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Pillsbury Pie Crust Regular -10 Oz
2 - 9" pie crusts & pans. 0 g trans fat. Per 1/8 Crust: 80 calories; 2 g sat fat (9% DV); 70 mg sodium (3% DV); 1 g total sugars. See nutrition information for saturated fat content. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. America's #1 pie crust. 2 - 9" pie crusts & pans. #1 pie crust based on frozen sales data. Ask.GeneralMills.com. www.Pillsbury.com/pie. For more recipes visit us at www.Pillsbury.com/pie. Questions? Comments? Save package and visit us at www.Pillsbury.com/pie 1-800-880-3785.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories80 | ||
| % Daily Value* | ||
| Total Fat of 4.5g daily value 6 percentincludes Saturated Fat of 2g daily value9percent, includes Trans Fat of 0g includes Polyunsaturated Fat of 0.5g includes Monounsaturated Fat of 1.5g | ||
| Cholesterol 5mg daily value1percent, | ||
| Sodium 70mg daily value3percent, | ||
| Total Carbohydrate of 9g daily value 3 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 1g includes 1g of Added Sugars and daily value of 2percent | ||
| Protein 1g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0.5mg Daily Value 2% | ||
| Potassium 0mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat ingredients.
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 and 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 filled 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. For bigger pies, use Pillsbury Pet Ritz Deep Dish Pie Crust. Do not eat raw pie crust dough. Keep frozen.
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