Pie Crusts

Short Description

Food Club Pie Crusts, 2 CtENRICHED FLOUR (WHEAT FLOUR, NIACIN, iron, THIMAIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED LARD WITH BHA AND BHT ADDED TO PROTECT FLAVOR, WATER, SUGAR, SALT, WHEY, BAKING WITH SODA, SODIUM METABISULFITE (PRESERVATIVEA), COLORED WITH YELLOW 5 AND YELLOW 6.For empty baked crusts: preheat oven to 400, remove crust from freezer and let thaw 10 to 20 minutes. Prick bottom and sides of crust thoroughly with a fork. Bake directly on the oven rack 11 - 14 minutes or until brown. If crust puff excessively during baking, reprick and continue baking. , For one-crust filled pies: preheat oven and baking sheet according to your recipe. Remove crust from freezer. Pour filling into crust. Bake on preheated baking sheet as recipe directs. , For double-crust pies (like fruit pies, meat pies, etc.) preheat oven and baking sheet according to your recipe. Remove crusts from freezer. Invert one crust onto waxed paper. Let thaw until flat, 10 to 20 minutes. Pour filling into second pie crust. Top with flattened crust. Crimp edges together. Cut several slits in top crust to allow steam to escape. Bake on preheated baking sheet as recipe directs. If edges begin to brown excessively, cover with strip of aluminum foil. , To mend a cracked crust: thaw crust completley. Firmly press dough together. Using fork, make small cross marks over the area to roughen the surface. , Always remove pie from oven on baking sheet.

Long Description