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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While a 9-inch pie crust provides quick energy from carbohydrates, it is generally high in calories and fats. It is best used as a base for nutrient-dense fillings like fresh fruits or vegetables to balance the meal. For a healthier option, look for or make crusts using whole wheat flour to increase fiber content.
A typical 9-inch pie crust contains approximately 450 calories and 45g of carbohydrates per 100g. Depending on the thickness and brand, a single serving (1/8th of the crust) usually ranges from 100 to 160 calories before any filling is added.
It depends on the fat source used in the recipe. Traditional crusts made with butter or lard are not vegan, but many store-bought versions use vegetable shortening or oils, making them vegan-friendly. Always check the ingredient list for dairy or animal-derived fats.
Standard pie crusts are made with wheat flour and contain gluten. However, gluten-free versions made with alternative flours like almond, rice, or tapioca flour are widely available in stores or can be made at home for those with gluten sensitivities.
To avoid a soggy bottom, you can 'blind bake' the crust before adding wet fillings or brush the bottom with a thin layer of beaten egg white to create a moisture barrier. Additionally, placing the pie on a preheated baking sheet can help the bottom crust cook more quickly and stay crisp.
Blind baking is the process of baking the pie crust without any filling, usually weighted down with pie weights or dried beans. This is necessary for pies with no-bake fillings (like cream or silk pies) or for very wet fillings to ensure the crust is fully cooked and crunchy.
9-inch pie crust is a versatile ingredient found in cuisines around the world. With 450 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 3 recipes featuring 9-inch pie crust with step-by-step instructions.
Browse recipes →Yes, 9-inch pie crusts are very versatile and work excellently for savory dishes like quiches, chicken pot pies, and meat pies. Most standard crusts have a neutral flavor that pairs well with both sweet and salty ingredients.
Unbaked store-bought crusts should be kept in the refrigerator until their expiration date. Homemade dough should be wrapped tightly in plastic wrap and can be refrigerated for up to 3 days or frozen for up to 3 months.
Yes, pie crusts freeze exceptionally well. You can freeze raw dough discs or pre-shaped crusts in their pans for up to 3 months; just ensure they are wrapped in airtight packaging to prevent freezer burn.
Traditional wheat-based pie crusts are not keto-friendly because they are high in carbohydrates (45g per 100g). For a keto-compliant alternative, you would need to use a crust made from low-carb ingredients like almond flour or crushed pecans.