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Marie Callender's Deep Dish Pastry Pie Shells
Marie Callender's Deep Dish Pastry Pie Shells
Marie Callender's Deep Dish Pastry Pie Shells
Marie Callender's Deep Dish Pastry Pie Shells
Marie Callender's Deep Dish Pastry Pie Shells
Marie Callender's Deep Dish Pastry Pie Shells

Marie Callender's Deep Dish Pastry Pie Shells

2 ct
1
Marie Callender's Deep Dish Pastry Pie Shells

Marie Callender's Deep Dish Pastry Pie Shells

2 ct

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Fred Meyer
Fred Meyer
Available in 97123
Delivery by 2:15pm

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About

Highlights

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free


Details

Start your next great pie with Marie Callender's Pastry Pie Shells. Save time and create your own delicious pies at home with these ready-made pie shells. Made from scratch, these pastry shells are a great foundation to any apple pie, pecan pie, lemon meringue, and more. Reuse the baker's pie pan for additional baked desserts. Each pack comes with two pie shells, enough to craft plenty of pie for friends and family to enjoy. This box contains two 8-ounce (227g) pastry shells with 16 total recommended servings of 130 calories and 0g of trans fat each. These pastry shells contain wheat. Enjoy the combination of quality ingredients and the love and care baked into Marie Callender's recipes for the comforting taste of delicious, homemade goodness.


Ingredients

Enriched Wheat Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (partially Hydrogenated Soybean Oil), Water, Dextrose, Salt, Sodium Metabisulfite.


Directions

Must be cooked thoroughly for baking directions, please flip plastic cover. Conventional Oven: Pre-Baked Shells to be Baked and Filled (For Pies Like Meringue, Cream or Pudding): 1. Preheat oven to 400 degrees F. 2. Thaw pie shell 10 minutes at room temperature; prick bottom and sides thoroughly with fork. 3. Bake pie shell on baking sheet in center of over 12 to 15 minutes. Handle carefully; it's hot! 4. Let cool before filling. Please note our rich and flaky pastry crust may shrink slightly during baking. Double Shell Pies (For Fruit or Meat Pies): 1. Preheat oven according to recipe. 2. Invert one shell from pan onto wax paper; thaw until pliable, about 20 minutes. Place second shell on baking sheet; pour in filling. 3. Place thawed shell on top of pie; seal by crimping edge between thumb and forefinger (remove excess dough if desired). Gently pierce 3 to 4 times with a fork to vent. 4. Bake pie on baking sheet in center of oven according to your recipe. Single Shell Pies to be Filled and Baked (For Pies Like Pumpkin and Pecan or Quiche): 1. Preheat oven according to recipe. 2. Pour your filling onto frozen pie shell. 3. Bake pie on baking sheet in center of oven according to your recipe. Check that pie shells are cooked thoroughly to 165 degrees F. Crust will be light golden brown. Food Safety and Quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Pie shells must be cooked thoroughly. Read and follow these cooking directions. Marie's Tip: To loosen frozen shell from pan, gently run hot water from faucet on bottom of pan or insert knife between pan and frozen pie shell, gently rock back and forth until loose. If pie shell has cracked: thaw shell, moisten fingertips with water and press shell together at crack. When sealing top and bottom shells, press together with a fork to create a design. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Keep frozen.


Warnings

Contains: wheat

Nutrition

Nutrition Facts

Serving Size 28.00 g
Servings Per Container 16
  • Amount Per Serving
  • Calories 130
    • Total Fat 9g14%daily value
    • Total FatSaturated Fat 2g10%daily value
    • Total FatTrans Fat 1.5g
    • Total FatPolyunsaturated Fat 3g
    • Total FatMonounsaturated Fat 1.5g
    • Cholesterol 0mg0%daily value
    • Sodium 50mg2%daily value
    • Total Carbohydrate 13g4%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 1g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free


Details

Start your next great pie with Marie Callender's Pastry Pie Shells. Save time and create your own delicious pies at home with these ready-made pie shells. Made from scratch, these pastry shells are a great foundation to any apple pie, pecan pie, lemon meringue, and more. Reuse the baker's pie pan for additional baked desserts. Each pack comes with two pie shells, enough to craft plenty of pie for friends and family to enjoy. This box contains two 8-ounce (227g) pastry shells with 16 total recommended servings of 130 calories and 0g of trans fat each. These pastry shells contain wheat. Enjoy the combination of quality ingredients and the love and care baked into Marie Callender's recipes for the comforting taste of delicious, homemade goodness.


Ingredients

Enriched Wheat Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (partially Hydrogenated Soybean Oil), Water, Dextrose, Salt, Sodium Metabisulfite.


Directions

Must be cooked thoroughly for baking directions, please flip plastic cover. Conventional Oven: Pre-Baked Shells to be Baked and Filled (For Pies Like Meringue, Cream or Pudding): 1. Preheat oven to 400 degrees F. 2. Thaw pie shell 10 minutes at room temperature; prick bottom and sides thoroughly with fork. 3. Bake pie shell on baking sheet in center of over 12 to 15 minutes. Handle carefully; it's hot! 4. Let cool before filling. Please note our rich and flaky pastry crust may shrink slightly during baking. Double Shell Pies (For Fruit or Meat Pies): 1. Preheat oven according to recipe. 2. Invert one shell from pan onto wax paper; thaw until pliable, about 20 minutes. Place second shell on baking sheet; pour in filling. 3. Place thawed shell on top of pie; seal by crimping edge between thumb and forefinger (remove excess dough if desired). Gently pierce 3 to 4 times with a fork to vent. 4. Bake pie on baking sheet in center of oven according to your recipe. Single Shell Pies to be Filled and Baked (For Pies Like Pumpkin and Pecan or Quiche): 1. Preheat oven according to recipe. 2. Pour your filling onto frozen pie shell. 3. Bake pie on baking sheet in center of oven according to your recipe. Check that pie shells are cooked thoroughly to 165 degrees F. Crust will be light golden brown. Food Safety and Quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Pie shells must be cooked thoroughly. Read and follow these cooking directions. Marie's Tip: To loosen frozen shell from pan, gently run hot water from faucet on bottom of pan or insert knife between pan and frozen pie shell, gently rock back and forth until loose. If pie shell has cracked: thaw shell, moisten fingertips with water and press shell together at crack. When sealing top and bottom shells, press together with a fork to create a design. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Keep frozen.


Warnings

Contains: wheat



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