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Pillsbury

Pillsbury Gluten Free Pie and Pastry Dough

15.8 oz
$4.45 each($0.28 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

250 calories per 1/8 pie crust. Gluten free. Proud sponsor of Celiac Disease Foundation. Product of Canada.

Highlights

  • Nutrition Facts

    9 inch

    16 servings per container

    Serving Size
    0.125 pie crust
    • Amount Per Serving
    • Calories250
      Calories from Fat150
    • % Daily Value*
    • Total Fat
      • 17g
      • 26%
    • Saturated Fat
      • 6g
      • 30%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 340mg
      • 14%
    • Total Carbohydrate
      • 24g
      • 8%
    • Dietary Fiber
      • <1g
      • 3%
    • Protein
      • <1g
    • Vitamin A
      • 0%
    • Calcium
      • 0%
    • Vitamin C
      • 0%
    • Iron
      • 0%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Soybean Oil, Water, Corn Starch, Modified Potato Starch, Hydrogenated Soybean Oil, Rice Flour, Whole Sorghum Flour, Fructose. Contains 2% or Less of: Sugar, Salt, Xanthan Gum, Sodium Propionate and Potassium Sorbate (Preservatives), Guar Gum, Citric Acid.

    Allergens and safety warnings

    Please do not eat raw dough.

  • Keep dough refrigerated. See bottom of product for better if used by date. 1. Heat oven to 425 degrees F. Remove dough from container and divide in half. If making a one crust pie, return half to container and refrigerate. 2. Knead one half until softened and no longer crumbly. 3. Flatten dough into a disk. Place between two sheets of parchment or wax paper. Roll into a circle 1-1/2 inch large than upside down pie plate. 4. To prevent dough from tearing, carefully peel off top sheet of paper. Replace paper to cover loosely, and carefully turn dough over to remove second sheet of paper. 5. Use sheet of paper on bottom to carefully turn dough over and into 9 inch pie plate, remove paper. Press dough firmly against bottom and sides of plate. 6. Pour filling into pie shell. 7. Repeat steps 2-5 with remaining dough, placing 2nd dough on top of filling. Trim and fold edges together. Flatten edges with a fork or crimp together to make a decorative edge. 8. Cover edge of crust with strips of foil. 9. Bake 30 minutes. Remove foil. Bake 10-20 minutes longer or until crust is golden brown.