05482

Chef Pierre® Traditional Fruit Pie 10" Unbaked Blueberry Krunch 6ct/46oz

The All-American blueberry pie filled with wild Michigan blueberries, finished with a rich and crunchy streusel topping

Chef Pierre® Traditional Fruit Pie 10" Unbaked Blueberry Krunch 6ct/46oz

Features & Benefits

  • No high fructose corn syrup, artificial flavors or colors from artificial sources
  • Fruit is the #1 ingredient
  • Filling has a firm, natural set so slices plate and hold beautifully
  • Chef Pierre® is the #1 brand of foodservice pies, per NPD Group/SupplyTrack, Data Ending Sept 20
  • Independent Operators
  • Kosher KVH-D
Outer Case
GTIN 10032100054826
Net Weight 17.25
Gross Weight 19.701
Dimensions 10.188"x5.6"x20"
Case Cube 0.66
Cases/Pallet N/A
Pallet Cases/Layer 8
Pallet Layers 7
Pallet Height N/A
Inner Package
UPC 32100054829
Dimensions 9.63"x1.69"x9.63"
Shelf Life
Frozen Shelf Life (In Days) 455
Refrigerated Shelf Life (In Days) N/A
Thawed Shelf Life (In Days) N/A
Kosher KVH-D

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

Nutrition Facts

10 servings per Container

Serving Size
1/10 PIE (130G)

350
Calories
per serving

Amount/serving % Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 290mg 13%
Amount/serving % Daily Value*
Total Carbohydrate 57g 21%
Dietary Fiber 1g 4%
Total Sugars 28g  
Includes 25g Added Sugars 50%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 10mg 0%
Iron 2mg 10%
Potassium 55mg 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.
Eggs
Milk
Peanuts
Soy
Tree Nuts
Wheat

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

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