Chef Pierre 8 Inch Unbaked Strawberry Rhubarb Pie, 6 x 1.69 lb Case

Name: Chef Pierre 8 Inch Unbaked Strawberry Rhubarb Pie, 6 x 1.69 lb Case
Brand: Rebel Smuggling LLC
SKU: FR-FRFS-0051
Price: 83.87 USD
Availability: InStock

$83.87

Sale Sold out

Foodservice case item

Frozen 6 - 1.69 LBSold by the case545 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: SARA LEE FROZEN BAKERY
Case GTIN: 10032100053522

Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.

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Pack: 6 - 1.69 LB
Handling: Frozen
Path: Cart checkout

Temperature-controlled items ship Monday-Wednesday after 24-hour handling.

Product Description

Chef Pierre 8 Inch Unbaked Strawberry Rhubarb Pie, 6 x 1.69 lb Case from Chef Pierre is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Traditional double crust pie crafted with carefully sourced ingredients

Case pack: 6 - 1.69 LB.
DOT item 487551; case GTIN 10032100053522.
DOT category: Pies.
Handling: Frozen.
Storage: Keep Frozen
Use: Keep Frozen
Preparation: BAKE: STORE FROZEN UNTIL READY TO USE. Preheat sheet pan in oven. CONVENTIONAL oven to 400°F, CONVECTION oven to 400°F (with blower fan on). Remove frozen pie(s) from carton. To repair cracked or broken dough, moisten with warm water and press over damaged area. Place on a flat baking sheet. Bake CONVENTIONAL oven 50-55 minutes, CONVECTION oven 40-45 minutes. Bake until crusts are light brown or filling starts to boil. NOTE: For food safety and quality, pies must be heated to an internal temperature of 165°F / 74°C minimum. Ovens vary; adjust time and temperature as necessary. Remove pie(s) from oven on baking sheet and cool at room temperature for a minimum of 2 hours. Package and merchandise as directed.
Allergen note from DOT data: contains Wheat and Their Derivatives.

Nutrition Facts

DOT serving size: 136 GRM

DOT servings per container: 5.0

Sodium: 400 MGM | 17% DV

Calcium: 63 MGM | 4% DV

Iron: 2 MGM | 10% DV

Cholesterol: 0 MGM

Potassium: 90 MGM | 2% DV

Total Sugar: 20 GRM

Carbohydrates: 54 GRM | 20% DV

Protein: 3 GRM

Saturated Fat: 7 GRM | 35% DV

Total Dietary Fiber: 1 GRM | 4% DV

Calorie: 380 E14

Transfatty Acids: 0 GRM

Total Fat: 17 GRM | 22% DV

Sugar Added: 19 GRM | 38% DV

Vitamin D: 0 MC

INGREDIENTS

enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), rhubarb, water, palm and soybean oils, sugar, strawberries, corn syrup, modified corn starch, contains 2% of less of: salt, white grape juice concentrate, lemon juice solids, natural flavor.

MORE INFORMATION

DOT item: 487551

Rebel category: Bakery & Desserts

Case GTIN: 10032100053522

DOT product name: 8 INCH UNBAKED STRAWBERRY RHUBARB PIE

Brand: Chef Pierre

DOT category: Pies

Case pack: 6 - 1.69 LB

Shipped temperature: Frozen

Shelf life: 545 days total; 30 days guaranteed when available from DOT.

Storage: Keep Frozen

Usage: Keep Frozen

Preparation: BAKE: STORE FROZEN UNTIL READY TO USE. Preheat sheet pan in oven. CONVENTIONAL oven to 400°F, CONVECTION oven to 400°F (with blower fan on). Remove frozen pie(s) from carton. To repair cracked or broken dough, moisten with warm water and press over damaged area. Place on a flat baking sheet. Bake CONVENTIONAL oven 50-55 minutes, CONVECTION oven 40-45 minutes. Bake until crusts are light brown or filling starts to boil. NOTE: For food safety and quality, pies must be heated to an internal temperature of 165°F / 74°C minimum. Ovens vary; adjust time and temperature as necessary. Remove pie(s) from oven on baking sheet and cool at room temperature for a minimum of 2 hours. Package and merchandise as directed.

Allergen note from DOT data: contains Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.

Good fit for buyers who need reliable case-packed supply for foodservice, catering, hospitality, home stocking, and prepared-food programs.