9 IN PIE SHELL ZERO TRANS FAT

#17179

9" zero trans fat unbaked pie shell with crimped edges

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Features & Benefits
1.
9" zero trans fat unbacked pie shell with crimped edges
Ingredients
INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, WATER, SUGAR, MALTODEXTRIN, CORN STARCH, SOY FLOUR, DEXTROSE, SALT, BAKING SODA. CONTAINS: WHEAT, SOY CONTAINS A BIOENGINEERED FOOD INGREDIENT
More Specifications
GTIN:
00049800171794
Kosher Certification:
OU
Kosher Status:
PARVE
Case Count:
24
Master Pack:
CASE
Net Case Weight:
12 LB
Gross Case Weight:
14.75 LB
Case Cube:
0.824
Serving Size:
1/8 PIE SHELL (28 G)
Case Dimensions:
19.62 IN L x 9.75 IN W x 7.44 IN H
Pallet Pattern:
8 Ti x 10 Hi (80 Cases/Pallet)
Master Unit Size:
8 OZ
Nutrition Facts
17179 standard nutritional panel
100G Nutrition Facts
17179 hundred gram nutritional panel
Tips & Handling
HANDLING INSTRUCTIONS: TO PREBAKE SHELL FOR CREAM, CHIFFON OR MERINGUE PIE: 1. DEFROST PIE CRUST AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 400 F. 3. THOROUGHLY PRICK CRUST WITH A FORK ALONG THE BOTTOM AND SIDES TO PREVENT PUFFING DURING BAKING. 4. BAKE ON THE COOKIE SHEET ABOUT 12-15 MINUTES UNTIL CRUST IS A GOLDEN BROWN. 5. COOL BEFORE FILLING. TO MEND BROKEN CRUST, DEFROST UNTIL SOFT AND PLIABLE, THEN MOISTEN EDGES WITH WATER AND PRESS TOGETHER. TO BAKE TWO CRUST PIES, AS FRUIT OR MEAT PIES: 1. DEFROST TWO PIE CRUSTS AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. FOR THE TOP CRUST, CAREFULLY REMOVE ONE DEFROSTED CRUST FROM PAN AND GENTLY FLATTEN WITH ROLLING PIN. SPRINKLE FLOUR SPARINGLY, TO KEEP DOUGH FROM STICKING TO BOARD AND ROLLING PIN. 3. PLACE DESIRED FILLING IN SECOND CRUST WITH PAN AND MOISTEN OUTSIDE CRIMP EDGES WITH WATER TO FORM A GOOD SEAL. 4. CAREFULLY PLACE THE ROLLED-OUT CRUST OVER TOP OF FILLING AND PRESS OUT- SIDE EDGES TOGETHER. EDGES MAY BE FLUTED BY PINCHING DOUGH WITH THUMB AND FINGER, OR PRESSING EDGES WITH A FORK. 5. CUT SLITS IN TOP CRUST NEAR OUTSIDE EDGES TO ALLOW STEAM TO ESCAPE DURING BAKING. 6. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 425 F. 7. BAKE ON THE COOKIE SHEET ABOUT 35-40 MINUTES AT 425 F OR UNTIL CRUST IS GOLDEN BROWN. TO BAKE SHELL WITH FILLING, AS CUSTARD, PUMPKIN, PECAN OR QUICHE: 1. DEFROST PIE CRUST AT ROOM TEMPERATURE UNTIL SOFT AND PLIABLE (ABOUT 20 MINUTES). 2. PLACE COOKIE SHEET ON WIRE RACK IN THE CENTER POSITION OF THE OVEN AND PREHEAT TO 400 F. 3. POUR FILLING INTO CRUST. BAKE ON THE COOKIE SHEET FOR ABOUT 40 MINUTES, OR UNTIL THE FILLING IS FIRMLY SET IN THE CENTER.
Storage
  • Shelf Life From Manufacture: 365 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens