Details

For those times when a frozen pie crust just won’t do, reach for Pillsbury refrigerated pie crust. They’re ready in minutes with no mixing and no mess. Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust  as easy as...well, pie. Each package contains two ready made pie crusts with the homemade Pillsbury goodness you’ve come to know and love. Serve up your favorite holiday pies or try something new — maybe a quiche? — for a different twist on an old family favorite. Just unroll, fill and bake!

• HOMEMADE TASTE: Makes flaky homestyle pie crusts as easy as pie

• SIMPLE PREPARATION: Just unroll, press and bake for a perfect pie crust every time

• READY TO CUSTOMIZE: Fill with your favorite pie fillings for a satisfying dessert

• ENDLESS POSSIBILITIES: Explore Pillsbury recipes for the perfect pie for your event — or even a quiche

• HOME-BAKED SHORTCUTS: Let Pillsbury make all your baking more convenient with cinnamon rolls, crescent rolls, pizza crusts and more

• 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 And/or Beef Tallow And Palm Kernel Oil 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)

Directions

Instructions: 1. Bring crust to room temperature, if crust 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 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. Two-Crust Pie: (Fruit or Pot Pie): Trim bottom crust along pan edge; fill. Place second crust overfilling. 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.

Keep dough refrigerated. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package. Thaw before opening.

Warnings

Contains wheat ingredients.