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Pillsbury

Pillsbury Refrigerated Pie Crusts, 2 Ct, 14.1 oz Box

Average Rating:out of 5 stars
Walmart # 9047845
$2.98$2.98
(21.1 cents/OZ)
Price for in-store purchase only

In stock at San Leandro, 15555 Hesperian Blvd

Sold byWalmart
<p>Nothing says the holidays like a deliciously baked pie using Pillsbury Refrigerated Pie Crust. This convenient, ready-to-bake pie crust is an easy and super versatile solution to homemade-tasting desserts. Just unroll, fill, and bake! Pair this pie crust with Pillsbury's Perfect Apple Pie recipe, which calls for a filling of fresh apples and warm spices that'll make your friends and family feel cozy and warm after each bite. Whether you use it for a holiday, a potluck, or in a special dessert, Pillsbury Refrigerated Pie Crust is guaranteed to spark joy.</p> <br />&nbsp;

About This Item

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Nothing says the holidays like a deliciously baked pie using Pillsbury Refrigerated Pie Crust. This convenient, ready-to-bake pie crust is an easy and super versatile solution to homemade-tasting desserts. Just unroll, fill, and bake! Pair this pie crust with Pillsbury's Perfect Apple Pie recipe, which calls for a filling of fresh apples and warm spices that'll make your friends and family feel cozy and warm after each bite. Whether you use it for a holiday, a potluck, or in a special dessert, Pillsbury Refrigerated Pie Crust is guaranteed to spark joy.


 Pillsbury Refrigerated Pie Crust, 2 Count, 14.1 oz Box:
  • America's #1 pie crust
  • Delicious and convenient ready-to-fill pie crusts
  • Just unroll, fill, and bake
  • Like homemade without the hassle
  • 2 pie crusts per package
  • 100 calories per 1/8 crust
  • 0g trans fat; 0g total sugar
  • 2.5g saturated fat; 130mg of sodium
  • Explore the Pillsbury website for delicious holiday recipes like the Perfect Apple Pie recipe
  

Warning:

Do not eat raw pie crust dough.

Ingredients:

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).

Directions:

Instructions: Keep Refrigerated. 1 BRING CRUST TO ROOM TEMPERATUREIf 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 CRUSTPlace crust in ungreased 9-inch pie plate (glass recommended). Press crust firmly against side and bottom.ONE-CRUST PIEBAKED 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.

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Customer Reviews

Average Rating:(3.2)out of 5 stars
5 stars
99
4 stars
33
3 stars
19
2 stars
34
1 star
77
Most helpful positive review
9 customers found this helpful
Average Rating:(5.0)out of 5 stars
Best pre made pie crust
If you're making a pie don't buy the cheaper brands. This is by far the best tasting and has the best consistency of any other pie shells out there.
Most helpful negative review
3 customers found this helpful
Average Rating:(1.0)out of 5 stars
What have you done to your pie crust recipe!!!!!
What have you done to your pie crust recipe!!!!! I have successfuly used Pillsbury pie crusts for the last 20 years. This afternoon I rolled out 2 single crusts to bake. Both shrunk from the top side of the pie plate and collapsed half way down the sides. Thinking I received a bad batch my husband ran out for me and purchased another box from a different store. The same thing happened. You have changed something drastically since last summer. I have in my freezer 2 fresh peach pies that I made in August 2019 and the crusts are perfect. I took pictures of all of these but was unable to transfer them to your web site. I see from other comments on your web site, I am not the only one who has experienced these problems. It amazes me that you would do something to negatively change a product that has been so successful for years.
Most helpful positive review
9 customers found this helpful
Average Rating:(5.0)out of 5 stars
Best pre made pie crust
If you're making a pie don't buy the cheaper brands. This is by far the best tasting and has the best consistency of any other pie shells out there.
Most helpful negative review
3 customers found this helpful
Average Rating:(1.0)out of 5 stars
What have you done to your pie crust recipe!!!!!
What have you done to your pie crust recipe!!!!! I have successfuly used Pillsbury pie crusts for the last 20 years. This afternoon I rolled out 2 single crusts to bake. Both shrunk from the top side of the pie plate and collapsed half way down the sides. Thinking I received a bad batch my husband ran out for me and purchased another box from a different store. The same thing happened. You have changed something drastically since last summer. I have in my freezer 2 fresh peach pies that I made in August 2019 and the crusts are perfect. I took pictures of all of these but was unable to transfer them to your web site. I see from other comments on your web site, I am not the only one who has experienced these problems. It amazes me that you would do something to negatively change a product that has been so successful for years.
If you're making a pie don't buy the cheaper brands. This is by far the best tasting and has the best consistency of any other pie shells out there.
What have you done to your pie crust recipe!!!!! I have successfuly used Pillsbury pie crusts for the last 20 years. This afternoon I rolled out 2 single crusts to bake. Both shrunk from the top side of the pie plate and collapsed half way down the sides. Thinking I received a bad batch my husband ran out for me and purchased another box from a different store. The same thing happened. You have changed something drastically since last summer. I have in my freezer 2 fresh peach pies that I made in August 2019 and the crusts are perfect. I took pictures of all of these but was unable to transfer them to your web site. I see from other comments on your web site, I am not the only one who has experienced these problems. It amazes me that you would do something to negatively change a product that has been so successful for years.

