Ingredients White Rice Flour, Shortening (palm oil, modified palm oil), Water, Potato Starch*, Tapioca Starch, Cane Sugar, Chickpea Flour, Salt, Xanthan Gum*, Modified Cellulose May contain: eggs *Not a product of genetic engineering. White rice flour, shortening (palm oil, modified palm oil), water, potato starch†, tapioca starch, cane sugar, chickpea flour, salt, xanthan gum†, modified cellulose. May contain: eggs *Not a product of genetic engineering. Lab Tested Product Info. Has Potato Has Sugar Has Corn No Fish/Shellfish No Sesame No Mustard No Yeast No Sulphites No Eggs Watch video for Instructions

Baking Instructions

Watch video for instructions

Remove the desired number of crusts from freezer and thaw for 10-15 minutes. Thawed product should be used within 2 hours.

Baked Empty Pie Crust
• Preheat oven to 375°F (190°C). Prick crust on the bottom and sides with a fork. Place pie foil on a cookie sheet and bake for 18-20 minutes or until golden brown. Allow crust to cool slightly before adding your favourite prepared filling.

Single Filled Pie Crust
• Preheat oven to 375°F (190°C). Prick crust on the bottom and sides with a fork. Place pie foil on a cookie sheet and fill thawed pie crust with filling. Bake as per recipe instructions, approx. 40-45 minutes.

Double Crust Pie
• Remove the top pie crust from its foil and place on a piece of parchment to thaw for 30 minutes. Roll out thawed pie crust on parchment paper with the aid of gluten-free flour.
• Preheat oven to 375°F (190°C). Prick crust on the bottom and sides with a fork. Fill prepared base.
• Moisten edges of filled pie with water. Top filled pie with rolled out top using parchment paper to help transfer. Flute edges pressing both top and bottom layers together. Vent top of pie crust with 3 slits or a design in centre. Brush top of crust with water and sprinkle with sugar. Place on a cookie sheet.
• Bake as per recipe instructions, approx. 40-45 minutes.

Helpful Hints
• If crust is broken, it’s easily fixed: Dampen any cracks with water; use your fingers to seal dough by lightly pinching and pressing together.