Blueberry pie with summer sweet blueberries. No artificial flavors. Contains bioengineered food ingredients. Made in batches from scratch. No artificial colors. No high fructose corn syrup. Make any meal special with delicious taste of blueberry pie from the kitchens of Sara Lee! Made in batches from scratch with real ingredients, our light, flaky crust is filled with plump, sweet harvest blueberries picked at the peak of freshness. www.saraleedesserts.com. Questions or comments? Call us toll-free at: 1-800-323-7117. If calling about a specific purchase, please have packing available. Email us at: consumeraffairs(at)saraleefb.com. For great recipes, baking tips, and latest product news, visit our web site: www.saraleedesserts.com. Try another one of our Sara Lee Desserts! Sara Lee offers a variety of delicious desserts, providing you the perfect cheesecake, pound cake, or cream pie for any meal or occasion. Sara Lee Desserts are sure to satisfy everyone with their homemade taste and real, quality ingredients. Sustainable Forestry Initiative: Certified sourcing. www.sfiprogram.org. Please recycle.

Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Blueberries, Water, Vegetable Oil (palm, Soybean), Corn Syrup, Sugar, Modified Corn Starch, Contains 2% Or Less: White Grape Juice Concentrate, Salt, Wheat Gluten, Lemon Juice Solids, Natural Flavors

Baking Directions: 1. Preheat oven to 400 degrees F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge. 2. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up. 3. Bake at 400 degrees F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165 degrees F. 4. Remove the baked pie from the oven while it is still on the baking sheet. Caution! Never handle pie pans by the edges because the filling is hot. 5. Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

Keep frozen.