Mrs. Smith's® 9" Deep Dish Unbaked Pie Shells
A light flaky, tender crust. As close to scratch as a prepared pie shell can be.
For One-Crust Pies: (For quiches, pecan, pumpkin, custard pies) 1. Preheat oven according to your recipe directions. 2. Take one crust from freezer; place crust on baking sheet and let defrost. 3. Pour filling into crust. 4. Bake on middle oven rack according to recipe. To Bake Empty Crust: (For cream, lemon, chocolate or any soft top pie) 1. Preheat oven to 400°F. 2. Remove one frozen crust from package, let defrost (about 15 minutes). 3. Thoroughly prick bottom and side of crust with fork. 4. Place on baking sheet and bake on middle oven rack for 10-12 minutes until light brown. 5. Cool completely and pour desired filling into crust. For Two-Crust Fruit Pie: (For fresh, frozen or canned fruit) 1. Place oven rack in center position, preheat oven to 375°F. 2. Cover a cookie sheet with aluminum foil to catch juices that may boil out during baking. 3. Take two crusts from freezer and let defrost. 4. Pour filling into bottom crust. Moisten edges of bottom crust with water. 5. Cover pie with second crust. Crimp edges well. 6. Center pie on cookie sheet and place in preheated oven. 7. Bake at 375°F for 50 minutes or until crust is a rich golden brown. Because ovens vary, adjust time and temperature as necessary. 8. Carefully remove baked pie from oven on cookie sheet. Never handle by edge of pie pan. 9. Pie may be served warm in 30 minutes or cooled after 2 hours.
Wheat flour, vegetable shortening (palm oil and soybean oil with mono- and diglycerides), corn syrup, water, contains 2% or less of each of the following: salt, yeast, baking soda, bleached wheat flour with malted barley.
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