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Pillsbury Pie Crusts



UPC #:00069700270182

Product information
Two ready to unroll pie crusts. The easy-to-use crust bakes up golden brown, tender and flaky pie just like homemade!
Ingredients & nutritional information
Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Wheat Starch, Water. Contains 2% or Less of: Salt, Rice Flour, Potassium Sorbate and Sodium Propionate (Preservatives), Xanthan Gum, Citric Acid, Yellow 5 and Red 40.
Serving Size: 25.0g
Amount Per Serving
Calories: 100.0000000000
% Daily Value
Total Fat6.0000000000 g 9
Cholesterol5.0000000000 mg 1
Saturated Fat2.50000 g 12
Trans Fat0.0000000000 g
Monounsaturated Fat2.50000 g
Polyunsaturated Fat0.50000 g
Cholesterol5.0000000000 mg 1
Sodium130.0000000000 mg 6
Total Carbohydrate12.0000000000 g 4
Sugars0.0000000000 g
Protein1.0000000000 g
Vitamin A 0
Iron 0
Calcium 0
Vitamin C (Ascorbic acid) 0
Fibre0.0000000000 g 0
Monounsaturated2.5000000000 g

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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. Tip: If making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate. 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. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Two-Crust Pie (ap ple or cherry): 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. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Thaw before opening.