How many calories are in pie crust?
One piece of a baked 9-inch pie crust — an eighth of the shell, 23 g — is 121 calories. Per 100 g that pastry runs 527 calories, denser per gram than almost anything you would put inside it. The whole empty shell, before a single spoonful of filling, is 949.
You'd need to walk about 24 minutes to burn the 121 calories in one piece of a 9-inch crust (23 g).
How long does it take to burn off pie crust?
One piece of a 9-inch crust (23 g) is 121 kcal. Enter your weight and the amount you ate to see how long it takes you to burn that off:
lb
| Activity | Time to burn 121 kcal |
|---|---|
| Walking, brisk | 24 min |
| Cycling, moderate | 15 min |
| Swimming, moderate | 17 min |
| Jogging | 14 min |
| Weight training, moderate | 27 min |
Times are for a 155 lb adult at a steady pace; change the weight to see yours. The amount is set to the portion in the text (23 g); change it to what you actually ate. BodyPal works this out from your steps automatically.
On this page
- Pie crust quick facts
- US servings from one ounce to a whole shell
- Homemade, refrigerated, frozen and graham cracker crusts
- Baking moves the 100 g number, not the slice
- Fat and sodium are the rows to watch
- How does pie crust compare?
- Most popular pie crust brands
- Pie crust FAQs
Pie crust quick facts
The record behind the numbers here is SR Legacy 175026, "Pie crust, standard-type, prepared from recipe, baked". It is the one that matches what you actually cut into: a finished, baked shell made from flour, shortening, salt and water, with USDA household measures for both a single piece and a whole single 9-inch crust. Raw dough and crumb crusts are separate records, and they get their own section below.
| Nutrient | Per 100 g | Per 1 piece (23 g) | % Daily Value |
|---|---|---|---|
| Calories | 527 | 121 | — |
| Total fat | 34.6 g | 8.0 g | 10% |
| Saturated fat | 8.62 g | 2.0 g | 10% |
| Carbohydrate | 47.5 g | 10.9 g | 4% |
| Dietary fiber | 1.7 g | 0.4 g | 1% |
| Total sugars | 0.17 g | 0.0 g | — |
| Protein | 6.4 g | 1.5 g | 3% |
| Sodium | 542 mg | 125 mg | 5% |
% Daily Value is based on a 2,000-calorie diet.
Verified nutrition data
Numbers on this page come from USDA FoodData Central, the U.S. Department of Agriculture’s food composition database, and from manufacturer labels where a branded product is named. Last verified September 2026. How we verify our data →
Two rows you would see on a supermarket box are missing here: added sugars and trans fat. The SR Legacy edition of this record does not publish either, so listing them would mean inventing them. Cholesterol is 0 mg for the piece, because the standard recipe uses vegetable shortening rather than butter, and potassium is a token 15 mg. The sugar line is close to a rounding error too — 0.17 g per 100 g. A plain crust is fat and flour, nothing else.
US servings from one ounce to a whole shell
| Serving | Weight | Calories |
|---|---|---|
| 1 oz | 28 g | 149 kcal |
| 1 piece, 1/8 of a 9-inch crust | 23 g | 121 kcal |
| 2 pieces, a quarter of the crust | 46 g | 242 kcal |
| Half a 9-inch crust | 90 g | 474 kcal |
| 1 whole single 9-inch crust | 180 g | 949 kcal |
| Per 100 g | 100 g | 527 kcal |
The 23 g piece and the 180 g whole crust are USDA household measures. The ounce, the two-piece quarter and the half crust are our own arithmetic from the USDA 100 g figure, not USDA servings — they scale cleanly because a crust is uniform in a way a filled pie never is.
One more measure worth knowing about: USDA lists a cup of crust at 129 g and 685 calories. If a recipe or a tracking app hands you "1 cup of crust," you have just logged almost six times one piece. Cups are the wrong tool here. Weigh it, or count eighths.
Double-crust pies double everything. Two 180 g shells is 1,898 calories of pastry, and that arrives before the apples, the sugar or the egg wash.
