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Marie Callender's

Marie Callender's Blueberry Fruit Pie

39 oz
$7.25 each($0.19 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Extra Flaky. Crust Made From Scratch

Highlights

  • Nutrition Facts

    9 servings per container

    Serving Size
    0.11 pie
    • Amount Per Serving
      Calories
      370
    • % Daily Value*
    • Total Fat
      • 18g
      • 23%
    • Saturated Fat
      • 8g
      • 40%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 160mg
      • 7%
    • Total Carbohydrate
      • 49g
      • 18%
    • Dietary Fiber
      • 5g
      • 18%
    • Total Sugars
      • 20g
    • Includes Added Sugars
      • 15g
      • 30%
    • Protein
      • 3g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 0mg
      • 0%
    • Iron
      • 2.6mg
      • 15%
    • Potassium
      • 0mg
      • 0%
    * 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.

    Ingredients

    Filling: Blueberries, Sugar, Water, Apples, Modified Corn Starch, Corn Starch, Lemon Juice Concentrate, Salt, Lemon Oil, Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt.

    Allergens and safety warnings

    Contains: wheat.

  • Must be cooked thoroughly. Baking Directions: Conventional Oven: (1) Preheat oven to 400 degree F. Remove plastic wrapper from pie; (2) Thaw pie 5 minutes at room temperature; gently pierce center 3 to 4 times with a fork to vent; (3) Bake pie on baking sheet in center of oven 60 to 65 minutes or until crust is golden brown. Handle carefully; it's hot! never lift pie pan by the edges; (4) Check that pie is cooked thoroughly to 165 degree F; (5) Let cool. Pie will slice and serve most easily when cooled at least 3 hours. Marie's Baking Tips: Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your baking sheet with aluminum foil for easy clean up; To give your pie crust an even more beautiful, flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the pie's edge); If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking; Serve with a dollop of Reddi-wip. Food Safety and Quality: Keep frozen; do not thaw; Ovens vary. Adjust cooking times as needed; Pie must be cooked thoroughly. Read and follow these cooking directions. Keep frozen. Open Instructions: (1) Pull and completely remove tear strip. (2) Pull outwards on 2 side panels to loosen flaps. (3) Lift front panel to open box lid.