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Pillsbury Pie Crusts, 6 Pack
Pillsbury Pie Crusts, 6 Pack
42.3 oz
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About
Details
Delicious and convenient ready-to-fill pie crusts. Our ready-to-bake pie crust are an easy and super versatile homemade version. Just unroll, fill, and bake!
• PIE CRUST: Delicious and convenient ready-to-fill pie crusts.
• QUICK AND EASY: Heat, place, and bake for delicious pie crust in minutes.
• SIMPLE INGREDIENTS: No high fructose corn syrup.
• HOMEMADE TASTE: Made just like you'd make them at home, with no preservatives and no artificial colors or flavors.
• BOX CONTAINS: 6 ct, 42.3 oz
• 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), 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
- Amount Per Serving
- Calories 100
- Total Fat 6g8%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2.5g
- Cholesterol 5mg2%
- Sodium 130mg6%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
Delicious and convenient ready-to-fill pie crusts. Our ready-to-bake pie crust are an easy and super versatile homemade version. Just unroll, fill, and bake!
• PIE CRUST: Delicious and convenient ready-to-fill pie crusts.
• QUICK AND EASY: Heat, place, and bake for delicious pie crust in minutes.
• SIMPLE INGREDIENTS: No high fructose corn syrup.
• HOMEMADE TASTE: Made just like you'd make them at home, with no preservatives and no artificial colors or flavors.
• BOX CONTAINS: 6 ct, 42.3 oz
• 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), 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.
Common questions
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