Pillsbury

Pie Crusts

Nutritional Info

Nutrition Facts

16 servings per container
Serving Size: 0.125 crust (25 g)

 
Calories100
     Calories from Fat50

Amount Per Serving and/or % Daily Value*

Total Fat6 g (9%)
     Saturated Fat2.5 g (12%)
     Polyunsaturated Fat.5 g
     Monounsaturated Fat2.5 g
     Trans Fat0 g
Cholesterol<5 mg (1%)
Sodium130 mg (6%)
Total Carbohydrate12 g (4%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein<1 g

Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

14.1 oz.

for Personal Shopping

Pie Crusts
Product Details

America's No. 1 pie crust. Just unroll 2 crusts for a 9-inch pie. 0 g trans fat. www.Pillsbury.com/pie.

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or Less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (Preservatives), Citric Acid, Yellow 5, Red 40.

Warnings

Contains wheat ingredients.

Directions

Keep dough refrigerated. We make it easy. You make it yours! 1. Bring Crust 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 or 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. Tip: If making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate. 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 in recipe. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Two-Crust Pie (Apple or Cherry): 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. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Freezable for up to 2 months if placed in freezer before the use by date printed on the package.

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