[Sca-cooks] Pillsbury pie crust (was A small feast (long))

[Sandra Kisner]

>I live in Richmond, VA. They have gone from folded (in a flat box) to rolled
>so there are no creases. It's actually a good idea, but the crust seemed
>much smaller than usual, and very fragile. I tend to use larger-than-average
>pie pans -- I have both 10" and 9" deep dish pans -- so I always end up
>rolling the crusts out a bit, and I usually have a few scraps left over.
>When I rolled the new crust out it seemed much thinner than usual, and it
>broke apart easily. I do have another box in the fridge, and will try again
>just in case I was having a bad day or something.
>
>Cynara

They've switched here too, but I haven't used any of the new ones yet.  Do 
you still have access to an old box?  Are the content weights the 
same?  Perhaps they have made them smaller at the same time they changed 
the packaging, and hoped no one would notice.

Sandra