Immaculate Bakery Pie Crusts, Ready-to-Bake, 9 Inch

2 rolled crusts for a 9 inch pie. No artificial flavors. Non GMO/GE certified by NSF. Honestly delicious. No bleached flour. No artificial preservatives. No hydrogenated oils. Spring Tree Renie Britenbucher. While Renie Britenbucher has been painting for almost her entire life, the folks at Immaculate Baking only recently fell in love with her light-hearted creations. As is turns out, Renie is an award-winning, internationally collected, full-time artist - with two daughters who are also artists! Working in NE, Ohio, Renie's evolving style has included murals, portraits, spontaneous spiritual paintings and primitive folk art; now, Renie creates what she calls, whimsical folk art. Our Company: It was back in my garage in 95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, but it remains true to those original values. We love what we do, connecting baking and folk art - both celebrate creativity, bring people together and are full of tradition and soul. We promise to use only wholesome ingredients for goodies you can feel great about! www.ImmaculateBaking.com. how2recycle.info. We'd love to hear from you! 1-800-243-6419; www.ImmaculateBaking.com. Find recipes for these goodies and more on ImmaculateBaking.com. Pies With a Cause: From the very beginning, giving back to the arts has been an important part of our mission! Over the years we've provided exposure to folk artists by creating galleries on all our products, just like the one you're holding right now. Nowadays we're on the lookout for new opportunities to constantly show our love the folk art community. Join the conversation with us on social media and have your voice heard!

Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil, Canola Oil Or Sunflower Oil), Wheat Starch, Water, Canola Oil, Cultured Wheat Starch (cultured Wheat Starch, Wheat Flour), Rice Flour, Salt, Vital Wheat Gluten, Dextrose, Natural Flavor, Xanthan Gum, Citric Acid.

Contains wheat ingredients.

Baking Instructions: 1. Bring crust to room temperature. Remove dough pouch(es) from box and let stand at room temperature for 25-30 minutes (60 minutes if frozen). Dough may crack if too cold. Be sure to let dough set for required time before unrolling. 2. Gently unroll pie crust in dish. Gently place crust in a 9 inch ungreased pie dish. Press crust firmly against the side and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers. One-Crust Pie: Baked Shell: Preheat oven to 400 degrees F. Fold extra crust in and press together to form a fluted edge. Use a fork to prick holes in the bottom and sides of the crust. Bake 11-13 minutes in a glass dish, 9-11 minutes in an aluminum dish, or until golden brown. Cool before filling. Filled Shell: Follow instruction above, but do not prick holes in crust. Add filling and bake as directed in recipe. Two-Crust Pie: Trim the bottom crust along the edge of the pie dish. Add filling to unbaked crust. Moisted edge of bottom crust with water before applying top crust. Press crusts firmly together to from a fluted edge. Cut a few slits in the top crust. Bake at 375 degrees F until golden brown or as directed by your recipe. Cover the edge of the crust with a strip of foil after first 15-20 minutes to prevent excessive browning of the edges. Optional: Brush top of unbaked pie with egg-wash for a shiny, golden brown finish!

Make It Your Own: Fresh Strawberry Pie. Chicken Pot Pie.

Keep dough refrigerated.

Nutrition Facts