Homemade, refrigerated, frozen and graham cracker crusts
| Version | Per 100 g | Typical piece | Calories |
|---|---|---|---|
| Homemade baked crust | 527 kcal | 1 piece (23 g) | 121 kcal |
| Unbaked pie dough | 469 kcal | 1 piece (24 g) | 113 kcal |
| Refrigerated crust, baked | 506 kcal | 1/8 of a 9-inch crust (23 g) | 116 kcal |
| Frozen ready-to-bake, baked | 508 kcal | 1/8 of a 9-inch crust (23 g) | 117 kcal |
| Deep dish frozen crust, baked | 521 kcal | 1/8 of a crust (23 g) | 120 kcal |
| Graham cracker crumb crust | 501 kcal | 1 whole crust (183 g) | 917 kcal |
The 23 g pieces for the refrigerated, frozen and deep dish rows are our own arithmetic from each record's 100 g figure, scaled to the same eighth-of-a-crust weight so the versions line up.
What jumps out is how little separates them. Roll your own, unroll a refrigerated sheet, or pull a frozen shell out of the freezer, and you are inside a 5-calorie band per piece. Deep dish is the exception people expect to be worse, yet per gram it is not: 521 calories per 100 g against 527 for the homemade shell — the extra calories come from the crust being physically bigger, not richer.
Graham cracker crust plays a different game. It is 501 calories per 100 g, lower in fat at 24.83 g, but carries 18.13 g of sugar per 100 g against 0.17 g for pastry. A whole 183 g Ready Crust is 917 calories. Store brands cluster in the same zone: USDA's Branded records put Pillsbury Pie Crusts at 416 calories per 100 g and 104 for an eighth of a crust, Nabisco's Nilla Wafer crust at 476, and Marie Callender's at 444 with 120 calories for an eighth. Those label numbers describe the product as sold, which is why they read lighter than the 527 of a baked-from-recipe shell.
Baking moves the 100 g number, not the slice
This is the trap in every crust calculation. Baked crust is 527 calories per 100 g; the same dough unbaked is 469. That looks like a 12% jump, and it tempts people to log raw dough as the "lighter" option.
It is not. The piece hardly changes. An eighth of raw dough weighs 24 g and is 113 calories. The same piece after baking weighs 23 g and is 121. What left the pan was water, not calories, and the small gap is measurement noise between two separate USDA records rather than anything the oven did.
Practical version: weigh the dough before it goes in, or weigh the shell after it comes out, and you land in the same place. Just do not weigh it raw and then apply the baked per-gram number, or you will overshoot by roughly a tenth.
Fat and sodium are the rows to watch
A single piece looks harmless — 121 calories, 10% of the Daily Value for fat. Scale it to what a pie shell actually is and the picture changes. One empty 9-inch crust delivers 62.3 g of fat, 80% of the FDA Daily Value of 78 g, and 15.5 g of saturated fat, 78% of the 20 g DV. That is before filling, topping or the second crust on a lattice pie.
Saturated fat is where the versions genuinely differ. Homemade shortening crust runs 8.62 g per 100 g, or 2.0 g in a piece. Refrigerated baked crust runs 11.09 g per 100 g — the highest of the eight USDA crust records — which works out to 2.6 g per equivalent piece, 13% of the DV. If you are following the Dietary Guidelines advice to keep saturated fat under 10% of calories, the roll-out crust is the one that costs you more for the same slice.
Sodium is the quiet one. Nobody thinks of dessert as salty, but a piece carries 125 mg and the whole shell 976 mg — a little under half a teaspoon of table salt, 42% of the 2,300 mg DV. Crust made from a dry mix is saltier still, at 729 mg per 100 g against 542 for homemade. If you are watching sodium, making your own gives you the one lever the box does not.
