Receiving Instructions
- Store unopened at room temperature for up to 18 months.
Preparation Instructions
Double Crust (for single crust, cut recipe in half):
- Pie crust mix (included)
- 16 Tbs. (2 sticks/250g) unsalted butter, cold, cut into 1/4" (6mm) pieces
- 4–6 Tbs. (60–90ml) ice water
- Pie filling of your choice
- 1 egg, lightly beaten with 1 tsp. water (if baking double-crust pie)
Pour pie crust mix in food processor and pulse briefly. Add butter and pulse until bean-size pieces form, approx. 10 pulses. Add 4 Tbs. (60ml) ice water and pulse until pea-size pieces form, adding more water, 1 tsp. at a time as needed, to form crumbly dough.
Divide dough in half and shape into 2 discs. Wrap each one with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
On lightly floured surface, roll out dough disc to 11" (28cm) diam. Transfer dough to 9" (23cm) diam. pie dish and gently press into dish. Trim edges, leaving 1/2" (12mm) overhang. Transfer pie filling to shell.
If making a double-crust pie, roll out remaining dough disc as instructed above. Moisten edges of bottom crust with water and place second dough round on top of filled pie. Press edges together to seal. Tuck top crust under edge of bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form decorative edge. Using a knife, cut 1 or more steam vents in top of dough. Brush top with egg wash.
Position rack in lower third of oven and preheat as directed in your pie recipe. Bake pie as directed, covering edges of crust with aluminum foil if they start to brown too quickly.
