Per 1/8 Crust (27 g) Serving: 110 calories; 2.5 g saturated fat (13% DV); 140 mg sodium (6% DV); less than 1 g sugars. Contains 7 g fat and 5 mg cholesterol per serving. Unrolls without creases or folds. Ready-to-bake. 9-inch crusts. Double money back guarantee. foodlion.com. For product questions or concerns, contact us at 1-800-210-9569. foodlion.com.

Enriched Bleached Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Wheat Starch, Lard (Deodorized Lard, Hydrogenated Lard, BHT [Preservative]), Water, Sugar, Contains 2% or Less of: Salt, Sodium Propionate and Citric Acid and Potassium Sorbate (Preservatives), Xanthan Gum, Colored with (Yellow 5, Red 40).

Unroll Crust: Place crust in ungreased 9-inch pie pan (glass recommended). Press crust firmly against sides and bottom. One-Crust Pie: Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess if necessary. Baked Shell (Ice Cream or Pudding Pie): Heat oven to 450 degrees F. Generously prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Cool before filing. Filled Pie (Pumpkin or Sweet Potato Pie): Add filling to unbaked crust. Bake according to recipe. To avoid excessive browning, cover edge with strip of foil two-crust pie trim bottom crust even with pie pan edge. Add filling. Top with second crust. Using forefingers and thumbs, pinch crust to create a scalloped edge. Trim excess. Cut four slits in top crust. To avoid excessive browning. Cover edge with strip of foil bake according to recipe. Bring crust to room temperature if crusts are refrigerated, remove sleeves from box and let pouches stand at room temperature 15 to 20 minutes. If crusts are frozen, remove sleeves from box and let pouches stand at room temperature for 90 minutes. Do not microwave dough.