We've been using Oronoque Orchards pie crust at our inn for the last few years to make different types of quiche. They come out great and taste good. Today while washing the tins for recycling I noticed the new tin was about a half inch smaller across than the old tin I had used to cover the quiche to keep it hot. This is nuts! How much could they save by shrinking a 9 inch pie crust to 8 1/2 inches? May the bean counters suffer a horrible end.