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Dr. Oetker Shirriff Pie Crust Mix 270 g

270g $1.11 per 100g
$2.99

Product Information

A quality pie deserves a quality crust. Give your pie a flaky and crumble-icious foundation with this Shirriff Pie Crust Mix.

Brand

Dr. Oetker

Cooking & Usage Tips

Baking Chart: SINGLE CRUST PIE - Shell only, Temp.: 425°F (220°C), Mins.: 9 -11 Baking Chart: SINGLE CRUST PIE - Cooked filling, Temp.: 425°F (220°C), Mins.: 9 -11 Baking Chart: SINGLE CRUST PIE - Uncooked filling, Temp.: 450°F (230°C), Mins.: 9 -11 Baking Chart: SINGLE CRUST PIE - then reduce heat to, Temp.: 350°F (180°C), Mins.: 25 - 35 Baking Chart: TWO CRUST PIE - Cooked filling, Temp.: 425°F (220°C), Mins.: 20 - 25 Baking Chart: TWO CRUST PIE - Uncooked filling, Temp.: 425°F (220°C), Mins.: 12-15 Baking Chart: TWO CRUST PIE - then reduce heat to, Temp.: 350°F (180°C), Mins.: 25 -30

Ingredients

Wheat flour, Modified vegetable oil (palm oil, soybean oil, soy lecithin), Salt, Modified milk ingredients, Baking soda, Silicon dioxide, Ascorbic acid, L-cysteine hydrochloride, Tricalcium phosphate.

Preparation And Usage

TIP: 1. Lightly brush top of pastry with milk, cream or egg wash before baking to give a golden finish. 2. Freeze unused dough with tightly wrapped cling wrap up to 3 months. You will need: ICE-COLD WATER 4 to 6 tbsp. (45 to 75 mL) BUTTER 4 tbsp. (60 g) ROLLER KNIFE FLOUR Preparation 1 PREHEAT OVEN In a medium bowl, empty mix contents, place 4 tbsp. packed and level (60 g) cold butter into mix and cut into small pea size pieces. Add 2-3 tbsp. ice-cold water and stir slowly, then add an additional 2-3 tbsp. and knead until smooth. (If dough is sticky, sprinkle lightly with flour, knead further on floured surface). DO NOT EAT RAW DOUGH. 2 Divide the dough in half and lightly flour surface and rolling pin. Roll into a diameter about 1 ½" (3.8 cm) larger than an inverted 9" (23 cm) pie plate. Insert dough and trim edges. Fit one dough into pie plate. Repeat for second pie or reserve as a lid. 3 Fill with favourite pie filling. If covering with a lid, crimp edges. Then with a small knife, make 4 - 6 incisions (2"- 3" long) as heat vents before baking. See Chart for baking times & temperatures.

Nutritional Information

per 17 g
Calories 80                      % Daily Value
Fat 4.5 g                     
 Saturated 2.5 g                     13 %
 + Trans 
 Polyunsaturated 
  Omega6 
  Omega3 
 Monounsaturated  
Carbohydrate 10 g                     
 Fibre                      
 Sugars                      
 SugarAlcohols 
Protein 1 g
Cholesterol 
Sodium 105 mg                     5 %
Potassium 20 mg                     1 %
Calcium                      
Iron                      

Disclaimer

We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.​