

I've used frozen pie crusts to make a 2-crust vegetable pie in the past. Since I learned in my old age how easy it is to make a basic pie crust I don't buy them anymore. One part fat, three parts flour by volume, some salt, enough ice-cold water to make a dough. And a pastry cutter really helps combine the first three ingredients.

Next time I'm going to make the crusts. The frozen ones were heavy and I just added way too much crust because I wanted it to look pretty. Lesson learned!