Immaculate Baking Pie Crusts All Natural - 15 Oz
Serving Size: 0.125one crust
Servings Per Container: 16
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 60|
|Total Fat||Amount Per serving 7g||11%|
|Saturated Fat||Amount Per serving 2.5g||13%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 120mg||5%|
|Total Carbohydrate||Amount Per serving 12g||4%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 1g|
|Protein||Amount Per serving 1g|
Unbleached, Unbromated Wheat Flour (Enriched with Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Fruit and Canola Oils, Wheat Starch, Water, Sugar, Rice Flour, Cultured Wheat Starch, Cultured Whey, Salt, Dextrose, Wheat Gluten, Xanthan Gum, Citric Acid.
Pie Crusts, 9 Inch Pie
Ready-to-bake. All natural. 2 rolled crusts for a 9 in pie. No artificial ingredients. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream; bake great-tasting, all natural treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, and it remains true to those original visions. We use the best all natural ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. - Scott. Made in Canada.
Warning Contains: Contains wheat and milk. Produced in a facility that also manufactures products containing eggs, sot, peanuts and tree nuts.
Directions Keep dough refrigerated. Baking: 1. Bring crust to room temperature. Remove dough pouch(es) from box and let stand at room temperature for 15-20 minutes. 2. Gently unroll pie crust in dish. Gentle place crust in a 9 in ungreased pie dish. Press crust firmly against the side and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers. One-Crust Pie: Preheat oven to 400 degrees F. Fold extra crust in and press together to form a fluted edge. Use a fork to prick holes in the bottom and sides of the crust. Bake 11-13 minutes in a glass dish, 9-11 minutes in an aluminum dish, or until golden brown. Cool before filling. Filled Pie: Follow instruction above, but do not prick holes in crust. Add filling and bake as directed in recipe. Two-Crust-Pie: Trim bottom crust along the edge of the pie dish. Add filling to unbaked applying top crust. Press crusts firmly together to form a fluted edge. Cut a few slits in the top crust. Bake at 375 degrees F until golden brown
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