Wheat Flour, Palm Oil, Water, Sugar, Soybean Oil, Dextrose, Salt, Mono- and Diglycerides.
Preparation instructionsTo make a one-crust pie:(For quiches, pumpkin pies, pecan pies)1. Preheat oven according to your recipe directions.2. Remove frozen crust from bag and place on baking sheet.3. Pour desired filling into crust.4. Bake on middle oven rack according to recipe. To make a baked ready-to-fill crust:(For pudding pies, meringue pies, ice cream pies) 1. Preheat oven to 3750F.2. Remove frozen crust from package; let thaw about 15 minutes.3. Thoroughly prick bottom and side of crust with fork.4. Place on baking sheet and bake on middle oven rack 12–15 minutes or until golden brown.5. Cool completely. Pour desired filling into crust. To make a two-crust pie:(For fruit pies, meat pies) 1. Preheat oven according to your recipe directions.2. Remove two frozen crusts from package. Remove first crust from pan while frozen and set aside on waxed paper. Let crusts thaw about 15 minutes.3. Place second crust on baking sheet; pour in desired filling. 4. Press first crust gently to flatten; repair any cracks. Lift waxed paper with crust and carefully turn over, centering crust over filling. Gently peel off waxed paper. Press edges of crust together firmly with tines of fork to seal. Cut several slits in top crust.5. Bake on middle oven rack according to recipe. Cook before serving.Bake before serving. Keep frozen. Keep frozen until ready to use.Always remove pie and pie crusts from oven on cookie sheet. Never handle by edge of pan.
Always refer to the actual package for the most accurate information