Pillsbury Pet Ritz Pie Crusts Regular 9 Inch Pans 2 Count - 10 Oz
Serving Size: 0.125crust
Servings Per Container: 16
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 35|
|Total Fat||Amount Per serving 4g||6%|
|Saturated Fat||Amount Per serving 1.5g||8%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving 0.5g|
|Monounsaturated Fat||Amount Per serving 1.5g|
|Cholesterol||Amount Per serving <5mg||1%|
|Sodium||Amount Per serving 70mg||3%|
|Total Carbohydrate||Amount Per serving 9g||3%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 1g|
|Protein||Amount Per serving <1g|
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard (Adds a Trivial Amount of Trans Fat) with BHA and BHT to Protect Flavor, Water, Sugar. Contains 2% or Less of: Whey, Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.
Pie Crusts, Regular
2 - Regular. Ready-to-fill-in 9 inch pans. Per 1/8 Pie Crust: 80 calories; 1.5 g sat fat (8% DV); 70 mg sodium (3% DV); 1 g sugars. For more recipes visit us at www.Pillsbury.com/pie.
Warning Contains: Contains wheat and milk ingredients.
Directions Keep frozen. Do not eat raw pie crust dough. 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 degrees F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom 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 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
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