Pie crust

Pie Crust

Pie crust, refrigerated, regular, unbaked

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22.3%
445 kcal

Energy

36.4%
25.5 g

Fat

48%
9.6 g

Saturates

17%
1.0 g

Salt

carbs
46%
fat
51%
protein
3%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 445 (1864 kJ)
22%
from Carbohydrate 204 (856 kJ)
from Fat 229 (959 kJ)
from Protein 12 (50 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 51.1 g
18%
Dietary Fiber 1.8 g
6%
Starch 44.9 g
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 25.5 g
36%
Saturated Fat 9.6 g
48%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 342.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 5,683.0 mg
Margaric Acid 96.0 mg
Stearic Acid 3,412.0 mg
Arachidic Acid 63.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid ~
Monounsaturated Fat 10.2 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 532.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 9,493.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 181.0 mg
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.3 g
Linoleic Acid 2,998.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 131.0 mg
alpha-Linolenic Acid 131.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid ~
Eicosadienoic Acid 122.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 41.0 mg
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 131.0 mg
Omega-6 Fatty Acids 2,998.0 mg
Sterols % Daily Value
Cholesterol ~
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.0 g
6%
Essential Aminos
Histidine 50.0 mg
6%
Isoleucine 100.0 mg
9%
Leucine 185.0 mg
7%
Lysine 77.0 mg
3%
Methionine 39.0 mg
3%
Phenylalanine 120.0 mg
6%
Threonine 50.0 mg
4%
Tryptophan 25.0 mg
8%
Valine 125.0 mg
9%
Non-essential Aminos
Alanine 85.0 mg
Arginine 89.0 mg
Aspartic Acid 137.0 mg
Cystine 41.0 mg
Glutamic Acid 921.0 mg
Glycine 106.0 mg
Proline 378.0 mg
Serine 131.0 mg
Tyrosine 50.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 19.3 g
Ash 1.2 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A ~
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.1 mg
3%
Vitamin B3 (niacin) 1.1 mg
6%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
1%
Vitamin B9 (folate) 25 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C ~
Vitamin D ~
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 10.0 mg
1%
Copper 0.0 mg
2%
Fluoride ~
Iron 1.0 mg
6%
Magnesium 8.0 mg
2%
Manganese 0.2 mg
9%
Phosphorus 45.0 mg
5%
Potassium 73.0 mg
2%
Sodium 409.0 mg
17%
Zinc 0.2 mg
1%
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.