Pillsbury 9 Inch Regular Pie Crust, 12 x 2 x 10 oz Case

DOT serving size: 18 GRM

DOT servings per container: 384

Calcium: 0 MGM

Calorie: 80 E14

Carbohydrates: 9 GRM | 3% DV

Cholesterol: 5 MGM | 1% DV

Iron: 0.6 MGM | 4% DV

Potassium: 0 MGM

Protein: 1 GRM

Saturated Fat: 1.5 GRM | 8% DV

Sodium: 65 MGM | 3% DV

Sugar Added: 1 GRM | 2% DV

Total Dietary Fiber: 0 GRM

Total Fat: 4 GRM | 5% DV

Total Sugar: 1 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), lard and hydrogenated lard with bht, mixed tocopherols and rosemary extract to help preserve freshness, water, sugar. contains 2% or less of: salt, baking soda, sodium metabisulfite (preservative), annatto extract (for color).

DOT item: 26609

Rebel category: Bakery & Desserts

Case GTIN: 10018000851345

DOT product name: 9" Regular Pie Crust

Brand: Pillsbury

DOT category: Default Category

Case pack: 12 - 2 - 10 OZ

Shipped temperature: Frozen

Shelf life: 527 days total; 218 days guaranteed when available from DOT.

Storage: KEEP FROZEN REMOVE PARCHMENT PAPER FROM CRUSTS BEFORE FILLING OR BAKING. For bigger pies, use Pillsbury® Deep Dish Pie Crust

Preparation: BAKE: 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 baking sheet on oven rack. HEAT oven as directed in your recipe. POUR filling into one frozen crust. 2 FOR ONE-CRUST FILLED PIE: BAKE on baking sheet as directed in your recipe. FOR TWO-CRUST FILLED PIE: while second crust is still in pan and frozen, REMOVE edge of crust with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. LET THAW 10-20 minutes; crimp edges together. CUT 2-3 slits in top crust. BAKE on baking sheet as directed in your recipe. 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 one crust thaw 10-20 minutes. Prick bottom and around side thoroughly with fork. 3 BAKE on oven rack 9-11 minutes or until lightly browned. COOL. FILL as directed in your recipe. TO MEND CRACKED OR BROKEN SHELLS Thaw pie shell, wet fingertips, and firmly press cracked edges together. Bake as directed. HOW TO CRIMP EDGE For a more pronounced crimped edge, gently press the dough with a fork or your fingers before baking

Preparation: BAKE: 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 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.

Dietary claims from DOT data: LOW CALORIE.

Allergen note from DOT data: contains Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.