Pie crust, standard-type, prepared from recipe, unbaked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 29% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 2.9 MG | 18% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 71 UG | 18% | |
| Choline, total | 5.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 13.2 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 60 MG | 5% | |
| Potassium, K | 59 MG | 1% | |
| Sodium, Na | 482 MG | 21% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.4 MG | 17% | |
| Selenium, Se | 18.8 UG | 34% |
Nutrition Highlights
- Good source of dietary fiber (3.4g per 100g).
- Good source of Sodium, Na (21% DV).
- Good source of Selenium, Se (34% DV).
- Good source of Thiamin (29% DV).
About Pie crust, standard-type, prepared from recipe, unbaked
This classic pastry base is made from a simple blend of flour, fat (typically butter, shortening, or lard), salt, and water. Its crumbly, flaky texture comes from the way solid fat is cut into the flour before liquid is added, creating pockets that melt during baking. While it serves as the foundation for both sweet and savory pies, it's important to note that this crust is high in calories and fat, particularly saturated fat, which can contribute to elevated cholesterol levels if consumed in excess. It contains a small amount of protein and minimal fiber, so it doesn't offer significant micronutrient content on its own. However, when paired with nutrient-rich fillings—such as fruits, vegetables, or lean proteins—it can be part of a balanced meal.
In the kitchen, this unbaked crust is rolled out and fitted into pie dishes before being filled and baked. It's versatile enough for quiches, pot pies, fruit pies, and tarts. Some recipes call for blind baking—pre-baking the crust before adding wet fillings—to prevent sogginess. While it's not a nutrient-dense food on its own, it plays a key role in many traditional and comfort dishes, and can be enjoyed in moderation as part of an overall healthy eating pattern. For those looking to reduce fat or calorie intake, alternatives like whole wheat or almond flour crusts can offer more fiber and different nutrient profiles.
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