Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean Oil), Water, Dough Conditioner (Dextrose, Wheat Starch, Salt, Baking Soda, Calcium Propionate [A Preservative], Vegetable Shortening [May Contain Partially Hydrogenated Soybean Oil and/Or Cottonseed Oil], Sodium Bisulfite), Salt. Contains: Wheat, Soybean.

• Keep Frozen. For Baking Directions, Please Flip Plastic Cover. Pre-Baked Shells to Be Baked and Filled (For Pies Like Meringue, Cream Or Pudding): Preheat Oven to 400 F. Allow Pie Shell to Defrost At Room Temperature For Approximately 10 Minutes. Use A Fork to Prick Bottom and Sides of Shell Thoroughly to Ensure Even Baking. Place Shell On Cookie Sheet On Center Oven Rack. Bake Pie Shell For 10 - 15 Minutes Until A Light Golden Brown. Remove from Oven and Allow Shell to Cool Before Filling. Please Note, Our Rich and Flaky Pastry Crust May Shrink Slightly During Baking. Single Shell Pies to Be Filled and Baked (For Pies Like Pumpkin and Pecan Or Quiche): Preheat Oven According to Your Recipe. Cover Cookie Sheet With Aluminum Foil and Place Frozen Pie Shell On Cookie Sheet. Pour Your Filling Into Pie Shell. Bake Pie On Cookie Sheet On Center Oven Rack According to Your Recipe. Double Shell Pies (For Fruit Or Meat Pies): Preheat Oven According to Recipe. Remove Two Frozen Shells from Packaging. Remove First Shell from Pan While Frozen and Set Aside. Cover Cookie Sheet With Aluminum Foil and Place Second Frozen Shell Onto Cookie Sheet. Pour Your Filling Into Second Pie Shell. Place First Shell Right Side Up On Top of Pie. Let Shell Thaw For 15-20 Minutes. Seal Top and Bottom Shells Together By Crimping The Edge Thoroughly Between Thumb and Forefinger. (Remove Excess Dough If Desired). Make 3-4 Holes Near The Center of Top Crust With A Fork (This Helps to Vent The Pie During Baking). Bake Pie On Cookie Sheet On Center Oven Rack According to Your Recipe. Marie's Baking Tips: to Loosen Frozen Shell from Pan, Gently Run Hot Water from Faucet On Bottom of Pan Or Insert Knife Between Pan and Frozen Pie Shell, Gently Rock Back and Forth Until Loose. If Pie Shell Has Cracked: Thaw Shell, Moisten Fingertips With Water and Press Shell Together At Crack. When Sealing Top and Bottom Shells Press Together With A Fork to Create A Design. If Edges of Crust Begins to Brown Excessively, Cover With Strips of Aluminum Foil and Continue to Bake. Keep Frozen Until Ready to Use.