I saw the TJ pie crust yesterday in the store where I live and when I read the indgredients I thought it was all-butter, too, until I took a more careful look. The one I was looking at had palm oils in it. Same product, or do they vary by market (I'm on the East Coast)?

Since it's been a full three years since I posted that recipe, I made a trip out to Trader Joe's today to check on the ingredients on the pie crust. My TJ's sells a product that has butter and palm oil as well, so I do not think the product varies by geography. As to whether or not it contained palm oil in 2004, well... I can't say for sure, but I certainly believed at the time that it was butter only.

I dug up the original photo set for this recipe and, unfortunately, I never took a picture of the back of the box. However, the front is the same including the UPC code (I don't know if the UPC code changes if a product's formulation changes slightly... probably not). There's only one thing to do and it's to find some time to bake a pie to see if the crust is flakier than I remember. If so, then the palm oil is probably new.

An "all butter" pie crust, whether homemade or not, will differ from one made with a butter/shortening or butter/lard combo in a major way as far as the "flakiness" factor goes.

Have a suggestion for you on how to use up leftover pie crust dough. This is how my mother used up her pie crust dough when we were growing up. Roll all the leftover scraps into a (more or less) rectangular shape. Spread lightly with softened butter or margarine. Sprinkle liberally with sugar and cinnamon. Starting at the longer side roll like a jellyroll and cut into 1/2" pieces. Place on greased pan. Bake at 350F until crust is golden, about 20-25 minutes.