Pie Crust Basics
Why wait for a special occasion when you can easily bake a shop-quality pie for
your family?
Pillsbury® refrigerated pie crusts take the work out of pie-baking.
Pillsbury refrigerated pie crusts allow you to create perfect pies every time you
bake.
Here are a few tips to get you started.
- Bake refrigerated pie crusts in glass or dull-metal pie pans. Shiny pans prevent
browning, and dark pans cause too much browning.
- Use the size pan called for in a recipe. Refrigerated pie crusts are designed for
8-inch or 9-inch pie pans and 10-inch tart pans.
- To prevent over-browning of the crust, cover the edges with strips of foil part
way through the bake time.
- To keep a baked shell perfectly shaped, ease the dough into the pan without stretching
it. Stretched dough always wants to go back to its original shape, so it “slumps”
down the side of the pan. Press the crust against the bottom and sides of the pan
to anchor it to the pan.
- Store Pillsbury® refrigerated pie crusts in the main part of the refrigerator (not
the door or vegetable crisper).
- For the best quality, use the refrigerated pie crust before the “use-by” date on
the box. For longer storage, freeze it before the “use-by” date, for up to 2 months.
- Soften refrigerated pie crusts as directed on box before you use them.
- If the frozen pie crust thaws, don’t refreeze it. Bake the crust, freeze it, and
use it later for a filled one-crust baked shell recipe.