Butter Pie Crusts
Prefix 064 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 422 kcal | 21% |
| Total fat | 28.9 g | 37% |
| Saturated fat | 17.8 g | 89% |
| Total carbohydrate | 35.6 g | 13% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 2.2 g | 8% |
| Protein | 4.4 g | 9% |
| Sodium | 0.53 g | 23% |
Open Food Facts, ODbL, record updated October 20, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PASTRY FLOUR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), BUTTER, WATER, CULTURED WHEAT FLOUR, CITRIC ACID, SALT. BROWN RICE FLOUR USED FOR PROCESSING.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pie dough” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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