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Pillsbury™ refrigerated Pie Crust

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Pillsbury Refrigerated Pie Crusts bring a delicious taste that's like homemade, without all the hassle! This versatile baking must-have is ideal for Easter pies including key lime, strawberry cheesecake, or a rustic savory pie. Treat friends and family to something truly delicious this spring. Best of all? No measuring or mixing for this crust - just unroll, fill, and bake. Follow the simple directions on the package to create a one- or two-crust pie. For inspiration, explore Pillsbury recipes to find the perfect pie for your Easter desserts table. Hungry after the egg hunt? Whip up a warm, cozy, deep dish pot pie or quiche for guests. These pie crusts store easily in a refrigerator for impromptu baking. At Pillsbury, we strive to make home baked moments extra special through our products and recipes, which help make cooking and baking easy and convenient for even the busiest families.
Pillsbury Refrigerated Pie Crusts bring a delicious taste that's like homemade, without all the hassle! This versatile baking must-have is ideal for Easter pies including key lime, strawberry cheesecake, or a rustic savory pie. Treat friends and family to something truly delicious this spring. Best of all? No measuring or mixing for this crust - just unroll, fill, and bake. Follow the simple directions on the package to create a one- or two-crust pie. For inspiration, explore Pillsbury recipes to find the perfect pie for your Easter desserts table. Hungry after the egg hunt? Whip up a warm, cozy, deep dish pot pie or quiche for guests. These pie crusts store easily in a refrigerator for impromptu baking. At Pillsbury, we strive to make home baked moments extra special through our products and recipes, which help make cooking and baking easy and convenient for even the busiest families.

About This Item

  • DELICIOUS CRUST: Convenient refrigerated pie crust dough tastes like homemade without the hassle; Just unroll, fill and bake
  • FOR EASTER FAMILY FAVORITES: Use premade pie crusts with your favorite pie fillings; Bake sweet pies like apple or key lime, or savory like pot pie and quiche
  • TASTY POSSIBILITIES: Create a one crust baked pie shell, one crust filled pie, or two crust filled pie following easy directions on the package
  • REFRIGERATED PIE CRUST: Easy to keep in the refrigerator so you're always prepared to bake pies for desserts, food gifts, your Easter food spread, a party pastry table, and more
  • CONTAINS: One 14.1 oz package of two Pillsbury Premade Refrigerated Pie Crusts

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, Water, Wheat Starch, Corn Starch. 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
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

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 PIE 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.

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