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Stater Bros. Markets Deep Dish Pie Crusts
Stater Bros. Markets Deep Dish Pie Crusts
2 ct
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About
Details
Since 1936. Ready to fill.
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.
Directions
Bake: To make a one-crust baked pie shell: (For filled pies like ice cream, chiffon or cream pies). 1. Heat oven to 400 degrees F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 11 to 14 minutes or until lightly browned. Cool. Fill as directed in your recipe. To make a one-crust filled pie: (For one-crust filled pies like pumpkin, pecan or quiche). 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust. 2. Bake on cookie sheet as directed in your recipe. To make a two-crust filled pie: 1. Remove crimp from second crust with sharp knife, while crusting is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. 2. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. 3. Bake on cookie sheet as directed in your recipe. Thaw: To mend cracked or broken shells: Let thaw, wet fingers, and press cracked edges together. Bake as directed. Remove parchment paper from crust before filling or baking. Always remove pie from oven on cookie sheet.
Keep frozen.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 5g6%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 5mg2%
- Sodium 85mg4%
- Total Carbohydrate 11g4%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
Since 1936. Ready to fill.
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of: Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.
Directions
Bake: To make a one-crust baked pie shell: (For filled pies like ice cream, chiffon or cream pies). 1. Heat oven to 400 degrees F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 11 to 14 minutes or until lightly browned. Cool. Fill as directed in your recipe. To make a one-crust filled pie: (For one-crust filled pies like pumpkin, pecan or quiche). 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust. 2. Bake on cookie sheet as directed in your recipe. To make a two-crust filled pie: 1. Remove crimp from second crust with sharp knife, while crusting is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. 2. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. 3. Bake on cookie sheet as directed in your recipe. Thaw: To mend cracked or broken shells: Let thaw, wet fingers, and press cracked edges together. Bake as directed. Remove parchment paper from crust before filling or baking. Always remove pie from oven on cookie sheet.
Keep frozen.
Warnings
Contains: wheat.
Common questions
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