14.1 oz box
16 servings per container
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, Wheat Starch, Water, Contains 2% Or Less Of Salt, Rice Flour, Xanthan Gum, Sodium Propionate And Potassium Sorbate (Preservatives), Citric Acid, Annatto Extract (for Color).
Contains wheat ingredients.Do not eat raw pie crust crust dough.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
0 g trans fat. Per 1/8 Crust: 100 Calories; 2.5 g sat fat (12% DV); 130 mg sodium (6% DV); 0 g total sugars. See nutrition information for saturated fat content. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Make it sweet. Make it savory. Like homemade without the hassle. Just unroll, fill & bake. Questions? Save package and call 1-800-775-4777. www.Pillsbury.com. Box Tops for Education. No more clipping. Scan your receipt. See how at btfe.com.
Instructions: (1) Bring Crusts 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 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 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. Keep dough refrigerated. Freezable for up to 2 months if placed in the freezer before the use by date printed on the package.
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