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1-5 of 262 reviews

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Average Rating:(5.0)out of 5 stars

Best pre made pie crust

Verified purchase

If you're making a pie don't buy the cheaper brands. This is by far the best tasting and has the best consistency of any other pie shells out there.

Helpful?
Average Rating:(2.0)out of 5 stars

I've used these for years, but lately the shrinkag

I've used these for years, but lately the shrinkage is to the point that it can't even be used to fill a pie. Whatever you all are doing — please stop! I've followed the directions on the box to the letter. I'm trying the second one now. It's a tiny bit better. Not a fan!

Helpful?
Average Rating:(2.0)out of 5 stars

My 2 pies are a mess tonight.  What happened to your piecrusts? They would not unroll without sticking and tearing.  I had to unroll 3 and then doctor them to get 2 half-way decent crusts.  Something has changed!  One crust has slipped into the custard and looks awful.  I am sure that it will taste fine but I am going to someone else's home tomorrow and my pies are not the quality that they usually are.

Helpful?
Average Rating:(1.0)out of 5 stars

I always loved the Pillsbury pie crusts but no lon

I always loved the Pillsbury pie crusts but no longer, They used to be flaky, now are very hard almost like a cracker. And after baking the top crust has small round markings, never had those before. And it is tasteless. Don't know what happened but won't buy again, I used to get great compliments on these crusts but they don't taste or look good now.

Helpful?
Average Rating:(1.0)out of 5 stars

I've successfully used these pie crusts for years,

I've successfully used these pie crusts for years, but today's effort was a disaster. Reading through the reviews, I see I'm not alone. The sides shrunk so badly that I needed to use 5 crusts before I got one that was usable. I would have given up after the second try, but my family had been promised a fresh strawberry pie. I don't know what changed, but I won't be using this product again. Pillsbury, please fix this!

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1-3 of 3 questions
by JoJoJuly 20, 2014


1. brown it in the oven, 350 degrees for about 10-12 minutes.. Make sure you pick the bottom and the sides with a fork or it will puff up in the oven from the steam.
by eliz
Helpful?
2. Place toe bottom crust in a hot oven (unfilled) for 10 mins then fill and cont. cooking.
by Cheryl
Helpful?
3. Make sure you are cooking the pie at the right temp. Sometimes fruit pies call for a higher temp in the oven so that it can brown better. Also, cover the sides with foil so that the top doesn&#39;t get too brown while the bottom is cooking.
by cotton20
Helpful?
4. Prebake with pie weights about 10 minutes( I use old dry beans as pie weights and keep using them again &amp; again)
by mtc65
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5. Pre heat the oven to 425. Prepare your pie for baking and cover the edges of the crust with a pie ring or with foil so it doesn&#39;t burn. Bake at 425 for 15 minutes and reduce the oven temp to 350. Continue baking at the lower temp for 45-50 minutes. About 30 minutes before the pie is done remove the foil from edges. By starting the pie at the higher temperature you jump start the baking of the crust.
by Frugalshopper
Helpful?
6. Try try cooking the bottom crust a little first before adding filling the bottom crust first
by boddyjen
Helpful?
6 Answers
Last answer: October 11, 2015

by kirsheyMay 16, 2017


1. Hello - A regular crust holds 2 2/3 cups. A deep dish crust holds 3 3/4 cups. An extra large crust holds 4 cups. Thanks for getting in touch!
by Published by General Mills
Helpful?
2. Absolutely not. Tried it yesterday... Shrunk so much crust was about 1/4 in down from the top of the pie plate. If you fill, the filling will be well above the pie crust. Terrible product.
by Cindy
Helpful?
2 Answers
Last answer: June 2, 2017

by SueApril 12, 2020


1. Hi Sue! To prevent your pie crusts from pulling away from the sides during baking, press the crust firmly against the sides and bottom of the pie pan. Flute the edge high and firmly on top edge of pan. By “anchoring” the crust to the pan, it won’t pull away from the pan during baking.
by Published by General Mills
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1 Answer
Last answer: April 22, 2020

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