Deep Dish Pie Crust, 2 Count
Wheat Flour, Palm Oil, Water, Sugar, Soybean Oil, Dextrose, Salt, Mono- and Diglycerides.
Preparation Instructions: To Make a Baked Ready-To-Fill Crust: (For pudding pies, meringue pies, ice cream pies) (1). Preheat oven to 375degrees F. (2). Remove frozen crust from package. Let thaw 15 minutes. (3). Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling. For a perfect ready-to-fill baked pie crust, place an empty pie pan the same size inside the crust. Or, carefully line the inside of the pie crust with aluminum foil or parchment paper and fill with dry beans or rice. (4). Place on baking sheet and bake on middle oven rack for 12-15 minutes at 375 degrees F. (5). Cool completely. Pour desired filling into crust. To Make a One-Crust Pie: (For quiches, pumpkin pies, pecan pies) (1). Preheat oven according to your recipe directions. (2). Remove frozen crust from package; Place crust on baking sheet. (3). Pour in desired filling and bake on middle oven rack according to recipe directions. Note: Baking on baking sheet allows crust to bake more evenly. Helpful Hints: If crust is cracked, thaw crust, then firmly press edges of cracks together with moistened fingertips; firmly press fork in criss-cross fashion over repaired area. If edge of crust begins to brown excessively, cover with a strip of aluminum foil and continue baking. If crust puffs during baking, prick with a fork and gently flatten. For a crisper crust, preheat baking sheet in oven; cool finished pie on baking sheet. To avoid spilling, leave baked pie on cookie/baking sheet when removing from oven. Always remove pie and pie crusts from oven on cookie sheet. Never handle by edge of pan. To mend a cracked crust: thaw, moisten edges of crack and press together. Keep frozen. Keep frozen until ready to use.