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About
Details
Light & flaky pie crusts - the secret is in the lard. Makes 4 crusts. Same great recipe since 1966. 0 g trans fat per serving. 100% satisfaction guaranteed. Roll to any shape! Great for main dishes & appetizers. Check our website for great recipes and baking tips! www.pappyspiedough.com.
Ingredients
Wheat Flour, Lard (bha, Propyl Gallate And Citric Acid Added To Protect Flavor), Water Salt, Sodium Propionate (preservative).
Directions
This product may be refrozen. Preparation Directions for Dough: Up to 9 Inch Pie Per Crust: Do not thaw in microwave. Thaw at room temperature or in refrigerator. Dough rolls better when slightly chilled. Do not refrigerate over 3 days. A. Take thawed dough & roll on lightly floured surface or pastry cloth. Roll in same direction. B. Turn over & place in opposite direction & roll in all directions until pie is round & size of pan. C. Fold crust in half & lift into pie pan, placing fold in center of pan. Unfold. D. To bake shell with no filling: Prick unbaked shell with fork to prevent shrinking and/or place another pie pan, bottom side down, over crust & invert for baking. For best results, use aluminum pan (shells tend to shrink in glass or teflon pans). Bake at 425 degrees F approx 10-12 minutes or until golden brown. For Double Crust Pies: Roll out bottom and place in pan. Moisten edge with water. Add desired filling. Cut a 1/2 inch slit. Seal edge down firmly. Trim off excess crust. Flute edge or press edge with fork dipped in water. For a more attractive pie, brush with milk & sprinkle lightly with sugar. Bake at 400 degrees F on lower rack of oven until juice bubbles and crust is lightly golden brown. For Custard & Pumpkin Pies: Follow directions on filling recipe. For Deeper, Thicker Crust or Larger Dimensions: Use some dough from an additional dough pod.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 6g9%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 75mg3%
- Total Carbohydrate 7g2%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
Light & flaky pie crusts - the secret is in the lard. Makes 4 crusts. Same great recipe since 1966. 0 g trans fat per serving. 100% satisfaction guaranteed. Roll to any shape! Great for main dishes & appetizers. Check our website for great recipes and baking tips! www.pappyspiedough.com.
Ingredients
Wheat Flour, Lard (bha, Propyl Gallate And Citric Acid Added To Protect Flavor), Water Salt, Sodium Propionate (preservative).
Directions
This product may be refrozen. Preparation Directions for Dough: Up to 9 Inch Pie Per Crust: Do not thaw in microwave. Thaw at room temperature or in refrigerator. Dough rolls better when slightly chilled. Do not refrigerate over 3 days. A. Take thawed dough & roll on lightly floured surface or pastry cloth. Roll in same direction. B. Turn over & place in opposite direction & roll in all directions until pie is round & size of pan. C. Fold crust in half & lift into pie pan, placing fold in center of pan. Unfold. D. To bake shell with no filling: Prick unbaked shell with fork to prevent shrinking and/or place another pie pan, bottom side down, over crust & invert for baking. For best results, use aluminum pan (shells tend to shrink in glass or teflon pans). Bake at 425 degrees F approx 10-12 minutes or until golden brown. For Double Crust Pies: Roll out bottom and place in pan. Moisten edge with water. Add desired filling. Cut a 1/2 inch slit. Seal edge down firmly. Trim off excess crust. Flute edge or press edge with fork dipped in water. For a more attractive pie, brush with milk & sprinkle lightly with sugar. Bake at 400 degrees F on lower rack of oven until juice bubbles and crust is lightly golden brown. For Custard & Pumpkin Pies: Follow directions on filling recipe. For Deeper, Thicker Crust or Larger Dimensions: Use some dough from an additional dough pod.
Warnings
Contains: wheat.
Common questions
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