Pie Crusts

Short Description

Our Family Pie Shells 9 Inch RegularEnriched Flour, (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated, Lard, with BHA, and BHT, Added to Protect Flavor, Water, Sugar, Salt, Whey, Baking Soda, Sodium Metabisulfite, (Preservative), Colored with Yellow 5 and Yellow 6. Contains wheat, and milk, ingredients.Keep frozen. For empty baked crusts - 1. Preheat oven to 400 degrees F. 2. Remove curst from freezer and let thaw 10 to 20 minutes. 3. Prick bottom and sides of crust throughly with fork. 4. Bake directly on the oven rack 10 to 13 minutes or until brown. If crust puffs excessively during baking, reprick and continue baking. For one crust filled pies - 1. Preheat oven and baking sheet according to your recipe. 2. Remove crust from freezer. Pour filling into crust. 3. Bake on preheated baking sheet as recipe directs. For double crust pies (like fruit pies, meat pies, etc.) - 1. Preheat oven and baking sheet according to your recipe. 2. Remove crusts from freezer. Invert one crust onto waxed paper. Let thaw until flat, 10 to 20 minutes. 3. Pour filling into second pie crust. Top with flattened crust. 4. Crimp edges together. Cut several slits in top crust to allow steam to escape. 5. Bake on preheated baking sheet as recipe directs. If edges begin to brown excessively, cover with strip of aluminum foil. Always remove pie from oven on baking sheet. Remove parchment paper from between crusts before filling and baking. To mend a cracked crust - Thaw crust completely. Firmly press dough together at the crack and moisten with a few drops of water. Continue to press together. Using fork, make small cross marks over the area to roughen the surface. Contains 2 pie shells. Quality since 1904. Warnings Contains wheat and milk ingredients.

Long Description