Certifications
Product Instructions
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 PIE CRUSTS. 2. UNROLL CRUST: PLACE CRUST IN UNGREASED 9-INCH PIE PAN (GLASS RECOMMENDED). PRESS CRUST FIRMLY AGAINST SIDES AND BOTTOM.
Recipe - 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°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. BAKE ACCORDING TO RECIPE. TO AVOID EXCESSIVE BROWNING, COVER EDGE WITH STRIP OF FOIL.
Recipe - Two - Crust Pie
TRIM BOTTOM CRUST EVEN WITH PIE PAN EDGE. ADD FILLING. 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 STRIP OF FOIL. BAKE ACCORDING TO RECIPE.
Storage Instructions
KEEP REFRIGERATED
PRODUCT CAN BE FROZEN UP TO 2 MONTHS IF PLACED IN THE FREEZER BEFORE THE USE BY DATE ON THE PACKAGE.
PERISHABLE