Pie Crusts

Perfect for dessert, quiche, pot pies, and turnovers, our pie crusts rely on wholesome ingredients and room temperature (instead of chemical softeners) to bring ease and peace of mind to your baking adventures!

Please note: While we update this website on a regular basis, the information displayed is for guidance only. For definitive advice, always read the package label.


Nutrition Facts

Serving Size 1/8 of 1

Servings Per Container 16

Amount Per Serving

Calories 120

Calories From Fat 60

% Daily Value*

Total Fat 7g


Saturated Fat 3g


Trans Fat 0g

Cholesterol 0mg


Sodium 125mg


Total Carbohydrates 12g


Dietary Fiber 0g


Sugars 1g

Protein 1g

Vitamin A Percentage 0%

Vitamin C Percentage 0%

Calcium Percentage 10%

Iron Percentage 2%

* Percent Daily Values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs:

Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrates 300g 375g
Dietary Fiber 25g 30g


Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Palm Oil, Canola Oil, Wheat Starch, Sugar, Cultured Wheat Starch, Salt, Wheat Gluten, Dextrose, Natural Flavor, Xanthan Gum, Citric Acid.


Baking Instructions

  1. Bring crust to room temperature
    -Remove dough pouch(es) from box and let stand at room temperature for 15-20 minutes
  2. Gently unroll pie crust in dish
    -Gently place crust in 9 inch ungreased pie dish. Press crust firmly against the side and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers.
One-Crust Pie
  1. Preheat oven to 400 degrees F
  2. Fold extra crust in and press together to form a fluted edge.
  3. Use a fork to prick holes in the bottle and sides of the crust.
  4. Bake 11-13 minutes in a glass dish, 9-11 in an aluminum dish, or until golden brown.
  5. Cool before filling.
Filled Pie:
*Follow instructions above, but do not prick holes in crust.
*Add filling and bake as directed in recipe.
Two-Crust Pie
  1. Trim bottom crust along the edge of pie dish.
  2. Add filling to unbaked crust.
  3. Moisten edge of bottom crust with water before applying top crust.
  4. Press crusts firmly together to form a fluted edge.
  5. Cut a few slits in the top crust.
  6. Bake at 375 degrees F until golden brown or as directed by your recipe.
  7. Cover the edge of the crust with a strip of foil after first 15-20 minutes to prevent excessive browning of the edges.

*Optional: Brush top of unbaked pie with egg-wash for a shiny, golden brown finish!