|Serving Size 18 g|
|Servings Per Container 16|
|Amount Per Serving|
|Calories 80||Calories from Fat 35|
|% Daily Value*|
|Total Fat 4||6%|
|Saturated Fat 1.5||8%|
|Trans Fat 0|
|Total Carbohydrate 9||3%|
|Dietary Fiber 0||0%|
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard* with BHA and BHT to Protect Flavor, Water, Sugar. Contains 2% or Less of Whey, Salt, Baking Soda, Sodium Metabisulfite (Preservative), Yellow 5, Yellow 6. *Adds a Trivial Amount of Trans Fat.
To Make a One-Crust Baked Pie Shell (For filled pies like ice cream, chiffon or cream pies): 1. Heat oven to 400F. 2. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 9 to 11 minutes or until lightly browned. Cool. Fill as directed in your recipe. To Make a One- or Two-Crust Filled Pie (For one-crust filled pies like pumpkin, pecan or quiche or two-crust filled pies): 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust. 2. One-Crust Filled Pie: Bake on cookie sheet as directed in your recipe. Or Two-Crust Filled Pie: Remove crimp from second crust with sharp knife, while crust is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe. Always remove pie from oven on cookie sheet. Keep frozen.
General Mills Sales, Inc.
Drug Interactions & Precautions
Contains wheat and milk ingredients.
Do not eat raw pie crust dough.