I’ve never paid much attention to the price of those pre-fab pie crusts because I don’t use them — I don’t think they’re good, but that’s not the focus here – but the price jumped out at me last night from an in-your-face sale display: $2.49, which is $1 less than the store’s regular price. That’s for two crusts. I just couldn’t believe it, not for flour, water, salt and vegetable shortening. And chemicals, but that’s not the focus here either.
So I scooted back to the baking aisle to check some prices for a comparison, based on the double crust Classic Crisco Pie Crust recipe, and this will actually be on the high side because I’m using the Crisco price on the popular 3-stick pack, not the more economical canister. Also, Gold Medal flour was on sale and even though another store had it for only 99 cents, I’m keeping this a same-store comparison. Ready to shop?
Let’s put in our cart:
- 5 pounds Gold Medal flour – $1.99
1 3-stick pack of Crisco – $3.29
1 container of table salt – 50 cents
Cost of making the double crust, and I’m guessing at the cost of water; rather than call it free I acknowledge there are water and sewer charges in most places:
- 2 cups of flour (4.4 ounces each) – 22 cents
3/4 stick of Crisco – 82 cents
1 teaspoon salt – 1 cent
5 tablespoons water – 5 cents
For a grand total of $1.10.
Now maybe you’re saying, “But wait, ella, time is money too!” And you’re right. Let’s say the time it takes to roll two crusts equals the waiting time for pre-fabs to become warm enough to use. It takes 5 minutes — tops — to measure and make the crusts in a processor. The savings of $1.39 (still based on the sale price for the pre-fabs and 5 minutes x 12) works out to $16.68 per hour. If pre-fabs are not on sale and I’m using flour from the sale, it would be $28.68.
If I ever paid myself 28 bucks an hour to avoid putting four ingredients into a bowl, pressing a button and getting a superior product, I’d be certifiable.
Update: Was in that store again 10/2. Their regular cost of a pack of crusts is now up to $3.69!
Related: Pie Crust, Crisco and Trans Fat
{ 4 comments… read them below or add one }
You forgot the cost of washing up and doing the dishes!
Just teasing.
I’m guilty. I’m blushing. There’s ready to use pie crusts in my freezer right now. I’m intimidated by pie crust! Reading your post makes that seem sooooo silly.
Awwwww…don’t blush. Lots of people are intimidated by pie crust. If you haven’t already, follow the trans fat link above; there’s a foolproof recipe there. I’ve used it with a lot of novices with success.
I knew there was a real name for those pre-fabs! Thanks!
I think you’re onto a larger issue: the laziness of the American people and the willingless to pay whatever necessary, when they can afford it, to get instant gratification.
I, like a lot of folk, have a family to scoot around town, but I always make it a point to make sure I make fresh, homemade meals, even though I might not get home until 7 pm or later.
Great blog.
Thanks for the kind words and I agree, we do have an “instant” mindset; we seem to forget that a destination includes a journey, one which is often pleasurable.
I really started thinking about this convenience issue a couple years ago when I first saw those small $4 blocks of Kraft cheese that are sliced Triscuit-size. And I stopped in my tracks and wondered just how lazy are we? I don’t recall working up a sweat slicing cheese for crackers.
I’m glad you cook. Nutrition aside, your kids will never think it’s odd to see food that doesn’t come from a can or a box and might even do some cooking too. And I’m very glad you found my blog.