Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor (Adds a Trivial Amount of Trans Fat), Wheat Starch, Water. Contains 2% or Less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (Preservatives), Citric Acid, Yellow 5, Red 40.
Keep dough refrigerated. We make it easy - you make it yours! 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. Freezable for up to 2 months if placed in freezer.
Serving size (in container): 0.125 crust (16)
less than 5mg
Contains wheat ingredients. Do not eat raw pie crust dough.