Pie crust

Pie Crust

Pie crust, cookie-type, prepared from recipe, vanilla wafer, chilled

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26.6%
531 kcal

Energy

51.7%
36.2 g

Fat

37.2%
7.4 g

Saturates

8.1%
7.3 g

Sugar

21.5%
1.3 g

Salt

carbs
37%
fat
60%
protein
3%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 531 (2222 kJ)
27%
from Carbohydrate 201 (841 kJ)
from Fat 326 (1364 kJ)
from Protein 15 (62 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 50.2 g
18%
Dietary Fiber 0.1 g
0%
Starch ~
Sugars 7.3 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 36.2 g
52%
Saturated Fat 7.4 g
37%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 102.0 mg
Pentadecanoic Acid ~
Palmitic Acid 4,453.0 mg
Margaric Acid ~
Stearic Acid 2,878.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 15.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 15,646.0 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 10.7 g
Linoleic Acid 10,175.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 508.0 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 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 508.0 mg
Omega-6 Fatty Acids 10,175.0 mg
Sterols % Daily Value
Cholesterol 39.0 mg
13%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.7 g
7%
Essential Aminos
Histidine 79.0 mg
9%
Isoleucine 161.0 mg
14%
Leucine 274.0 mg
11%
Lysine 178.0 mg
8%
Methionine 78.0 mg
7%
Phenylalanine 178.0 mg
9%
Threonine 127.0 mg
11%
Tryptophan 50.0 mg
17%
Valine 184.0 mg
13%
Non-essential Aminos
Alanine 137.0 mg
Arginine 160.0 mg
Aspartic Acid 222.0 mg
Cystine 77.0 mg
Glutamic Acid 963.0 mg
Glycine 119.0 mg
Proline 328.0 mg
Serine 213.0 mg
Tyrosine 122.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 8.5 g
Ash 1.4 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 22.7 mg
Vitamin A 1,172 IU
23%
Vitamin B1 (thiamine) 0.2 mg
13%
Vitamin B2 (riboflavin) 0.2 mg
13%
Vitamin B3 (niacin) 2.1 mg
11%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 49 mcg
12%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.1 mg
0%
Vitamin D 21 IU
5%
Vitamin E 5 IU
15%
Vitamin K 34 mcg
43%
Minerals % Daily Value
Calcium 42.0 mg
4%
Copper 0.1 mg
3%
Fluoride ~
Iron 1.6 mg
9%
Magnesium 10.0 mg
3%
Manganese 0.2 mg
9%
Phosphorus 78.0 mg
8%
Potassium 79.0 mg
2%
Sodium 515.0 mg
21%
Zinc 0.2 mg
2%
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.