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Schnucks Ready-to-Fill Deep Dish Pie Crusts
Schnucks Ready-to-Fill Deep Dish Pie Crusts
2 ct
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About
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.
Directions
Always remove pie from oven on baking sheet. Remove parchment paper from shells before filling or baking.
To make a one-crust baked pie shell (for filled pies like ice cream, chiffon, or cream pies): 1.heat oven to 400 F. 2.let 1 shell thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3.Bake on oven rack 11 to 14 minutes or until lightly browned. Cool. Fill as directed in your recipe.
To make a one-or two-crust filled pie (for one-crust, filled pies like pumpkin, pecan, or quiche or two-crust filled pies): 1.place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen shell. 2.For one-crust filled pie, bake on cookie sheet as directed in your recipe. For two-crust fill pie, while second shell is still in pan and frozen, remove crimp with sharp knife. Remove shell from pan and center frozen shell upside down on top of filled pie. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe.
To mend cracked or broken shells: let thaw, wet fingers, and press cracked edges together. Bake as directed.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 5g6%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 3mg1%
- Sodium 85mg4%
- Total Carbohydrate 11g4%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.
Directions
Always remove pie from oven on baking sheet. Remove parchment paper from shells before filling or baking.
To make a one-crust baked pie shell (for filled pies like ice cream, chiffon, or cream pies): 1.heat oven to 400 F. 2.let 1 shell thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3.Bake on oven rack 11 to 14 minutes or until lightly browned. Cool. Fill as directed in your recipe.
To make a one-or two-crust filled pie (for one-crust, filled pies like pumpkin, pecan, or quiche or two-crust filled pies): 1.place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen shell. 2.For one-crust filled pie, bake on cookie sheet as directed in your recipe. For two-crust fill pie, while second shell is still in pan and frozen, remove crimp with sharp knife. Remove shell from pan and center frozen shell upside down on top of filled pie. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe.
To mend cracked or broken shells: let thaw, wet fingers, and press cracked edges together. Bake as directed.
Warnings
Contains: wheat.
Common questions
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