Manufacturer: Gilster Mary Lee

Ingredients: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Contains one or more of the following: Canola and/or Palm Oil) with Preservative (TBHQ), Dairy Products Solids, Salt. Allergens: Milk and Wheat.

  • Recipe:1 cup mix and 2 tbsp. water. Combine ingredients and stir until ball forms. Roll on lightly floured surface. Bake filled crust as directed on filling recipe. Bake unfilled crust 7-10 minutes at 425°.
  • Pie Crust Mix is easy to prepare–just add water to this mix to create a light and flaky pie crust with ease. Use this mix for making old fashioned apple pies, creamy pumpkin pies, and decadent cream pies.
  • FAQ-
    Q- How do you keep pie crusts from shrinking when you want to
    prebake them?
  • A- First, prick the unbaked shell with a fork to keep it from bubbling as it bakes, then line it with double thickness of heavy-duty foil. Fill it with 1.5 cups dried beans or rice and bake at 450° for 8 minutes. Remove foil and beans and continue baking for another 5-6 min or until golden brown.
    shelf life 6-9 months