Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard and Hydrogenated Lard with BHA and BHT Added to Protect Flavor, Wheat Starch, Water. Contains 2% or Less of: Salt, Rice Flour, Xanthan Gum, Sodium Propionate, and Potassium Sorbate (Preservatives), Citric Acid, Yellow 5, Red 40.
Instructions1. Bring Crust to Room TemperatureIf crusts are refrigerated, let pouch(es) stand at room temperature 15 minutes or microwave on Defrost 10 to 20 seconds.If crusts are frozen, let pouch(es) stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crusts.2. Slowly and Gently Unroll CrustPlace crust in ungreased 9-inch pie plate (glass recommended). Press crust firmly against side and bottom.Tip:â€¢ If making pecan or other high-sugar filled pie, sprinkle both sides of the crust with flour before placing in pie plate.One-Crust PieBaked Shell (Ice Cream or Pudding)â€¢ Heat oven to 450degF.â€¢ Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork.â€¢ Bake 10 to 12 minutes or until light brown.â€¢ Cool before filling.Filled Pie (Pumpkin Pie or Quiche)â€¢ Do not prick. Bake as directed in recipe.Two Crust Pie(Fruit Pie or Pot Pie)â€¢ Trim bottom crust along pan edge; fill.â€¢ Place second crust over filling.â€¢ Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.â€¢ BakeÂ as directed in recipe.Tip:â€¢ Cover edge of crust with strips of foil after first 15 to 20 minutes of baking. Keep dough refrigerated. Freezable for up to 2 months if placed in freezer before the "use by" date printed on the package.
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