Pillsbury 6.75 Inch Round Pot Pie Crust Dough, 48 x 6.75 IN Case

DOT serving size: 100 GRM

DOT servings per container: 48

Calcium: 29.87 MGM

Calorie: 439.07 E14

Carbohydrates: 37.25 GRM

Cholesterol: 0.53 MGM

Iron: 2.1 MGM

Potassium: 81.22 MGM

Protein: 4.44 GRM

Saturated Fat: 20.63 GRM

Sodium: 362.83 MGM

Sugar Added: 1.34 GRM

Total Dietary Fiber: 1.16 GRM

Total Fat: 30.26 GRM

Total Sugar: 2.45 GRM

Transfatty Acids: 0.3 GRM

Vitamin D: 0 MC

enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), palm oil, water, palm kernel oil, nonfat milk, maltodextrin, salt, dextrose, sugar, whey, cream, citric acid, l-cysteine hydrochloride, potassium sorbate (preservative), annatto and turmeric extract color, natural flavor.

DOT item: 353963

Rebel category: Bakery & Desserts

Case GTIN: 10094562100909

DOT product name: 6.75 Inch Round Pot Pie Crust Dough

Brand: Pillsbury

DOT category: Crust & Doughs

Case pack: 48 - 6.75 IN

Shipped temperature: Frozen

Shelf life: 365 days total; 182 days guaranteed when available from DOT.

Storage: Pie dough is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling. KEEP FROZEN AT 0 deg; F OR BELOW

Preparation: BAKE: HANDLING: Keep frozen crusts at 0° F or below until ready to use. THAWING: Thaw crusts in refrigerator (approximately 40° F) 8-12 hours before preparation and baking. May be held in refrigerator up to 72 hours. PREPARATION SUGGESTIONS: 1. Pot Pie, Topped One Crust Pie ( fruit filling, etc.) - Fill individual ovenable pie pans with desired filling to 1/4 inch below the rim (for best results use 5-1/2 inch diameter pans). Remove the paper lining from the crust. Center crust on top of pie pan, glaze side up. Place pies on sheet pans without touching; half sheet pan - 4 pies, full sheet pan - 8 pies. Bake: For best results bake in a convection oven. Convection Oven 325° F - 19-24 minutes. Standard Oven 400° F - 25-30 minutes OR bake until crust is a deep golden brown and reaches a minimum internal temperature of 165°F. Bake time and temperature may require adjustment depending on the oven and the oven load. 2. Filled Bottom One Crust Pie (quiche, fruit, etc.) - Allow crust to reach room temperature for easier handling. Remove paper lining. Place crust, glaze side up, in the bottom of an individual, ovenable (5-1/2 inch diameter) pan, pressing gently to shape into pan. Fill pan, lined with crust, with desired filling to 1/4 inch below the rim. May be topped with lattice crust strips for fruit pies and sprinkled with cinnamon and sugar. Flute or fork print crust edges. Bake as directed above. 3. Prebaked Pot Pie or Crust Toppers (to top or serve on the side of preheated fillings) Remove paper lining. Place crust on paper lined sheet pan, glaze side up. Bake: Convection Oven 325° F - 13-17 minutes; Standard Oven 400° F - 15 - 19 minutes. OR until crusts are a deep golden brown and reaches a minimum internal temperature of 165°F. 4. Double Crusted or No-Bake Dessert Pies (prebaked bottom crust) - Allow crust to reach room temperature for easier handling. Remove paper lining, place crust glaze side up, in the bottom of an individual, ovenable (5-1/2 inch diameter) pan, pressing gently to shape into pan. Fork prick on bottom and along sides. Bake: Convection Oven 325° F - 7-9 minutes; Standard Oven 400° F - 11-13 minutes. Let cool, add filling, top with additional crust for a double crusted pie. Sprinkle with cinnamon and sugar. Bake according to the Topped One Crust Pie directions.

Preparation: BAKE: HANDLING: Keep frozen crusts at 0° F or below until ready to use. THAWING: Thaw crusts in refrigerator (approximately 40° F) 8-12 hours before preparation and baking. May be held in refrigerator up to 72 hours. PREPARATION SUGGESTIONS: 1. Pot Pie, Topped One Crust Pie ( fruit filling, etc.) - Fill individual ovenable pie pans with desired filling to 1/4 inch below the rim (for best results use 5-1/2 inch diameter pans). Remove the paper lining from the crust. Center crust on top of pie pan, glaze side up. Place pies on sheet pans without touching; half sheet pan - 4 pies, full sheet pan - 8 pies. Bake: For best results bake in a convection oven. Convection Oven 325° F - 19-24 minutes. Standard Oven 400° F - 25-30 minutes OR bake until crust is a deep golden brown and reaches a minimum internal temperature of 165°F. Bake time and temperature may require adjustment depending on the oven and the oven load. 2. Filled Bottom One Crust Pie (quiche, fruit, etc.) - Allow crust to reach room temperature for easier handling. Remove paper lining. Place crust, glaze side up, in the bottom of an individual, ovenable (5-1/2 inch diameter) pan, pressing gently to shape into pan. Fill pan, lined with crust, with desired filling to 1/4 inch below the rim. May be topped with lattice crust strips for fruit pies and sprinkled with cinnamon and sugar. Flute or fork print crust edges. Bake as directed above. 3. Prebaked Pot Pie or Crust Toppers (to top or serve on the side of preheated fillings) Remove paper lining. Place crust on paper lined sheet pan, glaze side up. Bake: Convection Oven 325° F - 13-17 minutes; Standard Oven 400° F - 15 - 19 minutes. OR until crusts are a deep golden brown and reaches a minimum internal temperature of 165°F. 4. Double Crusted or No-Bake Dessert Pies (prebaked bottom crust) - Allow crust to reach room temperature for easier handling. Remove paper lining, place crust glaze side up, in the bottom of an individual, ovenable (5-1/2 inch diameter) pan, pressing gently to shape into pan. Fork prick on bottom and along sides. Bake: Convection Oven 325° F - 7-9 minutes; Standard Oven 400° F - 11-13 minutes. Let cool, add filling, top with additional crust for a double crusted pie. Sprinkle with cinnamon and sugar. Bake according to the Topped One Crust Pie directions.

Dietary claims from DOT data: VEGETARIAN.

Allergen note from DOT data: contains Milk and its derivatives, Wheat and Their Derivatives.

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