and convenient ready-to-fill pie crusts. Our ready-to-bake pie crust
are an easy and super versatile homemade version. Just unroll, fill, and
bake! Pie Crusts: Delicious and convenient ready-to-fill pie crusts.
Homemade Taste: Our ready-to-bake pie crust are an easy and super
versatile homemade version. Quick and Easy: Let crust thaw before
transforming into a dessert or quiche just let crust thaw before
transforming into a dessert, quiche and more. Endless Options: Explore
the Pillsbury website for inspiring recipe ideas. Contains: 10 oz. Bag
with 2 rolled crusts for a 9 inch pie.
Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Lard and Hydrogenated Lard with BHA and BHT
Added to Protect Flavor, Water, Sugar. Contains 2% or Less of: Salt,
Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.
Frozen. 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°F. 2. LET 1crust 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
Do not eat raw pie crust dough. Remove parchment paper from crusts before filling or baking.