Variations
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Banana Cream Pie
Prepare dough for single crust as directed on Krusteaz Pie Crust Mix package. Place dough in ungreased 9 or 10-inch pie...
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Fresh Fruit Tart
Prepare dough for single crust as directed on Krusteaz Pie Crust Mix package, adding 2 teaspoons sugar and 2 teaspoons...
Chocolate Raspberry Tart
Prepare dough for single crust as directed on Krusteaz Pie Crust Mix package, adding 1/4 cup finely chopped pecans....
Cinnamon Crust
Prepare Krusteaz Pie Crust Mix as directed for single crust, adding 1 teaspoon ground cinnamon. Fill with your...
Herb Crust
Prepare Krusteaz Pie Crust Mix as directed for single crust, adding 1/8 teaspoon ground sage, 1/8 teaspoon dried thyme,...
Pecan Crust
Prepare Krusteaz Pie Crust Mix as directed for single crust, adding 1/4 cup finely chopped pecans. Add a spiced pumpkin...
Savory Cheese Crust
Prepare Krusteaz Pie Crust Mix as directed for single crust, adding 1/2 cup grated cheddar cheese. Great with your...
Sweet Cream Cheese Crust
Prepare Krusteaz Pie Crust Mix as directed for single crust, adding 2 tablespoons softened cream cheese and 2...
Instructions
| Pie |
Mix |
Water |
| Single Crust |
1 Cup Mix |
2-3 Tbsp Water |
| Double Crust |
2 Cups Mix |
4-6 Tbsp Water |
1 PLACE
pie crust mix in small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork until moistened.
2 FORM
dough into a ball. (For double crust, form two balls.) Flatten into
round(s) on a lightly floured surface.
3 ROLL
dough into circle(s), 2-inches in diameter larger than inverted pie pan.
4 FOLD
dough in half; then into quarters. (For double crust, set one folded sheet aside.) Transfer dough to ungreased pie pan; unfold. Trim excess dough and style edge as desired. Complete as directed below.
Single Crust:
Fill and bake according to recipe directions.
Baked Pie Shell:
Preheat oven to 450°F. Prick bottom and sides with a fork. Bake 8-10 minutes or until lightly browned. Cool before filling.
Double Crust:
Add filling. Moisten edge of crust with water. Place reserved folded dough over filling; unfold. Cut steam slits in top crust. Trim excess dough and pinch edge to seal. Style edge as desired. Bake according to recipe directions.
High Altitude: No adjustment necessary.
Ingredients
INGREDIENTS: Enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated soybean and cottonseed oils, salt.
CONTAINS: Wheat.
Made on equipment that makes products containing milk, soy, eggs and tree nuts.
Refer to the package for the most current ingredient information.
based on 20 oz package
Nutrition Facts
Serving Size: 2 tablespoons mix (18g)
(amount for 1/8 of 9-inch pie shell)
Servings Per Container: about 32
| Amount Per Serving |
| Calories |
100 |
| Calories from Fat |
50 |
| % Daily Value* |
| Total Fat |
6g |
9% |
| Saturated Fat |
1.5g |
8% |
| Trans Fat |
1.5g |
|
| Cholesterol |
0mg |
0% |
| Sodium |
90mg |
4% |
| Total Carbohydrate |
10g |
3% |
| Dietary Fiber |
less than 1g |
1% |
| Sugars |
1g |
|
| Protein |
1g |
|
| Vitamin A |
0% |
| Vitamin C |
0% |
| Calcium |
0% |
| Iron |
2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
|
300g |
375g |
| Dietary Fiber |
|
25g |
30g |
| Calories per gram: |
Fat: 9 |
Carbohydrate: 4 |
Protein: 4 |
Refer to the package for the most current nutrition information.
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