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Pie crust, standard-type, dry mix, prepared, baked |
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Pie crust, standard-type, dry mix, prepared, baked (USDA#18333) |
| Serving Size 1 crust, single 9" |
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| Water 10g |
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| Calories 501 |
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| Energy 2096kj |
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| Protein 6g |
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| Total Fat 30g |
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| Ash 2g |
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| Total Carbohydrates 50g |
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| Dietary Fiber 1g |
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| Calcium, Ca 60mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 15mg |
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| Phosphorus, P 84mg |
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| Potassium 62mg |
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| Sodium 729mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 22mcg |
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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 5mg |
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| Folate, total 70mcg |
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| Folic acid 58mcg |
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| Folate, food 12mcg |
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| Folate, DFE 111mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 7g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 17g |
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| 18:1 undifferentiated 17g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 7g |
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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 0g |
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| Cystine 0g |
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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 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Pie crust, standard-type, dry mix, prepared, baked usda nutrition - Related Content |
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| Easily prepared all-purpose crust to house your favorite pie filling. |
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| This tender, flaky crust is simple to make and serves as an excellent base for a wide variety of pie or tart recipes. |
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| For a 9" pie. A crisp, sweet crust that is great with refrigerated pie fillings. |
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| This turns out very tender. |
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| Great alternative for baked potatoes. |
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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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| 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 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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| A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate. A filling is ... |
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| Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices. The ... |
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| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
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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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| RecipeTips.com's video tip on how to make an apple pie. For more cooking tips and advice visit RecipeTips.com. |
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