Pie crust, standard-type, dry mix, prepared, baked
Whole food · Baked Products
Photo: Wikipedia
A standard pie crust is the flaky, buttery foundation of countless baked goods, made from a simple dry mix of flour, fat, and salt. When baked, it transforms into a golden, crisp shell with a tender, crumbly texture that shatters delightfully with each bite. Nutritionally, it's a dense source of energy, primarily from carbohydrates and fats, with minimal protein and fiber.
💚 Why it's loved
People adore pie crust for its fundamental role in comfort food, providing the essential textural contrast—crisp, flaky, and tender—to juicy or creamy fillings. Its versatility is beloved, acting as the canvas for everything from classic apple pie to savory chicken pot pie.
⚠️ Watch-outs & how to enjoy it better
This crust is high in calories and refined carbohydrates, which can lead to blood-sugar spikes, especially when paired with sugary fillings. It's also a common source of gluten (wheat) and may contain dairy (butter), making it unsuitable for those with celiac disease, gluten sensitivity, or lactose intolerance. To mitigate blood-sugar impact, pair a small slice with a source of protein or fat (like a handful of nuts) and prioritize fillings rich in fiber, such as berries or vegetables.
Key benefits
- Provides a quick and efficient source of energy from carbohydrates.
- The fat content contributes to a satisfying, rich mouthfeel and flavor.
- Serves as a versatile, neutral base for both sweet and savory fillings.
- Offers a convenient, time-saving option for home bakers using a prepared mix.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The flakiness of a pie crust is created by cold fat (like butter or shortening) melting during baking, which releases steam and creates layers of separation in the dough.
Full nutrition (scales with serving)
| Water | 10.6 g |
| Energy | 501 kcal |
| Energy | 2096 kj |
| Protein | 6.7 g |
| Total lipid (fat) | 30.4 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 50.4 g |
| Fiber, total dietary | 1.8 g |
| Calcium, Ca | 60.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 84.0 mg |
| Potassium, K | 62.0 mg |
| Sodium, Na | 729 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.30 mg |
| Selenium, Se | 22.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.4 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 70.0 ug |
| Folic acid | 58.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 111 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Fatty acids, total saturated | 7.7 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 4.0 g |
| SFA 18:0 | 3.6 g |
| Fatty acids, total monounsaturated | 17.3 g |
| MUFA 18:1 | 17.3 g |
| Fatty acids, total polyunsaturated | 3.8 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.19 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.08 g |
| Threonine | 0.18 g |
| Isoleucine | 0.25 g |
| Leucine | 0.46 g |
| Lysine | 0.13 g |
| Methionine | 0.12 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.28 g |
| Arginine | 0.23 g |
| Histidine | 0.14 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.23 g |
| Proline | 0.78 g |
| Serine | 0.32 g |
FAQ
What's the difference between a pie crust and a tart shell?
A pie crust is typically rolled out and fitted into a deeper, sloped dish, often with a top crust. A tart shell is usually baked in a shallow, straight-sided pan with a removable bottom, and is often blind-baked before filling.
Can I use this prepared mix for a no-bake pie?
No. This mix is designed to be baked to achieve its structure and texture. For no-bake pies, you would use a different type of crust, often made from crushed cookies or graham crackers mixed with butter.
Why is my baked pie crust tough instead of flaky?
The most common cause is overworking the dough, which develops too much gluten. Ensure your fat is cold, mix just until combined, and handle the dough as little as possible when rolling.