Pie Crust Mix
- LIGHT & FLAKY GOODNESS: Easily whip up some tender, light and flaky pie crusts for a variety of occasions.
- TRADITION DONE RIGHT: A Krusteaz staple, this traditional melt-in-your-mouth pie crust is sure to be a hit with the whole family.
- EASY TO MAKE, HARD TO PUT DOWN: Prepare in just four, simple steps! Heat — Stir — Shape — Fold! (Full instructions available on box.)
- VERSATILE OPTIONS: Use this pie crust for ready-to-fill pies, single-crust or double-crust pies, pie crust rolls, cookies, or pinwheels, apple pie pockets, you name it!
2-3 Tbsp Water
HEAT oven to 450°F or as recipe directs.
STIR together pie crust mix and cold water, adding water 1 tablespoon at a time. Mix with a fork until moistened and dough forms.
FORM dough into a ball. Flatten into round(s) on a well-floured surface. Roll dough into circle, 2-inches in diameter larger than inverted pie pan.
FOLD dough in half; then into quarters. Transfer dough to ungreased pie pan; unfold. Style edge as desired.
BAKED PIE SHELL: Pierce bottom and sides of pie shell with fork. Bake 8-10 minutes or until lightly browned. Cool before filling.
FILLED SINGLE CRUST PIE SHELL: Fill pie shell. Bake according to recipe directions.
FILLED DOUBLE CRUST PIE SHELL: Moisten edge of crust with water. Place reserved folded dough over filling; unfold and pinch edge to seal. Style edge as desired. Cut steam slits in top crust. Bake according to recipe directions.
|Single Crust||1 Cup||2-3 Tbsp|
|Double Crust||2 Cups||4-6 Tbsp|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Make it your own with these easy ways to add to the box directions.
Savory Cheese Crust
Sweet Cream Crust
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