Pie crust

Pie Crust

Pie crust, standard-type, dry mix

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25.9%
518 kcal

Energy

44.9%
31.4 g

Fat

39.9%
8.0 g

Saturates

31.4%
1.9 g

Salt

carbs
40%
fat
55%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 518 (2167 kJ)
26%
from Carbohydrate 208 (873 kJ)
from Fat 283 (1183 kJ)
from Protein 28 (116 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 52.1 g
19%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 31.4 g
45%
Saturated Fat 8.0 g
40%
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 154.0 mg
Pentadecanoic Acid ~
Palmitic Acid 4,096.0 mg
Margaric Acid ~
Stearic Acid 3,724.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 17.9 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 17,887.0 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 4.0 g
Linoleic Acid 3,768.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 199.0 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 199.0 mg
Omega-6 Fatty Acids 3,768.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.9 g
14%
Essential Aminos
Histidine 146.0 mg
17%
Isoleucine 255.0 mg
22%
Leucine 476.0 mg
18%
Lysine 133.0 mg
6%
Methionine 121.0 mg
11%
Phenylalanine 339.0 mg
17%
Threonine 184.0 mg
15%
Tryptophan 80.0 mg
27%
Valine 289.0 mg
20%
Non-essential Aminos
Alanine 210.0 mg
Arginine 239.0 mg
Aspartic Acid 278.0 mg
Cystine 155.0 mg
Glutamic Acid 2,412.0 mg
Glycine 236.0 mg
Proline 809.0 mg
Serine 333.0 mg
Tyrosine 188.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 7.6 g
Ash 2.0 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
26%
Vitamin B2 (riboflavin) 0.2 mg
13%
Vitamin B3 (niacin) 2.7 mg
14%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 104 mcg
26%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 61.0 mg
6%
Copper 0.1 mg
4%
Fluoride ~
Iron 2.2 mg
12%
Magnesium 15.0 mg
4%
Manganese 0.3 mg
16%
Phosphorus 86.0 mg
9%
Potassium 64.0 mg
2%
Sodium 753.0 mg
31%
Zinc 0.4 mg
3%
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.