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Keep Refrigerated. Perishable.Product can be frozen for 2 months if placed in freezer before the "use by" date on box. HOW TO COOK:Cooking times may vary depending on your equipment.Keep refrigerated.Product can be frozen for 2 months if placed in freezer before the "use by" date on box.Do not microwave frozen dough.Do not consume raw dough.BRING DOUGH TO ROOM TEMPERATURE:Remove sleeve(s) from box. Let stand at room temperature 15-20 minutes or microwave on defrost (30 %) 20-40 seconds per sleeve, unopened. If frozen, thaw at roomtemperature 50 minutes.UNROLL CRUST:Unroll crust and place in an ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom of pan to prevent shrinking.ONE-CRUST PIE:Preheat oven to 450 degrees F. with rack in center. Trim crust after creating scalloped edge. Pinch crust to create a scalloped edge using forefingers and thumbs then trim excess, if necessary.BAKED SHELL: Pierce bottom and sides generously with fork.Place in oven on center rack. Bake 10-13 minutes in glass pan (9-11 minutes in aluminum pan). Cool before filling. Chef Tips:Use pie weights before baking to prevent crust from puffing.If filling unbaked dough, do not pierce bottom. Bake according to your favorite recipe.TWO-CRUST PIE: Preheat oven to 425 degrees F with rack in center or according to your favorite recipe. Trim bottom crust even with pan edges; moisten crust edge lightly with water. Adddesired filling, top with second crust. Trim crust after creating scalloped edge. Pinch top andbottom crusts to create a scalloped edge using forefingers and thumbs then trim excess, ifnecessary. Cut 4 slits in top crust. Bake until golden brown or according to your favorite recipe.To avoid excessive browning, cover edge of crust with strips of foil. Chef tips: Allow pie to rest at room temperature 30-60 minutes before slicing.Refrigerate any leftover pie.
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 each: Salt, Sodium Propionate, Citric Acid and Potassium Sorbate (preservatives), Xanthan Gum, Colored with (Yellow 5, Red 40).
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