I have great luck with the Amish style piecrust (using egg and vinegar). It freezes well, so I usually make a good sized batch, shape it in patties, wrap in wax paper and freeze them. However, if I'm in a crunch, I use frozen, but only Marie Callendar's. They are the best -- flaky and not tough. One more thought -- if you use a Tuperware pie crust mat with a small amount of flour, you probably won't have any problem with them sticking to your counter -- and it's much easier to clean up.