Baking Ingredient|Dough | Vegetarian Lacto Ovo Vegetarian

Refrigerated Pie Dough

Triticum aestivum Allergens: Wheat|Milk
Refrigerated Pie Dough

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine American|European
  • Seasonality Year-Round
  • Source Wheat Flour|Butter (or shortening)

The Forktionary Angle

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Definition

Pre-made, chilled pastry dough ready to be rolled out and used for pies, tarts, and other baked goods.

Sensory Profile

TasteButtery, Mildly Salty, Neutral
TextureFlaky, Tender, Crisp
AromaToasty, Buttery
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/8th of 9-inch crust (approx 70g)
Calories350 kcal
Total Fat20 g
Saturated Fat10 g
Trans Fat0.5 g
Cholesterol15 mg
Protein5 g
Total Carbohydrate35 g
Dietary Fiber1 g
Total Sugars1 g
Calcium10 mg
Iron1 mg
Potassium70 mg

Chef’s Secret

To prevent a soggy bottom crust, blind bake the dough before adding a wet filling. Prick with a fork and weigh down with pie weights.

Substitutions

Best Match

Homemade Pie Dough

1:1

Offers control over ingredients and superior flavor/texture.

Frozen Pie Crust

1:1

Convenient pre-formed option, often less flaky than refrigerated.

Puff Pastry

1:1

Much flakier and lighter, suitable for tarts and savory pies, but not traditional pie texture.

Phyllo Dough

Multiple sheets

Very thin, crisp layers, requires layering with butter/oil, very different texture.

Buying Guide

Check expiration dates. Choose brands made with real butter for best flavor if not vegan.

Flavor Pairings

Fruit fillings savory quiches chicken pot pie custard pies.