USDA ingredient referenceUpdated August 22, 2026

Frozen ready-to-bake pie crust, baked in 33 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Frozen ready-to-bake pie crust, baked” appears as a formulation input in 33 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 33 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Frozen ready-to-bake pie crust, baked in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 33 complete records.

Every occurrence collected here uses ingredient code 18335 and the source description “Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Cakes and pies (18), Turnovers and other grain-based items (12), Bean, pea, legume dishes (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

19%–40%

The middle half of linked records spans 21 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Cakes and pies

18 of 33 linked records (55%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

30% to under 60%

16 records (48%) fall in this band after repeated rows for code 18335 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 18335 in 17 linked records (52%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 18335 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 18335 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 18335 have been combined.

Under 1%0 records
0 of 33
1% to under 5%0 records
0 of 33
5% to under 15%6 records
6 of 33
15% to under 30%10 records
10 of 33
30% to under 60%16 records
16 of 33
60% to 100%1 record
1 of 33

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Cakes and pies	18	32.8%	20%–40%	19%–100%
Turnovers and other grain-based items	12	14.6%	13.1%–44.8%	11.1%–44.8%

What the spread can tell you

In this collection, “Pie crust, standard-type, frozen, ready-to-bake, enriched, baked” ranges from 11.1% to 100% of listed source-input weight, with a median of 32.7%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 18335, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	215 kcal	269–306 kcal	291 kcal	508 kcal	33
Proteinper 100 g of the complete food	2.4 g	2.8–10 g	6 g	15.5 g	33
Carbohydrateper 100 g of the complete food	11.7 g	27.4–38 g	31.5 g	56.9 g	33
Total fatper 100 g of the complete food	8.2 g	11.9–16.5 g	15.4 g	30.6 g	33
Dietary fiberper 100 g of the complete food	0.7 g	1.1–2 g	1.6 g	3.6 g	33
Sodiumper 100 g of the complete food	167 mg	217–455 mg	315 mg	570 mg	33

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 33 Feast-indexed food records that list code 18335

