ORONOQUE ORCHARDS™ DEEP DISH PIE CRUSTS

ORONOQUE ORCHARDS™ Deep Dish Pie Crusts

ORONOQUE ORCHARDS™ Deep Dish Pie Crusts

East coast families can enjoy ORONOQUE ORCHARDS™ Deep Dish Pie Crusts. Give your family your family-favorite recipes in a convenient, ready-made crust. They’ll be enjoying every crumb!

To Make a One-Crust Pie:
(For Quiches, pumpkin pies, pecan pies)
1.   Preheat oven according to your recipe directions
2.   Remove frozen crust from package; place crust on baking sheet
3.   Pour desired filling into crust
4.   Bake on middle oven rack according to recipe.

To Make a Two-Crust Pie:
(For fruit pie, meat pies)
1.   Preheat oven according to your recipe directions
2.   Remove two frozen crusts from package; Remove first crust from pan while frozen and set aside on waxed paper.  Let crusts thaw about 15 minutes.
3.  Place second crust on baking sheet; Pour in desired filling
4.   Press first crust gently to flatten; Repair any cracks.  Lift waxed paper with crust and carefully turn over, centering crust over filling.  Gently peel off waxed paper.  Press edges of crust together firmly with tines of fork to seal.  Cut several slits in top crust.
5.   Bake on middle oven rack according to recipe.

To Make A Baked Ready To Fill Crust:
(For pudding pies, meringue pies, ice cream pies)
1.   Preheat oven to 375°F.
2.   Remove frozen crust from package; let thaw about 15 minutes.
3.   Thoroughly prick bottom and side of crust with fork.
4.   Place on baking sheet and bake on middle oven rack 12-15 minutes or until golden brown.
5.   Cool completely.  Pour desired filling into crust.

Helpful Hints
If crust in cracked, thaw crust, then firmly press edges of cracks together with moistened fingertips; firmly press fork in criss-cross fashion over repaired area.

If edge of crust begins to brown excessively, cover with a strip of aluminum foil and continue baking.

If crust puffs during baking prick with fork and gently flatten.

For a crisper crust, preheat baking sheet in oven; cool finished pie on baking sheet.

For best results, fill pie shell with 3 1/2 - 4 cups of filling.

To avoid spilling, leave baked pie on cookie/baking sheet when removing from oven.

Keep Frozen Until Ready to Use

WHEAT FLOUR, PALM OIL, WATER, SUGAR, SOYBEAN OIL, DEXTROSE, SALT, MONO- AND DIGLYCERIDES.

CONTAINS WHEAT