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Details
2 aluminum pie pans filled with rolled out frozen unbaked pie crusts. In deep 9-inch pie pans. Ready to fill and bake!
Ingredients
Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Liquid And Hydrogenated Soybean Oil, Hydrogenated Cottonseed Oil, Water, Sugar, Dextrose, Salt, Baking Soda, Maltodextrin. Beta Carotene (for Color), Acacia Gum, Medium Chain Triglycerides, Sodium Bisulfite.
Directions
Keep frozen. Always remove pie from oven on baking sheet. Baking: Remove parchment paper from between crusts before filling and baking. For Empty Baked Crusts: 1. Preheat oven to 400 degrees F. 2. Remove curst from freezer and let thaw 10 to 20 minutes. 3. Prick bottom and sides of crust throughly with a fork. 4. Bake directly on the oven rack 11 to 14 minutes or until brown. If crust puffs excessively during baking, reprick and continue baking. For One Crust Filled Pies: 1. Preheat oven and baking sheet according to your recipe. 2. Remove crust from freezer. Pour filling into crust. 3. Bake on preheated baking sheet as recipe directs. For Double Crust Pies (Like fruit pies, meat pies, etc.): 1. Preheat oven and baking sheet according to your recipe. 2. Remove crusts from freezer. Invert one crust onto wax paper. Let thaw until flat, 10 to 20 minutes. 3. Pour filling into second pie crust. Top with flattened crust. 4. Crimp edges together. Cut several slits in top crust to allow steam to escape. 5. Bake on preheated baking sheet as recipe directs. If edges begin to brown excessively, cover with strip of aluminum foil. To Mend A Cracked Crust: Thaw crust completely. Firmly press dough together at the crack and moisten with a few drops of water. Continue to press together. Using fork, make small cross marks over the area to roughen the surface.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 5g6%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 30mg1%
- Total Carbohydrate 11g4%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
2 aluminum pie pans filled with rolled out frozen unbaked pie crusts. In deep 9-inch pie pans. Ready to fill and bake!
Ingredients
Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Liquid And Hydrogenated Soybean Oil, Hydrogenated Cottonseed Oil, Water, Sugar, Dextrose, Salt, Baking Soda, Maltodextrin. Beta Carotene (for Color), Acacia Gum, Medium Chain Triglycerides, Sodium Bisulfite.
Directions
Keep frozen. Always remove pie from oven on baking sheet. Baking: Remove parchment paper from between crusts before filling and baking. For Empty Baked Crusts: 1. Preheat oven to 400 degrees F. 2. Remove curst from freezer and let thaw 10 to 20 minutes. 3. Prick bottom and sides of crust throughly with a fork. 4. Bake directly on the oven rack 11 to 14 minutes or until brown. If crust puffs excessively during baking, reprick and continue baking. For One Crust Filled Pies: 1. Preheat oven and baking sheet according to your recipe. 2. Remove crust from freezer. Pour filling into crust. 3. Bake on preheated baking sheet as recipe directs. For Double Crust Pies (Like fruit pies, meat pies, etc.): 1. Preheat oven and baking sheet according to your recipe. 2. Remove crusts from freezer. Invert one crust onto wax paper. Let thaw until flat, 10 to 20 minutes. 3. Pour filling into second pie crust. Top with flattened crust. 4. Crimp edges together. Cut several slits in top crust to allow steam to escape. 5. Bake on preheated baking sheet as recipe directs. If edges begin to brown excessively, cover with strip of aluminum foil. To Mend A Cracked Crust: Thaw crust completely. Firmly press dough together at the crack and moisten with a few drops of water. Continue to press together. Using fork, make small cross marks over the area to roughen the surface.
Warnings
Contains: wheat.
Common questions
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