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Full Circle Pie Crusts, Unroll & Bake
Full Circle Pie Crusts, Unroll & Bake
2 ct
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About
Details
• No Artificial Colors
• No Artificial Flavors
• No Preservatives/No Artificial Preservatives
• No Added Sugars
• Organic
Ingredients
Organic Wheat Flour, Organic Palm Oil, Water, Organic Wheat Starch, Contains 2% or Less of: Salt, Dried Vinegar, Xanthan Gum, Citric Acid (to Protect Flavor).
Directions
Preparation Instructions: 1. Bring crust to room temperature. If frozen, thaw in refrigerator overnight before thawing to room temperature. 2. Remove sleeve(s) from carton. Let dough sit at room temperature 40 to 50 minutes. Do not microwave dough. 3. Gently unroll crust. If the dough is cracking when unrolling, let it stand for an additional 10 minutes. 4. Place dough in ungreased 9 inch pie plate. Press firmly against side and bottom. Bake: Single Crust Pie: 1. Continue to press dough firmly in plate to create a 3/4 inch overhang. 2. Fold edge under and flute. Baked Shell (Cream Pie): 1. Prick bottom and side of dough with fork, about 50 times. 2. Bake at 425 degrees F for 12 to 14 minutes or until golden brown. 3. Cool before filling. Filled Pie (Pumpkin Pie, Quiche): Follow recipe direction for filling and baking. Bake: Double Crust Pie (Fruit Pie): 1. Add filling. Top with second pie dough and fold top edge under bottom dough. 2. Press edges to seal; flute. Cut 6 or more slits in top crust to vent. 3. Bake at 400 degrees F for 45 minutes or until crust is golden. Cool before serving. Tips: To prevent the edge from getting too brown, cover the edge of crust with thin strips of foil before baking. Remove foil during last 15 minutes of baking.
Keep refrigerated. Perishable: Keep refrigerated. Product can be frozen for 2 months. If placed in freezer before the best if used by date on box.
Product can be frozen for 2 months if placed in freezer before the best if used by date on box.
Warnings
Contains: wheat., Do not consume raw dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 7g9%
- Saturated Fat 3g15%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
• No Artificial Colors
• No Artificial Flavors
• No Preservatives/No Artificial Preservatives
• No Added Sugars
• Organic
Ingredients
Organic Wheat Flour, Organic Palm Oil, Water, Organic Wheat Starch, Contains 2% or Less of: Salt, Dried Vinegar, Xanthan Gum, Citric Acid (to Protect Flavor).
Directions
Preparation Instructions: 1. Bring crust to room temperature. If frozen, thaw in refrigerator overnight before thawing to room temperature. 2. Remove sleeve(s) from carton. Let dough sit at room temperature 40 to 50 minutes. Do not microwave dough. 3. Gently unroll crust. If the dough is cracking when unrolling, let it stand for an additional 10 minutes. 4. Place dough in ungreased 9 inch pie plate. Press firmly against side and bottom. Bake: Single Crust Pie: 1. Continue to press dough firmly in plate to create a 3/4 inch overhang. 2. Fold edge under and flute. Baked Shell (Cream Pie): 1. Prick bottom and side of dough with fork, about 50 times. 2. Bake at 425 degrees F for 12 to 14 minutes or until golden brown. 3. Cool before filling. Filled Pie (Pumpkin Pie, Quiche): Follow recipe direction for filling and baking. Bake: Double Crust Pie (Fruit Pie): 1. Add filling. Top with second pie dough and fold top edge under bottom dough. 2. Press edges to seal; flute. Cut 6 or more slits in top crust to vent. 3. Bake at 400 degrees F for 45 minutes or until crust is golden. Cool before serving. Tips: To prevent the edge from getting too brown, cover the edge of crust with thin strips of foil before baking. Remove foil during last 15 minutes of baking.
Keep refrigerated. Perishable: Keep refrigerated. Product can be frozen for 2 months. If placed in freezer before the best if used by date on box.
Product can be frozen for 2 months if placed in freezer before the best if used by date on box.
Warnings
Contains: wheat., Do not consume raw dough.
Common questions
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