Hy-vee · Crusts and Dough
Ready-to-bake Pie Crusts
A 0.125 of (27g) serving of Ready-to-bake Pie Crusts by Hy-vee has 110 calories, less than 1g of sugars and 140mg of sodium, as submitted by Hy-Vee, Inc. to USDA (FoodData Central 2137784, record updated Apr 20, 2020).
Values for the declared serving and per 100 g. FoodData Central 2137784, available Oct 28, 2021; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that Hy-Vee, Inc. submitted to USDA, for the declared 27g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 075450086256
- Category
- Crusts and Dough
- Records
- 5 under this UPC; this page shows the newest record of this barcode
How it compares with other crusts and dough
Per 100 g, it has more sugar than 16% of the 1,379 crusts and dough products in USDA's branded database, and it has more sodium than 53% of them.
Where the calories come from: 44% carbohydrate, 53% fat and 3% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among crusts and dough: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 3.7 g | 12.4 g | 16% |
| Sodium | 519 mg | 482 mg | 53% |
| Protein | 3.7 g | 5.3 g | 17% |
| Calories | 407 | 357 | 60% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 1,379 products, one per barcode.
Other crusts in this aisle
95 of the 1,379 crusts and dough products are named crusts. Per 100 g their median is 326 calories, 404 mg of sodium and 7 g of protein; 64 have less sodium than this one.
| Other brands with less sodium | Sodium per 100 g | Calories per 100 g |
|---|---|---|
| Deep Dish Pie Crusts FOOD CLUB | 405 mg | 429 |
| Thin Oven Baked Pizza Crusts MEIJER | 404 mg | 333 |
| Regular Ready To Bake Pie Crusts SHURFINE | 389 mg | 444 |
Source: USDA FoodData Central branded foods, April 30, 2026 release: products in this aisle whose name contains "crusts", one per barcode.
What is in it
Ingredients (as submitted): ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WHEAT STARCH, LARD AND HYDROGENATED LARD WITH BHT ADDED TO PROTECT FLAVOR, WATER, SUGAR. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, XANTHAN GUM, COLORED WITH (YELLOW 5, RED 40), CITRIC ACID AND SODIUM PROPIONATE AND POTASSIUM SORBATE ADDED TO RETARD SPOILAGE, SOY FLOUR.
The statement lists 9 ingredients at the top level, beginning with Enriched Bleached Flour (wheat Flour, Niacin, Iron. It has no separate "Contains" line; a major allergen (the nine the FDA requires on labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) may be named inside the ingredients instead. For allergies, read the package: this is the record USDA holds (updated Apr 20, 2020), not the label on the shelf today.
Source: the ingredient statement Hy-Vee, Inc. submitted to USDA (FoodData Central 2137784).
More Hy-vee crusts and dough
| Product | Calories per 100 g | Sugars per 100 g | Sodium per 100 g |
|---|---|---|---|
| Sugar Cookies Cookie Dough | 414 | 31.03 g | 552 mg |
| Hy-vee, Red Velvet Cookie Dough | 421 | 44.74 g | 474 mg |
| Orange Danish with Icing | 388 | 26.53 g | 551 mg |
| Deep Dish Pie Crusts | 429 | 4.76 g | 405 mg |
| Chocolate Chunk Brownies Brownie Dough | 429 | 40.48 g | 226 mg |
Source: USDA FoodData Central branded foods, April 30, 2026 release.
Questions about this product
How many calories are in Hy-vee Ready-to-bake Pie Crusts?
110 per 0.125 of (27g) serving, and 407 per 100 g.
How much sodium is in Hy-vee Ready-to-bake Pie Crusts?
140mg per serving (6% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record Hy-Vee, Inc. submitted to USDA, last updated Apr 20, 2020. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov