Pie And Pastry Dough

Short Description

Pillsbury Pie and Pastry Gluten Free DoughSoybean 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.Pillsbury Pie And Pastry Gluten Free Dough. 250 calories per 1/8 crust. Directions Keep dough refrigerated. 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 a wax paper. Roll into a circle 1 1/2 larger 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 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. Warnings Please do not eat raw dough.

Long Description