Nutrition estimates for those pies

In my post about CSAIL Holiday Baking Fest, I neglected to provide any nutrition estimates for the pies I made. Since I’m about to start making more pies for Christmas, I was reminded that I had left this undone.

I gave nutrition data last year for Cook’s Illustrated‘s Chocolate Caramel Walnut Tart, so I’m not going to repeat that one. I believe my data from last year were based a higher-cacao chocolate than I used this year, but the biggest difference from the numbers shown in my previous post is always going to be exactly how much of the dough makes it into the finished tart crust.

Pie crusts

I wanted to give separate data for the two pie crusts that I made, since (a) I have the numbers, and (b) that makes it easier to calculate nutrition for another pie crust using the same or very similar pastry dough. Note well: I have used the more common and traditional serving size of 1/8 pie here; I usually cut pies into more slices than that. I’ve also provided the details for the whole recipe. For double-crust pies, obviously, you must double this number. (For the most accurate results, use the whole-crust values and weigh the dough before rolling and the scraps after rolling, then compute proportional values and divide by your preferred portion size. I often find that I only use about 90% of the pastry dough called for, but in computing the nutrition facts I have assumed that the whole dough recipe is used.)

Four & Twenty Blackbirds‘ All-Butter Pie Crust

For the Green Chil[e] Chocolate Pie, I used the regular “all-butter” pâte brisée rather than the chocolate version actually called for in the recipe.

Nutrition Facts
Serving size: 1/8 pie
Servings per recipe: 8
Amount per serving Whole recipe
Calories 164 from fat 99 1308 from fat 792
% DV % DV
Total Fat 11g 17% 88g 135%
 Saturated Fat 7g 35% 56g 280%
Trans Fat 0g 0g
Cholesterol 30mg 10% 240mg 80%
Sodium 110mg 5% 880mg 37%
Potassium 25mg 1% 200mg 6%
Total Carbohydrate 14g 5% 112g 37%
 Dietary fiber 0.5g 2% 5g 20%
 Sugars 1g 7g
Proteins 2g 4% 15g 30%
Vitamin A 8% 64%
Vitamin C 0% 0%
Calcium 0% 0%
Iron 4% 30%

Joanne Chang’s Pâte sucrée

Several of the pies from Joanne Chang’s Flour cookbook call for a pâte sucrée crust. Pâte sucrée is more like a cookie dough in construction than a traditional pie crust — in fact, it’s made by the creaming method, like most cookies, and gets most of its liquid from egg yolks rather than water or juice as in pâte brisée. Chang’s dough is quite stiff and requires a good bit of effort to roll out; when using it as a tart dough, I generally follow the construction technique from Cook’s Illustrated, which involves freezing the flat sheet of dough and then using the tart pan itself to cut the dough to size. When applied to a 10-inch tart pan, Chang’s dough must be rolled out quite thin, and does not need to be weighted during blind baking.

Nutrition Facts
Serving size: 1/8 pie
Servings per recipe: 8
Amount per serving Whole recipe
Calories 195 from fat 104 1562 from fat 837
% DV % DV
Total Fat 12g 18% 93g 143%
 Saturated Fat 7g 36% 58g 290%
Trans Fat 0g 0g
Cholesterol 56mg 19% 450mg 150%
Sodium 73mg 3% 591mg 25%
Potassium 3mg 0% 20mg 1%
Total Carbohydrate 20g 7% 158g 53%
 Dietary fiber 0.5g 2% 5g 20%
 Sugars 6g 50g
Proteins 3g 5% 21g 42%
Vitamin A 9% 69%
Vitamin C 0% 0%
Calcium 0% 2%
Iron 2% 12%

Green Chili [sic] Chocolate Pie

Four & Twenty Blackbirds' Green Chili Chocolate PieThis recipe is from Emily and Melissa Elsen, Four & Twenty Blackbirds Pie Book, p. 204. I’d call it a tart, since it stands on its own when removed from the baking dish, although it’s actually made in a nine-inch springform pan rather than a tart pan. And it’s made with green chiles (jalapeños) and ginger, not green chili (a stew made with chiles, onions, and cumin). But it was delicious regardless of what you call it, and I ended up making photocopies of the recipe for a couple of coworkers who particularly appreciate spicy things. I used Callebaut 811NV for the chocolate, as previously described, Country Hen eggs, and Sky Top Farms unhomogenized cream. For ease of comparison, I show eight servings per pie below, but at Holiday Baking Fest we cut it into sixteen slices, and for normal home baking I’d make ten or twelve. You know the drill.

Nutrition Facts
Serving size: 1/8 pie
Servings per recipe: 8
Amount per serving Whole recipe
Calories 558 from fat 346 4460 from fat 2765
% DV % DV
Total Fat 38g 59% 307g 473%
 Saturated Fat 27g 133% 212g 1060%
Trans Fat 0g 0g
Cholesterol 121mg 40% 965mg 322%
Sodium 224mg 75% 1791mg 597%
Potassium 99mg 3% 793mg 23%
Total Carbohydrate 40g 13% 318g 106%
 Dietary fiber 4g 15% 30g 119%
 Sugars 21g 165g
Proteins 6g 12% 47g 95%
Vitamin A 21% 69%
Vitamin C 3% 0%
Calcium 24% 2%
Iron 35% 12%

Joanne Chang’s Bittersweet Chocolate Truffle Tart

Joanne Chang's Bittersweet Chocolate Truffle TartThe photo in the cookbook (Flour, p. 226, photo on p. 227) shows a straight-sided tart which looks a lot like the Four & Twenty Blackbirds pie-in-a-springform-pan. I used a normal (fluted) tart pan, but it was still a favorite of those who had a chance to try it, and it was definitely my personal favorite of the things that I brought to Holiday Baking Fest. I used Chuao’s 72% “tasting discs” to make this recipe, but the nutrition data below are computed using the more easily available Valrhona Guanaja (and Valrhona cocoa powder on top); the recipe specifies “at least 70%” chocolate.

Nutrition Facts
Serving size: 1/8 pie
Servings per recipe: 8
Amount per serving Whole recipe
Calories 495 from fat 357 3955 from fat 2852
% DV % DV
Total Fat 40g 61% 317g 488%
 Saturated Fat 25.3g 127% 202.4g 1012%
Trans Fat 0g 0g
Cholesterol 148mg 49% 1187mg 396%
Sodium 130mg 5% 1045mg 44%
Potassium 72mg 2% 577mg 16%
Total Carbohydrate 34g 12% 279g 93%
 Dietary fiber 4g 18% 36g 143%
 Sugars 16g 130g
Proteins 6g 13% 51g 103%
Vitamin A 20% 158%
Vitamin C 0% 2%
Calcium 22% 177%
Iron 12% 94%
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