Per 1/8 of 1 Crust: 120 calories; 2.5 g sat fat (13%DV); 150 mg sodium (7%DV); 1 g total sugars. 0 grams trans fat per serving. See nutrition information for saturated fat content. Ready to bake. 2 count rolled. 100% Quality guarantee. Like it or let us make it right. That's our quality promise. essentialeveryday.com.

Enriched Bleached Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid], Wheat Starch, Lard (deodorized Lard, Hydrogenated Lard, Bht [preservative]), Water, Sugar, Contains 2% Or Less Of: Salt, Sodium Propionate And Citric Acid And Potassium Sorbate (preservatives), Xanthan Gum, Colored With (yellow 5, Red 40).

Preparation Directions: 1. Bring crust to room temperature: Remove sleeve(s) from box. Let stand at room temperature for 15-20 minutes or microwave on defrost (30% power) for 10-20 seconds per sleeve. If frozen, thaw for 50 minutes at room temperature only. Do not thaw frozen crusts in microwave. 2. Unroll crust. Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One- Crust Pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked Shell (Ice Cream or Pudding Pie): Heat oven to 450 degrees F. Generously prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Cool before filling. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil. Two-Crust Pie: Trim bottom crust even with pie pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut five slits in top crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil.

Keep refrigerated.

Use before date on package.