Oronoque Orchard Pie Crust Deep Dish 9 Inch - 2 ct Frozen

Oronoque Orchard Pie Crust Deep Dish 9 Inch - 2 ct Frozen

16 oz pkg

Quick Facts



Sat Fat

Nutrition Facts

Serving Size
0.125 pie shell
Servings Per Container
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
8g   12
Saturated Fat
3.5g   18
Trans Fat
0mg 0
90mg 4
20mg 1
Total Carbohydrate
14g   5
Dietary Fiber
0g   0
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.


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


Contains: wheat.

Product Disclaimer

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Oronoque Orchards™ 9" Deep Dish Flaky, Homestyle Pie Crusts. From the makers of Mrs. Smith's™. Net wt 16 oz (1 LB) 454g. Questions or comments? Please include packaging when writing to Schwan's Consumer Brands, Inc., Consumer Affairs Dep't., 600 Michigan Rd, Marshall, MN 56258. Call us at 877-756-4746, or visit our website at: www.mrssmiths.com. ©2014 Schwan's Consumer Brands, Inc. All rights reserved.

Keep frozen, cook before serving. Helpful Hints: If crust is 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 a 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 to 4 cups of filling. To avoid spilling, leave baked pie on cookie/baking sheet when removing from oven. 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 bag and place on baking sheet. 3. Pour desired filling into crust. 4. Bake on middle oven rack according to recipe. To make a two-crust pie: (For fruit pies, meat pies). 1. Preheat oven according to your recipe directions. 2. Remove two frozen crusts from package. Remove first crust from pan while frozen and set aside on waxed paper. Let crusts thaw about 15 minutes. 3. Place second crust on baking sheet; pour in desired filling. 4. Press first crust gently to flatten; repair any cracks. Lift waxed paper with crust and carefully turn over, centering crust over filling. Gently peel off waxed paper. Press edges of crusts together firmly with tines of fork to seal. Cut several slits in top crust. 5. Bake on middle oven rack according to recipe. 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 bag and let thaw 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.


Schwan's Consumer Brands, Inc.


Bloomington, MN 55437