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Pillsbury Pie Crusts 2 Count - 14.1 Oz

Pillsbury Pie Crusts 2 Count - 14.1 Oz

Pie Crusts

0 g trans fat. Per 1/8 Crust: 100 Calories; 2.5 g sat fat (12% DV); 130 mg sodium (6% DV); 0 g total sugars. See nutrition information for saturated fat content. Ingredients derived from a bioengineered source. Learn more at Make it sweet. Make it savory. Like homemade without the hassle. Just unroll, fill & bake. Questions? Save package and call 1-800-775-4777. Box Tops for Education. No more clipping. Scan your receipt. See how at
Nutrition Facts

Serving Size: 0.125crust
Servings Per Container: 16
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 6g 8%
Saturated Fat Amount Per serving 2.5g 12%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 0.5g
Monounsaturated Fat Amount Per serving 2.5g
Cholesterol Amount Per serving 5mg 1%
Sodium Amount Per serving 130mg 6%
Potassium Amount Per serving 0mg 0%
Total Carbohydrate Amount Per serving 12g 4%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 1g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 4%
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, Wheat Starch, Water, Contains 2% or Less of Salt, Rice Flour, Xanthan Gum, Sodium Propionate and Potassium Sorbate (Preservatives), Citric Acid, Annatto Extract (for Color).
Product Attributes
Warning Contains: Contains wheat ingredients. Do not eat raw pie crust crust dough.
Directions Instructions: (1) Bring Crusts 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 crusts 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. One-Crust Pie: Baked Shell (ice cream or pudding): heat oven to 450 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 or quiche): do not prick. Bake as directed in recipe. Two-Crust Pie: (fruit 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. Cut slits in top crust; bake as directed in recipe. Tips: cover edge of crust with strips of foil after first 20 minutes of baking for filled & two-crust pie recipes; if making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate. Keep dough refrigerated. Freezable for up to 2 months if placed in the freezer before the use by date printed on the package.


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