On paper, classic pie dough is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out and bake. That's it.

9" Pillsbury Frozen Pie Crusts, Regular, Two 9" Pie Crusts & Pans, 2 ct., 10 oz.

This ready-to-bake pie dough goes from frozen to deep dish deliciousness with no hassle. To bake the pie shell, simply preheat the oven to 400° F, poke holes in the thawed crust with a fork, bake for 11-14 minutes, let cool and fill with preferred filling.

Use a rolling pin to roll the crust slightly thinner and press some of the cookie dust into the dough. Fit the pie crust into the desired pan. For a slightly richer tasting crust, brush lightly with melted butter. Refrigerate until firm before filling the crust as desired.

Shortcrust pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Usually you can find them in the refrigerated aisle, or in the freezer section of your supermarket, and there are benefits to both types.

Ingredients: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Vegetable Shortening (soybean and palm oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Sugar ...

These deep dish frozen pie crusts store easily in a freezer for all your impromptu baking needs. Imagine the memories you'll make! Pillsbury strives to make home baked moments extra special through our products and recipes, which help make cooking and baking easy and convenient for even the busiest families.

Shortcrust pastry is primarily used for sweet and savory pies, tarts, and quiche. Follow this guide to learn more about the three types of shortcrust pastry, the best uses for each, and recipes to try.

Pillsbury makes flaky, homestyle pie crust as easy as...well, pie. Each package contains two ready made pie crusts with the homemade Pillsbury goodness you've come to know and love. Serve up your favorite holiday pies or try something new - maybe a quiche? - for a different twist on an old family favorite.

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.

There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.

Four amazing Pie Crusts - Flaky, Brisee, Sucree, Sablee.

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

The Ancient Egyptians created the first example of what we know as pies today. Later on, closer to the 5th Century BC, the Ancient Greeks were believed to invent pie pastry as it is mentioned in the plays of the writer Aristophanes and it was possible to work as a pastry chef in this era, a separate trade to a baker.

The Pillsbury Company is a US-based company that was one of the world's largest cake manufacturers and producers of grain and other foodstuffs until it was bought by General Mills in 2001. General Mills brands consist of Annie's, Betty Crocker, Nature Valley, Yoplait, Haagen-Dazs, and Blue Buffalo.