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Pie crust, cookie-type, prepared from recipe, graham cracker, baked |
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Pie crust, cookie-type, prepared from recipe, graham cracker, baked (USDA#18330) |
| Serving Size 1 pie shell (9" dia) |
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| Water 4g |
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| Calories 494 |
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| Energy 2067kj |
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| Protein 4g |
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| Total Fat 24g |
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| Ash 1g |
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| Total Carbohydrates 65g |
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| Dietary Fiber 1g |
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| Sugars 38g |
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| Calcium, Ca 21mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 18mg |
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| Phosphorus, P 65mg |
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| Potassium 88mg |
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| Sodium 571mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 6mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 3mg |
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| Folate, total 24mcg |
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| Folic acid 17mcg |
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| Folate, food 7mcg |
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| Folate, DFE 36mcg_DFE |
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| Choline, total 14mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 826IU |
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| Vitamin A, RAE 193mcg_RAE |
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| Retinol 182mcg |
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| Vitamin E (alpha-tocopherol) 2mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 24mcg |
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| Fatty acids, total saturated 5g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 3g |
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| 12:0 3g |
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| 14:0 7g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 11g |
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| 16:1 undifferentiated 5g |
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| 18:1 undifferentiated 11g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 6g |
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| 18:2 undifferentiated 6g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 7g |
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| Cystine 8g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 131mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 29mcg |
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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Making a double homemade pie crust is basically the same as making a single pie crust. The same techniques are used when learning how to make a pie crust whether it is ... |
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Making a homemade pie crust may seem like a challenge but with the right advice and techniques you can learn how to make a pie crust with just a little practice. The ... |
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Because blueberries are very perishable, do not wash them until just before consuming or cooking. Blueberries do not need to be peeled, seeded, cored or trimmed before ... |
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| A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter. The mixture is then pressed into a pie pan and baked or it ... |
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| The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert. A Pie Crust is made from dough that is prepared with flour, ... |
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| A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking. Typically made from aluminum, pie crust shields may be a solid one-piece round ... |
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| A flat, crisp, sweet cracker prepared with coarsely ground whole-wheat flour and honey. It is named after its creator, Rev. Sylvester Graham, a 19th century American nutritionist. ... |
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| A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling. The bottom crust is placed in the pie ... |
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| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
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