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Pillsbury™ refrigerated Pie Crust

Pillsbury™ refrigerated Pie Crust - Front

About This Item

Put a smile on everyone's face with a fresh-from-the-oven pie made with Pillsbury Pie Crusts. These ready-made pie crusts are bursting with homemade flavor without any of the hassle. This easy and super versatile refrigerated pie crust is ready for all your favorite sweet and savory flavors — just unroll, add fillings, bake and enjoy with friends and family. Plus, this pie dough has no colors from artificial sources or high fructose corn syrup. For baking inspiration, explore new ways to fill and prepare with Pillsbury recipes!
  • PIE CRUST: Delicious and convenient ready-to-fill pie crusts.
  • QUICK AND EASY: Heat, place, and bake for delicious pie crust in minutes.
  • SIMPLE INGREDIENTS: No colors from artificial sources and no high fructose corn syrup.
  • HOMEMADE TASTE: Made just like you'd make them at home, with no preservatives and no artificial colors or flavors.
  • BOX CONTAINS: 2 ct, 14.1 oz
  • BOX TOPS FOR EDUCATION: Proud to support schools and teachers as an official participating product

Ingredients

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Lard and Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Sodium Propionate and Potassium Sorbate (preservatives), Citric Acid, Annatto Extract (for color).

Allergy Information

CONTAINS WHEAT INGREDIENTS.

Nutrition Facts

Serving Size
1/8 crust (25g)
Amount Per Serving As Packaged Calories
100
% Daily Value
Total Fat  6g8%
Saturated Fat  2.5g12%
Trans Fat  0g
Polyunsaturated Fat  0.5g
Monounsaturated Fat  2.5g
Cholesterol  < 5mg1%
Sodium  130mg6%
Total Carbohydrate  12g4%
Sugars  0g
Protein  < 1g
Iron  0.7mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

1 BRING CRUST TO ROOM TEMPERATURE
If crusts are REFRIGERATED, let pouch(es) stand at room temperature 15 minutes OR microwave on Defrost 10 to 20 seconds.
If crusts are FROZEN, let pouch(es) stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crusts.
2 SLOWLY AND GENTLY UNROLL CRUST
Place crust in ungreased 9-inch pie plate (glass recommended). Press crust firmly against side and bottom.
ONE-CRUST PIE BAKED SHELL (ICE CREAM OR PUDDING)

Heat oven to 450ºF.

Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork.

Bake 10 to 12 minutes or until light brown.

Cool before filling.

FILLED PIE (PUMPKIN OR QUICHE)

Do not prick. Bake as directed in recipe.

TWO-CRUST PIE (FRUIT OR POT PIE)

Trim bottom crust along pan edge; fill.

Place second crust over filling.

Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.

Bake as directed in recipe.

TIPS:

Cover edge of crust with strips of foil after first 20 minutes of baking for filled & two-crust pie recipes.

If making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate.