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Pillsbury Pie & Pastry Gluten Free Dough
Pillsbury Pie & Pastry Gluten Free Dough
15.8 oz
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About
Details
Pillsbury Pie And Pastry Gluten Free Dough.
250 calories per 1/8 crust.
Ingredients
Soybean Oil, Water, Corn Starch, Modified Potato Starch, Hydrogenated Soybean Oil, Rice Flour, Whole Sorghum Flour, Fructose. Contains 2% Or Less Of: Sugar, Salt, Xanthan Gum, Sodium Propionate And Potassium Sorbate (preservatives), Guar Gum, Citric Acid.
Directions
1. Heat oven to 425degF. Remove dough from container and divide in half. If making a one-crust pie, return half to container and refrigerate.2. Knead one half until softened and no longer crumbly.3. Flatten dough into a disk. Place between two sheets of parchment or wax paper. Roll into a circle 11/2" larger than upside-down pie plate.4. To prevent dough from tearing, carefully peel off top sheet of paper. Replace paper to cover loosely, and carefully turn dough over to remove second sheet of paper.5. Use sheet of paper on bottom to carefully turn dough over and into 9" pie plate; remove paper. Press dough firmly against bottom and sides of plate.6. Pour filling into pie shell.7. Repeat steps 2–5 with remaining dough, placing 2nd dough on top of filling. Trim and fold edges together. Flatten edges with a fork or crimp together to make a decorative edge.8. Cover edge of crust with strips of foil.9. Bake 30 minutes. Remove foil. Bake 10–20 minutes longer or until crust is golden brown.
Keep dough refrigerated.
Please do not eat raw dough.
Warnings
Please do not eat raw dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 250
- Total Fat 17g26%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 340mg14%
- Total Carbohydrate 24g8%
- Dietary Fiber 0g0%
- Sugars 3g
- Protein 0g
Details
Pillsbury Pie And Pastry Gluten Free Dough.
250 calories per 1/8 crust.
Ingredients
Soybean Oil, Water, Corn Starch, Modified Potato Starch, Hydrogenated Soybean Oil, Rice Flour, Whole Sorghum Flour, Fructose. Contains 2% Or Less Of: Sugar, Salt, Xanthan Gum, Sodium Propionate And Potassium Sorbate (preservatives), Guar Gum, Citric Acid.
Directions
1. Heat oven to 425degF. Remove dough from container and divide in half. If making a one-crust pie, return half to container and refrigerate.2. Knead one half until softened and no longer crumbly.3. Flatten dough into a disk. Place between two sheets of parchment or wax paper. Roll into a circle 11/2" larger than upside-down pie plate.4. To prevent dough from tearing, carefully peel off top sheet of paper. Replace paper to cover loosely, and carefully turn dough over to remove second sheet of paper.5. Use sheet of paper on bottom to carefully turn dough over and into 9" pie plate; remove paper. Press dough firmly against bottom and sides of plate.6. Pour filling into pie shell.7. Repeat steps 2–5 with remaining dough, placing 2nd dough on top of filling. Trim and fold edges together. Flatten edges with a fork or crimp together to make a decorative edge.8. Cover edge of crust with strips of foil.9. Bake 30 minutes. Remove foil. Bake 10–20 minutes longer or until crust is golden brown.
Keep dough refrigerated.
Please do not eat raw dough.
Warnings
Please do not eat raw dough.
Common questions
Learn more about how to place an order here.
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