Pie crust

Pie Crust

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

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25.4%
508 kcal

Energy

40.8%
28.6 g

Fat

46.4%
9.3 g

Saturates

4.7%
4.2 g

Sugar

19.5%
1.2 g

Salt

carbs
44%
fat
51%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 508 (2127 kJ)
25%
from Carbohydrate 225 (942 kJ)
from Fat 257 (1077 kJ)
from Protein 26 (109 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 56.2 g
20%
Dietary Fiber 3.3 g
11%
Starch 48.3 g
Sugars 4.2 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 28.6 g
41%
Saturated Fat 9.3 g
46%
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 269.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 5,375.0 mg
Margaric Acid 85.0 mg
Stearic Acid 3,437.0 mg
Arachidic Acid 77.0 mg
Behenic Acid 36.0 mg
Lignoceric Acid ~
Monounsaturated Fat 13.6 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 409.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 12,996.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 157.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.6 g
Linoleic Acid 3,321.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 138.0 mg
alpha-Linolenic Acid 138.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 89.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 20.0 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 138.0 mg
Omega-6 Fatty Acids 3,321.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.5 g
13%
Essential Aminos
Histidine 114.0 mg
14%
Isoleucine 230.0 mg
20%
Leucine 460.0 mg
18%
Lysine 141.0 mg
6%
Methionine 105.0 mg
9%
Phenylalanine 294.0 mg
15%
Threonine 129.0 mg
11%
Tryptophan 65.0 mg
22%
Valine 290.0 mg
20%
Non-essential Aminos
Alanine 200.0 mg
Arginine 235.0 mg
Aspartic Acid 304.0 mg
Cystine 134.0 mg
Glutamic Acid 2,158.0 mg
Glycine 244.0 mg
Proline 798.0 mg
Serine 329.0 mg
Tyrosine 145.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 7.2 g
Ash 1.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 42.0 mg
Choline 13.4 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.3 mg
20%
Vitamin B2 (riboflavin) 0.2 mg
9%
Vitamin B3 (niacin) 3.5 mg
17%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 68 mcg
17%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 1 IU
3%
Vitamin K 8 mcg
10%
Minerals % Daily Value
Calcium 21.0 mg
2%
Copper 0.1 mg
5%
Fluoride ~
Iron 2.8 mg
16%
Magnesium 17.0 mg
4%
Manganese ~
Phosphorus 82.0 mg
8%
Potassium 114.0 mg
3%
Sodium 467.0 mg
19%
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.