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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh unbaked pie crust typically lasts 2 to 3 days in the refrigerator when wrapped tightly to prevent drying out.
Yes, you can freeze it for up to 3 months. Wrap it in plastic wrap and then place it in a freezer-safe bag.
Toughness usually results from overworking the dough, which develops too much gluten, or using too much water.
Puff pastry, graham cracker crusts, or even a simple shortbread crust can serve as alternatives depending on the recipe.
This depends on the recipe. For 'no-bake' fillings or very wet fillings, 'blind baking' (pre-baking) the crust is recommended.
Let the dough rest in the fridge for at least 30 minutes after rolling and before baking to relax the gluten.
Many commercial brands use vegetable shortening and are vegan, but many traditional or premium brands use butter or lard. Always check the label.
The dough should be cold to the touch but pliable enough to roll without cracking excessively.
An egg wash (egg beaten with a little water or milk) provides a golden, shiny finish. Milk or cream provides a matte brown finish.
unbaked pie crust is a versatile ingredient found in cuisines around the world. With 460 calories per 100g and 5.2 grams of protein, it's a nutritious addition to many dishes.
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