Pie Crust
Pie crust, refrigerated, regular, baked
Nutrition facts per 100 g · edible portion
Baking Goods17 forms & preparations
Dietary labels are inferred automatically from Pie crust, refrigerated, regular, baked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 8/100
How many beneficial nutrients Pie crust, refrigerated, regular, baked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Pie crust, refrigerated, regular, baked come from — the split across carbs, fat & protein.
46% from carbs
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Carbs 46%58.5 g per serving
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Fat 51%28.7 g per serving
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Protein 3%3.4 g per serving
What Pie crust, refrigerated, regular, baked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 58.5 g | |
| Dietary Fiber | 1.4 g | |
| Starch | 51.9 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 28.7 g | |
| Saturated Fat | 11.1 g | |
| Monounsaturated Fat | 11.8 g | — |
| Polyunsaturated Fat | 3.8 g | — |
| Omega-3 Fatty Acids | 148.0 mg | — |
| Omega-6 Fatty Acids | 3,423.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 391.0 mg | — |
| Palmitic Acid | 6,563.0 mg | — |
| Stearic Acid | 3,951.0 mg | — |
| Arachidic Acid | 73.0 mg | — |
| Behenic Acid | 0.0 mg | — |
| Palmitoleic Acid | 604.0 mg | — |
| Oleic Acid | 11,002.0 mg | — |
| Gadoleic Acid | 209.0 mg | — |
| Linoleic Acid | 3,423.0 mg | — |
| alpha-Linolenic Acid (ALA) | 148.0 mg | — |
| gamma-Linolenic Acid | 0.0 mg | — |
| Arachidonic Acid | 47.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 3.4 g | |
| Histidine | 60.0 mg | — |
| Isoleucine | 120.0 mg | — |
| Leucine | 220.0 mg | — |
| Lysine | 70.0 mg | — |
| Methionine | 50.0 mg | — |
| Phenylalanine | 145.0 mg | — |
| Threonine | 66.0 mg | — |
| Tryptophan | 35.0 mg | — |
| Valine | 145.0 mg | — |
| Alanine | 99.0 mg | — |
| Arginine | 110.0 mg | — |
| Aspartic Acid | 163.0 mg | — |
| Cystine | 66.0 mg | — |
| Glutamic Acid | 1,094.0 mg | — |
| Glycine | 126.0 mg | — |
| Proline | 440.0 mg | — |
| Serine | 166.0 mg | — |
| Tyrosine | 70.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | ~ | — |
| Vitamin C | ~ | — |
| Vitamin D | ~ | — |
| Vitamin E | 0.1 mg | |
| Vitamin K | 0.4 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 1.3 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 32.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 12.0 mg | |
| Iron | 1.2 mg | |
| Magnesium | 9.0 mg | |
| Phosphorus | 52.0 mg | |
| Potassium | 83.0 mg | |
| Sodium | 472.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 4.5 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | ~ | — |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.4 g | — |
About Pie crust, refrigerated, regular, baked
Pie crust is the pastry shell that holds a pie together, a simple mix of flour, fat, and water that bakes into a tender, flaky, golden case for sweet or savory fillings. The magic is in the fat, whether butter for flavor, shortening or lard for flakiness, or a blend, cut into the flour in small pieces so it forms flaky layers in the oven. Keeping everything cold and handling the dough as little as possible are the two keys to dodging a tough crust.
As a refined-flour pastry, it runs fairly high in calories and fat, contributing richness rather than nutrition. Beyond the classic double crust, the same dough becomes single shells for custard and cream pies, blind-baked tart cases, and lattice tops. Cooks also turn to crumb crusts pressed from graham crackers or cookies. Chill the dough before rolling, and rest a shaped crust in the refrigerator so it holds its edges and shrinks less as it bakes.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Pie crust, refrigerated, regular, baked?
There are 506 calories in 100 g of Pie crust, refrigerated, regular, baked, or about 1,002 calories in 1 pie crust (198 g).
How much protein is in Pie crust, refrigerated, regular, baked?
Pie crust, refrigerated, regular, baked contains 3.4 g of protein per 100 g.
How many carbs are in Pie crust, refrigerated, regular, baked?
Pie crust, refrigerated, regular, baked has 58.5 g of carbohydrates per 100 g.
How much fat is in Pie crust, refrigerated, regular, baked?
Pie crust, refrigerated, regular, baked provides 28.7 g of total fat per 100 g.
What is Pie crust, refrigerated, regular, baked a good source of?
Pie crust, refrigerated, regular, baked is a good source of Thiamin (B1) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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