Pie Crust Mix

Primary Prep, Ingredients & Nutritional Info

Start with: Single Crust: 1 cup mix, 2-3 tbsp water, Double Crust: 2 cups mix, 4-6 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. (For double crust, form two dough balls.) Flatten into round(s) on a well-floured surface. Roll dough into circle(s), 2-inches in diameter larger than inverted pie pan.
// Fold dough in half; then into quarters. (For double crust, set one folded sheet aside). Transfer dough to ungreased pie pan; unfold. Style edge as desired. Complete as below.

High Altitude: No adjustment necessary.

// 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: Fill pie shell. Bake according to recipe directions.
// Filled Double Crust Fill 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.


Pie	Mix	Water
Single Crust	1 cup	2-3 Tbsp Water
Double Crust	2 cups	4-6 Tbsp Water

Nutrition Facts 20 Oz

Serving Size: 2 tbsp mix (18g) (amount for 1/8 of 9 inch pie)

Servings Per Container: about 32


Amount Per Serving
Calories	90
Calories from Fat	50
		% Daily Value*
Total Fat	6g	9%
Saturated Fat	3g	15%
Trans fat	0g
Polyunsaturated Fat	1g
Monounsaturated Fat	1.5g
Cholesterol	0mg	0%
Sodium	95mg	4%
Total Carbohydrate	9g	3%
Dietary Fiber	<1g	1%
Sugars	<1g
Vitamin A		0%
Vitamin C		0%
Calcium		0%
Iron		2%

INGREDIENTS:

Enriched unbleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), palm and soybean oil, salt.

CONTAINS: Wheat.

May contain eggs, milk, soy and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Cinnamon Crust

Add 1 tsp ground cinnamon. Fill with your signature apple filling.

Cinnamon

Herb Crust

Add 1/8 tsp ground sage, 1/8 tsp dried thyme, 1/8 tsp ground marjoram & 1 tsp dried parsley. Great for savory pot pie.

Herbs

Pecan Crust

Add 1/4 cup finely chopped pecans. Add a spiced pumpkin pie filling.

Pecans

Savory Cheese Crust

Add 1/2 cup grated cheddar cheese. Great with your favorite quiche filling.

Cheddar cheese

Sweet Cream Crust

Add 2 tbsp softened cream cheese & 2 tbsp sugar. Bake at 450ºF of 8-10 minutes. Let cool & fill with your favorite mousse.

Cream cheese
Apple Crème Tart
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Prep 20 min Total Time 45 min Servings 24

Ingredients

Crust:
2 cups Krusteaz Pie Crust Mix
4 tablespoons water
1 cup (8 oz package) cream cheese, softened
2 cups (21 oz can) apple pie filling
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Topping:
1 cup Krusteaz Pie Crust Mix
1/4 cup sugar
1. //Preheat oven to 425°F. Lightly grease 13x9x2 inch pan.
2. //For Crust: In medium bowl, mix together Krusteaz Pie Crust Mix and water until dough forms. Press into prepared pan. Spread cream cheese evenly over dough. Spoon apple pie filling over cream cheese. Set aside.
3. //For Topping: In small bowl, mix together Krusteaz Pie Crust Mix and sugar until crumbly. Sprinkle over apple pie filling.
4. //Bake 25-30 minutes. Serve warm.
Apple Pocket Pies
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Prep 15 min Total Time 45 min Servings 6-8

Ingredients

2 cups Krusteaz Pie Crust Mix
4-6 tablespoons cold water
1 can (21 oz) apple pie filling
1. //Preheat oven to 375°F.
2. //Prepare pie dough as directed on the package.
3. //Roll out dough and cut into 4-inch circles. Spoon 3-4 tablespoons apple pie filling on one side of flattened dough circle. Brush dough edge lightly with water and fold over, forming half-circles. Using a floured fork, crimp dough edges to seal.
4. //Place on baking sheet and bake 23-30 minutes or until golden brown. Cool before serving.
Elegant Chocolate Pastry
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Prep 25 min Total Time 35 min Servings 30, 3-inch triangles

Ingredients

1 package Krusteaz Pie Crust Mix
½ cup cold water
2 cups chocolate chips
1 tablespoon shortening
1 cup chopped pecans
Whipped cream
1. //Preheat oven to 375°F.
2. //In large bowl, mix together Krusteaz Pie Crust Mix and water until dough forms. Evenly press dough into lightly greased 15x10x1-inch pan. Bake 12-18 minutes.
3. //Melt chocolate chips with shortening. Remove pastry from oven and spread melted chocolate evenly over pastry. Sprinkle pecans over chocolate.
4. //Cool pastry until chocolate sets. Cut into 15, 3x3-inch squares. Cut each square diagonally to form two triangles. If desired, serve by arranging two triangles on plate. Top with a dollop of whipped cream.
Pumpkin Cookie Pie
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Prep 20 minutes Total Time 1 hour 10 minutes plus cooling Servings 8-10

Ingredients

2 cups Krusteaz Pie Crust Mix
4-6 tablespoons water
1 package Krusteaz Pumpkin Spice Cookie Mix
1/2 cup unsalted butter, softened
1 egg
1 cup white chocolate chips, optional
1 cup chopped pecans, optional
1. //Preheat oven to 350°F.
2. //Prepare crust as directed for two crusts per the package. Form dough into one ball instead of dividing into two pieces. Place on a lightly floured surface and roll out into a circle about 12-inch diameter.
3. //Place crust into a standard size 9-inc pie plate. Crimp edges as desired, removing excess crust as needed. Chill until cookie dough is ready.
4. //Open Krusteaz Pumpkin Spice Cookie Mix and set aside glaze packet. Add cookie mix, butter, and egg into the bowl of an electric mixer fitted with paddle attachment. (You can also use a hand mixer or wooden spoon.) Mix until dough forms and all ingredients are combined. Stir in white chocolate chips and chopped pecans, if desired.
5. //Press cookie dough into pie crust. Place on a cookie sheet and bake 35-45 minutes, or until crust is no longer translucent and cookie seems set in the middle. Cool completely. Make the glaze according to package directions and drizzle over pie. Serve room temperature.
Raspberry Pie
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Prep 25 min Total Time 1 hr 10 min Servings 8

Ingredients

Crust:
2 cups Krusteaz Pie Crust Mix
4-6 tablespoons water
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Filling:
4 cups (24 oz) fresh or frozen raspberries or mixed berries
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon butter
1. //Preheat oven to 425°F.
2. //For Crust: Prepare pie dough as directed on package.
3. //For Filling: In large bowl, gently stir together berries, sugar and flour. Spoon into pie crust and dot with butter. Place top crust over filling. Cut steam slits. Trim excess dough and seal edge. Style edge as desired.
4. //Bake 40-50 minutes or until crust is golden brown and filling is bubbly.