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Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Unrolls without creases or folds! Perishable.
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Wheat Starch, Lard (deodorized Lard, Hydrogenated Lard, Bht [preservative]), Water, Sugar, Contains 2% Or Less Of: Salt, Sodium Propionate And Citric Acid And Potassium Sorbate (preservatives), Xanthan Gum, Corn Starch, Colors (yellow 5, Red 40).
Keep refrigerated. 1. Bring crust to room temperature: Remove sleeve(s) from box. Let stand at room temperature for 15-20 minutes or microwave on defrost (30% power) for 20 - 40 seconds per sleeve. If frozen, thaw for 50 minutes at room temperature. Do not microwave. 2. Unroll Crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-crust pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked shell (Ice Cream or Pudding Pie): Generously prick bottom and sides with form. Bake at 450 degrees F until golden brown: 11-13 minutes in glass pan, 9-11 minutes in aluminum pan. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crust Pie: Trim bottom crust even with pie pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut slits in top crust. To avoid excessive browning, cover edge with strip of foil. Bake at 425 degrees F until golden brown; time according to recipe.
Contains: wheat.
Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Unrolls without creases or folds! Perishable.
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Wheat Starch, Lard (deodorized Lard, Hydrogenated Lard, Bht [preservative]), Water, Sugar, Contains 2% Or Less Of: Salt, Sodium Propionate And Citric Acid And Potassium Sorbate (preservatives), Xanthan Gum, Corn Starch, Colors (yellow 5, Red 40).
Keep refrigerated. 1. Bring crust to room temperature: Remove sleeve(s) from box. Let stand at room temperature for 15-20 minutes or microwave on defrost (30% power) for 20 - 40 seconds per sleeve. If frozen, thaw for 50 minutes at room temperature. Do not microwave. 2. Unroll Crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-crust pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked shell (Ice Cream or Pudding Pie): Generously prick bottom and sides with form. Bake at 450 degrees F until golden brown: 11-13 minutes in glass pan, 9-11 minutes in aluminum pan. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crust Pie: Trim bottom crust even with pie pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut slits in top crust. To avoid excessive browning, cover edge with strip of foil. Bake at 425 degrees F until golden brown; time according to recipe.
Contains: wheat.