About this item
Pillsbury Pie Crusts make it easy--you make it yours. Just unroll two crusts for a nine-inch pie.
Pillsbury Pie Crusts:
- Just unroll, fill, and bake
- Just unroll 2 crusts for a 9-inch pie
- 0 grams trans fat
Do not eat raw pie crust dough.
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard With BHA And BHT to Protect Flavor*, Wheat Starch, Water. Contains 2% Or Less of Salt, Rice Flour, Xanthan Gum, Potassium Sorbate And Sodium Propionate (Preservatives), Citric Acid, Yellow 5, Red 40. *Adds A Trivial Amount of Trans Fat. Contains Wheat Ingredients.
Keep dough refrigerated. 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. Tip: if making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate. Freezable for up to 2 months if placed in freezer before the "use by" date printed on the package. One-crust pie: baked shell (ice cream or pudding)--heat oven to 450f. 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. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Two-crust pie: (apple or cherry)--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. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking.
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|Amount Per Serving|
|Calories From Fat||50|
|% Daily Value|
|Total Fat 6 G||9|
|Saturated Fat 2.5 G||12|
|Trans Fat 0 G|
|Cholesterol <5 Mg||1|
|Sodium 130 Mg||6|
|Total Carboydrate 12 G||4|
|Dietary Fiber 0 G||0|
|Sugars 0 G|
|Protein <1 G|
(-) Information is currently not available for this nutrient.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
Calories per gram:
Fat 9•Carbohydrate 4•Protein 4
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