How-to handle Pillsbury* refrigerated pie crusts

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Pie Crust

• Let refrigerated crusts stand at room temperature for about 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unrolling.
• Remove frozen crusts from box and let stand at room temperature for 60 to 90 minutes before unrolling. Do not microwave frozen crusts.

Choosing the right pan

• Pillsbury* Refrigerated Pie Crusts are designed for 9-inch (23 cm) pie pans and 10-inch (25 cm) tart pans, but can be cut into other shapes.
• Do not roll the crust larger or stretch it in the pan, or it may shrink during baking.
• For optimum baking results, use a glass or dull-metal pie pan.
• Avoid pans with holes in the bottom.

To keep crust from pulling away from the pan

• Press it firmly against the sides and bottom of the pan.
• Be careful not to stretch the crust.

To Prevent Bubbles in Crust

• Generously prick the sides and bottom of the crust with a fork before baking.

To Prevent Over-Browning

• Cover the edges with foil (this is also called “tenting”).
• Use a 12-inch (30 cm) square piece of foil. Cut out a 7-inch (17.5 cm) circle from the centre, and gently fold the foil "ring" around the crust's edge.
• Depending on how brown you like your crust, you can either leave the foil on for the entire bake time, or remove it for the last 15 minutes of baking.