Details
For those times when a frozen pie crust just won’t do, reach for Pillsbury refrigerated pie crust. Unlike pie crust mix, they’re ready in minutes with no mixing and no mess. Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust as easy as...well, pie. Each package contains two ready made pie crusts with the homemade Pillsbury goodness you’ve come to know and love. Treat friends and family to something truly delicious with this easy pie dough crust. Serve up your favorite holiday pies or try something new — maybe a quiche? — for a different twist on an old family favorite. Just unroll, fill and bake!
• HOMEMADE TASTE: Delicious and convenient refrigerated pie crust dough tastes like homemade without the hassle; Just unroll, fill and bake
• FAMILY FAVORITES: Use premade pie crusts with your favorite pie fillings; Bake sweet pies like apple cinnamon, pecan, and pumpkin or savory like turkey pot pie and quiche
• TASTY POSSIBILITIES: Create a one-crust baked pie shell, one crust filled pie, or two crust filled pie following easy directions on the package
• REFRIGERATED PIE CRUST: Conveniently kept in the refrigerator so you're always prepared to bake pies for desserts, food gifts, a party pastry table and more
• CONTAINS: One 14.1 oz package of two Pillsbury Premade Refrigerated Pie Crusts
Ingredients
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 AND/OR BEEF TALLOW AND PALM KERNEL OIL WITH BHA AND BHT ADDED TO PROTECT FLAVOR, WATER, WHEAT STARCH, CORN STARCH, CONTAINS 2% OR LESS OF: SALT, RICE FLOUR, XANTHAN GUM, SODIUM PROPIONATE AND POTASSIUM SORBATE (PRESERVATIVES), CITRIC ACID, ANNATTO EXTRACT (FOR COLOR)
Directions
Instructions: 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 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. 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. Do not eat raw pie crust dough.
Keep dough refrigerated.
Product can be frozen up to 2 months if placed in freezer before the "Use by" date printed on the package. Thaw before opening.
