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SB Pie Crusts, 9 Inch, Ready-to-Bake
SB Pie Crusts, 9 Inch, Ready-to-Bake
SB Pie Crusts, 9 Inch, Ready-to-Bake
SB Pie Crusts, 9 Inch, Ready-to-Bake
SB Pie Crusts, 9 Inch, Ready-to-Bake
SB Pie Crusts, 9 Inch, Ready-to-Bake

SB Pie Crusts, 9 Inch, Ready-to-Bake

15 oz
1
SB Pie Crusts, 9 Inch, Ready-to-Bake

SB Pie Crusts, 9 Inch, Ready-to-Bake

15 oz

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Giant Food
Giant Food
Available in 20149
Delivery by 7:30pm

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About

Highlights

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Soy Free

Treenut Free


Details

Unrolls without creases or folds! Perishable.


Ingredients

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).


Directions

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.


Warnings

Contains: wheat.

Nutrition

Nutrition Facts

Serving Size 27.00 g
Servings Per Container 16
  • Amount Per Serving
  • Calories 120
    • Total Fat 6g9%daily value
    • Total FatSaturated Fat 2.5g13%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 1g
    • Total FatMonounsaturated Fat 2.5g
    • Cholesterol 5mg2%daily value
    • Sodium 150mg6%daily value
    • Total Carbohydrate 14g5%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

Soy Free

Treenut Free


Details

Unrolls without creases or folds! Perishable.


Ingredients

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).


Directions

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.


Warnings

Contains: wheat.


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No, SB Pie Crusts, 9 Inch, Ready-to-Bake is not gluten-free.

SB Pie Crusts, 9 Inch, Ready-to-Bake has 120.0 calories.

SB Pie Crusts, 9 Inch, Ready-to-Bake has 14.0 carbs.

SB Pie Crusts, 9 Inch, Ready-to-Bake has 0.0 grams of sugar.

SB Pie Crusts, 9 Inch, Ready-to-Bake has 6.0 grams of fat.

SB Pie Crusts, 9 Inch, Ready-to-Bake has 150.0 grams of sodium.
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