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Pillsbury Pie Crusts
Photo: Open Food Facts contributors (CC BY-SA)

Pie dough

Pillsbury Pie Crusts

14.1 oz

Okay out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • No synthetic dyes
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Why it scores 42

Pillsbury Pie Crusts scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. BHA (butylated hydroxyanisole): IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Saturated fat 10 g / 100 g: Very high in saturated fat. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Pie Crusts

START100

Ingredients

  • BHA (butylated hydroxyanisole)
    Regulatory IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. [1][2][3][4][5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Sodium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [7]
subtotal−25

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added) and thickener, stabilizer or gelling agent. [6]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 10 g / 100 g
    Strong Very high in saturated fat. [8]
  • Salt 1.3 g / 100 g
    Strong High in salt. [9]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [10]
subtotal−14
TOTAL 42Okay

100 − 58.5 = 41.5 → 42

Can’t score above 79. Contains BHA (butylated hydroxyanisole), an ingredient of high concern. [1][2][3][4][5]

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [11]

GTIN 00018000287949 · 2026-09-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat24 g
Saturated fat10 g
Trans fat0 g
Carbohydrates48 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein4 g
Salt1.3 g

Serving: 1/8 crust (25 g) (25 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Lard and Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Water, Wheat Starch, Corn Starch. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Sodium Propionate and Potassium Sorbate (preservatives), Citric Acid, Annatto Extract (for color).

Allergens and diets

Contains: Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest pie dough in the US

More from Pillsbury

Sources

  1. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  2. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  3. Report on Carcinogens, 15th Edition: Butylated Hydroxyanisole

    U.S. National Toxicology Program · Dec 21, 2021 · Agency assessment

    “Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.”

    ntp.niehs.nih.gov

  4. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  5. Statement on the safety assessment of the exposure to butylated hydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology

    European Food Safety Authority · Jul 24, 2012 · Agency assessment

    “The Panel concluded that exposure to BHA from its use as food additive based on new exposure estimates does not exceed the ADI of 1 mg/kg bw/day at the mean”

    doi.org

  6. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  8. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  10. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  11. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  12. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  13. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org