Mom (almost) never uttered an unkind word in front of young ears. Except when it came to making pie pastry. It was her culinary nemesis. Fast forward to 2010 and no one really needs to bother struggling to find the correct temperature water and precise fat-to-flour ratio to achieve the perfect pie.
Thanks to innovation in the food industries, we have access to just about any type of pie imaginable right in our neighborhood grocery stores. And we’re eating it right up. The popularity of store-bought pies has increased in recent years, according to a baking industry report.
Blame the now bygone recession for our increasing appetite for supermarket pie. As people continue to eat in, they’re choosing tasty pies from the supermarket to cap their meal at home. In the March 2010 report “Home sweet home,” Mark Grandanetti, president of Rocky Mountain Pies in Salt Lake City noted:

“Consumers seem to be spending more time at home instead of dining out, and this trend seems to be driving the high-end product sales. It’s less expensive to dress up the dinner table with a nice dessert than it is to go out to dinner at a restaurant.”

Apple and blueberry pies are still top choices. But bakers said that consumers want more unique, high-end pies that will “stop the shopping cart.” (Sour Cherry or Blackberry Peach Crunch anybody?) Increased demand has also prompted producers to make pies in a wider variety of sizes, too adding 8- and 6-inch pies to shelves alongside traditional sized pies.
Good to keep in mind, even if you are of the DIY mindset in the kitchen. Why bother, when you have gourmet pie options like this right on store shelves?

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