$2.18

0g trans fat per serving Ingredients: Ingredients: Wheat Flour, Vegetable Shortening (Palm Oil and Soybean Oil With Mono- and Diglycerides), Bleached Wheat Flour With Malted Barley, Water, Sugar, Contains 2 Directions: Directions: Keep frozen. Bake before serving. Cooking instructions: bake pie shell as instructed on the package label. Allow time for the shell to cool before filling. Fill pie shell as desired. For one-crust pie (for quiches and pecan, pumpkin or custard pies: 1. preheat oven according to your recipe directions. 2. take one crust from the freezer place crust on baking sheet and let defrost (about 15 minutes). 3. pour filling into crust. 4. on baking sheet, bake on middle oven rack according to recipe. To bake empty crust (for cream, lemon, chocolate or any soft top pie): 1. preheat oven to 400 F. 2. remove one frozen crust from package and let defrost (about 15 minutes). 3. thoroughly prick bottom and sides of crust with fork. 4. place on baking sheet and bake on middle oven rack for 10-12 minutes until light brown. 5. cool completely and pour desired filling into crust. For two-crust fruit pie (for fresh, frozen or canned fruit): 1. place oven rack in center position. Preheat oven to 375 F. 2. cover a baking sheet with aluminum foil to catch juices that may boil out during baking. 3. take two crusts from freezer and let defrost. 4. pour filling into bottom crust and moisten edges of bottom crust with water. 5. cover pie with second crust, crimp edges well, and cut several slits in top crust to let steam escape. 6. center pie on aluminum covered baking sheet and place in preheated oven. 7. bake at 375 f for 50 minutes or until crust is a rich golden brown. Because ovens vary, adjust time and temperature as necessary. 8. carefully remove baked pie from oven on baking sheet. Never handle by the edge of the pie pan. 9. pie may be served warm in 30 minutes or cooled after 2 hours.