Immaculate Baking Co.

Pie Crusts, 9 Inch Pie

Nutritional Info

Nutrition Facts

16 servings per container
Serving Size: 0.125 one crust

 
Calories120
     Calories from Fat60

Amount Per Serving and/or % Daily Value*

Total Fat7 g (11%)
     Saturated Fat2.5 g (13%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium120 mg (5%)
Total Carbohydrate12 g (4%)
     Dietary Fiber0 g (0%)
     Sugars1 g
Protein1 g

Vitamin A0%
Vitamin C0%
Calcium10%
Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

15 oz.

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Pie Crusts, 9 Inch Pie
Product Details

Ready-to-bake. All natural. 2 rolled crusts for a 9 in pie. No artificial ingredients. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream; bake great-tasting, all natural treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, and it remains true to those original visions. We use the best all natural ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. - Scott. Made in Canada.

Ingredients

Unbleached, Unbromated Wheat Flour (Enriched with Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Fruit and Canola Oils, Wheat Starch, Water, Sugar, Rice Flour, Cultured Wheat Starch, Cultured Whey, Salt, Dextrose, Wheat Gluten, Xanthan Gum, Citric Acid.

Warnings

Contains wheat and milk. Produced in a facility that also manufactures products containing eggs, sot, peanuts and tree nuts.

Directions

Keep dough refrigerated. Baking: 1. Bring crust to room temperature. Remove dough pouch(es) from box and let stand at room temperature for 15-20 minutes. 2. Gently unroll pie crust in dish. Gentle place crust in a 9 in ungreased pie dish. Press crust firmly against the side and bottom of dish. Seal any cracks in dough by pushing edges together with wet fingers. One-Crust Pie: Preheat oven to 400 degrees F. Fold extra crust in and press together to form a fluted edge. Use a fork to prick holes in the bottom and sides of the crust. Bake 11-13 minutes in a glass dish, 9-11 minutes in an aluminum dish, or until golden brown. Cool before filling. Filled Pie: Follow instruction above, but do not prick holes in crust. Add filling and bake as directed in recipe. Two-Crust-Pie: Trim bottom crust along the edge of the pie dish. Add filling to unbaked applying top crust. Press crusts firmly together to form a fluted edge. Cut a few slits in the top crust. Bake at 375 degrees F until golden brown or as directed by your recipe. Cover the edge of the crust with a strip of foil after first 15-20 minutes to prevent excessive browning of the edges. Optional: Brush top of unbaked pie with egg-wash for a shiny golden brown finish! Freezable up to 2 months.

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