


Heat oven to 450°F. Remove both pie crusts from the pouches; unroll on lightly floured surface. Stack the two crusts one on top of the other; roll into a 12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 21g | 0% |
| Saturated Fat | 10g | 0% |
| Trans Fat | Value Not Available | % Value Not Available |
| Monounsaturated Fat | Value Not Available | % Value Not Available |
| Polyunsaturated Fat | Value Not Available | % Value Not Available |
| Omega-3 | Value Not Available | % Value Not Available |
| Cholesterol | Value Not Available | 0% |
| Sodium | 410mg | 0% |
| Total Carbohydrate | 63g | 0% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | Value Not Available | % Value Not Available |
| Insoluble Fiber | Value Not Available | % Value Not Available |
| Sugars | Value Not Available | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | Value Not Available | 0% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 0% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||









