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 120

Calories From Fat 60

% Daily Value*

Total Fat 7g


Saturated Fat 2.5g


Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg


Sodium 125mg


Total Carbohydrates 12g


Dietary Fiber 0g


Sugars less than 1g

Protein less than 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


Unbleached, Unbromated Wheat Flour, Palm Fruit and Canola Oils, Wheat Starch, Water, Cane Sugar, Rice Flour, Salt, Cultured Wheat Starch, Cultured Whey, Dextrose, Wheat Gluten, 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 in Dish
Gently place crust in a 9” 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

Baked Shell
• Preheat oven to 400ºF.
• 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 11-13 minutes in a glass dish, 9-11 minutes in an aluminum dish, or until golden brown.
• Cool before filling.

Filled Pie
• 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 the edge of the pie dish.
• Add filling to unbaked crust.
• Moisten edge of bottom crust with water before applying top crust.
• Press crusts firmly together to form a fluted edge.
• Cut a few slits in the top crust.
• Bake at 375°F until golden brown or as directed by your recipe.
• Cover the edge of the crust with a strip of foil after first 15-20 minutes to prevent excessive browning of the edges.