11 oz box
16 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Color Added.
Do not eat raw pie dough.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Making 9-Inch One-Crust Pie You will need: 1/2 Pouch Mix (1 1/3 Cups) 2 Tablespoons Cold Water plus 2 Teaspoons Cold Water 1. Stir Pie Crust Mix and cold water until pastry forms a ball. (For No-Roll Directions for One-Crust Pie, see below.) 2. Flatten ball into a round (2 rounds for two-crust pie) on floured surface. Roll 1 1/2 inches larger than upside-down 9-inch pie plate. 3. Fold in half; place in pie plate. Unfold and fit into plate, pressing firmly on bottom and side (do not stretch). Continue as directed below for Baked Crust, Unbaked Crust or Two-Crust Pie. Baked Crust: Heat oven to 450°F. Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool before filling. Unbaked Crust: Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Do not prick. Fill and bake as directed in your favorite recipe. No-Roll Directions (Baked or Unbaked Crust): After stirring pastry in step 1, shape into a smooth ball. Place in center of 9-inch pie plate; press evenly on bottom and side (do not press on rim). Bake, or fill and bake as directed above. Making 9-inch Two-Crust Pie You will need: 1 Pouch Mix 1/3 Cup Cold Water Prepare as directed in steps 1, 2 and 3 above. Trim overhanging pastry 1/2 inch from rim. Pour filling into pastry-lined plate. Roll second round; fold in half and cut slits so steam can escape. Place over filling and unfold. Fold and roll top edge under lower edge, pressing on rim to seal. Flatten with fork, or pinch to make decorative edge. Cover edge with foil. Bake as directed in your favorite recipe, removing foil during last 15 minutes. High Altitude (3500-6500 ft): For Baked Crust, heat oven to 475°F. For Unbaked Crust and Two-Crust Pie, follow high altitude directions in your favorite recipe. Tip for Two-Crust Pie Keep edge of crust from over-browning by covering edge with foil strips. Remove foil strips 15 minutes before baking is complete so that edge can brown.
General Mills, Inc.