Description
Details
Our
StoryGreat ideas often come out of tough times, and times didn’t get
much tougher than 1932 in the midst of the Great Depression. That year, a
few women who traded recipes conjured up an easy-to-prepare pie crust
mix and named it “Krusteaz” (crust + ease). They went door to door, café
to café, selling their creation. A lot has changed since 1932, but
some things haven’t. We’re still a family business, and we still believe
that nothing brings people together better than delicious food. If you
have a question or a suggestion for improvement, we’d love to hear from
you.
Ingredients
Sugar,
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin,
Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and
Soybean Oil, Dextrose, Whey (Milk Protein), Food Starch-Modified, Salt,
Citric Acid, Natural Flavor (Contains Milk), Whole Lemon Powder (from
Meyer Lemons), Baking Soda, Color (Annatto, Turmeric).
Directions
You’ll
Need: 1/3 Cup Water, 3 Eggs, 2 Tbsp. Butter, MeltedTip: For more tart
lemon flavor, squeeze the juice of one lemon into measuring cup and add
water to make 1/3 cup liquid. Add to filling.1. Heat oven to
350degF. Grease bottom and sides of 8×8-inch pan.2. Whisk filling, mix
and other ingredients. Whisk water, eggs and Meyer lemon filling mix
until well blended. Set aside.3. Press crust mix firmly. Stir melted
butter into crust mix until crumbly dough forms. Press crust mix firmly
into bottom of pan. Bake 12–14 minutes.4. Whisk filling mix again.
Whisk filling mixture again and pour over hot crust. Bake 24–26 minutes
or until edges begin to brown. For ease of cutting, chill at least 1
hour. Store in refrigerator.High Altitude (over 5,000 feet): Prepare as
directed, adding an additional 1 tablespoon water to filling.
Warnings
Do not eat raw batter.
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