Traditional Pie Crust

Traditional pie crust is a flaky, tender pastry dough used as the base or top for sweet and savory pies. It's typically made from just three core ingredients: flour, fat (like butter or lard), and a small amount of cold water, with a pinch of salt. This foundational dough is a hallmark of American and European home baking.

🍽️ Nutrition at a glance

Traditional pie crust is high in fat and refined carbohydrates, providing a significant source of energy. A single crust offers a good amount of calories from fat, with minimal protein or fiber.

Nutrition breakdown

Calories	390 kcal
Protein	5 g
Carbs	30 g
Fat	28 g
Fiber	1 g
Sugar	0 g
Sodium	290 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2.5 mg
Iron	1.8 mg
Selenium	10 µg
Phosphorus	60 mg
Manganese	0.4 mg
Copper	0.1 mg
Folate	45 µg

Per 1 single-crust (9-inch), about 80g · estimated, varies by recipe

💡 What's interesting

The key to a perfect crust is keeping the fat cold and not overworking the dough, which creates distinct layers that steam during baking for a flaky texture. Nutritionally, it's a calorie-dense vehicle for other ingredients, but its simplicity makes it a versatile canvas for countless culinary traditions.