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Springfield Pie Crusts, Regular
Springfield Pie Crusts, Regular
10 oz
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About
Details
9 inches pie pans. Per 1/8 Crust: 80 calories; 2 g sat fat (9% DV); 70 mg sodium (3% DV); 1 g total sugars. Trusted since 1947. Tender & flaky. Ready-to-fill-in. 100% quality guaranteed. Like it or let us make it right. That's our quality promise. supervaluprivatebrands.com. When contacting us, please include the code number printed on the package. Product of USA.
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.
Directions
Bake before serving. Preparation Directions Remove parchment paper from crusts before filling or baking. To Make a One-Crust Baked Pie (for pies like ice cream, chiffon or cream pies) 1. Let crust thaw 10-20 minutes. Prick bottom and around sides thoroughly with fork. 2. In a preheated 400 degrees F oven, bake directly on the oven rack, 9-11 minutes or until lightly brown. If crust puffs during baking, reprick and continue baking. 3. Let cool. Fill according to your recipe directions. To Make a One-Crust Filled Pie (for pies like pumpkin, pecan or quiche) 1. Heat oven according to your recipe directions. 2. Pour filling into frozen crust; place onto a medium baking sheet in oven. 3. Bake according to recipe directions. To Make a Two-Crust Filled Pie (for pies like fruit or meat pies) 1. Heat oven according to your recipe directions. Pour filling into frozen crust. 2. On the second frozen crust, remove crimped edge with sharp knife. Remove crust from pan and place upside down on top of filled crust. 3. Let thaw 10-20 minutes; crimp edges together. Cut 2-3 slits in top of crust. Place pie onto medium baking sheet in oven. Bake according to recipe directions. Tip: To Mend Cracked or Broken Shells let thaw, wet fingers and press cracked edges together. Bake as directed. For bigger pies, use Springfield Deep Dish Pie Shells.
Keep frozen.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 4.5g7%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1.5g
- Cholesterol 5mg2%
- Sodium 70mg3%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
9 inches pie pans. Per 1/8 Crust: 80 calories; 2 g sat fat (9% DV); 70 mg sodium (3% DV); 1 g total sugars. Trusted since 1947. Tender & flaky. Ready-to-fill-in. 100% quality guaranteed. Like it or let us make it right. That's our quality promise. supervaluprivatebrands.com. When contacting us, please include the code number printed on the package. Product of USA.
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.
Directions
Bake before serving. Preparation Directions Remove parchment paper from crusts before filling or baking. To Make a One-Crust Baked Pie (for pies like ice cream, chiffon or cream pies) 1. Let crust thaw 10-20 minutes. Prick bottom and around sides thoroughly with fork. 2. In a preheated 400 degrees F oven, bake directly on the oven rack, 9-11 minutes or until lightly brown. If crust puffs during baking, reprick and continue baking. 3. Let cool. Fill according to your recipe directions. To Make a One-Crust Filled Pie (for pies like pumpkin, pecan or quiche) 1. Heat oven according to your recipe directions. 2. Pour filling into frozen crust; place onto a medium baking sheet in oven. 3. Bake according to recipe directions. To Make a Two-Crust Filled Pie (for pies like fruit or meat pies) 1. Heat oven according to your recipe directions. Pour filling into frozen crust. 2. On the second frozen crust, remove crimped edge with sharp knife. Remove crust from pan and place upside down on top of filled crust. 3. Let thaw 10-20 minutes; crimp edges together. Cut 2-3 slits in top of crust. Place pie onto medium baking sheet in oven. Bake according to recipe directions. Tip: To Mend Cracked or Broken Shells let thaw, wet fingers and press cracked edges together. Bake as directed. For bigger pies, use Springfield Deep Dish Pie Shells.
Keep frozen.
Warnings
Contains wheat ingredients.
Common questions
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