Item: Pie Crusts, 2 Crusts
Size: 15 oz (425g)
Directions: Keep dough refrigerated. 1. Bring crust to room temperature. If crusts are refrigerated,
let pouch (es) stand at room temperature 15 minutes or microwave on defrost 10 to
20 seconds. If crusts are frozen, let pouch (es) stand at room temperature 60 to
90 minutes before unrolling. Do not microwave frozen crusts. 2. Slowly and gently
unroll crust. Place crust in ungreased 9-inch pie plate (glass recommended). Press
crust firmly against side and bottom. Tip: If making pecan or other high-sugar filled
pie, sprinkle both sides of crust with flour before placing in pie plate. One-Crust
Pie: Baked Shell (ice cream or pudding): Heat oven to 450 degrees F. Fold excess
crust under and press together to form thick crust edge; flute. Prick bottom and
side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
Filled Pie (pumpkin pie or quiche): Do not prick. Bake as directed in recipe. Cover
edge of crust with strips of foil after first 15 to 20 minutes of baking. Two-Crust
Pie (apple or cherry): Trim bottom crust along pan edge; fill. Place second crust
over filling. Wrap excess top crust under bottom crust edge. Press edges together
to seal; flute. Cut slits in top crust. Bake as directed in recipe. Cover edge of
crust with strips of foil after first 15 to 20 minutes of baking. Thaw before opening.
Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate,
Riboflavin, Folic Acid), Partially Hydrogenated Lard with BHA and BHT Added to Protect
Flavor, Wheat Starch, Water. Contains 2% or Less of: Salt, Rice Flour, Potassium
Sorbate and Sodium Propionate (Preservatives), Xanthan Gum, Citric Acid, Yellow 5
and Red 40.
Additional details: Warnings/Caution: Contains wheat ingredients.
UPC 12: 018000851201
Number of scans:
Last modified: Monday, 15-Feb-2010 6:49 PM ET
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