25.3%
506 kcal

Energy

44.4%
31.1 g

Fat

33.7%
6.7 g

Saturates

24.6%
22.1 g

Sugar

28%
1.7 g

Salt

carbs
42%
fat
54%
protein
4%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 506 (2117 kJ)
25%
from Carbohydrate 218 (911 kJ)
from Fat 280 (1172 kJ)
from Protein 20 (85 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 54.4 g
19%
Dietary Fiber 1.5 g
5%
Starch ~
Sugars 22.1 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 31.1 g
44%
Saturated Fat 6.7 g
34%
Butyric Acid 1.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 1.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 56.0 mg
Pentadecanoic Acid ~
Palmitic Acid 3,835.0 mg
Margaric Acid ~
Stearic Acid 2,789.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 14.7 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 18.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 14,711.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 7.7 g
Linoleic Acid 7,407.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 304.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 2.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 1.0 mg
Trans Fat ~
Omega-3 Fatty Acids 304.0 mg
Omega-6 Fatty Acids 7,407.0 mg
Sterols % Daily Value
Cholesterol 1.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.1 g
10%
Essential Aminos
Histidine 101.0 mg
12%
Isoleucine 208.0 mg
18%
Leucine 355.0 mg
14%
Lysine 227.0 mg
10%
Methionine 84.0 mg
7%
Phenylalanine 240.0 mg
12%
Threonine 174.0 mg
15%
Tryptophan 75.0 mg
25%
Valine 256.0 mg
18%
Non-essential Aminos
Alanine 185.0 mg
Arginine 221.0 mg
Aspartic Acid 320.0 mg
Cystine 97.0 mg
Glutamic Acid 1,353.0 mg
Glycine 181.0 mg
Proline 452.0 mg
Serine 262.0 mg
Tyrosine 163.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 7.3 g
Ash 2.0 g
Caffiene 5.0 mg
Theobromine 166.0 mg
Vitamins % Daily Value
Betaine ~
Choline 14.0 mg
Vitamin A 921 IU
18%
Vitamin B1 (thiamine) 0.2 mg
10%
Vitamin B2 (riboflavin) 0.2 mg
12%
Vitamin B3 (niacin) 2.1 mg
11%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
0%
Vitamin B9 (folate) 53 mcg
13%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 16 IU
4%
Vitamin E 4 IU
14%
Vitamin K 26 mcg
32%
Minerals % Daily Value
Calcium 30.0 mg
3%
Copper 0.3 mg
17%
Fluoride ~
Iron 3.0 mg
17%
Magnesium 40.0 mg
10%
Manganese 0.5 mg
26%
Phosphorus 105.0 mg
11%
Potassium 168.0 mg
5%
Sodium 672.0 mg
28%
Zinc 0.8 mg
5%
Pie Crust

About Pie Crust

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Read More

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.