Pillsbury Pie Crusts 2 Count - 14.1 Oz
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Nutrition Facts

Serving Size: 0.125crust
Servings Per Container: 16
Calories Amount Per Serving
100
% Daily Value
Calories From Fat Amount Per serving 50
Total Fat Amount Per serving 6g 9%
Saturated Fat Amount Per serving 2.5g 13%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 1g
Monounsaturated Fat Amount Per serving 2.5g
Cholesterol Amount Per serving 5mg 2%
Sodium Amount Per serving 130mg 5%
Total Carbohydrate Amount Per serving 12g 4%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 0g
Protein Amount Per serving <1g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 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).
Pie Crusts

Just unroll, fill & bake. America's no. 1 pie crust! Per 1/8 Crust: 100 calories; 2.5 g sat fat (13% DV); 130 mg sodium (5% DV); 0 g sugars. 0 g trans fat. See nutrition information for saturated fat content. how2recycle.info. Questions? Save package and call 1-800-775-4777 (M-F 7:30-5:30 CT). www.Pillsbury.com/pie.

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Product Attributes
Warning Contains: Contains wheat ingredients.
Directions Keep dough refrigerated. 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 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 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. 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. T
About the Producer General Mills
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