Calories in Wegmans Fill & Bake Pie Crusts, 9 Inch

Calories in Wegmans Fill & Bake Pie Crusts, 9 Inch

There are 120 calories in one serve (1/8 of 1 Crust (27 grams) ) of Wegmans Fill & Bake Pie Crusts, 9 Inch. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Wegmans Fill & Bake Pie Crusts, 9 Inch


Nutrition Facts

Amount Per Selected Weight
  • Calories 444
  • Total Fat (g) 22
  • Saturated Fat (g) 9
  • Kilojoules 1858
  • Sodium (mg) 19
  • Alcohol (g) 0
  • Cholesterol (mg) 0
  • Total Carbohydrate (g) 52
  • Dietary Fiber (g) 0
  • Sugars (g) 4
  • Protein (g) 4




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Food Details

On a per 100 gram basis, there are 444 calories, 4g protein, 22g fat, and 52g carbohydrates in Wegmans Fill & Bake Pie Crusts, 9 Inch.

2 Ready-to-Bake 9-Inch Pie Crusts. Unrolls without creases or folds. Easy as pie. Don’t let the thought of making pastry scare you away from homemade pies and quiches. For a quick and easy pie crust, depend on Wegmans to help.

Wegmans Fill & Bake Pie Crusts, 9 Inch Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Wheat Starch, Lard (Deodorized Lard, Hydrogenated Lard, Bht [Preservative]), Water,Sugar, Contains 2% Or Less Of Each: Salt, Sodium Propionate, Citric Acid And Potassium Sorbate (Preservatives), Xanthan Gum, Colored With (Yellow 5, Red 40).

Food Notes

Keep Refrigerated. Perishable.Product can be frozen for 2 months if placed in freezer before the use by date on box. HOW TO COOK:Cooking times may vary depending on your equipment.Keep refrigerated.Product can be frozen for 2 months if placed in freezer before the use by date on box.Do not microwave frozen dough.Do not consume raw dough.BRING DOUGH TO ROOM TEMPERATURE:Remove sleeve(s) from box. Let stand at room temperature 15-20 minutes or microwave on defrost (30 %) 20-40 seconds per sleeve, unopened. If frozen, thaw at roomtemperature 50 minutes.UNROLL CRUST:Unroll crust and place in an ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom of pan to prevent shrinking.ONE-CRUST PIE:Preheat oven to 450 degrees F. with rack in center. Trim crust after creating scalloped edge. Pinch crust to create a scalloped edge using forefingers and thumbs then trim excess, if necessary.BAKED SHELL: Pierce bottom and sides generously with fork.Place in oven on center rack. Bake 10-13 minutes in glass pan (9-11 minutes in aluminum pan). Cool before filling. Chef Tips:Use pie weights before baking to prevent crust from puffing.If filling unbaked dough, do not pierce bottom. Bake according to your favorite recipe.TWO-CRUST PIE: Preheat oven to 425 degrees F with rack in center or according to your favorite recipe. Trim bottom crust even with pan edges; moisten crust edge lightly with water. Adddesired filling, top with second crust. Trim crust after creating scalloped edge. Pinch top andbottom crusts to create a scalloped edge using forefingers and thumbs then trim excess, ifnecessary. Cut 4 slits in top crust. Bake until golden brown or according to your favorite recipe.To avoid excessive browning, cover edge of crust with strips of foil. Chef tips: Allow pie to rest at room temperature 30-60 minutes before slicing.Refrigerate any leftover pie.

ALLERGENS: Contains Wheat. DO NOT CONSUME RAW DOUGH.



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