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Cook before serving. To make a One-Crust Pie: (For quiches, pumpkin pies, pecan pies) 1. Preheat oven according to your recipe directions. 2. Remove frozen crust from package; place crust on baking sheet. 3. Pour desired filling into crust. 4. Bake on middle oven rack according to recipe. Helpful Hints: If crust in cracked, thaw crust, then firmly press edges of cracks together with moistened fingertips; firmly press fork. If edge of crust begins to brown excessively, cover with a; if crust puffs during baking prick with fork and gently flatten. Finished pie on baking sheet. For the results, fill pie shell with 3-1/2 – cups of filling when removing from oven. Keep frozen until ready to use. To Make A baked ready to Fill Crust: (For pudding pies, meringue pies, ice cream Preheat oven to 375°F 2. Remove frozen crust from package: let thaw about 15 minutes. 3. Thoroughly prick bottom and side of crust with fork. 4. Place on baking sheet and bake on middle oven rack 12-15 minutes or until golden brown. 5. Cool completely. Pour desired filling into crust. Keep frozen until ready to use. Always remove pie and crust from oven on cookie sheet. Never handle by edge of pan. Keep frozen.
Wheat Flour, Palm Oil, Water, Sugar, Soybean Oil, Dextrose, Salt, Mono-and Diglycerides.
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