Pie crust, standard-type
Category: Baked Products Characteristics: Prepared From Recipe Method: Baked
Nutrition Highlights
Serving Size
Calories
121
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 72 (59.2%) |
| Carbohydrate | 44 (36.1%) |
| Protein | 5.9 (4.9%) |
| Total | 121 (100%) |
Serving: 1 piece (1/8 of 9" crust) [23g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 11 (47.5%) |
| Fat | 8.0 (34.6%) |
| Water | 2.3 (9.8%) |
| Protein | 1.5 (6.4%) |
| Ash | 0.4 (1.7%) |
| Total | 23 (100%) |
Serving: 1 piece (1/8 of 9" crust) [23g]
Benefits
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Provides carbohydrates that can be a good source of energy. The flour and shortening used in standard pie crusts provide this
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Contains B vitamins. Flour is a good source of several B vitamins like niacin, riboflavin and thiamin which support energy production and metabolism
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Can be a source of protein. While the amount is small, pie crusts made with flour do contain a small amount of protein which is important for growth, repair and maintenance of body tissues
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Contains minerals. Flour contains small amounts of minerals like iron, magnesium, phosphorus and zinc which support various functions in the body
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Low in nutrients. Standard pie crusts are relatively low in nutrients since they are primarily made up of flour and fat. They provide calories but not much in terms of vitamins, minerals and fiber
Risks
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High in fat and calories due to the use of butter, shortening or lard in the crust. Pie crust is typically not a very nutritious food choice
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Contains refined flour which has little nutritional value and fiber compared to whole grains. Refined flour is easily digested leading to a spike in blood sugar levels
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High in saturated fat depending on the type and amount of fat used in the crust recipe. Saturated fat intake should be limited to improve heart health
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May contain a large amount of added sugar depending on the filling. Excess added sugar intake is linked to weight gain and increased risk of diseases like diabetes
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Provides few essential nutrients. Nutritionally dense foods should be chosen instead of pie crust to meet daily nutrition needs
Additional Information
Pie crust, standard-type, prepared from recipe, baked, is a versatile and beloved component of many delectable desserts. It serves as the foundation for various pies, tarts, and quiches. While it adds a delightful crunch and enhances the overall taste of these treats, it is important to consider its nutritional benefits and risks.
Starting with the nutritional benefits, pie crusts can provide a small amount of essential nutrients. They typically contain carbohydrates, which are the body's primary source of energy. The crust also contributes small amounts of protein and dietary fiber. Protein is crucial for building and repairing tissues, while fiber aids in digestion and helps maintain a healthy digestive system.
However, pie crusts prepared from recipes often include ingredients that can pose risks to health when consumed in excess. One such ingredient is saturated fat. Traditional pie crust recipes call for high-fat ingredients like butter, shortening, or lard. These fats contribute to the flakiness and texture of the crust but can also increase the levels of unhealthy LDL cholesterol in the body. High intake of saturated fat is associated with an increased risk of heart disease and other cardiovascular problems.
Moreover, pie crusts often contain added sugars. While the crust itself may not be overly sweet, sugar is commonly used as a binding agent or to enhance the flavor. Excessive consumption of added sugars can lead to weight gain, tooth decay, and an increased risk of developing chronic conditions such as type 2 diabetes and heart disease. It is crucial to be mindful of the overall sugar content in the pie filling and other ingredients used alongside the crust.
Additionally, pie crusts may contain refined grains. Traditional recipes often call for all-purpose flour, which is a refined grain stripped of its bran and germ, resulting in a loss of valuable nutrients. Refined grains have a higher glycemic index, meaning they can cause a rapid spike in blood sugar levels. This can lead to increased hunger, overeating, and difficulties in blood sugar control, particularly for individuals with diabetes or prediabetes.
To make pie crusts more nutritious and reduce potential risks, there are several alternatives and modifications to consider. Whole wheat flour or a combination of whole wheat and all-purpose flour can be used instead of solely relying on refined grains. This substitution increases the fiber content and provides more nutrients.
In terms of fats, healthier options can be utilized. For instance, replacing butter or lard with unsaturated fats like olive oil or avocado oil can reduce the saturated fat content and increase the presence of heart-healthy monounsaturated fats. Alternatively, using a crust made with a smaller amount of fat or incorporating healthier fats like mashed avocado or nut butters can also be beneficial.
Lastly, reducing the amount of added sugars in the crust and being mindful of the sugar content in the filling can help mitigate the risks associated with excessive sugar consumption. Natural sweeteners like honey or maple syrup can be used in moderation as an alternative to refined sugar.
In conclusion, while pie crusts prepared from recipe and baked can provide some carbohydrates, protein, and dietary fiber, they also present risks due to their high content of saturated fat, added sugars, and refined grains. By making modifications and incorporating healthier ingredients, such as whole grains and healthier fats, it is possible to enjoy pie crusts with reduced risks and improved nutritional benefits. However, it is important to remember that moderation is key when consuming any food product, including pie crusts.