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Kinnikinn Gf Pie Crust 2pk 9 Inch - 13.75 OZ
‡for more information visit kinnikinnick.Com/gmo. Best things in life are free from™. For more recipes visit: www.Kinnikinnick.Com/recipes. Safe and scrumptious since 1991.
| Nutrition Facts | ||
| ||
| Amount per serving Calories100 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 6g daily value 8 percentincludes Saturated Fat of 2.5g daily value13percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 115mg daily value5percent, | ||
| Total Carbohydrate of 12g daily value 4 percentincludes Dietary Fiber of 0g daily value0percent, | ||
| Protein 1g daily value0percent, | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 3mg Daily Value 0% | ||
| Iron 0mg Daily Value 0% | ||
| Potassium 18mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Helpful hints: • if crust is broken, it's easily fixed: dampen any cracks with water. Use your fingers to seal dough by lightly pinching and pressing together. 2 pie crusts baking instructions remove the desired number of crusts from freezer and thaw for 10-15 minutes. Thawed product should be used within 2 hours. Baked empty pie crust • preheat oven to 375°f. Prick crust on the bottom and sides with a fork. Place pie foil on a cookie sheet and bake for 18-20 minutes or until golden brown. Allow crust to cool slightly before adding your favorite prepared filling. Single filled pie crust • preheat oven to 375°f. Prick crust on the bottom and sides with a fork. Place pie foil on a cookie sheet and fill thawed pie crust with filling. Bake as per recipe instructions, approx. 40-45 minutes. Double crust pie • remove the top pie crust from its foil and place on a piece of parchment to thaw for 30 minutes. Roll out thawed pie crust on parchment paper with the aid of gluten-free flour. • preheat oven to 375°f. Prick crust on the bottom and sides with a fork. Fill prepared base. • moisten edges of filled pie with water. Top filled pie with rolled out top using parchment paper to help transfer. Flute edges pressing both top and bottom layers together. Vent top of pie crust with 3 slits or a design in center. Place on a cookie sheet. • bake as per recipe instructions, approx. 40-45 minutes.
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