Food Club Deep Dish Pie Crust 2 Count

Preparation Instructions: To make a one-crust baked pie shell (For filled pies like ice cream, chiffon or cream pies): 1. Heat oven to 375 degrees F. 2. Let 1 crust thaw about 15 minutes. Prick bottom and around side thoroughly with fork. 3. Bake on oven rack 10 to 12 minutes or until lightly browned. Cool. Fill as directed in your recipe. To make a one-or two-crust filled pie (For one-crust filled pies like pumpkin, pecan or quiche or two-crust filled pies): 1. Place cookie sheet on oven rack. Heat oven as directed in your recipe. Pour filling into 1 frozen crust. 2. One-crust filled pie: Bake on cookie sheet as directed in your recipe. 3. Two-crust filled pie: remove crimp from second crust with sharp knife, while crust is still frozen in pan. Remove frozen crust from pan and center upside down on top of filled pie. Let thaw 10 to 20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe. To mend cracked or broken shells: Let thaw, wet fingers, and press cracked edges together. Bake as directed Always remove pie from oven on cookie sheet. Baking times and temperatures will vary due to oven variations and geographical locations. Do not eat raw pie crust dough. Keep frozen.