Pillsbury

Pie Crusts, Regular

Nutritional Info

Nutrition Facts

16 servings per container
Serving Size: 0.125 crust (18 g)

 
Calories80
     Calories from Fat35

Amount Per Serving and/or % Daily Value*

Total Fat4 g (6%)
     Saturated Fat1.5 g (8%)
     Polyunsaturated Fat.5 g
     Monounsaturated Fat1.5 g
     Trans Fat0 g
Cholesterol<5 mg (1%)
Sodium70 mg (3%)
Total Carbohydrate9 g (3%)
     Dietary Fiber0 g (0%)
     Sugars1 g
Protein<1 g

Vitamin A0%
Vitamin C0%
Calcium0%
Iron2%

* 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 

10 oz.

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Product Details

2 - Regular. Ready-to-fill-in 9 inch pans. Per 1/8 Pie Crust: 80 calories; 1.5 g sat fat (8% DV); 70 mg sodium (3% DV); 1 g sugars. For more recipes visit us at www.Pillsbury.com/pie.

Ingredients

Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard (Adds a Trivial Amount of Trans Fat) with BHA and BHT to Protect Flavor, Water, Sugar. Contains 2% or Less of: Whey, Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.

Warnings

Contains wheat and milk ingredients.

Directions

Keep frozen. Do not eat raw pie crust dough. Remove parchment paper from crusts before filling or baking. To make a one-crust baked pie shell (For filled pies like ice cream, chiffon or cream pies): 1. Heat oven to 400 degrees F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom around side thoroughly with fork. 3. Bake on oven rack 9 to 11 minutes or until lightly browned. Cool. Fill as directed in your recipe. To make a one- or two-crust filled pie (for one-crust filled pies like pumpkin, pecan or quiche or two-crust filled pies): 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust. 2. One-Crust Filled Pie: Bake on cookie sheet as directed in your recipe. Or Two Crust Pie: Remove crimp from second crust with sharp knife, while crust is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe. Always remove pie from oven on cookie sheet.

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