Since 1928.

Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Lard* With Bha And Bht To Protect Flavor, Water, Sugar, Contains 2% Or Less Of: Whey Salt, Baking Soda, Sodium Metabisulfite (preservative), Yellow 5, Yellow 6.

Bake before serving.

Bake: Remove parchment paper from shells before filling or baking. To Make a One-Crust Pie Shell: For filled pie like ice cream, chiffon or cream pies. 1. Heat oven to 400 degrees F. 2. Let 1 shell thaw 10-20 minutes. Prick bottom and around sides thoroughly with fork. 3. Bake on oven rack 11-14 minutes or until lightly browned. Cool. Fill as directed in your recipe. To Make a One-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 shell. 2. For one-crust filled pie, bake on cookie sheet as directed in our recipe. For two-crust filled pie, while second shell is still in pan and frozen shell upside, remove crimp with sharp knife. Remove shell from pan and frozen shell upside down on top of filled pie. Let thaw 10-20 minutes; crimp edges together. Cut 2 to 3 slits in top crust. Bake on cookie sheet as directed in your recipe. Always remove pie from oven on cookie sheet. To Mend Cracked or Broken Shells: Let thaw, wet finger, and press cracked edges together. Bake as directed.

Keep frozen.