-inch pie crusts
High in carbohydrates and fat from flour and butter; nutritional value varies significantly depending on fat type and whether whole grain flour is used. Contains minimal protein and micronutrients unless enriched.
About
A pie crust is a baked pastry shell formed from a dough of flour, fat (butter, shortening, or lard), water, and salt, traditionally used as the structural foundation for both sweet and savory pies. The dough is mixed to create a crumbly texture with distinct fat particles suspended throughout, which produces the characteristic flakiness when baked. Pie crusts can be prepared as a single bottom crust, a full lining with top crust, or a lattice top, depending on the pie type. The technique of keeping ingredients cold and handling the dough minimally is essential to developing layers and preventing toughness.
Culinary Uses
Pie crusts serve as the foundational component for both dessert and savory pies, from fruit fillings (apple, berry, peach) to custards and cream pies, as well as meat and vegetable pies in savory applications. The crust may be pre-baked (blind baked) to prevent sogginess before filling, or baked simultaneously with the filling. Crusts are brushed with egg wash for browning, sprinkled with sugar or herbs for flavor, and can be fluted, crimped, or adorned with decorative cutouts. They appear across virtually all cuisines with pie traditions and are both made from scratch and available pre-made.