9 IN PIE SHELL ZERO TRANS FAT

Product Code: 17179

9" 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:
00049800171794
Kosher Certification:
OU
Kosher Status:
PARVE
Case Count:
24
Master Pack:
CASE
Net Case Weight:
12 Lb.
Gross Case Weight:
14.75 Lb.
Case Cube:
0.824
Serving Size:
1/8 pie shell (28 g)
Case Dimensions:
19.63 IN L x 9.75 IN W x 7.44 IN H
Pallet Pattern:
8 Ti x 10 Hi
(80 Cases/Pallet)
Master Unit Size:
8 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
8 Servings Per Container
Serving Size 1/8 pie shell (28 g)
Amount Per Serving
Calories
120
% Daily Value*
9 %
Total Fat 7g
18%
Saturated Fat 3.5g
Trans Fat 0g
0%
Cholesterol 0mg
5%
Sodium 110mg
5%
Total Carbohydrate 13g
2%
Dietary Fiber 0g
Total Sugars 1g
2%
Includes 1g Added Sugars
0%
Protein 2g
0%
Vitamin D 0mcg
0%
Calcium 0mg
4%
Iron 0.8mg
0%
Potassium 0mg
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100g Nutrition Facts
439.687
Calories
229.527
Calories From Fat
111.519
Calories From Saturated Fat
5.316 G
Protein
47.224 G
Carbohydrates
2.907 G
Sugars
0 G
Sugar Alcohol
20.361 G
Water
25.503 G
Fat
12.391 G
Saturates
0.074 G
Trans Fat
0 MG
Cholesterol
1.559 G
Fiber
Minerals
1.596 G
Ash
10.139 MG
Calcium
2.789 MG
Iron
383.384 MG
Sodium
Minerals
0.398 MG
Thiamin
0.225 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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