USDA Standard Reference · Baked Products
Pie crust, deep dish, frozen, baked, made with enriched flour
Nutrition facts per 100g, sourced verbatim from USDA FoodData Central (FDC ID 167931).
- 521
- Calorieshigh density
- 6.1g
- Proteingood source · 12% DV
- 52.5g
- Carbsgood source · 19% DV
- 31.8g
- Fathigh · 41% DV
The verdict
Pie crust, deep dish, frozen, baked, made with enriched flour carries 6.1g of protein per 100g — more than 39% of USDA whole foods.
- 6.1g
- protein per 100g
- Top 61%
- protein vs USDA whole foods
- 521
- calories per 100g
- 2.3g
- fiber per 100g
Pie crust, deep dish, frozen, baked, made with enriched flour contains 521 calories per 100g, according to the USDA FoodData Central database. It provides 6.1g of protein, 31.8g of fat, and 52.5g of carbohydrates per 100g. Dietary fiber: 2.3g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Pie crust, deep dish, frozen, baked, made with enriched flour is catalogued there as FDC ID 167931, a usda standard reference entry, in the "Baked Products" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Baked Products group for context.
Nutritional Value at a Glance
At 521 calories per 100g, Pie crust, deep dish, frozen, baked, made with enriched flour gets 5% of its calories from protein , 55% from fat , and 40% from carbohydrates. This is a carbohydrate-dense food that can serve as a quick energy source.
With 2.3g of dietary fiber per 100g (8% DV), it contributes moderately to daily fiber intake.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Wheat
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text — it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Values per 100g
Macro Breakdown
521 kcal = 26% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Pie crust, deep dish, frozen, baked, made with enriched flour compares to Baked Products
Per 100 g, against the average across all baked products foods in USDA FoodData Central.
43% Higher in protein than 43% of baked products on record.
Category averages computed live across the USDA Baked Products group. Compare against a specific food →
Where Pie crust, deep dish, frozen, baked, made with enriched flour ranks on protein
Its 6.1g of protein per 100g placed against every USDA reference (whole) food — the 7,879 SR Legacy and Foundation items with a protein value.
Protein per 100g — Pie crust, deep dish, frozen, baked, made with enriched flour vs every USDA reference food
USDA reference (whole) foods with a protein value
6 Top 61% higher than 39% of 7,879 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central — SR Legacy & Foundation · April 2026
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 52.5 G | 19% |
| Energy | 521.0 KCAL | |
| Fiber, total dietary | 2.3 G | 8% |
| Protein | 6.1 G | 12% |
| Total lipid (fat) | 31.8 G | 41% |
| Ash | 1.3 G | |
| Energy | 2179.0 kJ | |
| Starch | 45.7 G | |
| Water | 8.3 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Folate, DFE | 144.0 UG | |
| Folate, food | 22.0 UG | |
| Folate, total | 94.0 UG | |
| Folic acid | 72.0 UG | |
| Niacin | 2.9 MG | |
| Pantothenic acid | 0.4 MG | |
| Riboflavin | 0.1 MG | |
| Thiamin | 0.3 MG | |
| Vitamin B-12 | 0.0 UG | |
| Vitamin B-6 | 0.0 MG | |
| Vitamin K (Dihydrophylloquinone) | 61.4 UG | |
| Vitamin K (Menaquinone-4) | 1.0 UG | |
| Vitamin K (phylloquinone) | 16.7 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 23.0 MG | 2% |
| Iron, Fe | 2.5 MG | 14% |
| Potassium, K | 103.0 MG | 2% |
| Sodium, Na | 393.0 MG | 17% |
| Copper, Cu | 0.1 MG | |
| Magnesium, Mg | 17.0 MG | |
| Manganese, Mn | 0.5 MG | |
| Phosphorus, P | 77.0 MG | |
| Selenium, Se | 5.0 UG | |
| Vitamin E (alpha-tocopherol) | 1.4 MG | |
| Zinc, Zn | 0.5 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 8.9 G | 44% |
| Fatty acids, total monounsaturated | 16.5 G | |
| Fatty acids, total polyunsaturated | 3.9 G | |
| MUFA 14:1 | 0.0 G | |
| MUFA 16:1 | 0.3 G | |
| MUFA 17:1 | 0.0 G | |
| MUFA 18:1 | 16.0 G | |
| MUFA 20:1 | 0.1 G | |
| PUFA 18:2 | 3.7 G | |
| PUFA 18:3 | 0.1 G | |
| PUFA 18:3 n-6 c,c,c | 0.0 G | |
| PUFA 20:2 n-6 c,c | 0.1 G | |
| PUFA 20:3 | 0.0 G | |
| PUFA 20:4 | 0.0 G | |
| SFA 10:0 | 0.0 G | |
| SFA 12:0 | 0.0 G | |
| SFA 14:0 | 0.2 G | |
| SFA 15:0 | 0.0 G | |
| SFA 16:0 | 5.0 G | |
| SFA 17:0 | 0.1 G | |
| SFA 18:0 | 3.5 G | |
| SFA 20:0 | 0.1 G | |
| SFA 22:0 | 0.1 G | |
| SFA 8:0 | 0.0 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.2 G | |
| Arginine | 0.2 G | |
| Aspartic acid | 0.3 G | |
| Cystine | 0.1 G | |
| Glutamic acid | 2.1 G | |
| Glycine | 0.2 G | |
| Histidine | 0.1 G | |
| Hydroxyproline | 0.0 G | |
| Isoleucine | 0.2 G | |
| Leucine | 0.4 G | |
| Lysine | 0.1 G | |
| Methionine | 0.1 G | |
| Phenylalanine | 0.3 G | |
| Proline | 0.8 G | |
| Serine | 0.3 G | |
| Threonine | 0.1 G | |
| Tryptophan | 0.1 G | |
| Tyrosine | 0.1 G | |
| Valine | 0.3 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| MUFA 15:1 | 0.0 G | |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.1 G | |
| Tocopherol, beta | 0.1 MG | |
| Tocopherol, delta | 2.8 MG | |
| Tocopherol, gamma | 9.4 MG | |
| Tocotrienol, alpha | 0.0 MG | |
| Tocotrienol, beta | 0.0 MG | |
| Tocotrienol, delta | 0.0 MG | |
| Tocotrienol, gamma | 0.0 MG |
Key takeaways
- Pie crust, deep dish, frozen, baked, made with enriched flour delivers 6.1g of protein per 100g — more than 39% of USDA whole foods. See the protein ranking
- It carries 521 calories per 100g — about at or above the baked products average of 360. Compare baked products
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Cookies, peanut butter, commercially prepared, sugar free
Pie crust, standard-type, dry mix
Cookies, sugar wafer, chocolate-covered
Glutino, Gluten Free Wafers, Lemon Flavored
Cookies, gluten-free, lemon wafer
Pie crust, standard-type, prepared from recipe, baked
Frequently Asked Questions
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More in This Category
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Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central October 2024 release. See our methodology.
Source: USDA FoodData Central (FDC ID 167931) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.