Pie crust

Pie Crust

Pie crust, standard-type, frozen, ready-to-bake, enriched

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22.8%
456 kcal

Energy

37.2%
26.1 g

Fat

40.8%
8.2 g

Saturates

17%
1.0 g

Salt

carbs
43%
fat
52%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 456 (1910 kJ)
23%
from Carbohydrate 194 (814 kJ)
from Fat 235 (982 kJ)
from Protein 25 (103 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 48.6 g
17%
Dietary Fiber 2.5 g
8%
Starch 44.1 g
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 26.1 g
37%
Saturated Fat 8.2 g
41%
Butyric Acid 1.0 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 232.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 4,705.0 mg
Margaric Acid 75.0 mg
Stearic Acid 3,044.0 mg
Arachidic Acid 70.0 mg
Behenic Acid 33.0 mg
Lignoceric Acid ~
Monounsaturated Fat 12.2 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 357.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 11,676.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 134.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.2 g
Linoleic Acid 2,957.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 122.0 mg
alpha-Linolenic Acid 122.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid ~
Eicosadienoic Acid 78.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 18.0 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 122.0 mg
Omega-6 Fatty Acids 2,957.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.2 g
12%
Essential Aminos
Histidine 100.0 mg
12%
Isoleucine 216.0 mg
19%
Leucine 407.0 mg
16%
Lysine 167.0 mg
7%
Methionine 91.0 mg
8%
Phenylalanine 255.0 mg
13%
Threonine 115.0 mg
10%
Tryptophan 55.0 mg
18%
Valine 266.0 mg
18%
Non-essential Aminos
Alanine 187.0 mg
Arginine 211.0 mg
Aspartic Acid 265.0 mg
Cystine 112.0 mg
Glutamic Acid 1,900.0 mg
Glycine 216.0 mg
Proline 790.0 mg
Serine 279.0 mg
Tyrosine 116.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 17.8 g
Ash 1.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 1 IU
0%
Vitamin B1 (thiamine) 0.3 mg
18%
Vitamin B2 (riboflavin) 0.2 mg
10%
Vitamin B3 (niacin) 2.7 mg
14%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 70 mcg
18%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E 1 IU
2%
Vitamin K 7 mcg
9%
Minerals % Daily Value
Calcium 19.0 mg
2%
Copper 0.1 mg
4%
Fluoride ~
Iron 2.6 mg
14%
Magnesium 15.0 mg
4%
Manganese 0.4 mg
22%
Phosphorus 72.0 mg
7%
Potassium 97.0 mg
3%
Sodium 409.0 mg
17%
Zinc 0.5 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.