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![]() No good pie is complete without a light, flaky crust. And when your homemade pastries deserve only the best, turn to Robin Hood Flaky Pie Crust Mix. This easy-to-use mix bakes into a delicious pastry with just the addition of water. You'll roll out a professional looking crust, with hardly any effort. |
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Directions Box contains two envelopes. One envelope makes 1 two-crust pie or 2 pie shells. You will need 4 to 5 tablespoons (60-75 mL) cold water Instructions EMPTY contents of 1 envelope into bowl. SPRINKLE with 4 to 5 tablespoons (60-75 mL) cold water, 1 tbsp. (15 mL) at a time, mixing lightly with a fork. Add just enough water to make dough hold together. SHAPE dough into firm ball. Divide in half and form each into firm flattened ball. ROLL OUT each on lightly floured surface to a circle 1 ½ (4 cm) larger than inverted pie plate. TWO-CRUST PIE: Fit pastry into 9" (23 cm: 1L) pie plate. Trim. Fill and cover with top pastry. Trim ½ (1.5 cm) wider than pie plate edge. Tuck edge of top pastry under bottom pastry. Flute, slash top and bake. ONE-CRUST PIE: Fit pastry into pie plate and trim as above. Turn under and flute. TO BAKE UNFILLED: Prick bottom and sides well with fork. TO BAKE FILLED: DO NOT prick. Fill and bake as directed. SINGLE PIE SHELL: Measure 1 cup/250 mL (½ envelope) mix. Add 2 tbsp. (30 mL) boiling water. Mix, roll and finish as directed for ONE-CRUST PIE. Tips For a beautifully shaped pie shell, cut a 12" (30 cm) circle of parchment or aluminum foil; fit into pie shell. Fill with pie weights or any type of dried beans. Bake at 425° (220°) for 10-15 minutes. Cool slightly; remove beans. Prick pastry with fork. Bake at 350° (180°) for 15-20 minutes longer or until golden. Shelf Life The shelf life of this product is 12 months from the date of manufacture. What exactly is a manufacturing code, and how do I read it? For example, the manufacturing code (date the product was made) might look something like this: 6 365 548 0321 780
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