Pie Crusts

Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate. Riboflavin, Folic Acid), Palm Oil (Citric Acid added for freshness), Water, Butter (Pasteurized Cream), Sugar, Salt.

Contains Wheat, Milk.

Thawing Instructions:
Do not microwave uncooked pie crust.

Under Refrigeration:
remove rolled crust from box and thaw in the refrigerator overnight. Remove from refrigerator and bring to room temperature before unrolling or handling; about 45-55 minutes or until pliable.

Counter Top:
Remove rolled crust from box and thaw at room temperature on counter top for 1 1/2 hours or until pliable.

A SINGLE CRUST PIE:
Gently place the rolled crust into a 9 or 10 inch pie dish, unroll and remove plastic sheets. Press together any breaks in the crust. Ease crust into the comers of the dish, press firmly against sides and bottom. Crust will  extend beyond the rim of the dish. Flute or crimp excess. Fill and bake according to recipe.

BLIND BAKED SHELL INSTRUCTIONS (For ice cream pie, cream pies or unbaked pie fillings):
Preheat oven to 450°F. Prepare crust in pan as directed above. Prick bottom and sides of crust with a fork or fill with pie weights. Place in oven and bake 9 to 11 minutes or until lightly browned. Remove from oven and cool completely before filing.

A DOUBLE CRUST PIE:
Defrost 2 pie crusts. Set one aside. Prepare bottom crust in pan as directed above. Add desired filling. Roll out top crust on a board, press together any cracks, remove plastic sheets and place top crust over filled bottom crust. Wrap excess top crust under bottom crust edge and press together to seal or flute crust edge.

Cut slits in top crust to allow steam to escape. Bake according to recipe. If crust starts to brown too quickly, cover edges with strips of foil and continue baking.