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Pillsbury Pie Crusts 2 Count - 14.1 Oz
Serving Size: 0.13crust
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 (-)|
|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%|
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).
Per 1/8 Crust: 100 calories; 2.5 g sat fat (12% DV); 130 mg sodium (6% DV); 0 g total sugars. 0 g trans fat. See nutrition information for saturated fat content. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Make it sweet. Make it savory. Like homemade without hassle. Just unroll, fill & bake! www.Phillsbury.com. how2recycle.info. Questions? Save package and call 1-800-775-4777; www.Phillsbury.com. Box Tops for Education: No more clipping. Scan your receipt. See how at BTFE.com.
Warning Contains: Contains wheat ingredients. Do not eat raw pie crust dough.
Directions Instructions: 1. Bring crust to a 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 pie or quiche). Do not prick. Bake as directed. Two Crust-Pie: (Fruit or pot pie). Trim bottom crust along pan edge; fill. Place second crust overfilling. 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 placed in freezer before use by date printed on the package.
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