Contains wheat. Made in a facilty that uses dairy, egg, soy.,Do not eat raw pie dough.

Handling Instructions: 1. Remove dough from box. Let thaw in bag at room temperature (approximately 2-5 hours). Dough must be completely thawed before handling to avoid breakage. Thawed dough can be refrigerated for up to 3 days. 2. Remove thawed rolled pic dough from bag. 3. Gently unroll dough into an ungreased pan and press it against the bottom and side. For a One Crust Pie: Edge can be fluted by folding excess dough under and shaping with fingers. If fluted edge is not desired, just cut off extra dough. Finish according to recipe and place on a sheet pan to bake. For Recipes Calling For a Pre-baked Pie Crust: Chill shaped pie crust in refrigerator while oven is pre-heating to 400 degrees F. Using a fork, prick holes all over the crust. Place on center rack in oven and bake until it is just brown on the edges, 13-17 minutes. Ovens vary, you may need to adjust time or temperature. For a Two Crust Pie: Place filling in pie crust. Brush edges of crust lightly with water. Gently unroll second crust and place centered on top of filled pie. Lightly press bottom and top crust together and flute edge with desired shape. Cut a few openings in the top crust for steam to escape. Place pie on a sheet pan and bake according to recipe. Helpful Tip: To repair any cracks, allow pie dough to thaw slightly, moisten edges with water and run your finger along the crack to mend it. Tip: Warming the dough may allow for ease of handling. Microwave thawed dough for no more than 10-12 seconds. Pie pans vary in size. It may be necessary to roll out pie dough to fit your pie pan properly. Dust countertop and pie dough with flour before rolling out with a rolling pin. Note: Do not microwave frozen dough. Keep frozen.

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