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Pillsbury Pie Crusts
Pillsbury Pie Crusts
Pillsbury Pie Crusts
Pillsbury Pie Crusts
Pillsbury Pie Crusts
Pillsbury Pie Crusts

Pillsbury Pie Crusts

6 each
Pillsbury Pie Crusts

Pillsbury Pie Crusts

6 each
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About

Details

Per 1/8 Crust: 100 calories; 2.5 g sat fat (12% DV); 120 mg sodium (6% DV); 0 g total sugars. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Individually wrapped crusts. Unroll. Fill. Bake. www.Pillsbury.com. Questions? Save package and call 1-800-775-4777. www.Pillsbury.com. Box Tops for Education. No more clipping. Scan your receipt. See how at BTFE.com.


Ingredients

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.


Directions

Do not eat raw pie crust dough. Just unroll, fill & bake! 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 crust 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 45 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 Pie 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. Cur slits in top crust. Bake as directed in recipe. Tip: Cover edge of curst with strips of foil after first 15 to 20 minutes of baking.

Freezable (Freezable for up to 2 months if placed in freezer before the used date printed on the package). Keep dough refrigerated.


Warnings

Contains wheat ingredients.

Nutrition

Nutrition Facts

Serving Size 25.00 g
Servings Per Container 48
  • Amount Per Serving
  • Calories 100
    • Total Fat 6g9%daily value
    • Total FatSaturated Fat 2.5g13%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 0.5g
    • Total FatMonounsaturated Fat 2.5g
    • Cholesterol 5mg2%daily value
    • Sodium 130mg5%daily value
    • Total Carbohydrate 12g4%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 0g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Per 1/8 Crust: 100 calories; 2.5 g sat fat (12% DV); 120 mg sodium (6% DV); 0 g total sugars. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Individually wrapped crusts. Unroll. Fill. Bake. www.Pillsbury.com. Questions? Save package and call 1-800-775-4777. www.Pillsbury.com. Box Tops for Education. No more clipping. Scan your receipt. See how at BTFE.com.


Ingredients

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.


Directions

Do not eat raw pie crust dough. Just unroll, fill & bake! 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 crust 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 45 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 Pie 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. Cur slits in top crust. Bake as directed in recipe. Tip: Cover edge of curst with strips of foil after first 15 to 20 minutes of baking.

Freezable (Freezable for up to 2 months if placed in freezer before the used date printed on the package). Keep dough refrigerated.


Warnings

Contains wheat ingredients.


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No, Pillsbury Pie Crusts is not gluten-free.

Pillsbury Pie Crusts has 100.0 calories.

Pillsbury Pie Crusts has 12.0 carbs.

Pillsbury Pie Crusts has 0.0 grams of sugar.

Pillsbury Pie Crusts has 6.0 grams of fat.

Pillsbury Pie Crusts has 130.0 grams of sodium.