Pie crust, standard-type, prepared from recipe, unbaked
Whole food · Baked Products
Photo: Wikipedia
This is the raw, foundational dough for a classic pie, a crumbly yet pliable blend of flour, fat, and water. Its taste is subtly buttery and salty, designed to be a neutral, flaky canvas for sweet or savory fillings. Nutritionally, it's a dense source of energy, primarily from its high fat and carbohydrate content.
💚 Why it's loved
People love it for its transformative potential—the satisfying, flaky texture it develops when baked and its role as the essential, comforting vessel for iconic dishes from apple pie to quiche. It represents home baking and culinary tradition.
⚠️ Watch-outs & how to enjoy it better
Its high fat and refined flour content can contribute to blood sugar spikes and is calorie-dense. Those monitoring fat intake or with gluten allergies should be cautious. Counteract by using it sparingly as a top crust, pairing with high-fiber fruit or protein-rich savory fillings, or using alternative flours like almond or oat.
Key benefits
- Provides quick energy from carbohydrates
- Source of dietary fat for satiety
- Contains small amounts of protein and fiber
- Versatile base for nutrient-dense fillings like fruit or vegetables
- Can be made with whole-grain flours for added nutrients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The secret to an exceptionally flaky crust is keeping the fat (like butter or lard) in small, solid chunks within the dough, which melt during baking to create steam pockets and layers.
Full nutrition (scales with serving)
| Water | 19.7 g |
| Energy | 469 kcal |
| Energy | 1962 kj |
| Protein | 5.7 g |
| Total lipid (fat) | 30.8 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 42.3 g |
| Fiber, total dietary | 3.4 g |
| Total Sugars | 0.15 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 60.0 mg |
| Potassium, K | 59.0 mg |
| Sodium, Na | 482 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.38 mg |
| Selenium, Se | 18.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.25 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.16 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 71.0 ug |
| Folic acid | 61.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 114 ug |
| Choline, total | 5.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 9.0 ug |
| Vitamin E (alpha-tocopherol) | 0.28 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 4.3 g |
| SFA 18:0 | 3.2 g |
| Fatty acids, total monounsaturated | 13.5 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 13.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 8.1 g |
| PUFA 18:2 | 7.6 g |
| PUFA 18:3 | 0.50 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.16 g |
| Isoleucine | 0.20 g |
| Leucine | 0.39 g |
| Lysine | 0.13 g |
| Methionine | 0.10 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.29 g |
| Tyrosine | 0.17 g |
| Valine | 0.23 g |
| Arginine | 0.23 g |
| Histidine | 0.13 g |
| Alanine | 0.18 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.21 g |
| Proline | 0.66 g |
| Serine | 0.29 g |
FAQ
Can I freeze unbaked pie crust dough?
Yes, wrap it tightly in plastic wrap and foil. It freezes well for up to 3 months. Thaw in the refrigerator before rolling out.
Why is my pie crust tough?
Toughness usually comes from overworking the dough, which develops too much gluten. Mix just until the ingredients come together and handle it minimally.
What's the difference between butter, shortening, and lard in pie crust?
Butter adds rich flavor and a tender, flaky texture. Shortening creates a very flaky, neutral-tasting crust that holds its shape well. Lard produces an exceptionally tender, flaky crust with a subtle savory note.