Pie crusts

Short Description

Ahold Pie Crusts Ready To Bake 9 Inch - 2 CTEnriched Flour [Wheat Flour, Niacin, iron, Thiamin Mononitrate ( Vitamin B1 ), Riboflavin ( Vitamin B2 ), Folic Acid], Wheat Starch, Lard and Hydrogenated Lard with BHT added to protect Flavor, Water, Sugar. Contains 2% or less of each of the following: Salt, Xanthan Gum, Colored with Yellow 5, Red 40, Citric Acid, Sodium Propionate and Potassium Sorbate to Retard Spoilage, and Soy Flour.Directions Refrigerate after opening. Perishable. Keep refrigerated. Product can be frozen for 2 months if placed in freezer before the use by date on box. 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 fork. 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, soy.

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