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Pillsbury Pie Crusts 2 Count - 14.1 Oz
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 Ask.GeneralMills.com. Make it sweet. Make it savory. Like homemade without the hassle. Just unroll, fill & bake. www.Pillsbury.com. how2recycle.info. Questions? Save package and call 1-800-775-4777. www.Pillsbury.com. Box Tops for Education. No more clipping. Scan your receipt. See how at btfe.com.
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%|
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).
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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