Pie crust rolled

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Essential Everyday Pie Crusts Ready To Bake, 9-inchEnriched Bleached 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 And Sodium Propionate And Postassium Sorbate Added To Retard Spoilage, Soy FlourKeep refrigerated. Preparation: 1. Bring crust (s) to room temperature. If refrigerated, let stand 15-20 minutes or microwave on defrost (30%) power) 10-20 seconds. If frozen, thaw 50 minutes at room temperature, do not microwave. 2. Unroll crust, place in an ungreased 9-inch pie plate (glass recommended). 3. Press crust down firmly against bottom and sides. One-Crust Pie: Baked shell (for pies like ice cream, chiffon or cream pies). 1. Prick bottom and sides thoroughly with a fork. Flute edges. 2. Bake in a preheated 450 degree F oven 11-13 minutes or until lightly browned. If crust puffs during baking, re-prick and continue baking. 3. Cool before filling. Filled pie (for pies like pumpkin, pecan or quiche). 1. Do not prick crust, flute edges and fill. 2. Bake according to recipe . Two Crust Pie: Filled pie (for pies like fruit or meat pies). 1. Trim bottom crust along pie plate edge; fill. 2. Top with second crust and flute edges; cut slits in top crust. 3. Bake according to recipe . Tip: For filled pies avoid excess browning by covering edges with strips of foil after first 15-20 minutes of baking. Perishable. Product can be frozen for 2 months if placed in freezer before the use by date on box. Crusts for 9-inch pie. Unroll, fill & bake. Real savings, highest quality, every day. Product of USA. Warnings Contains wheat and soy.

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