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|16 servings per container|
|Serving Size: 0.6 oz|
|Calories from Fat||45|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (8%)|
|Saturated Fat||2 g (11%)|
|Trans Fat||0 g|
|Cholesterol||<5 mg (1%)|
|Sodium||120 mg (5%)|
|Total Carbohydrate||8 g (3%)|
|Dietary Fiber||0 g (0%)|
Just add water. Makes 2 crusts. Made in USA.
Wheat Flour, Animal Shortening (Contains one or More of the Following: Lard, Hydrogenated Lard, Partially Hydrogenated Lard), Contains Less than 2% of Each of the Following: Salt, Sodium Acid Pyrophosphate, Baking Soda, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid.
Add 4 to 5 tablespoons cold water to Jiffy pie crust mix (1 tablespoon at a time). Stir with fork until dough holds together. Form into two balls. Roll each ball on well floured surface making bottom crust about 1 inch larger than inverted pie pan. Fold bottom crust in half and fit into pie pan. Pour filling into pie pan. Moisten edge of lower crust, lightly. Place top crust over filling. Trim edge and flute. Cut steam slits in top crust. Bake as directed for filling. One crust pie: Prepare 1/2 pkg. as directed.
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