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Wholly Wholesome Bake At Home
|16 servings per container|
|Serving Size: 0.125 crust|
|Calories from Fat||70|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||9 g (14%)|
|Saturated Fat||4 g (20%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||105 mg (4%)|
|Total Carbohydrate||11 g (4%)|
|Dietary Fiber||0 g (0%)|
Naturally wholicious. USDA organic. 2 rolled crusts for a 9 inch pie. 0 grams trans fat per serving. No artificial colors, flavors, preservatives or additives. No hydrogenated fats or oils. Why Wholly Wholesome? You wouldn't compromise your standards, neither would we. Baked goods without artificial flavors, colors, preservatives or additives; hydrogenated fats, oils or trans fatty acids; conventionally refined sugars or synthetic sweeteners; bleached or bromated flours. For recipe ideas please visit www.whollywholesome.com. Certified organic by the Quality Assurance International. Suitable for vegans. Contains no animal ingredients. Product of USA.
Organic Wheat Flour, Organic Palm Oil, Water, Organic Cane Syrup, Sea Salt, Organic Cane Sugar, Organic Guar Gum, Organic Rice Flour.
Contains: wheat. Made in a facility that uses dairy, egg, soy.
Keep frozen. Handling: 1. Remove crust from box, let thaw in bag. Thaw dough for approximately 3 hours. Dough must be completely thawed before handling to avoid breakage. 2. Gently unroll crust into an ungreased 9 inch pie pan and press it against the bottom and sides. 3. Once thawed, dough can be refrigerated for up to 3 days. For a One Crust Pie: 1. 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 Shell: Chill shaped pie shell 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 edge, 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.
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