Contains: Contains: wheat.

Must be cooked thoroughly for baking directions, please flip plastic cover. Conventional Oven: Pre-Baked Shells to be Baked and Filled (For Pies Like Meringue, Cream or Pudding): 1. Preheat oven to 400 degrees F. 2. Thaw pie shell 10 minutes at room temperature; prick bottom and sides thoroughly with fork. 3. Bake pie shell on baking sheet in center of over 12 to 15 minutes. Handle carefully; it's hot! 4. Let cool before filling. Please note our rich and flaky pastry crust may shrink slightly during baking. Double Shell Pies (For Fruit or Meat Pies): 1. Preheat oven according to recipe. 2. Invert one shell from pan onto wax paper; thaw until pliable, about 20 minutes. Place second shell on baking sheet; pour in filling. 3. Place thawed shell on top of pie; seal by crimping edge between thumb and forefinger (remove excess dough if desired). Gently pierce 3 to 4 times with a fork to vent. 4. Bake pie on baking sheet in center of oven according to your recipe. Single Shell Pies to be Filled and Baked (For Pies Like Pumpkin and Pecan or Quiche): 1. Preheat oven according to recipe. 2. Pour your filling onto frozen pie shell. 3. Bake pie on baking sheet in center of oven according to your recipe. Check that pie shells are cooked thoroughly to 165 degrees F. Crust will be light golden brown. Food Safety and Quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Pie shells must be cooked thoroughly. Read and follow these cooking directions. Marie's Tip: To loosen frozen shell from pan, gently run hot water from faucet on bottom of pan or insert knife between pan and frozen pie shell, gently rock back and forth until loose. If pie shell has cracked: thaw shell, moisten fingertips with water and press shell together at crack. When sealing top and bottom shells, press together with a fork to create a design. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Keep frozen.

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