Unbleached, Unbromated Wheat Flour, Palm Fruit and Canola Oils, Wheat Starch, Water, Cane Sugar, Rice Flour, Salt, Cultured Wheat Starch, Cultured Whey, Dextrose, Wheat Gluten, Natural Flavor, Xanthan Gum, Citric Acid.
Bake Instructions:1. Bring Crust to Room TemperatureRemove dough pouch(es) from box and let stand at room temperature for 25â€“30 minutes (60 minutes if frozen). Dough may crack if too cold. Be sure to let dough set for required time before unrolling.2. Gently Unroll Pie Crust in DishGently place crust in a 9" ungreased pie dish. Press crust firmly against the side and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers.One-Crust PieBaked Shellâ€¢ Preheat oven to 400degF.â€¢ Fold extra crust in and press together to form a fluted edge.â€¢ Use a fork to prick holes in the bottom and sides of the crust.â€¢ Bake 11â€“13 minutes in a glass dish, 9â€“11 minutes in an aluminum dish, or until golden brown.â€¢ Cool before filling.Filled Shellâ€¢ Follow instruction above, but do not prick holes in crust.â€¢ Add filling and bake as directed in recipe.Two-Crust Pieâ€¢ Trim bottom crust along the edge of the pie dish.â€¢ Add filling to unbaked crust.â€¢ Moisten edge of bottom crust with water before applying top crust.â€¢ Press crusts firmly together to form fluted edge.â€¢ Cut a few slits in the top crust.â€¢ Bake at 375degF until golden brown or as directed by your recipe.â€¢ Cover the edge of the crust with a strip of foil after first 15â€“20 minutes to prevent excessive browning of the edges.Optional: Brush top of unbaked pie with egg-wash for a shiny, golden brown finish! Keep dough refrigerated. Freezable up to 2 months if frozen before best by date.
Always refer to the actual package for the most accurate information