2 crust for 9-inch pie. Ready to bake. Publix Guarantee: Completer satisfaction or your money back. publix.com. Scan for more information.

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Lard, Wheat Starch, Water, Sugar, Rice Flour, Salt, Dextrose, Wheat Gluten, Sodium Propionate (Preservative), Xanthan Gum, Potassium Sorbate and Citric Acid (Preservatives).

Baking Instructions: Do not consume raw dough. Bring crust to room temperature. If crust are refrigerated, remove sleeves from box and let pouches stand at room temperature 15-20 minutes. if crusts are frozen, remove sleeves from box and let pouches stand at room temperature 90 minutes. Do not microwave dough. One-Crust Pie: Press unrolled crust firmly against sides and bottom of ungreased 9-inch pie pan (glass recommended). Pinch crust to create a scalloped edge; trim excess of necessary. Bake or fill according to your recipe. Baked Shell Pie: Heat oven to 450 degrees F. Follow instructions for one-crust pie, but also generously prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Cool before filling. Filled Pie: Follow instructions for one-crust pie, then add filling to unbaked crust. Bake according to your recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crust Pie: Follow instructions for one-crust pie; trim bottom crust even with pie pan edge. Add filling, then top with second unrolled piecrust. Pinch top and bottom piecrust edges closed, and trim excess dough as needed. Cut four slits in top crust. To avoid excessive browning, cover edge with strip of foil. Bake according to your recipe. Keep refrigerated. Products can be frozen for 2 months if placed in freezer before the use by date on box.