Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
Whole food · Baked Products
Photo: Wikipedia
This is a classic, pre-made frozen pie crust, ready to be baked into a golden, flaky vessel for sweet or savory fillings. Once baked, it offers a tender, buttery crumb with a satisfying crispness on the bottom. Nutritionally, it's a dense energy source, primarily from refined carbohydrates and fats.
💚 Why it's loved
People love it for the sheer convenience and the nostalgic, comforting flavor of a homemade pie without the labor-intensive dough-making process. Its neutral, buttery taste acts as a perfect canvas for everything from tangy apple filling to savory chicken pot pie.
⚠️ Watch-outs & how to enjoy it better
Its high content of refined flour and fats can lead to blood-sugar spikes and is calorie-dense, which may be a concern for those monitoring intake. To counteract this, pair a slice of pie with a source of protein (like a scoop of vanilla Greek yogurt) or fiber (a side of berries) to slow digestion and increase satiety. Those with gluten or dairy sensitivities should also check the ingredient list.
Key benefits
- Provides a convenient, time-saving base for homemade pies.
- Offers a consistent, reliable texture for baking.
- Enriched with added vitamins and minerals like iron and B vitamins.
- A versatile foundation for both sweet and savory dishes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'enriched' label means the original wheat flour had nutrients like iron and B vitamins removed during processing and then added back in, a practice that became mandatory in the US and other countries to prevent widespread nutritional deficiencies.
Full nutrition (scales with serving)
| Water | 7.2 g |
| Energy | 508 kcal |
| Energy | 2127 kj |
| Protein | 6.5 g |
| Total lipid (fat) | 28.6 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 56.2 g |
| Fiber, total dietary | 3.3 g |
| Total Sugars | 4.2 g |
| Starch | 48.3 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 82.0 mg |
| Potassium, K | 114 mg |
| Sodium, Na | 467 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 6.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.15 mg |
| Niacin | 3.5 mg |
| Pantothenic acid | 0.46 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 68.0 ug |
| Folic acid | 49.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 102 ug |
| Choline, total | 13.4 mg |
| Betaine | 42.0 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 | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.09 mg |
| Tocopherol, gamma | 5.3 mg |
| Tocopherol, delta | 1.6 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.8 ug |
| Vitamin K (Dihydrophylloquinone) | 34.1 ug |
| Vitamin K (Menaquinone-4) | 2.0 ug |
| Fatty acids, total saturated | 9.3 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 | 0.27 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 5.4 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 3.4 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.04 g |
| Fatty acids, total monounsaturated | 13.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.41 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 13.0 g |
| MUFA 20:1 | 0.16 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.3 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.14 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.09 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.02 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 |
| Tryptophan | 0.07 g |
| Threonine | 0.13 g |
| Isoleucine | 0.23 g |
| Leucine | 0.46 g |
| Lysine | 0.14 g |
| Methionine | 0.10 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.29 g |
| Tyrosine | 0.14 g |
| Valine | 0.29 g |
| Arginine | 0.23 g |
| Histidine | 0.11 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.80 g |
| Serine | 0.33 g |
| Hydroxyproline | 0.00 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I prevent a soggy bottom when baking a pie in this crust?
Pre-bake (or 'blind bake') the empty crust for 10-15 minutes before adding a wet filling. You can also brush the bottom with a beaten egg white or a thin layer of almond paste to create a moisture barrier.
Can I use this crust for a savory pot pie?
Absolutely. Its standard, neutral flavor profile is designed to complement both sweet and savory fillings. For savory pies, you might lightly brush the edge with an egg wash and sprinkle with salt before baking.
How long does the frozen crust last?
When kept continuously frozen at 0°F (-18°C), it can maintain its best quality for 6 to 8 months. Always check the 'best by' date on the package for the most accurate guidance.