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|16 servings per container|
|Serving Size: 1/8 crust (27g)|
|Calories from Fat||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||7 g (11%)|
|Saturated Fat||2.5 g (13%)|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2.5 g|
|Trans Fat||0 g|
|Cholesterol||5 mg (2%)|
|Sodium||140 mg (6%)|
|Total Carbohydrate||13 g (4%)|
|Dietary Fiber||0 g (0%)|
|Potassium||13 g (4%)|
Lactose free. Fill & bake. Ready-to-bake. Unrolls without creases or folds. Easy as pie. Don't let the thought of making pastry scare you away from homemade pies and quiches. For a quick and easy pie crust, depend on Wegmans to help. Remember, your satisfaction is always guaranteed with Wegmans brand products - Danny Wegman.
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Wheat Starch, Lard and Hydrogenated Lard with BHT Added to Protect Flavor, Water, Sugar, Contains 2% or Less of each of the Following: Salt, Xanthan Gum, Colored With (Yellow 5, Red 40), Citric Acid and Sodium Propionate and Potassium Sorbate Added to Retard Spoilage, Soy Flour.
Contains soy and wheat.
Perishable. Keep refrigerated. Product can be frozen for 2 months if placed in freezer before the use by date on box. Cooking times may vary depending on your equipment. Keep refrigerated. Do not microwave frozen dough. Bring Dough to Room Temperature: Remove sleeve(s) from box. Let stand at room temperature 15-20 minutes or microwave on defrost (30%) 20-40 seconds per sleeve, unopened. If frozen, thaw at room temperature 50 minutes. Unroll Crust: Unroll crust and place in an ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom of pan to prevent shrinking. One-Crust Pie: Preheat oven to 450 degrees. Trim crust after creating scalloped edge. Pinch crust to create a scalloped edge using forefingers and thumbs then trim excess, if necessary. Baked Shell: Pierce bottom and sides generously with fork. Place in oven on center rack. Bake 11-13 minutes in glass pan (9-11 minutes aluminum pan). Cool before filling. Hint: Use pie weights before baking to prevent crust from puffing. Note: If filling unbaked dough, do not pierce bottom. Bake according to your favorite recipe. Two Crust Pie: Preheat oven to 425 degrees or according to your favorite recipe. Trim bottom crust even with pan edges and moisten lightly with water. Add desired filling, top with second crust. Pinch top and bottom crusts to create a scalloped edge using forefingers and thumbs then trim excess, if necessary. Cut four slits in top crust. Bake until golden brown or according to your favorite recipe. To avoid excess browning, cover edge of crust with strip of foil. Note: Allow pie to rest at room temperature 20-30 minutes before slicing. Refrigerate any leftover pie.
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