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Made with real raspberries. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M-F 7AM - 4PM (PT) 1 (800) 457-7744. Baking(at)Krusteaz. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. Krusteaz.com. Contents may settle. Product sold by weight not volume. Now this is my kind of bar. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Crust Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Rolled Oats, Sugar, Brown Sugar, Salt, Baking Soda. Raspberry Filling Ingredients: Raspberries, Water, Sugar, Dextrose, Food Starch-Modified, Citric Acid, Xanthan Gum, Gellan Gum, Sodium Citrate, Red 40.
Contains: wheat. May contain eggs, milk, soy and tree nuts.
You'll Need: 1 stick (1/2 cup) butter or margarine, melted (Real butter works best. If using margarine, use one that contains more than 65% oil). Tip: Add 1/2 cup crushed pretzels to crust for a salty surprise. 1. Heat oven to 350 degrees F. Lightly grease 8x8-inch pan. 2. Stir with a fork. Stir together melted butter and crust mix with a fork until mixture is crumbly. Press 2/3 of crust mixture firmly into bottom of pan. Bake 15 minutes. 3. Spread with a spatula. Spread raspberry filling evenly over hot crust. Crumble remaining crust mixture over filling. 4. Bake 26-28 minutes or until bubbly around edges. Cool completely before cutting. Do not eat raw batter. High Altitude: No adjustment necessary.
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