10IN PIE SHELL

Product Code: 15202

10" zero trans fat unbaked pie shell with crimped edges

Ingredients

WHEAT FLOUR, PALM OIL, WATER, SUGAR, MALTODEXTRIN, CORN STARCH, SOY FLOUR, DEXTROSE, SALT, BAKING SODA. CONTAINS: WHEAT, SOY.

Specifications

GTIN: 00049800152021
Kosher Certification: OU
Kosher Status: PARVE
Case Count: 24
Master Pack: CASE
Net Case Weight: 12.75 Lb.
Gross Case Weight: 14.81 Lb.
Case Cube: 0.929
Pallet Pattern: 8 Ti x 10 Hi (80 Cases/Pallet)
Serving Size: 1/10 PIE SHELL
Shelf Life(Frozen): 365 DAY
Shelf Life(Refrigerated): 0 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 20.875 IN L x 7.688 IN H x 10 IN W
Master Unit Size: 8.5

Tips & handling

HANDLING INSTRUCTIONS: TO PREBAKE SHELL FOR CREAM, CHIFFON OR MERINGUE PIE: 1. DEFROST PIE CRUST AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 400 F. 3. THOROUGHLY PRICK CRUST WITH A FORK ALONG THE BOTTOM AND SIDES TO PREVENT PUFFING DURING BAKING. 4. BAKE ON THE COOKIE SHEET ABOUT 12-15 MINUTES UNTIL CRUST IS A GOLDEN BROWN. 5. COOL BEFORE FILLING. TO MEND BROKEN CRUST, DEFROST UNTIL SOFT AND PLIABLE, THEN MOISTEN EDGES WITH WATER AND PRESS TOGETHER. TO BAKE TWO CRUST PIES, AS FRUIT OR MEAT PIES: 1. DEFROST TWO PIE CRUSTS AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. FOR THE TOP CRUST, CAREFULLY REMOVE ONE DEFROSTED CRUST FROM PAN AND GENTLY FLATTEN WITH ROLLING PIN. SPRINKLE FLOUR SPARINGLY, TO KEEP DOUGH FROM STICKING TO BOARD AND ROLLING PIN. 3. PLACE DESIRED FILLING IN SECOND CRUST WITH PAN AND MOISTEN OUTSIDE CRIMP EDGES WITH WATER TO FORM A GOOD SEAL. 4. CAREFULLY PLACE THE ROLLED-OUT CRUST OVER TOP OF FILLING AND PRESS OUT- SIDE EDGES TOGETHER. EDGES MAY BE FLUTED BY PINCHING DOUGH WITH THUMB AND FINGER, OR PRESSING EDGES WITH A FORK. 5. CUT SLITS IN TOP CRUST NEAR OUTSIDE EDGES TO ALLOW STEAM TO ESCAPE DURING BAKING. 6. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 425 F. 7. BAKE ON THE COOKIE SHEET ABOUT 35-40 MINUTES AT 425 F OR UNTIL CRUST IS GOLDEN BROWN. TO BAKE SHELL WITH FILLING, AS CUSTARD, PUMPKIN, PECAN OR QUICHE: 1. DEFROST PIE CRUST AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 400 F. 3. POUR FILLING INTO CRUST. BAKE ON THE COOKIE SHEET FOR ABOUT 40 MINUTES, OR UNTIL THE FILLING IS FIRMLY SET IN THE CENTER.

Storage

  • Frozen: 365 DAY
  • Refrigerated: 0 DAY
  • Ambient: 0 DAY

Allergens

soybean, wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/10 PIE SHELL

Servings Per Container 10

Amount Per Serving
Calories 110 Calories from Fat 60
Nutrient % Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Sugar 1g
Protein 1g %
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 4%
Folate 0% Niacin 0%
Riboflavin 0% Thiamin 0%
Energy
Calories 439.6870
Kilojoules 1,839.6504
Calories from Fat 229.5270
Calories from Fat % 52.2024%
Calories from Saturated Fat 116.757
Protein 5.3160 g
Carbohydrates 47.2240 g
Sugars 2.9070 g
Sugar Alcohol 0.0000 g
Water 20.5960 g
Fat 25.5030 g
Saturates 12.9730 g
Trans Fat 0.4920 g
Polyunsaturates 2.1870 g
Monounsaturates 8.9290 g
Cholesterol 0.0000 mg
Fiber 1.5590 mg
Minerals
Ash 1.3610 g
Calcium 10.1390 g
Iron 2.7890 g
Sodium 383.3840 g
Thiamin 0.0000 mg Riboflavin 0.0000 mg
Niacin 0.0000 mg Vitamin A 52.6290 iu
Vitamin C 0.6280 mg Folic Acid 0.0000 ug

Interested in learning more?

Contact Us

Contact Us

Please take a moment to participate in a survey

Take the survey