Flaky pie crusts or pastry dough
Flaky pie crusts or pastry dough are foundational baking components made from flour, fat (like butter or shortening), salt, and cold water. Originating from European culinary traditions, they are the versatile base for both sweet pies and savory dishes like pot pies or quiches.
🍽️ Nutrition at a glance
This dough is high in carbohydrates and fat, providing a significant source of energy. A typical serving offers calories primarily from refined flour and fat, with minimal protein or fiber.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 6 g |
| Carbs | 48 g |
| Fat | 34 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 420 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3 mg |
| Folate | 80 mcg |
| Selenium | 18 mcg |
| Phosphorus | 70 mg |
| Manganese | 0.5 mg |
| Copper | 0.1 mg |
Per 1 single-crust shell (about 120 g) · estimated, varies by recipe
💡 What's interesting
The key to its signature flaky texture lies in keeping the fat cold and in small pieces, which creates steam pockets during baking. Nutritionally, it's a dense energy source, often serving as the structural 'vehicle' for other ingredients rather than being a nutrient-rich food itself.
