Betty Crocker

Pie Crust Mix

Nutritional Info

Nutrition Facts

16 servings per container
Serving Size: 0.125 of 9 inch crust (20 g)

 
Calories110
     Calories from Fat70

Amount Per Serving and/or % Daily Value*

Total Fat8 g (12%)
     Saturated Fat4 g (20%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium140 mg (6%)
Total Carbohydrate9 g (3%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein1 g

Iron2%
Potassium10 mg (0%)

* 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 

11 oz.

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Product Details

Makes 2 flaky crusts. Just add water. Per 1/8 of 9 Inch Crust: 110 calories; 4 g sat fat (20% DV); 140 mg sodium (6% DV); 0 g sugars. See bettycrocker.com/cakes for more tips & ideas! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Color Added.

Warnings

Contains wheat and milk ingredients. Do not eat raw pie dough.

Directions

Making 9-Inch One-Crust Pie: You will need: 1/2 pouch mix (1-1/3 cups); 2 tablespoons cold water plus 2 teaspoons cold water. 1. Stir: Stir Pie Crust Mix and cold water until pastry forms a ball. (For No-Roll Directions for One-Crust Pie, see below). 2. Roll: Flatten ball into a round (2 rounds for two-crust pie) on floured surface. Roll 1-1/2 inches larger than upside-down 9-inch pie plate. 3. Fold: Fold in half; place in pie plate. Unfold and fit into plate, pressing firmly on bottom and side (do not stretch). Continue as directed below for Baked Crust, Unbaked Crust or Two-Crust Pie. Baked Crust: Heat oven to 450 degrees F. Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool before filling. Unbaked Crust: Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Do not prick. Fill and bake as directed in your favorite recipe. No-Roll Directions (Baked or Unbaked Crust): After stirring pastry in step 1, shape into a smooth ball. Place in center of 9-inch pie plate; press evenly on bottom and side (do not press on rim). Bake, or fill and bake as directed above. Making 9-Inch Two-Crust Pie: You will need: 1 pouch mix; 1/3 cup cold water. Prepare as directed in steps 1, 2 and 3 above. Trim overhanging pastry 1/2 inch from rim. Pour filling into pastry-lined plate. Roll second round; fold in half and cut slits so steam can escape. Place over filling and unfold. Fold and roll top edge under lower edge, pressing on rim to seal. Flatten with fork, or pinch to make decorative edge. Cover edge with foil. Bake as directed in your favorite recipe, removing foil during last 15 minutes. High Altitude (3500-6500 ft): For Baked Crust, heat oven to 475 degrees F. For Unbaked Crust and Two-Crust Pie, follow high altitude directions in your favorite recipe. Tip for Two-Crust Pie: Keep edge of crust from over-browning by covering edge with foil strips. Remove foil strips 15 minutes before baking is complete so that edge can brown.

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