Details

One look at our Krusteaz Traditional Light & Flaky Pie Crust Mix, you'll not only see how simple it is to make; you'll be sure to want a piece! This original mix is where our Krusteaz name ("crust-ease") came from, after all! So to prepare it, all you have to do is heat your oven to 450°F, stir together the pie crust mix and cold water and mix, shape and/or flatten and fold the dough, then bake as directed! (Additional baking instructions on box.) This order of melt-in-your-mouth pie crust mix includes a single, 20-ounce box.

They say home is where the heart is. For us, that’s the Pacific Northwest – a place known for its natural beauty and balanced way of life, and where we chose to start our family business. It’s also the inspiration behind the food we make. Made with real ingredients, 100% whole grain flour, and hearty protein, our pancakes, muffins, bars, mixes and more make it easier to feed your family well, wherever your home is.

• LIGHT & FLAKY GOODNESS: Easily whip up some tender, light and flaky pie crusts for a variety of occasions

• TRADITION DONE RIGHT: A Krusteaz staple, this traditional melt-in-your-mouth pie crust is sure to be a hit with the whole family

• EASY TO MAKE, HARD TO PUT DOWN: Prepare in just four, simple steps! Heat — Stir — Shape — Fold! (Full instructions available on box.)

• VERSATILE OPTIONS: Use this pie crust for ready-to-fill pies, single-crust or double-crust pies, pie crust rolls, cookies, or pinwheels, apple pie pockets, you name it!

• WHAT'S INCLUDED: Every order of this mix includes one, 20 OZ box with a shelf life from production of 548 days. This box is great for buying an extra one to always keep a Krusteaz mix on hand for when you crave it! *Please see individual box best buy dates

Ingredients

Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Palm And Soybean Oil, Salt.

Directions

You Will Need:

For Single-Crust Pie: 1 cup mix, 2-3 Tbsp cold water.

For Double-Crust Pie: 2 cups mix, 4-6 Tbsp cold water.

Tip: for pie crust treats, sprinkle pie dough scraps with cinnamon sugar; bake until golden.

1. Heat (oven to 450 degrees F): Heat oven to 450 degrees F or as recipe directs. Stir together pie crust mix and cold water, adding water 1 tablespoon at a time. Mix with a fork until dough forms.

2. Shape (into a ball): Shape dough into a ball and place onto a well-floured surface. (For double-crust pie, shape into 2 dough balls.) Using a rolling pin, flatten and roll dough into a circle 2 inches in diameter larger than inverted pie pan.

3. Fold (into quarters): Fold dough into quarters; place in pie pan. (For double-crust pie, set aside second sheet of folded dough.) Unfold and style edge as desired.

Pie Type: Ready-to-Fill Pie:

Directions: Pierce bottom and sides of pie crust with fork. Bake 8-10 minutes or until lightly browned. Cool. Fill baked crust according to recipe directions;

Pie Type: Single-Crust Pie. Directions: Fill unbaked pie crust. Bake according to recipe directions.

Pie Type: Double-Crust Pie. Directions: Fill unbaked pie crust; moisten edge of crust with water. Place reserved dough sheet over filling; unfold and pinch edge to seal. Cut steam slits in top crust. Bake according to recipe directions.

Warnings

Contains: wheat. May contain eggs, milk, soy and tree nuts.