About the Dough

Welcome to Pappy’s Pie Dough! For over 50 years, we’ve made our frozen pie crust dough with high quality ingredients. Bakers from across the country find our dough to be easy to use for desserts, appetizers and main dishes too!

Pappy's® Pie Dough is best handled thawed, but slightly chilled. Frozen pods are best thawed in refrigerator (overnight or 4 hours) or at room temp (1 hour).

Do not thaw in microwave.

FOR DOUBLE CRUST PIES:

Roll out bottom and place in pan. Moisten edge with water.
Add desired filling.
Roll out top crust. Place over filling. Cut a 1/2" slit.
Seal edge down firmly. Trim off excess crust.
Flute edge or press edge with fork dipped in water. For a more attractive pie, brush with milk and sprinkle lightly with sugar.
Bake at 400°F. on lower rack of oven until juice bubbles and crust is lightly golden brown.

FOR CUSTARD & PUMPKIN PIES: Follow directions found on filling recipes.

FOR THICKER CRUST OR LARGER DIMENSIONS (Such as Deep Dish Pies): Use dough from additional pod.

Some bakers sprinkle light cake crumbs on the bottom crust of the pie before adding the fruit filling. to help absorb part of the moisture of the filling and allow the crust to bake through thoroughly and avoid sogginess of the bottom crust.
Pies should be baked only long enough to bake the crust and soften firm, fresh fruits. Overbaking will cause the fruit filling to boil and filling may tend to boil out the sides of the pie even if the pie edges are sealed carefully.
Ovens vary greatly. If you consistently have trouble with a soggy bottom crust try this: Mix up an egg white and brush on bottom and side of crust (not the edge). Place in refrigerator for one hour. Then fill and bake as recipe indicates.
Test for doneness by gently shaking the pie after the top has sufficient color. If the pie moves freely in the pan it is a sign the bottom crust is baked through.
LIGHT & FLAKY CRUSTS: Perfect for any size single or double-crust pies. The secret is in the Lard.
CONTENTS: Each Package Contains 4 Crusts that May Be REFROZEN.

INGREDIENTS: WHEAT FLOUR, SHORTENING (LARD, BHA, PROPYL GALLATE AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR), WATER, SALT, SODIUM PROPIONATE ADDED TO RETARD SPOILAGE. CONTAINS WHEAT

Pappy's Pie Dough contains Gluten.

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About the Dough

Pappy's® Pie Dough is best handled thawed, but slightly chilled. Frozen pods are best thawed in refrigerator (overnight or 4 hours) or at room temp (1 hour).

Do not thaw in microwave.

FOR DOUBLE CRUST PIES:

Roll out bottom and place in pan. Moisten edge with water.

Add desired filling.

Roll out top crust. Place over filling. Cut a 1/2" slit.

Seal edge down firmly. Trim off excess crust.

Flute edge or press edge with fork dipped in water. For a more attractive pie, brush with milk and sprinkle lightly with sugar.

Bake at 400°F. on lower rack of oven until juice bubbles and crust is lightly golden brown.

FOR CUSTARD & PUMPKIN PIES: Follow directions found on filling recipes.

FOR THICKER CRUST OR LARGER DIMENSIONS (Such as Deep Dish Pies): Use dough from additional pod.

Some bakers sprinkle light cake crumbs on the bottom crust of the pie before adding the fruit filling. to help absorb part of the moisture of the filling and allow the crust to bake through thoroughly and avoid sogginess of the bottom crust.

Pies should be baked only long enough to bake the crust and soften firm, fresh fruits. Overbaking will cause the fruit filling to boil and filling may tend to boil out the sides of the pie even if the pie edges are sealed carefully.

Ovens vary greatly. If you consistently have trouble with a soggy bottom crust try this: Mix up an egg white and brush on bottom and side of crust (not the edge). Place in refrigerator for one hour. Then fill and bake as recipe indicates.

Test for doneness by gently shaking the pie after the top has sufficient color. If the pie moves freely in the pan it is a sign the bottom crust is baked through.

LIGHT & FLAKY CRUSTS: Perfect for any size single or double-crust pies. The secret is in the Lard.

CONTENTS: Each Package Contains 4 Crusts that May Be REFROZEN.

INGREDIENTS: WHEAT FLOUR, SHORTENING (LARD, BHA, PROPYL GALLATE AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR), WATER, SALT, SODIUM PROPIONATE ADDED TO RETARD SPOILAGE. CONTAINS WHEAT