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Blueberry Pie

With Summer Sweet Blueberries


Sara Lee Traditional Fruit Pie 8 inch. Unbaked Blueberry 27oz
Carton UPC 00032100030670
Carton Net Wt 1.688 lb
Carton Dimensions 8 in x 8 in x 1.65 in
Frozen Shelf Life (from Production) 545 days
Kosher Dairy

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BLUEBERRIES, WATER, VEGETABLE OIL (PALM, SOYBEAN), CORN SYRUP, SUGAR, MODIFIED CORN STARCH CONTAINS 2% OR LESS: WHITE GRAPE JUICE CONENTRATE, SALT, WHEAT GLUTEN, LEMON JUICE SOLIDS, NATURAL FLAVORS.

CONTAINS: WHEAT
Nutrition Facts
6 Servings Per Container Servings Size 1/6 pie (128g)
Calories Per Serving Calories 340
Amount/Serving % Daily Value
Total Fat 14g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 13%
Carbohydrates 52g 19%
Dietary Fiber 1g 4%
Total Sugars 19g
Includes 16g Added Sugars 32%
Protein 3g
Vitamin D 0mcg 0%
Calcium 10mg 0%
Iron 2mg 10%
Potassium 60mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

1. Preheat oven to 400F with a baking sheet placed on the center rack. Keep your pie frozen until ready to bake. When ready to bake, remove the frozen pie from the carton and remove the plastic overwrap. Cut four 1-inch slits between the center of the top crust and the crimped edge.

2. Place the frozen pie on the preheated baking sheet on the center rack of the oven. Baking a pie on a baking sheet helps the crust to bake more evenly. Covering your baking sheet with aluminum foil will allow for easier clean up.

3. Bake at 400F for 55-60 minutes or until crust is an even golden brown. Check your pie after 45 minutes. If necessary, cover the edges of the crust with aluminum foil to avoid excess browning. Do not cover the center of the pie. Ovens vary so adjust time and temperature as necessary. Use a baking thermometer to check that the pie is cooked to an internal temperature of 165F.

4. Remove the baked pie from the oven while it is still on the baking sheet. CAUTION! Never handle pie pans by the edges because the filling is HOT.

5. Cool the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused baked pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

Disclaimer: Nutritional information is subject to change. See product label to verify ingredients and allergens.

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