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

33 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Cheese quiche, meatless	Turnovers and other grain-based items	8 input rows	126 g	17.6%	365 kcal	11.9 g	361 mg	FDC 2708733 ↗
Empanada, beef	Turnovers and other grain-based items	6 input rows	45 g	44.8%	333 kcal	12.1 g	459 mg	FDC 2708711 ↗
Empanada, beef, with vegetables	Turnovers and other grain-based items	8 input rows	45 g	44.8%	291 kcal	7.2 g	446 mg	FDC 2708712 ↗
Empanada, chicken	Turnovers and other grain-based items	6 input rows	45 g	44.8%	309 kcal	12.6 g	460 mg	FDC 2708713 ↗
Empanada, chicken, with vegetables	Turnovers and other grain-based items	8 input rows	45 g	44.8%	283 kcal	7.4 g	446 mg	FDC 2708714 ↗
Pie shell	Cakes and pies	Sole source	100 g	100%	508 kcal	6.5 g	467 mg	FDC 2708017 ↗
Pie, apple	Cakes and pies	4 input rows	40 g	40%	296 kcal	2.7 g	217 mg	FDC 2707995 ↗
Pie, banana cream	Cakes and pies	5 input rows	20 g	20%	284 kcal	2.4 g	168 mg	FDC 2708004 ↗
Pie, berry	Cakes and pies	4 input rows	40 g	40%	306 kcal	3.2 g	217 mg	FDC 2707997 ↗
Pie, blueberry	Cakes and pies	4 input rows	40 g	40%	300 kcal	2.8 g	217 mg	FDC 2707998 ↗
Pie, cherry	Cakes and pies	4 input rows	40 g	40%	311 kcal	3 g	217 mg	FDC 2707999 ↗
Pie, chocolate cream	Cakes and pies	4 input rows	20 g	20%	291 kcal	2.8 g	167 mg	FDC 2708005 ↗
Pie, coconut cream	Cakes and pies	5 input rows	20 g	20%	297 kcal	2.6 g	169 mg	FDC 2708006 ↗
Pie, lemon	Cakes and pies	5 input rows	20 g	20%	280 kcal	2.4 g	169 mg	FDC 2708000 ↗
Pie, lemon meringue	Cakes and pies	5 input rows	170 g	32.7%	294 kcal	4.5 g	179 mg	FDC 2708014 ↗
Pie, oatmeal	Cakes and pies	6 input rows	170 g	34.6%	396 kcal	6.1 g	315 mg	FDC 2708016 ↗
Pie, peach	Cakes and pies	4 input rows	40 g	40%	296 kcal	2.8 g	219 mg	FDC 2708002 ↗
Pie, pecan	Cakes and pies	6 input rows	170 g	32.9%	449 kcal	6 g	299 mg	FDC 2708015 ↗
Pie, pineapple cream	Cakes and pies	5 input rows	20 g	19%	274 kcal	2.4 g	168 mg	FDC 2708010 ↗
Pie, pumpkin	Cakes and pies	7 input rows	225 g	19.3%	249 kcal	4.8 g	252 mg	FDC 2708011 ↗
Pie, strawberry	Cakes and pies	3 input rows	40 g	40%	289 kcal	2.9 g	189 mg	FDC 2708003 ↗
Pie, sweet potato	Cakes and pies	7 input rows	225 g	19.3%	269 kcal	5 g	269 mg	FDC 2708012 ↗
Pie, vanilla cream	Cakes and pies	4 input rows	20 g	20%	286 kcal	2.5 g	176 mg	FDC 2708013 ↗
Pot pie, beef	Meat mixed dishes	7 input rows	35 g	34.9%	271 kcal	8.9 g	374 mg	FDC 2706630 ↗
Pot pie, chicken	Poultry mixed dishes	7 input rows	35 g	34.9%	255 kcal	9.2 g	375 mg	FDC 2706703 ↗
Pot pie, no meat	Bean, pea, legume dishes	7 input rows	35 g	34.9%	242 kcal	5.4 g	360 mg	FDC 2707475 ↗
Quiche with meat, poultry or fish	Turnovers and other grain-based items	9 input rows	126 g	15.2%	387 kcal	15.5 g	570 mg	FDC 2708731 ↗
Spinach quiche, meatless	Turnovers and other grain-based items	9 input rows	126 g	14.1%	299 kcal	10.3 g	317 mg	FDC 2708732 ↗
Turnover or breakfast pocket, egg	Turnovers and other grain-based items	6 input rows	10 g	13.3%	265 kcal	10 g	483 mg	FDC 2708743 ↗
Turnover or hot pocket, beef	Turnovers and other grain-based items	7 input rows	10 g	11.1%	233 kcal	10.4 g	455 mg	FDC 2708736 ↗
Turnover or hot pocket, chicken	Turnovers and other grain-based items	7 input rows	10 g	11.1%	215 kcal	10.7 g	456 mg	FDC 2708740 ↗
Turnover or hot pocket, pizza pocket	Turnovers and other grain-based items	5 input rows	10 g	13.3%	244 kcal	9.7 g	466 mg	FDC 2708739 ↗
Turnover or hot pocket, pizza pocket, meat	Turnovers and other grain-based items	6 input rows	10 g	12.5%	260 kcal	10.3 g	536 mg	FDC 2708738 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 11 exact records behind Pie crust, standard-type, frozen, ready-to-bake, enriched, baked (USDA input 18335). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cheese quiche, meatless is higher in vitamin D per 100 g

Cheese quiche, meatless reports 1.2 µg versus 0 µg for Empanada, beef: a 1.2 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pie, pecan is denser; Pot pie, beef is higher in its source amount

Pie, pecan reports 449 kcal per 100 g and 674 kcal in USDA source amount (150 g). Pot pie, beef reports a lower 271 kcal per 100 g but a higher 678 kcal in USDA source amount (250 g).

Record identity is part of the estimate

Distinguish “Pie, pecan” from “Pie shell”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Pie crust, standard-type, frozen, ready-to-bake, enriched, baked (USDA input 18335), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Pot pie

Pot pie, beef and Pot pie, chicken are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Empanada

Empanada, beef and Empanada, beef, with vegetables are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 5 context records in this source topic Turnovers and other grain-based items

Spinach quiche, meatless and Cheese quiche, meatless belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 7 of 11 context records; its summed listed input weight spans 5–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beef as ingredient in recipes

USDA input 99992100 appears in 4 of 11 context records; its summed listed input weight spans 10–30 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Cakes and pies

Pie, pecan and Pie, lemon meringue belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Empanada, beef to 1.2 µg in Cheese quiche, meatless, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 18335; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.