Last Updated on July 16, 2023
The Marie Callender Pie Crust Recipe is a classic recipe that has been passed down through the generations. It’s easy to make and results in a perfectly flaky and delicious crust every time. With just a few simple ingredients, you can have your homemade pies ready in no time!
In this article, we’ll show you how to make the perfect Marie Callender Pie Crust. We’ll also provide tips and tricks for storing and serving your freshly made pies. So, don’t wait any longer – get out your rolling pin, and let’s get started!
What is Marie Callender Pie Crust?
Marie Callender Pie Crust is a classic dish from Marie Callender restaurant & bakery that uses all-purpose flour, vegetable shortening, sugar, salt, and ice water to create a flaky crust that can be used for both sweet and savory pies.
It’s an easy-to-make crust that has been passed down through the generations and is sure to become a favorite in your home.
What does it taste like?
Marie Callender Pie Crust has a buttery, flaky texture with a hint of sweetness. The crust is golden brown when baked and slightly crisp around the edges.
The combination of salt and sugar in the recipe gives the crust a slightly savory flavor that pairs well with both sweet and savory pies. It is light yet sturdy enough to hold up against any type of filling.
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How did I first get introduced to the Marie Callender Pie Crust?
I was first introduced to the Marie Callender Pie Crust by my grandmother. She used to visit Marie Callender’s restaurant & bakery in my hometown every year and bring back a selection of their pies for us to enjoy.
I was always amazed at how perfectly flaky the crusts were and knew that it must have been their special recipe. It wasn’t until years later, when I began baking myself, that I learned about the Marie Callender Pie Crust recipe and how to make it.
How to make Marie Callender Pie Crust?
Making the perfect Marie Callender Pie Crust is easy and requires just a few simple steps. Here are the ingredients & step-by-step instructions for this recipe:
- Flour: This is the base of your pie crust. You can use all-purpose or cake flour for this recipe, but we recommend using all-purpose for a flaky and tender crust.
- Ice Water: This helps to bind the dough together so it doesn’t crack when you roll it out. Be sure to add just enough to make a soft, pliable dough.
- Vegetable Shortening: This is what gives the crust its flaky texture. Make sure you use chilled shortening for the best results.
- Salt and Sugar: These are used to add flavor and help with browning in the oven.
In a large bowl, stir together the flour, salt, and sugar.
Cut in the chilled shortening with a pastry blender or two forks until it resembles coarse crumbs.
Gradually add the ice water to the mixture, stirring with a fork until it forms a ball of dough.
Divide the dough into two even pieces, shape each one into a disc and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
Once the dough has chilled, roll out each disc on a lightly floured surface until it is about 1/8 inch thick.
Carefully transfer the dough to your pie plate. Trim the edges so they are even with the edge of the plate.
Prick the bottom of the crust with a fork and bake according to recipe instructions.
– Always use cold ingredients when making pie crust. This will help to ensure a flaky crust.
– Don’t be afraid to use your hands when working with the dough – this will help keep it from becoming too tough.
– If you have time, chill the dough in the refrigerator for an hour before rolling it out. This will help keep it firm and make it easier to handle.
– If the crust starts to become too brown in the oven, cover it with foil until it is finished baking.
– For sweet pies, brush the top of the crust with a beaten egg before baking. This will give it a nice golden color and prevent it from becoming soggy.
– For savory pies, sprinkle a little bit of cheese over the top before baking. This will give it a nice flavor and help keep it crunchy.
– Don’t forget to let your pies cool completely before slicing into them. This will ensure that they hold their shape while being served.
- Baking Pan
- Rolling pin or food processor
- Stand mixer (optional)
- 3¼ cups flour
- ½ cup ice water
- 9 oz vegetable shortening chilled
- 1¼ teaspoon salt
- 1 tablespoon sugar
- In a large bowl, stir together the flour, salt, and sugar.
- Cut in the chilled shortening with a pastry blender or two forks until it resembles coarse crumbs.
- Gradually add the ice water to the mixture, stirring with a fork until it forms a ball of dough.
- Divide the dough into two even pieces, shape each one into a disc and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
- Once the dough has chilled, roll out each disc on a lightly floured surface until it is about 1/8 inch thick.
- Carefully transfer the dough to your pie plate. Trim the edges so they are even with the edge of the plate.
- Prick the bottom of the crust with a fork and bake according to recipe instructions.
- Carbohydrates: 49g
- Protein: 8g
- Fat: 40g
- Polyunsaturated Fat: 7g
- Cholesterol: 53mg
- Potassium: 126mg
- Fiber: 3g
- Saturated Fat: 19g
- Monounsaturated Fat: 12g
- Calcium: 147mg
- Trans Fat: 2g
- Sodium: 1230mg
- Sugar: 5g
- Iron: 4mg
- Vitamin A: 612IU
What to serve with Marie Callender Pie Crust?
The Marie Callender Pie Crust is perfect for all types of pies, both sweet and savory. Whether you are making a traditional apple pie or a hearty shepherd’s pie, this crust will give your dish that extra flaky finish that it needs.
You can also serve it with other desserts such as cobblers and crisps. To make your dish even more delicious, top it off with a scoop of creamy ice cream or some whipped cream!
How to store leftover Marie Callender Pie Crust?
If you have any leftover Marie Callender Pie Crust, then it’s best to store it in an airtight container in the refrigerator. It will keep for up to five days stored this way.
If you want to freeze the crust, make sure that it is well-wrapped so that no air can get in and it will keep for up to three months. When you are ready to use the crust, let it thaw in the refrigerator before using it.
Can pregnant women eat this?
Yes, Marie Callender Pie Crust is safe for pregnant women to eat. It does not contain any ingredients that are considered unsafe during pregnancy.
However, if you have any concerns it is best to consult with your healthcare provider before consuming this product. They can provide personalized advice on what is right for you and your baby.
How can I make sure my pie crust doesn’t become soggy?
To prevent your pie crust from becoming soggy, make sure to pre-bake it for a few minutes before adding the filling. This will help create a barrier that will keep the filling from seeping into the crust and making it soggy.
You can also brush the top of the crust with an egg wash or sprinkle it with cheese before baking to help create a barrier.
Can I use Marie Callender Pie Crust for sweet pies?
Yes, Marie Callender Pie Crust can be used for both sweet and savory recipes. The flaky crust pairs perfectly with pies like apple, peach, cherry, and other fruit-based desserts.
It also pairs well with cream and custard pies like key lime or banana cream. You can even use it to create savory dishes like quiche or pot pie.
Making a perfect pie crust is no easy feat, but with Marie Callender Pie Crust you’ll be able to create a delicious flaky crust every time. Remember to pre-bake the crust before adding the filling in order to prevent sogginess, and brush it with an egg wash or sprinkle it with cheese for extra flavor and texture.
You can use Marie Callender Pie Crust for both sweet and savory recipes, making it a versatile kitchen staple. With its easy-to-use format, you’ll be able to make perfect pies in no time!
Thank you for taking the time to read this article on Marie Callender Pie Crust. We hope it was helpful and informative!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more