Light & Flaky Pie Crust Traditional Mix

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Krusteaz Traditional Mix Pie CrustEnriched Unbleached Flour (wheat Flour, Niacin, Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Palm And Soybean Oil, SaltKrusteaz Traditional Mix Pie Crust. New look. Same great taste. A family tradition since 1932. Light & flaky. Makes 4 crusts. 90 calories. 3g sat fat, 15% DV. 95mg sodium, 4% DV. Per 2 tbsp mix as packed. Net wt 20 oz (1 lb 4 oz) (566 g). Directions You'll need: mix - cold water. For single crust pie: 1 cup - 2-3 tbsp. For double crust pie: 2 cups - 4-6 tbsp. 1. Heat oven to 450 degrees F or as recipe directs. Stir together pie crust mix and cold water, adding water 1 tablespoon at a time. Mix with a fork until dough forms. 2. Shape into a ball. Shape dough into a ball and place onto a well-floured surface. (For double crust pie, shape into 2 dough balls. ) Using a rolling pin, flatten and roll dough into a circle 2-inches larger in diameter than inverted pie pan. 3. Fold into quarters. Fold dough into quarters; place in pie pan. (For double crust pie, set aside second sheet of folded dough. ) Unfold and style edge as desired. Complete as directed below. Pie type - directions: Ready-to-fill pie - Pierce bottom and sides of pie crust with fork. Bake 8-10 minutes or until lightly browned. Cool. Fill baked crust according to recipe directions. Single crust pie - Fill unbaked pie crust. Bake according to recipe directions. Double crust pie - Fill unbaked pie crust; moisten edge of crust with water. Place reserved dough sheet over filling; unfold and pinch edge to seal. Cut steam slits in top crust. Bake according to recipe directions. Warnings Contains: wheat. May contain eggs, milk, soy and tree nuts.

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