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Pillsbury Mini Pie Crusts
Pillsbury Mini Pie Crusts
14.1 ozPopular item
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About
Details
The Pillsbury Mini Pie Crust brings homemade taste and major convenience to your kitchen! This versatile baking must-have is the perfect vessel for all your favorite pie flavor classics — apple, pecan, coconut cream and more with the convenience of pre-cut mini pies! No need to cut your own so you can treat friends and family to something truly delicious with this easy pie crust without having to decide on one pie to make for everyone.
Need some pie baking inspiration? Explore Pillsbury recipes to find the perfect pie for every family gathering and special occasion. These mini pie crusts store easily in a freezer for all your impromptu baking needs. Imagine the memories you'll make!
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, Water, Wheat 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 crusts to room temperature, if crust are refrigerated, let pouch stand at room temperature 15 minutes or microwave on defrost 10 to 20 seconds. If crusts are frozen, let pouch stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crusts. 2. Slowly and gently unroll crusts. Separate mini crusts. 3. Place crust in ungreased muffin cups. 4. Bake (for unfilled crusts). Heat oven to 425 degrees F (400 degrees F for nonstick muffin pan). Press 4 inch crusts firmly against side and bottom of muffin cups. Prick bottom of crusts with fork (for filled crusts, do not prick). Bake 13-16 minutes or until edges are deep golden brown. Cool in pan, about 10 minutes, before filling.
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. Refrigerate remaining unbaked pie crust dough.
Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 7g11%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg2%
- Sodium 140mg6%
- Total Carbohydrate 13g4%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
The Pillsbury Mini Pie Crust brings homemade taste and major convenience to your kitchen! This versatile baking must-have is the perfect vessel for all your favorite pie flavor classics — apple, pecan, coconut cream and more with the convenience of pre-cut mini pies! No need to cut your own so you can treat friends and family to something truly delicious with this easy pie crust without having to decide on one pie to make for everyone.
Need some pie baking inspiration? Explore Pillsbury recipes to find the perfect pie for every family gathering and special occasion. These mini pie crusts store easily in a freezer for all your impromptu baking needs. Imagine the memories you'll make!
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, Water, Wheat 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 crusts to room temperature, if crust are refrigerated, let pouch stand at room temperature 15 minutes or microwave on defrost 10 to 20 seconds. If crusts are frozen, let pouch stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crusts. 2. Slowly and gently unroll crusts. Separate mini crusts. 3. Place crust in ungreased muffin cups. 4. Bake (for unfilled crusts). Heat oven to 425 degrees F (400 degrees F for nonstick muffin pan). Press 4 inch crusts firmly against side and bottom of muffin cups. Prick bottom of crusts with fork (for filled crusts, do not prick). Bake 13-16 minutes or until edges are deep golden brown. Cool in pan, about 10 minutes, before filling.
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. Refrigerate remaining unbaked pie crust dough.
Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package.
Warnings
Contains wheat ingredients.
Common questions
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