Baking Instructions: Remove dough pouch(es) from box and let stand at room temperature for 15 20 minutes if it was refrigerated, or thaw for 50 60 minutes if it was frozen. Do not microwave!
One Crust Pie: Unroll crust and place in ungreased 9-inch pie dish (glass recommended). Press crust firmly against sides and bottom of dish. Push edges of any cracks in dough with wet fingers to seal them together. 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 in preheated oven at 400F for 11 - 13 minutes (in glass dish), 9 11 minutes (in aluminum pan) or until golden brown. Cool before filling.
For Filled Crust do not prick the dough, add filling and bake according to your recipe.
Two Crust Pie: Trim bottom crust even with dish edge. Add filling to unbaked crust. Moisten edge of bottom crust with water, top with second crust and press crusts firmly together to form a fluted edge. Brush top of unbaked pie with egg-wash for a shiny, golden brown finish. Cut a few slits in the top crust for evaporation. Bake at 375F until golden brown or according to your recipe. Cover the edge of crust with strip of foil after first 15 - 20 minutes to prevent excessive browning.
Storing Instructions: Keep frozen or refrigerated. For best result, use before date on box.
DO NOT EAT RAW DOUGH Contains: WHEAT MANUFACTURED IN A FACILITY THAT PROCESSES MILK
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