bake up perfectly every time, for the perfect dessert. made from scratch goodness.

Wheat Flour, Palm Oil, Water, Sugar, Soybean Oil, Dextrose, Salt, Mono- And Diglycerides.

Preparation Instructions: 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 in criss-cross fashion over repaired area. If edge of crust begins to brown excessively, cover with a strip of aluminum foil and continue baking. If crust puffs during baking prick with fork and gently flatten. For a crisper crust, preheat baking sheet in oven; cool finished pie on baking sheet. For best results, fill pie shell with 3 1/2 - 4 cups of filling. To avoid spilling, leave baked pie on cookie/baking sheet 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 pies): 1. Preheat oven to 375 degrees 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 pie crusts from oven on cookie sheet. Never handle by edge of pan. To mend a cracked crust: thaw, moisten edges of crack and press together.

Keep frozen, cook before serving. Keep frozen - bake before serving.