Pie crusts

Pie crust is a foundational pastry used as the base or top layer for both sweet and savory pies. It is typically made from flour, a fat source like butter or lard, water, and a pinch of salt, with origins in ancient Roman and medieval European cooking. This versatile dough is now a staple in cuisines worldwide, from American apple pie to British steak and kidney pie.

🍳 View the full Pie crusts recipe →

🍽️ Nutrition at a glance

Pie crust is generally high in fat and carbohydrates, with minimal protein. A single serving (about 1/8 of a 9-inch crust) provides roughly 100-150 calories, primarily from the fat used to achieve its flaky texture.

Nutrition breakdown

Calories	195 kcal
Protein	2.5 g
Carbs	22 g
Fat	11 g
Fiber	0.8 g
Sugar	0.5 g
Sodium	190 mg
Iron	1.3 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	1.5 mg
Folate	30 mcg
Calcium	10 mg
Magnesium	6 mg
Phosphorus	25 mg
Selenium	5 mcg

Per 1 crust (9-inch, 1/8 of total, approx. 45 g) · estimated, varies by recipe

💡 What's interesting

The science behind a perfect flaky crust involves keeping the fat cold and in small pieces; as it melts during baking, it creates steam pockets that separate the dough into delicate layers. Nutritionally, while it is energy-dense, it serves as an important vehicle for delivering nutrient-rich fillings like fruits, vegetables, or meats.