Showing Food Pie crust
| General Information | |||||||||||
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| Name | Pie crust | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs. | ||||||||||
| Primary ID | FOOD00780 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Baking goods | ||||||||||
| Sub-Group | Wrappers | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Pie_crust | ||||||||||
| Composition | |||||||||||
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||