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TOPS Deep Dish Pie Shells
TOPS Deep Dish Pie Shells
12 oz
100% satisfaction guarantee
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About
Details
3084905110
TO MAKE A ONE-CRUST PIE SHELL - (FOR FILLED PIES LIKE ICE CREAM, CHIFFON OR CREAM PIES), 1. HEAT OVEN TO 400 Degrees F. 2. LET 1 SHELL THAW 10-20 MINUTES. PRICK BOTTOM AND AROUND SIDES THOROUGHLY WITH FORK. 3. BAKE ON OVEN RACK 11-14 MINUTES OR UNTIL LIGHTLY BROWNED. COOL. FILL AS DIRECTED IN YOUR RECIPE.
REMOVE PARCHMENT PAPER FROM SHELLS BEFORE FILLING OR BAKING
TO MAKE A 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 SHELL. 2. FOR ONE-CRUST FILLED PIE, BAKE ON COOKIE SHEET AS DIRECTED IN YOUR RECIPE. FOR TWO-CRUST FILLED PIE, WHILE SECOND SHELL IS STILL IN PAN AND FROZEN, REMOVE CRIMP WITH SHARP KNIFE. REMOVE SHELL FROM PAN AND CENTER FROZEN SHELL UPSIDE DOWN ON TOP OF FILLED PIE. LET THAW 10-20 MINUTES; CRIMP EDGES TOGETHER. CUT 2 TO 3 SLITS IN TOP CRUST. BAKE ON COOKIE SHEET AS DIRECTED IN YOUR RECIPE. ALWAYS REMOVE PIE FROM OVEN ON COOKIE SHEET. TO MEND CRACKED OR BROKEN SHELLS - LET THAW, WET FINGERS, AND PRESS CRACKED EDGES TOGETHER. BAKE AS DIRECTED.
TOPS PRESIDENT'S PROMISE - "WE TAKE PRIDE IN THE QUALITY OF OUR PRODUCTS. IF YOU'RE NOT 100% SATISFIED, WE WILL REPLACE OR REFUND IT. THAT'S OUR PROMISE, THAT'S MY PROMISE."
DO NOT EAT RAW PIE CRUST DOUGH
CLASSIC CHERRY PIE - 2 (20-21 OZ) CANS CHERRY PIE FILLING, 1 CUP FROZEN, UNSWEETENED CHERRIES (PITTED), 1 PACKAGE TOPS FROZEN, DEEP DISH UNBAKED PIE CRUSTS, 1/2 TSP ALMOND EXTRACT, OPTIONAL. DIRECTIONS: POUR CHERRY PIE FILLING INTO A BOWL. MIX IN 1 CUP FROZEN CHERRIES WITH CHERRY FILLING BEFORE BAKING FOR ADDED FLAVOR. POUR FILLING EVENLY INTO CRUST. SPRINKLE WITH ALMOND EXTRACT, IF DESIRED. PLACE SECOND CRUST OVER FILLING. PRESS EDGES TOGETHER WITH A FORK. WITH A KNIFE, CUT SLITS IN TOP CRUST. BAKE AT 400 Degrees F FOR 35-40 MINUTES, OR UNTIL CRUST IS GOLDEN BROWN. COVER EDGE OF CRUST WITH STRIPS OF FOIL, IF NEEDED, TO PREVENT EXCESSIVE BROWNING. SERVE WARM OR COLD. ADD VANILLA ICE CREAM OR WHIPPED CREAM, IF DESIRED. OPTIONAL: TO ADD LATTICE PATTERN, THAW ONE PIE CRUST PRIOR TO ASSEMBLY. CUT DOUGH INTO 1/2 INCH STRIPS. AFTER PIE ASSEMBLY, LAY OUT STRIPS INTO LATTICE PATTERN ON PIE PRIOR TO BAKING. PINCH THE EDGES TOGETHER TO MAKE YOUR CRUST.
