Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin. Folic Acid), Partially Hydrogenated Soybean Oil, Water, Sugar, Salt Whey, Baking Soda, Sodium Metabisulfite (Preservative), Colored with Yellow 5 and Yellow 6.
Keep frozen. Remove parchment paper from crusts before filling or baking. To make one-crust baked pie shell (For filled pies like ice cream, chiffon, or cream pies): 1. Heat oven to 400 degrees F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 12 to 14 minutes or until lightly browned. Cool. Fill as directed in your recipe. To make 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 crust. 2. One-crust filled pie: Bake on cookie sheet as directed in your recipe. For two-crust filled pie: While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust 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.
Serving size (in container): 0.125 crust (16)
Contains wheat and milk ingredients.