16 oz pkg
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Water, Hydrogenated Soybean Oil, Dextrose, Salt, Dough Conditioner (Sodium Metabisulfite).
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.
Fine pastry quality flour. Signature recipe. Reusable bakers pie pan. No artificial preservatives. No artificial flavors. SmartLabel: Scan for more food information.
Must be cooked thoroughly for baking directions, please flip plastic cover. Conventional Oven (Do not Prepare in Toaster Over): Pre-Baked Shells to be Baked and Filled (For Pies Like Meringue, Cream or Pudding): 1. Preheat oven to 400 degrees F. 2. Thaw pie shell 10 minutes at room temperature; prick bottom and sides thoroughly with fork. 3. Bake pie shell on baking sheet in center of over 12 to 15 minutes. Handle carefully; it's hot! 4. Let cool before filling. Please note our rich and flaky pastry crust may shrink slightly during baking. Double Shell Pies (For Fruit or Meat Pies): 1. Preheat oven according to recipe. 2. Invert one shell from pan onto wax paper; thaw until pliable, about 20 minutes. Place second shell on baking sheet; pour in filling. 3. Place thawed shell on top of pie; seal by crimping edge between thumb and forefinger (remove excess dough if desired). Gently pierce 3 to 4 times with a fork to vent. 4. Bake pie on baking sheet in center of oven according to your recipe. Single Shell Pies to be Filled and Baked (For Pies Like Pumpkin and Pecan or Quiche): 1. Preheat oven according to recipe. 2. Pour your filling onto frozen pie shell. 3. Bake pie on baking sheet in center of oven according to your recipe. Check that pie shells are cooked thoroughly to 165 degrees F. Crust will be light golden brown. Food Safety and Quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Pie shells must be cooked thoroughly. Read and follow these cooking directions. Marie's Tip: To loosen frozen shell from pan, gently run hot water from faucet on bottom of pan or insert knife between pan and frozen pie shell, gently rock back and forth until loose. If pie shell has cracked: thaw shell, moisten fingertips with water and press shell together at crack. When sealing top and bottom shells, press together with a fork to create a design. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve pie with a dollop of Reddi-wip. Keep frozen.