Dr. Oetker Shirriff Pie Crust Mix 270 g

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

Dr. Oetker

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

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.

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.

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

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