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Bowl & Basket Pie Crusts 9-Inch Rolled
2 ct $1.50/each
Bowl & Basket 9-Inch Rolled Pie Crusts, 2 count, 15 oz
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate [Vitamin B1), Riboflavin [Vitamin B2), Folic Acid), Wheat Starch, Lard (Deodorized Lard, Hydrogenated Lard, BHT [Preservative)), Water, Sugar, Contains 2% or less of: Salt, Sodium Propionate and Citric Acid and Potassium Sorbate (Preservatives), Xanthan Gum, Colored with (Yellow 5, Red 40)
Warnings / Cautions
DO NOT EAT RAW DOUGH. Contains: Wheat.
Cooking Instructions: 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 dough. Unroll Crust. Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. 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 degreesF. 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. Two-Crust Pie: Trim bottom crust evenly 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.