Traditional Pie Crusts
Traditional pie crust, also known as 'pâte brisée' in French cuisine, is a flaky, savory pastry shell used as the foundation for both sweet and savory pies. Its classic ingredients are simple: flour, cold fat (like butter, lard, or shortening), ice water, and a pinch of salt. While its origins are European, it has become a fundamental component in American baking, especially for iconic dishes like apple pie and pot pie.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the flour and fat from the butter or lard, with a moderate amount of protein from the wheat. A single slice provides a significant source of energy, with a rough calorie ballpark of 150-200 kcal for a standard 1/8th of a 9-inch crust.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 2 g |
| Carbs | 15 g |
| Fat | 11 g |
| Fiber | 0.5 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 1.2 mg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.8 mg |
| Folate | 35 mcg |
| Selenium | 6 mcg |
| Phosphorus | 25 mg |
| Manganese | 0.2 mg |
Per 1 slice (approx. 45g, 1/8 of a 9-inch crust) · estimated, varies by recipe
💡 What's interesting
The art of a perfect pie crust lies in keeping the fat cold and creating distinct layers, which melt during baking to produce steam and create flakiness. Nutritionally, while it's a source of quick energy, it's also a vehicle for other nutrients, as the crust encases fillings that can range from vitamin-rich fruits to protein-packed meats.
