Ready-to-Bake Pie Crust

Our Ready-to-Bake Pie Crust is like a homemade crust that is super versatile. And, like homemade crust, just a lil’ time at room temperature and you can transform it into a dessert, quiche, pot pies, turnovers… whatever! Finally, you can let your baking imagination go wild without compromise.

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 one crust (27g)

Servings Per Container 16

Amount Per Serving

Calories 110

Calories From Fat 0

% Daily Value*

Total Fat 7g


Saturated Fat 3g


Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg


Sodium 150mg


Total Carbohydrates 12g


Dietary Fiber 0g


Sugars less than 1g

Protein 1g

Vitamin A Percentage 0%

Vitamin C Percentage 0%

Calcium Percentage 0%

Iron Percentage 4%

* 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, Canola Oil, Palm 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 25-30 minutes (60 minutes if frozen). Dough may crack if too cold. Be sure to let dough set for required time before unrolling.

2. Gently Unroll Pie Crust
Turn dough over in 9” ungreased glass pie dish. Remove parchment paper. Press crust lightly against the sides and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers.

One-Crust Pie

Baked Shell
• Preheat oven to 425ºF.
• Fold extra crust in and press together to form a fluted edge.
• Use a fork to prick holes in the bottom and sides of the crust.
• Bake 12-15 minutes or until golden brown.
• Cool before filling.

Filled Shell
• Follow instruction above, but do not prick holes in crust.
• Add filling and bake as directed in recipe.

Two-Crust Pie

• Trim bottom crust along pan edge.
• Add filling to unbaked crust.
• Moisten edge of bottom crust with water before applying top crust.
• Press edges together to seal; flute.
• Cut slits in top crust.
• Bake as directed in recipe.
• 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!