15 oz box
About 16 servings per container
Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Wheat Starch, Lard And Hydrogenated Lard With BHT Added To Protect Flavor, Water, Sugar. Contains 2% Or Less Of Each Of The Following: Salt, Xanthan Gum, Colored With Yellow 5, Red 40, Citric Acid, Sodium Propionate And Potassium Sorbate To Retard Spoilage, And Soy Flour.
Contains: wheat, soy.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
[email protected] Ready to Bake 9 Inch Pie Crusts. Unrolls without creases or folds. Amount per serving. Calories 110. 2. 1-877-846-9949. ©2009 S&S Brands, Inc. Quality guaranteed or your money back. Look inside for delicious pie recipes!
Refrigerate after opening. Perishable. Keep refrigerated. Product can be frozen for 2 months if placed in freezer before the "use by" date on box. 1. Bring crust to room temperature: Remove sleeve(s) from box. Let stand at room temperature for 15-20 minutes or microwave on defrost (30% power) for 20-40 seconds per sleeve. If frozen, thaw for 50 minutes at room temperature. Do not microwave. 2. Unroll crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-crust pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked shell: (Ice cream or pudding pie): Generously prick bottom and sides with fork. Bake at 450 degrees F until golden brown: 11-13 minutes in glass pan, 9-11 minutes in aluminum pan. Cool before filling. Filled pie: (Pumpkin or sweet potato pie) add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-crust pie: Trim bottom crust even with pie pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut slits in top crust. To avoid excessive browning, cover edge with strip of foil. Bake at 425 degrees F until golden brown; time according to recipe.
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Landover, MD 20785