Pie crust, standard-type, frozen, ready-to-bake, unenriched
Whole food · Baked Products
Photo: Wikipedia
This is a pre-made, frozen dough designed for a classic, flaky pie crust. It bakes into a crisp, golden shell with a rich, buttery flavor and a tender, layered texture. Nutritionally, it's a high-fat, high-carb base, providing significant energy from its primary ingredients of flour and fat.
Calorie split: 3% protein · 39% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled convenience and the nostalgic, comforting flavor of a homemade-style pie without the labor. It's the ultimate versatile canvas for both sweet and savory culinary creations.
⚠️ Watch-outs & how to enjoy it better
Its high fat and refined carbohydrate content can contribute to blood sugar spikes and offers limited nutritional density. To counteract this, use it as a vessel for high-fiber fruit or vegetable fillings, practice strict portion control with slices, and pair it with a protein-rich side like Greek yogurt or a savory meat filling.
Key benefits
- Saves significant time in meal preparation
- Provides a consistent, reliable base for baking
- Offers a long shelf life when stored frozen
- Creates a classic flaky texture difficult to achieve from scratch
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'double crust' pie (bottom and top) was originally a preservation method, with the crust acting as a sealed, edible container to slow spoilage of the filling.
Full nutrition (USDA data · scales with serving)
| Water | 21.0 g |
| Energy | 457 kcal |
| Energy | 1912 kj |
| Protein | 3.9 g |
| Total lipid (fat) | 29.2 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 44.1 g |
| Fiber, total dietary | 0.90 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.38 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 53.0 mg |
| Potassium, K | 98.0 mg |
| Sodium, Na | 576 mg |
| Zinc, Zn | 0.30 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.55 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.55 mg |
| Pantothenic acid | 0.23 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Vitamin B-12 | 0.03 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.4 g |
| SFA 4:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 12.4 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 12.3 g |
| Fatty acids, total polyunsaturated | 11.0 g |
| PUFA 18:2 | 10.2 g |
| PUFA 18:3 | 0.76 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.11 g |
| Isoleucine | 0.15 g |
| Leucine | 0.27 g |
| Lysine | 0.14 g |
| Methionine | 0.07 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.18 g |
| Tyrosine | 0.11 g |
| Valine | 0.17 g |
| Arginine | 0.15 g |
| Histidine | 0.08 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.17 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.13 g |
| Proline | 0.43 g |
| Serine | 0.20 g |
FAQ
Why is my frozen pie crust soggy on the bottom?
This often happens if the filling is too wet or the crust wasn't baked long enough. Try pre-baking (blind baking) the crust for 10-15 minutes with pie weights before adding a wet filling, and ensure your oven is fully preheated.
Can I use this crust for a savory pot pie?
Absolutely. It's a standard-type crust, meaning it's not sweetened and is perfect for savory applications like chicken pot pie, shepherd's pie, or quiche.
How do I prevent the edges from burning?
Cover the crust edges with a pie shield or strips of aluminum foil about halfway through baking. This protects them while the center continues to cook through.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.57 kcal/g · 3% calories from protein · 0.9 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.