How does pie crust compare?
| Crust | Per 100 g | US serving | Calories |
|---|---|---|---|
| Homemade baked crust | 527 kcal | 1 piece, 23 g | 121 kcal |
| Unbaked pie dough | 469 kcal | 1 piece, 24 g | 113 kcal |
| Dry mix crust, baked | 501 kcal | 1 piece, 20 g | 100 kcal |
| Graham cracker crumb crust | 501 kcal | 1 oz, 28 g | 142 kcal |
Our take: for weight loss, the crust type barely matters and the crust count matters enormously — skip the top crust and you save around 949 calories on a whole pie, which no swap between brands or styles comes close to. Homemade baked crust is the highest per-gram figure of the eight USDA records at 527, yet its piece is smaller than an ounce of graham crumb crust, so the serving you hold decides the number more than the recipe does. If sodium is your constraint, avoid the dry mix. If saturated fat is, avoid the refrigerated roll. And a single-crust pie is not a compromise; it is the whole win.
Most popular pie crust brands in the United States
Ranked by how widely each product appears among foods sold in the United States, from the BodyPal food database of over 3.3 million products. Calories are the figures printed on each Nutrition Facts label, checked against USDA FoodData Central.
| Product | Calories (per 100 g) |
|---|---|
| Pillsbury Pie Crusts | 416 cal |
| Nabisco Nilla Wafer Pie Crust | 476 cal |
| Heartland Granola Pie Crust | 524 cal |
| Marie Callender's Pie Crust | 444 cal |
| Signature Select Pie Crusts | 444 cal |
| Weis Pie Crust | 407 cal |
Brand popularity: BodyPal food database. Nutrition: manufacturer labels / USDA FoodData Central.
Pie crust FAQs
How many calories are in one slice of pie crust?
One piece — an eighth of a baked 9-inch shell, 23 g — is 121 calories. That is crust alone, with no filling. Per 100 g the same pastry is 527 calories, so the piece is small but dense: 8.0 g of fat and 10.9 g of carbohydrate in a couple of bites.
How many calories are in a whole 9-inch pie crust?
A single empty 9-inch shell weighs 180 g and carries 949 calories. It brings 62.3 g of fat, 80% of the Daily Value, and 976 mg of sodium, 42%. A double-crust pie uses two of them, so the pastry alone is about 1,898 calories before any filling goes in.
Does baking a pie crust change its calories?
Baking raises the per-100-g number from 469 to 527 calories, but the piece barely moves: an eighth of unbaked dough (24 g) is 113 calories and the baked piece (23 g) is 121. Water leaves in the oven, calories do not. Weigh the dough raw and you are still close.
Is store-bought pie crust lower in calories than homemade?
Not by much per gram: refrigerated baked crust is 506 calories per 100 g and frozen ready-to-bake 508, against 527 for homemade. Pillsbury's label lists 104 calories for an eighth of a crust, 25 g. The bigger difference is saturated fat — refrigerated crust carries 11.09 g per 100 g.
How many calories are in a Pillsbury pie crust?
Pillsbury Pie Crusts list 104 calories for one eighth of a crust, 25 g, which is 416 calories per 100 g in USDA's Branded database. That reads lighter per gram than the 527 of a baked-from-recipe shell because the label describes the product as sold rather than the finished baked crust.
Is graham cracker crust healthier than regular pie crust?
Graham cracker crust is 501 calories per 100 g against 527, with less fat (24.83 g) and less saturated fat (5 g), but far more sugar: 18.13 g per 100 g against 0.17 g. A whole 183 g crumb crust is 917 calories. Lighter on fat, much heavier on sugar.
How much fat is in pie crust?
A 23 g piece has 8.0 g of fat, 10% of the Daily Value, including 2.0 g saturated. Per 100 g that is 34.6 g — roughly a third of the crust by weight. Cholesterol is 0 mg, because the standard recipe uses vegetable shortening rather than butter or lard.
How much sodium is in pie crust?
One piece has 125 mg of sodium, 5% of the Daily Value; a whole 9-inch shell has 976 mg, 42%, a little under half a teaspoon of table salt. Crust made from a dry mix is saltier still, at 729 mg per 100 g against 542 for a homemade recipe.
Similar foods
- Chocolate glazed donut — 303 cal per donut
- Cake donut — 308 cal per large donut
- Honey Bun — 358 cal per 3 oz bun
- Beignet — 188 cal per beignet
- Crescent roll — 114 cal per crescent roll
- Apple Fritter — 455 cal per fritter
Count it without the math
Point the camera at the plate and BodyPal counts the crust and the filling separately.
