10 IN PIE SHELL ZERO TRANS FAT

Product Code: 15202

10" zero trans fat unbaked pie shell with crimped edges

Ingredients

INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, WATER, SUGAR, MALTODEXTRIN, CORN STARCH, SOY FLOUR, DEXTROSE, SALT, BAKING SODA. CONTAINS: WHEAT, SOY CONTAINS A BIOENGINEERED FOOD INGREDIENT

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
Serving Size:
1/10 pie shell (24 g)
Case Dimensions:
20.88 IN L x 10 IN W x 7.69 IN H
Pallet Pattern:
8 Ti x 10 Hi
(80 Cases/Pallet)
Master Unit Size:
8.5 OZ

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 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS

Allergens

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts
Nutrition Facts
10 Servings Per Container
Serving Size 1/10 pie shell (24 g)
Amount Per Serving
Calories 110
Calories from Fat 60
% Daily Value*
8%
Total Fat 6g
15%
Saturated Fat 3g
Trans Fat 0g
0%
Cholesterol 0mg
4%
Sodium 90mg
4%
Total Carbohydrate 11g
0%
Dietary Fiber 0g
Sugars 1g
0%
Protein 1g
4%
Iron
0%
Calcium
100g Nutrition Facts
439.687
Calories
229.527
Calories From Fat
111.519
Calories From Saturated Fat
5.316G
Protein
47.224G
Carbohydrates
2.907G
Sugars
Includes 1G Added Sugars
0G
Sugar Alcohol
20.361G
Water
25.503 G
Fat
12.391 G
Saturates
0.074 G
Trans Fat
0 MG
Cholesterol
1.559G
Fiber
Minerals
1.596 G
Ash
10.139 MG
Calcium
2.789 MG
Iron
383.384 MG
Sodium
0.398 MG
Thiamin
0.255 MG
Riboflavin
0 MG
Niacin
0 IU
Vitamin A
0.628 MG
Vitamin C
0 MCG
Vitamin D
0 MCG
Folic Acid
0.095 MG
Potassium

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