jmcquown wrote:
>
> One of the reasons for that is pie crusts are often used for dessert
> type pies. I don't mind that miniscule bit of sugar in a frozen pie
> crust for quiche because there is no added sugar in the quiche itself.

Sugar or not added, all commercial 'ready to use' pie crusts
are so inferior to a quick homemade one. So easy to make
yourself. I tried a few, never again.