2 - 9 inches crusts & pans. 0 g trans fat. Per 1/8 Crust: 90 calories; 2.5 g sat fat (12% DV); 85 mg sodium (4% DV); 1 g total sugars. See nutrition information for saturated fat content. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com America's no. 1 pie crust. All vegetable shortening. No 1 pie crust based on frozen sales data. www.pillsbury.com/pie. Ask.GeneralMills.com. For more recipes visit us at www.Pillsbury.com/pie. Questions? Comments? Save package and visit us at www.Pillsbury.com/pie 1-800-880-3785.

Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Water, Hydrogenated Soybean Oil, Sugar, Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5 & 6.

To make a one-or two -crust filled pie: (For one crust filled pies like pumpkin, pecan or quiche or two-crust filled pies): 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into i frozen crust. 2. For one-crust filled pie: Bake on cookie sheet as directed in your recipe. For two-crust filled pie, while second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10-20 minutes; crimp edges together. Cut 2-3 slits in top crust. Bake on cookie sheet as directed in your recipe. To make a one-crust raked pie shell: (For filled pies like ice cream, chiffon or cream pies): 1. Heat oven to 400 degrees F. 2. Let I crust thaw 10-20 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 11-14 minutes or until lightly browned. Cool. Fill as directed in your recipe. Do not eat raw pie crust dough. Remove parchment paper from crusts before filling or baking.

Keep frozen.