Allergen note
Pie crust is made from wheat flour and usually butter (milk); some recipes add egg or an egg wash, and store-bought crusts may contain soy. Offer it only after wheat, milk and egg have each been introduced and tolerated on their own, and check the label for other allergens.
How to serve
Pie crust adds little nutrition and is often high in fat, salt or sugar, so offer it only occasionally as part of a savory homemade pie, such as a vegetable or chicken pot pie. Skip sweet dessert pies before age 2, add no salt before 12 months, and keep it low after that.
Preparation
Bake the crust until fully cooked and golden, then let the pie cool well, since the filling stays hot longer than the crust. Making it at home lets you leave out salt and sugar. For babies, mash small pieces of crust into the moist filling; toddlers can have thin pieces of the softer inner crust.
Texture and choking risk
Dry, flaky pastry crumbles into pieces that can be hard to manage, and the thick, crimped edge, especially on a deep-dish pie, is dense and hard to chew. Break off the edge, moisten the crust with filling, offer a little at a time, keep your child seated and supervise.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries pie crust, note any reaction and see it in the allergen tracker.
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