Certifications
Product Instructions
Cooking Instruction - To Bake A Double-Crust Pie (Top And Bottom Crust)
(FOR FRUIT PIES, MEAT PIES): 1 PREHEAT OVEN AND BAKING SHEET ACCORDING TO YOUR RECIPE. 2 REMOVE CRUSTS FROM FREEZER. INVERT ONE CRUST ONTO WAX PAPER. LET THAW UNTIL FLAT, 10-20 MINUTES. 3 POUR FILLING INTO SECOND PIE CRUST. TOP WITH FLATTENED CRUST. 4 CRIMP EDGES TOGETHER. CUT SEVERAL SLITS IN THE TOP CRUST TO ALLOW STEAM TO ESCAPE. 5 BAKE ON PREHEATED BAKING SHEETS AS RECIPE DIRECTS. IF EDGES BEGIN TO BROWN EXCESSIVELY, COVER WITH STRIP OF ALUMINUM FOIL.
Cooking Instruction - To Bake A One-Crust Pie
(FOR QUICHES, PUMPKIN PIES, PECAN PIES): 1 PREHEAT OVEN AND BAKING SHEET ACCORDING TO YOUR RECIPE. 2 REMOVE CRUST FROM FREEZER. 3 POUR FILLING INTO CRUST. 4 BAKE ON PREHEATED BAKING SHEET AS RECIPE DIRECTS.
Cooking Instruction - To Pre-Bake Crust Without A Filling
(FOR PUDDING PIES, MERINGUE PIES, ICE CREAM PIES): 1 PREHEAT OVEN TO 400°F. 2 REMOVE CRUST FROM FREEZER AND LET THAW 10-20 MINUTES. 3 PRICK BOTTOM AND SIDES OF CRUST THOROUGHLY WITH A FORK. 4 BAKE DIRECTLY ON THE OVEN RACK 7-9 MINUTES OR UNTIL BROWN. IF THE CRUST PUFFS EXCESSIVELY DURING BAKING, REPRICK AND CONTINUE BAKING. 5 REMOVE FROM OVEN AND COOL COMPLETELY BEFORE FILLING.
Storage Instructions
KEEP FROZEN
PERISHABLE
Tips For Perfect Pies
KEEP FROZEN UNTIL READY TO USE. TO AVOID SPILLS, BAKE FILLED PIE ON A BAKING SHEET. ALWAYS REMOVE PIE FROM OVEN ON A BAKING SHEET, NEVER BY THE EDGE OF PAN. FILL PIE SHELL WITH 3 1/2-4 CUPS FILLING. TO MEND A CRACKED CRUST: THAW CRUST COMPLETELY. FIRMLY PRESS DOUGH TOGETHER AT THE CRACK AND MOISTEN WITH A FEW DROPS OF WATER. CONTINUE TO PRESS TOGETHER. USING FORK, MAKE SMALL CROSS MARKS OVER THE AREA TO ROUGHEN THE SURFACE.