Hero image 0 of Pillsbury Pie Crust Dough, 16 Oz., 0 of 4
Pillsbury Pie Crust Dough, 16 Oz.
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Ingredients
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard With Bha and Bht Added to Protect Flavor, Wheat Starch, Water, Contains 2% Or Less of: Salt, Rice Flour, Potassium Sorbate and Sodium Propionate (Preservatives), Xanthan Gum, Citric Acid, Yellow 5 and Red 40.
Key item features
Pillsbury All Ready Rolled Pie Crust
Specs
- Size16 oz
- Size descriptorRegular
- Food conditionShelf-Stable
- Food preparation methodBaked
- Container typePouch
- Product lineAll Ready
Current price is USD$4.2628.4 ¢/oz
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About this item
Product details
Pie Crusts 2 crusts [15 oz (425 g)] America's no. 1 pie crust. 2 rolled crusts for a 9-inch pie. 0 g trans fat. We make it easy - you make it yours! Keep dough refrigerated. Freezable for up to 2 months if placed in freezer before the use by date printed on the package. 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 curst 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. Baked Shell (Ice Cream or Pudding): Heat oven to 450 degrees F. 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. 2 crusts [15 oz (425 g)] Minneapolis, MN 55440 800-775-4777 2009 General Mills
Pillsbury All Ready Rolled Pie Crust
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Specifications
Brand
Pillsbury
Size
16 oz
Size descriptor
Regular
Food condition
Shelf-Stable
Directions
Instructions
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. One-Crust Pie: Baked Shell (Ice Cream Or Pudding): Heat Oven to 450 F. Fold Excess Crust Under and Press Together to Form Thick Crust Edge; Flute. Pricked 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. Perfect Apple Pie: Prep Time: 30 Minutes. Start to Finish: 3 Hours. Crust: 1 Box (15 Oz) Pillsbury Refrigerated Pie Crusts, Softened As Directed On Box. Filling: 6 Cups Thinly Sliced, Peeled Apples (6 Medium), 3/4 Cup Sugar, 2 Tablespoons All-Purpose Flour, 3/4 Teaspoon Ground Cinnamon, 1/4 Teaspoon Salt, 1/8 Teaspoon Ground Nutmeg, 1 Tablespoon Lemon Juice. 1. Heat Oven to 425 F. Place 1 Pie Crust In Ungreased 9-Inch Glass Pie Plate. Press Firmly Against Side and Bottom. 2. In Large Blow, Gently Mix Filling Ingredients; Spoon Into Crust-Lined Pie Plate. Top With Second Crust. Wrap Excess Top Crust Under Bottom Crust Edge. Pressing Edges Together to Seal; Flute. Cut Slits Or Shapes In Several Places In Top Crust. 3. Bake 40 to 45 Minutes Or Until Apples Are Tender and Crust Is Golden Brown. Cover Edge of Crust With 2- to 3-Inch Wide Strips of Foil and After First 15 to 20 Minutes of Baking to Prevent Excessive Browning. Cool On Cooling Rack At Least 2 Hours Before Serving. 8 Servings.
Ingredients
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard With Bha and Bht Added to Protect Flavor, Wheat Starch, Water, Contains 2% Or Less of: Salt, Rice Flour, Potassium Sorbate and Sodium Propionate (Preservatives), Xanthan Gum, Citric Acid, Yellow 5 and Red 40.
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