Ingredients
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 5g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 5mg2%
- Sodium 85mg4%
- Total Carbohydrate 11g4%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
3084905110
TO MAKE A ONE-CRUST PIE SHELL - (FOR FILLED PIES LIKE ICE CREAM, CHIFFON OR CREAM PIES), 1. HEAT OVEN TO 400 Degrees F. 2. LET 1 SHELL THAW 10-20 MINUTES. PRICK BOTTOM AND AROUND SIDES THOROUGHLY WITH FORK. 3. BAKE ON OVEN RACK 11-14 MINUTES OR UNTIL LIGHTLY BROWNED. COOL. FILL AS DIRECTED IN YOUR RECIPE.
REMOVE PARCHMENT PAPER FROM SHELLS BEFORE FILLING OR BAKING
TO MAKE A 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 SHELL. 2. FOR ONE-CRUST FILLED PIE, BAKE ON COOKIE SHEET AS DIRECTED IN YOUR RECIPE. FOR TWO-CRUST FILLED PIE, WHILE SECOND SHELL IS STILL IN PAN AND FROZEN, REMOVE CRIMP WITH SHARP KNIFE. REMOVE SHELL FROM PAN AND CENTER FROZEN SHELL UPSIDE DOWN ON TOP OF FILLED PIE. LET THAW 10-20 MINUTES; CRIMP EDGES TOGETHER. CUT 2 TO 3 SLITS IN TOP CRUST. BAKE ON COOKIE SHEET AS DIRECTED IN YOUR RECIPE. ALWAYS REMOVE PIE FROM OVEN ON COOKIE SHEET. TO MEND CRACKED OR BROKEN SHELLS - LET THAW, WET FINGERS, AND PRESS CRACKED EDGES TOGETHER. BAKE AS DIRECTED.
TOPS PRESIDENT'S PROMISE - "WE TAKE PRIDE IN THE QUALITY OF OUR PRODUCTS. IF YOU'RE NOT 100% SATISFIED, WE WILL REPLACE OR REFUND IT. THAT'S OUR PROMISE, THAT'S MY PROMISE."
DO NOT EAT RAW PIE CRUST DOUGH
CLASSIC CHERRY PIE - 2 (20-21 OZ) CANS CHERRY PIE FILLING, 1 CUP FROZEN, UNSWEETENED CHERRIES (PITTED), 1 PACKAGE TOPS FROZEN, DEEP DISH UNBAKED PIE CRUSTS, 1/2 TSP ALMOND EXTRACT, OPTIONAL. DIRECTIONS: POUR CHERRY PIE FILLING INTO A BOWL. MIX IN 1 CUP FROZEN CHERRIES WITH CHERRY FILLING BEFORE BAKING FOR ADDED FLAVOR. POUR FILLING EVENLY INTO CRUST. SPRINKLE WITH ALMOND EXTRACT, IF DESIRED. PLACE SECOND CRUST OVER FILLING. PRESS EDGES TOGETHER WITH A FORK. WITH A KNIFE, CUT SLITS IN TOP CRUST. BAKE AT 400 Degrees F FOR 35-40 MINUTES, OR UNTIL CRUST IS GOLDEN BROWN. COVER EDGE OF CRUST WITH STRIPS OF FOIL, IF NEEDED, TO PREVENT EXCESSIVE BROWNING. SERVE WARM OR COLD. ADD VANILLA ICE CREAM OR WHIPPED CREAM, IF DESIRED. OPTIONAL: TO ADD LATTICE PATTERN, THAW ONE PIE CRUST PRIOR TO ASSEMBLY. CUT DOUGH INTO 1/2 INCH STRIPS. AFTER PIE ASSEMBLY, LAY OUT STRIPS INTO LATTICE PATTERN ON PIE PRIOR TO BAKING. PINCH THE EDGES TOGETHER TO MAKE YOUR CRUST.
Ingredients
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.
Warnings
Contains: wheat
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