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Harris Teeter Pie Crusts
Harris Teeter Pie Crusts
15 oz
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About
Details
Ready to bake. Unrolls without creases or folds. Together in Education: Support your local schools. Together in Education program details available at any Harris Teeter or harristeeter.com.
Ingredients
Enriched Bleached Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid], Wheat Starch, Lard And Hydrogenated Lard With Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of Each Of The Following: Salt, Xanthan Gum, Colored With (yellow 5, Red 40), Citric Acid And Sodium Propionate And Potassium Sorbate Added To Retard Spoilage, Soy Flour.
Directions
Baking Directions: 1. Bring crust to room temperature: If crusts are refrigerated, remove sleeves from box and let pouches stand at room temperature 15 to 20 minutes. If crusts are frozen, remove sleeves from box and let pouches stand at room temperature for 90 minutes. Do not microwave dough. 2. Unroll crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-Crust Pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked Shell (Ice Cream or Pudding Pie): Heat oven to 450 degrees F. Generously prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust; do not prick the bottom of the pie crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crusts Pie: Trim bottom crust even with pie pan edge. Add filling (do not prick the bottom of the pie crust). Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut four slits in top crust. To avoid excessive browning, cover edge with foil. Bake according to recipe. Additional Cooking Tips: For a golden brown crust, whisk one egg and lightly brush over unbaked pie crust.
Keep refrigerated.
Use before use by date on package. Product can be frozen for up to 2 months if placed in the freezer before the use by date on the package.
Warnings
Contains: wheat, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 7g9%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2.5g
- Cholesterol 5mg2%
- Sodium 140mg6%
- Total Carbohydrate 13g5%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
Ready to bake. Unrolls without creases or folds. Together in Education: Support your local schools. Together in Education program details available at any Harris Teeter or harristeeter.com.
Ingredients
Enriched Bleached Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid], Wheat Starch, Lard And Hydrogenated Lard With Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of Each Of The Following: Salt, Xanthan Gum, Colored With (yellow 5, Red 40), Citric Acid And Sodium Propionate And Potassium Sorbate Added To Retard Spoilage, Soy Flour.
Directions
Baking Directions: 1. Bring crust to room temperature: If crusts are refrigerated, remove sleeves from box and let pouches stand at room temperature 15 to 20 minutes. If crusts are frozen, remove sleeves from box and let pouches stand at room temperature for 90 minutes. Do not microwave dough. 2. Unroll crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-Crust Pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked Shell (Ice Cream or Pudding Pie): Heat oven to 450 degrees F. Generously prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust; do not prick the bottom of the pie crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crusts Pie: Trim bottom crust even with pie pan edge. Add filling (do not prick the bottom of the pie crust). Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut four slits in top crust. To avoid excessive browning, cover edge with foil. Bake according to recipe. Additional Cooking Tips: For a golden brown crust, whisk one egg and lightly brush over unbaked pie crust.
Keep refrigerated.
Use before use by date on package. Product can be frozen for up to 2 months if placed in the freezer before the use by date on the package.
Warnings
Contains: wheat, soy
Common questions
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