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PICS Homestyle Pie Crust
PICS Homestyle Pie Crust
2 each
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About
Details
Per 27 g Serving: 120 calories; 3 g sat fat (15% DV); 135 mg sodium (6% DV); 1 g added sugars. May be produced with genetic engineering. Quality guarantee. www.pricechopper.com. If you have any comments or questions on Pics brand products please call 1-800-666-7667 or visit www.pricechopper.com.
Ingredients
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Lard and Hydrogenated Lard (with BHA, Propyl Gallate, and Citric Acid to Protect Flavor), Wheat Starch, Water, Sugar. Contains Less than 2% of Each of the Following: Rice Flour, Salt, Wheat Gluten, Dextrose, Sodium Propionate (Preservative), Xanthan Gum, Potassium Sorbate and Citric Acid (Preservatives).
Directions
Baking Instructions: Remove dough pouch(es) from box and let stand at room temperature for 20-25 minutes, or remove from sleeve(s) and microwave on defrost for 10-15 seconds per sleeve. Unroll Crust: Place in ungreased 9-inch pie dish (glass recommended). Press crust firmly against sides and bottom of dish. Push edges of any cracks in dough with wet fingers to seal them together. One-Crust Pie: Using forefingers and thumbs, pinch crust to create scalloped edge. Trim excess if necessary. Unfilled One-Crust Pie: 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 in preheated oven at 400 degrees F for 11-13 minutes (in glass dish), 9-11 minutes (in aluminum pan) or until golden brown. Cool before filling. Filled One-Crust Pie: For filled crust do not prick the dough. Add filling and bake according to your recipe. Two-Crust Pie: Trim bottom crust even with dish edge. Add filling to unbaked crust. Moisten edge of bottom crust with water, top with second crust and press crusts firmly together to form a fluted edge. Brush top of unbaked pie with egg-wash for a shiny, golden brown finish. Cut a few slits in the top crust for evaporation. Bake at 375 degrees F until golden brown or according to your recipe. Cover the edge of crust with strip of foil after first 15-20 minutes to prevent excessive browning.
Keep refrigerated.
For best result, use before date on box.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 7g11%
- Saturated Fat 3g15%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3g
- Cholesterol 5mg2%
- Sodium 135mg6%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
Per 27 g Serving: 120 calories; 3 g sat fat (15% DV); 135 mg sodium (6% DV); 1 g added sugars. May be produced with genetic engineering. Quality guarantee. www.pricechopper.com. If you have any comments or questions on Pics brand products please call 1-800-666-7667 or visit www.pricechopper.com.
Ingredients
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Lard and Hydrogenated Lard (with BHA, Propyl Gallate, and Citric Acid to Protect Flavor), Wheat Starch, Water, Sugar. Contains Less than 2% of Each of the Following: Rice Flour, Salt, Wheat Gluten, Dextrose, Sodium Propionate (Preservative), Xanthan Gum, Potassium Sorbate and Citric Acid (Preservatives).
Directions
Baking Instructions: Remove dough pouch(es) from box and let stand at room temperature for 20-25 minutes, or remove from sleeve(s) and microwave on defrost for 10-15 seconds per sleeve. Unroll Crust: Place in ungreased 9-inch pie dish (glass recommended). Press crust firmly against sides and bottom of dish. Push edges of any cracks in dough with wet fingers to seal them together. One-Crust Pie: Using forefingers and thumbs, pinch crust to create scalloped edge. Trim excess if necessary. Unfilled One-Crust Pie: 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 in preheated oven at 400 degrees F for 11-13 minutes (in glass dish), 9-11 minutes (in aluminum pan) or until golden brown. Cool before filling. Filled One-Crust Pie: For filled crust do not prick the dough. Add filling and bake according to your recipe. Two-Crust Pie: Trim bottom crust even with dish edge. Add filling to unbaked crust. Moisten edge of bottom crust with water, top with second crust and press crusts firmly together to form a fluted edge. Brush top of unbaked pie with egg-wash for a shiny, golden brown finish. Cut a few slits in the top crust for evaporation. Bake at 375 degrees F until golden brown or according to your recipe. Cover the edge of crust with strip of foil after first 15-20 minutes to prevent excessive browning.
Keep refrigerated.
For best result, use before date on box.
Common questions
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