2 - Regular. Ready-to-fill-in 9 inch pans. Per 1/8 Pie Crust: 80 calories; 1.5 g sat fat (8% DV); 70 mg sodium (3% DV); 1 g sugars.
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard and Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Water, Sugar. Contains 2% or Less of: Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6.
Remove parchment paper from crusts before filling or baking.To Make a One-Crust Baked Pie Shell:(For filled pies like ice cream, chiffon or cream pies)1. Heat oven to 400degF.2. Let 1 crust thaw 10 TO 20 minutes. Prick bottom and around side thoroughly with fork.3. Bake on oven rack 9 TO 11 minutes or until lightly browned. Cool. Fill as directed in your recipe.To Make a One-or-Two-Crust Filled Pie:(for one-crust filled pies like pumpkin, pecan or quiche OR two-crust filled pies)1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust.2. For One-Crust Filled Pie: Bake on cookie sheet as directed in your recipe. Or Two-Crust Filled Pie: Remove crimp from second crust with sharp knife, while crust is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. Let Thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe.Always remove pie from oven on cookie sheet. Keep frozen.
Always refer to the actual package for the most accurate information