Pillsbury Ready To Use Rolled Pie Shell, 12 x 14.1 oz Case

DOT serving size: 25 GRM

DOT servings per container: 192

Calcium: 0 MGM

Calorie: 100 E14

Carbohydrates: 12 GRM | 4% DV

Cholesterol: 5 MGM | 1% DV

Iron: 0.7 MGM | 4% DV

Mono Unsaturated Fat: 2.5 GRM

Polyunsaturated Fat: 0.5 GRM

Potassium: 0 MGM

Protein: 1 GRM

Saturated Fat: 2.5 GRM | 12% DV

Sodium: 130 MGM | 6% DV

Sugar Added: 0 GRM

Total Dietary Fiber: 0 GRM

Total Fat: 6 GRM | 8% DV

Total Sugar: 0 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), lard and hydrogenated lard with bha and bht added to protect flavor, water, wheat starch, corn starch. contains 2% or less of: salt, rice flour, xanthan gum, sodium propionate and potassium sorbate (preservatives), citric acid, annatto extract (for color).

DOT item: 518753

Rebel category: Bakery & Desserts

Case GTIN: 10018000287946

DOT product name: Ready To Use Rolled Pie Shell

Brand: Pillsbury

DOT category: Baking Kits & Mixes

Case pack: 12 - 14.1 OZ

Shipped temperature: Refrigerated

Shelf life: 93 days total; 48 days guaranteed when available from DOT.

Storage: KEEP DOUGH REFRIGERATED. DO NOT EAT RAW PIE CRUST DOUGH.

Preparation: BAKE: INSTRUCTIONS 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. ONE-CRUST PIE BAKED SHELL (ICE CREAM OR PUDDING) • Heat oven to 450ºF. • 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. TWO-CRUST PIE (FRUIT OR POT PIE) • 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. TIPS: • Cover edge of crust with strips of foil after first 20 minutes of baking for filled & two-crust pie recipes. • If making pecan or other high-sugar filled pie, sprinkle both sides of crust with flour before placing in pie plate.

Preparation: BAKE: Instructions: Bring crust to room temperature. If refrigerated, let stand at room temperature for 15 minutes or microwave on defrost for 10–20 seconds. If frozen, let stand at room temperature for 60–90 minutes before unrolling. Do not microwave frozen crusts. Slowly and gently unroll crust. Place in an ungreased 9-inch pie plate (glass recommended). Press firmly against the sides and bottom. One-Crust Pie (Baked Shell): Heat oven to 450°F. Fold excess crust under; press to form a thick edge; flute. Prick bottom and sides with a fork. Bake for 10–12 minutes, or until light brown. Cool before filling. Filled Pie (Pumpkin Pie or Quiche): Do not prick. Bake as directed in recipe. Two-Crust Pie (Fruit or Pot Pie): Trim bottom crust along pan edge; fill. Place second crust over filling. Wrap excess top crust under bottom crust edge; press to seal; flute; cut slits in top crust. Bake as directed in recipe. Tips: For filled and two-crust pies, cover the crust edge with foil strips after 20 minutes of baking. For pecan or other high-sugar pies, sprinkle flour on both sides of the crust before placing in the pie plate.

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.