Calories in Pie crust, standard-type, dry mix, prepared, baked
Generic food Cooked Bread and Baked Goods
Pie crust, standard-type, dry mix, prepared, baked contains 501 kcal per 100 g. A typical serving of 1 piece, 1/8 of 9" crust (20 g) provides about 100 kcal.
Roughly 55% of its calories come from fat, with 40% from carbohydrates and 5% from protein (estimated with general energy factors).
That is more energy than the typical item in baked products on FoodFactly, where the median is 365 kcal per 100 g across 522 foods.
100 g provides 40% of the Daily Value for selenium, 28% of the Daily Value for Folate (B9) and 25% of the Daily Value for Thiamin (B1).
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 501 kcal | |
| Total fat ? | 30.4 g | 39% |
| Saturated fat ? | 7.7 g | 39% |
| Cholesterol ? | 0 mg | 0% |
| Sodium ? | 729 mg | 32% |
| Total carbohydrates C | 50.4 g | 18% |
| Dietary fiber ? | 1.8 g | 6% |
| Total sugars | not reported | |
| Protein ? | 6.7 g | 13% |
| Vitamin A C | 0 µg | 0% |
| Vitamin C ? | 0 mg | 0% |
| Thiamin (B1) ? | 0.3 mg | 25% |
| Riboflavin (B2) ? | 0.19 mg | 14% |
| Niacin (B3) ? | 2.4 mg | 15% |
| Pantothenic acid (B5) ? | 0.17 mg | 3% |
| Vitamin B6 ? | 0.056 mg | 3% |
| Folate (B9) C | 111 µg | 28% |
| Vitamin B12 ? | 0 µg | 0% |
| Calcium ? | 60 mg | 5% |
| Iron ? | 2.2 mg | 12% |
| Magnesium ? | 15 mg | 4% |
| Phosphorus ? | 84 mg | 7% |
| Potassium ? | 62 mg | 1% |
| Zinc ? | 0.39 mg | 4% |
| Copper ? | 0.074 mg | 8% |
| Manganese ? | 0.31 mg | 13% |
| Selenium C | 22.1 µg | 40% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 5%
- Carbohydrates 40%
- Fat 55%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6.7 gabove the median for baked products (median 6.7 g)
- Fiber1.8 gbelow the median for baked products (median 2.4 g)
- Fat30.4 gin the top quarter of baked products (median 11 g)
- Saturated fat7.7 gin the top quarter of baked products (median 2.6 g)
- Sodium729 mgin the top quarter of baked products (median 433 mg)
- Protein per 100 kcal1.3 gprotein density, useful for comparing foods with different calorie levels
- Water10.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat ? | 17.3 g |
|---|---|
| Polyunsaturated fat ? | 3.8 g |
Amino acids (18)
| Tryptophan ? | 0.077 g |
|---|---|
| Threonine ? | 0.18 g |
| Isoleucine ? | 0.25 g |
| Leucine ? | 0.46 g |
| Lysine ? | 0.13 g |
| Methionine ? | 0.12 g |
| Cystine ? | 0.15 g |
| Phenylalanine ? | 0.33 g |
| Tyrosine ? | 0.18 g |
| Valine ? | 0.28 g |
| Arginine ? | 0.23 g |
| Histidine ? | 0.14 g |
| Alanine ? | 0.2 g |
| Aspartic acid ? | 0.27 g |
| Glutamic acid ? | 2.3 g |
| Glycine ? | 0.23 g |
| Proline ? | 0.78 g |
| Serine ? | 0.32 g |
Individual fatty acids (6)
| Linoleic acid (omega-6, 18:2) ? | 3.7 g |
|---|---|
| SFA 14:0 ? | 0.15 g |
| SFA 16:0 ? | 4 g |
| SFA 18:0 ? | 3.6 g |
| MUFA 18:1 ? | 17.3 g |
| PUFA 18:3 ? | 0.19 g |
Carotenoids (1)
| Retinol Z | 0 µg |
|---|
Other components (6)
| Water ? | 10.6 g |
|---|---|
| Ash ? | 2 g |
| Energy ? | 2,096 kJ |
| Vitamin A, IU ? | 0 IU |
| Folic acid C | 58 µg |
| Folate, food ? | 12 µg |
Other forms of Pie crust
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Cookies, peanut butter, refrigerated dough, baked Cooked | 503 | 9.1 g | 57.3 g | 27.5 g |
| Puff pastry, frozen, ready-to-bake, baked Cooked | 558 | 7.4 g | 45.7 g | 38.5 g |
| Bread, cheese, toasted Cooked | 448 | 11.4 g | 49.3 g | 22.9 g |
| Cookies, brownies, prepared from recipe | 466 | 6.2 g | 50.2 g | 29.1 g |
| Crackers, wonton | 521 | 10.3 g | 51.9 g | 31.7 g |
| Noodles, chow mein | 521 | 10.3 g | 51.9 g | 31.7 g |
| Cookies, peanut butter, commercially prepared, sugar free | 523 | 10.3 g | 50.5 g | 31 g |
| Cookies, chocolate chip, prepared from recipe, made with margarine | 488 | 5.7 g | 58.4 g | 28.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked pie crust?
100 g of cooked pie crust has 501 kcal. 1 piece, 1/8 of 9" crust (20 g): about 100 kcal. 1 crust, single 9" (160 g): about 802 kcal.
How much protein is in cooked pie crust?
Cooked pie crust contains 6.7 g of protein per 100 g (13% of the 50 g Daily Value), or 1.3 g in 1 piece, 1/8 of 9" crust (20 g). About 5% of its calories come from protein. Compared with other baked products, that is above the median (median 6.7 g).
How many carbs are in cooked pie crust?
Cooked pie crust has 50.4 g of total carbohydrates per 100 g, including 1.8 g of fiber.
How much fat is in cooked pie crust?
Cooked pie crust contains 30.4 g of fat per 100 g, of which 7.7 g is saturated (39% of the Daily Value).
What vitamins and minerals does cooked pie crust contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (40% DV), Folate (B9) (28% DV), Thiamin (B1) (25% DV), Niacin (B3) (15% DV) and Riboflavin (B2) (14% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked pie crust?
100 g contains 729 mg of sodium, 32% of the 2,300 mg Daily Value.
Does pie crust have the same nutrition cooked and frozen?
No. Per 100 g, pie crust, standard-type, dry mix, prepared, baked has 501 kcal, while pie crust, deep dish, frozen, unbaked, made with enriched flour has 468 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 175023. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.