Contains wheat and milk ingredients.

You will need: 1/3 cup cold water. Making 9-inch Two-Crust Pie Instructions: 1. Stir Pie Crust Mix and cold water until pastry forms a ball; divide in half. Shape into 2 flattened rounds on lightly floured surface. 2. Roll out bottom crust 2 inches larger than upside-down 9-inch pie plate Fold in half; place in pie plate. Unfold and fit into plate, pressing firmly on bottom and side (do not stretch). 3. Roll out top crust, fold in half and place over filling. Unfold and trim overhanging crust 1 inch from rim of plate. Roll top edge under lower edge, pressing on rim to seal. Flatten with fork, or pinch to make decorative edge. Cut slits so steam can escape. 4. Cover edge with foil. Bake as directed in your favorite recipe, removing foil during last 15 minutes. Making 9-inch One-Crust Pie: Heat oven to 450 degrees F. Use 1 1/3 cups pie crust mix and add 2 tablespoons plus 2 teaspoons cold water. Prepare as directed in steps 1 and 2 above. 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 preparing pastry for one pie crust, 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. High Altitude (3500-6500 ft): For Baked Crust, heat oven to 475 degrees F. For Unbaked Crust and Two-Crust Pie, follow high altitude directions in your favorite recipe. Do not eat raw pie dough.

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