Pie Crust
Pie crust, deep dish, frozen, unbaked, made with enriched flour
468 kcal
Energy
28.7 g
Fat
8.1 g
Saturates
0.9 g
Salt
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 468 (1958 kJ) | |
from Carbohydrate | 187 (784 kJ) | |
from Fat | 259 (1083 kJ) | |
from Protein | 22 (92 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 46.8 g | |
Dietary Fiber | 1.4 g | |
Starch | 41.7 g | |
Sugars | ~ | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 28.7 g | |
Saturated Fat | 8.1 g | |
Butyric Acid | ~ | |
Caproic Acid | ~ | |
Caprylic Acid | 0.0 mg | |
Capric Acid | 0.0 mg | |
Lauric Acid | 0.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 162.0 mg | |
Pentadecanoic Acid | 0.0 mg | |
Palmitic Acid | 4,515.0 mg | |
Margaric Acid | 51.0 mg | |
Stearic Acid | 3,253.0 mg | |
Arachidic Acid | 87.0 mg | |
Behenic Acid | 62.0 mg | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 14.5 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | 0.0 mg | |
Palmitoleic Acid | 249.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | 0.0 mg | |
Oleic Acid | 14,119.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | 121.0 mg | |
Erucic Acid | ~ | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 3.5 g | |
Linoleic Acid | 3,349.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 115.0 mg | |
alpha-Linolenic Acid | 115.0 mg | |
gamma-Linolenic acid | 0.0 mg | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | 56.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 11.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | ~ | |
Clupanodonic Acid | ~ | |
Docosahexaenoic Acid | ~ | |
Trans Fat | ~ | |
Omega-3 Fatty Acids | 115.0 mg | |
Omega-6 Fatty Acids | 3,349.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | ~ | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 5.5 g | |
Essential Aminos | ||
Histidine | 96.0 mg | |
Isoleucine | 197.0 mg | |
Leucine | 383.0 mg | |
Lysine | 144.0 mg | |
Methionine | 83.0 mg | |
Phenylalanine | 246.0 mg | |
Threonine | 112.0 mg | |
Tryptophan | 53.0 mg | |
Valine | 246.0 mg | |
Non-essential Aminos | ||
Alanine | 170.0 mg | |
Arginine | 196.0 mg | |
Aspartic Acid | 263.0 mg | |
Cystine | 111.0 mg | |
Glutamic Acid | 1,839.0 mg | |
Glycine | 206.0 mg | |
Proline | 710.0 mg | |
Serine | 272.0 mg | |
Tyrosine | 103.0 mg |
Other Nutrients % Daily Value | |
---|---|
Alcohol | ~ |
Water | 17.8 g |
Ash | 1.2 g |
Caffiene | ~ |
Theobromine | ~ |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | ~ | |
Vitamin B1 (thiamine) | 0.2 mg | |
Vitamin B2 (riboflavin) | 0.1 mg | |
Vitamin B3 (niacin) | 2.5 mg | |
Vitamin B5 (pantothenic acid) | 0.4 mg | |
Vitamin B6 (pyridoxine) | 0.0 mg | |
Vitamin B9 (folate) | 77 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | ~ | |
Vitamin D | ~ | |
Vitamin E | 2 IU | |
Vitamin K | 15 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 20.0 mg | |
Copper | 0.1 mg | |
Fluoride | ~ | |
Iron | 2.3 mg | |
Magnesium | 15.0 mg | |
Manganese | 0.5 mg | |
Phosphorus | 68.0 mg | |
Potassium | 91.0 mg | |
Sodium | 353.0 mg | |
Zinc | 0.5 mg |
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.