What is Pillsbury Pie Crust Made Of? A Look at the Ingredients

November 9, 2025 •

3 min read

According to General Mills, a can of Pillsbury crescents is sold every 0.18 seconds in the United States, showcasing the brand's immense popularity. This same convenience is a major selling point for their refrigerated and frozen pie crusts, but what is Pillsbury pie crust made of to achieve this consistent, flaky result? The ingredients differ across product lines, but typically include enriched wheat flour, a shortening agent like lard or vegetable oil, water, and various preservatives.

Quick Summary

An overview of Pillsbury pie crust ingredients across different varieties. The breakdown covers the primary components like flour and fat, examines additives for preservation and texture, and notes key differences between the refrigerated, frozen, and gluten-free versions. It also provides a comparison to traditional homemade pie crusts.

Key Points

Core Ingredients: The primary components include enriched bleached wheat flour, a shortening agent, water, and salt.
Lard for Flakiness: Traditional refrigerated and frozen Pillsbury pie crusts are made with lard and hydrogenated lard, which provides a classic flaky texture.
Vegetable Shortening Option: A deep-dish variety is available using an all-vegetable shortening blend, making it suitable for vegetarians.
Key Additives: Preservatives like sodium propionate, stabilizers such as xanthan gum, and food coloring like annatto extract are included for preservation, texture, and appearance.
Gluten-Free Ingredients: Pillsbury offers gluten-free pie dough made with a blend of alternative flours like rice and sorghum, starches, and gums, instead of wheat flour.
Homemade vs. Store-bought: Homemade crusts typically offer superior flavor and ingredient control, whereas Pillsbury prioritizes convenience and shelf stability.
Not Vegan-Friendly: The traditional crust containing lard is not suitable for a vegan diet, though some vegetable-based options exist.

Core Ingredients in Pillsbury Pie Crust

The ingredient list for Pillsbury pie crust varies depending on whether you're purchasing the refrigerated version, the frozen variety, or the "All-Vegetable Shortening" deep-dish option. However, a few core ingredients form the foundation across most products.

Enriched Bleached Wheat Flour

All Pillsbury pie crust products start with enriched bleached wheat flour. Flour is the primary structural component of any pie crust. The term "enriched" means that certain vitamins and minerals, specifically niacin, ferrous sulfate, thiamin mononitrate, riboflavin, and folic acid, have been added back to the flour after being removed during processing. Bleached flour is treated to produce a whiter color and a finer texture, which contributes to a more tender, less-dense finished product.

The Fat Component: Lard or Vegetable Shortening

The choice of fat is a key differentiator between the various Pillsbury products.

Traditional Refrigerated and Frozen Crusts: These typically use a mix of lard and hydrogenated lard. Lard, which is rendered animal fat (usually from pigs), is a traditional fat for flaky pie crusts because it produces a tender, flavorful, and incredibly flaky result. BHA and BHT are added to these fats to protect their flavor from becoming rancid. This is an important distinction for individuals following a vegetarian or vegan diet.
All-Vegetable Shortening Crusts: For those seeking a vegetarian option, Pillsbury offers a frozen deep-dish crust made with all-vegetable shortening, typically a blend of soybean and hydrogenated soybean oil.

Water

Cold water is used to bind the dry ingredients together, forming the dough. The careful balance of water is crucial; too much can lead to a tough crust, while too little can make it dry and crumbly.

Minor Ingredients and Additives

In addition to the main components, Pillsbury pie crusts contain a number of minor ingredients that serve various purposes:

Preservatives: Sodium propionate and potassium sorbate are often included to extend the product's shelf life.
Salt: Enhances the flavor of the crust.
Thickeners and Stabilizers: Ingredients like wheat starch, corn starch, and xanthan gum are used to improve the dough's texture and make it easier to handle.
Coloring: Annatto extract or food colorings like Yellow 5 and Yellow 6 are added to give the crust a more appealing, golden-brown color.

How Pillsbury Pie Crust Differs from Homemade

Homemade pie crust typically uses very few ingredients, giving the baker full control over flavor and quality. Pillsbury's version, while convenient, relies on a more complex ingredient list to achieve consistency and a longer shelf life.


Feature	Pillsbury Pie Crust	Homemade Pie Crust
Main Fat Source	Lard, hydrogenated lard, or vegetable shortening.	Butter, lard, or a combination.
Preservatives	Contains chemical preservatives like sodium propionate and potassium sorbate for shelf-stability.	Does not contain preservatives; must be used or frozen shortly after making.
Texture	Engineered for consistent flakiness and ease of use, though some reviewers find the flavor less rich.	Highly dependent on the baker's technique; can be superior in flavor and texture when made correctly.
Convenience	Simply unroll, fill, and bake.	Requires preparation, mixing, chilling, and rolling of dough.
Additives	Includes stabilizers, coloring, and preservatives.	Uses only essential, whole ingredients.

Conclusion

Ultimately, what Pillsbury pie crust is made of is a carefully calibrated mix of ingredients designed for convenience and reliability. While the traditional refrigerated and frozen crusts rely on animal-derived lard for classic flakiness, Pillsbury also provides all-vegetable shortening and gluten-free versions to accommodate different dietary needs. For home bakers prioritizing speed and consistency, Pillsbury offers a dependable shortcut, but for those seeking the ultimate control over flavor and ingredients, a from-scratch recipe remains the superior choice. The inclusion of preservatives and stabilizers, while crucial for a long shelf life, also represents the most significant departure from simple homemade recipes.

If you have ever been curious about the difference between these store-bought options and the classic approach, understanding the ingredients is the first step toward making an informed choice for your next baking project. For more information on food production and ingredients, you can explore resources like the Environmental Working Group (EWG).

Frequently Asked Questions

Yes, Pillsbury's traditional refrigerated and frozen pie crusts list lard and hydrogenated lard as key ingredients. This is animal-based and makes those versions non-vegetarian and non-vegan.

No, the standard Pillsbury refrigerated pie crust is not vegan because it contains lard, which is an animal-derived fat. However, Pillsbury does offer an "All-Vegetable Shortening" version that is free of lard.

Yes, Pillsbury offers a deep-dish, all-vegetable shortening frozen pie crust. Its ingredients include enriched wheat flour, soybean oil, and hydrogenated soybean oil instead of lard.

Yes, preservatives are used to extend the product's shelf life. The ingredients often include sodium propionate and potassium sorbate.

The gluten-free pie and pastry dough contains ingredients such as soybean oil, water, corn starch, modified potato starch, rice flour, whole sorghum flour, and fructose.

In the traditional crusts, the flakiness is primarily achieved by the cold lard and hydrogenated lard being cut into the enriched flour, which creates pockets of fat that turn into steam during baking. In vegetable shortening varieties, the hydrogenated oils serve a similar function.

Minor ingredients like wheat starch, corn starch, and xanthan gum are added to improve the dough's texture and consistency, making it easier to handle and contributing to the final product's feel.