Do you like making pies at home? The Marie Callender Pie Crust Recipe is easy, buttery, and perfect. This crust is soft, flaky, and golden-brown. You can use it for sweet pies like apple, cherry, or pumpkin.
You can also use it for savory pies like chicken or vegetable. Learning how to make Marie Callender Pie Crust is simple and fun. With a few ingredients and easy steps, you can make a delicious crust for any pie.
This recipe is simple, great for beginners, and uses ingredients you probably already have at home. We will also share the ingredients for Marie Callender Pie Crust, step-by-step instructions, and helpful tips for a perfect crust.
The Secret Behind This Delicious Pie Crust
The secret is cold butter and careful mixing. Cold butter makes the crust soft and flaky. Do not mix the dough too much.
Mix only until it forms a ball. Chill the dough before rolling it. This keeps it firm. Another secret is rolling lightly. Pressing too hard makes the crust tough.
Follow these tips and your Marie Callender Pie Crust Recipe will be buttery, flaky, and perfect for any pie.
Recipe Card Info
Recipe Name: Marie Callender Pie Crust
Servings: 1 double crust or 2 single crusts
Prep Time: 15 minutes
Cook Time: 12 minutes (for blind baking)
Total Time: 27 minutes
Course: Dessert / Pie
Cuisine: American / Bakery
Calories: 180 kcal per serving
Equipment List
- Large mixing bowl
- Measuring cups and spoons
- Pastry cutter or fork
- Rolling pin
- Plastic wrap
- Pie pan
- Baking sheet (optional for blind baking)
Ingredients You Need for Marie Callender Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional for sweet pies)
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/4 cup ice water (add more if needed)
Instructions
- Mix dry ingredients
In a large bowl, mix flour, salt, and sugar. Stir well. - Add cold butter
Add cold cubed butter. Use a fork or pastry cutter. Mix until small crumbs form. - Add ice water
Add 1/4 cup ice water slowly. Mix lightly until dough forms. Add more water if needed. - Make dough balls
Divide dough in two. Shape each into a ball for top and bottom crusts. - Wrap and chill
Wrap each ball in plastic. Chill in fridge at least 1 hour. - Prepare rolling surface
Lightly flour your table and rolling pin. This prevents sticking. - Roll out dough
Roll one ball into a circle slightly larger than your pie pan. Keep even thickness. - Place in pie pan
Gently lift dough into pan. Press lightly. Trim edges if needed. - Add filling
Add pie filling like apple, pumpkin, or chicken. - Roll top crust
Roll second dough ball. Cover pie. Trim edges. Pinch to seal. - Optional: vent the top
Cut small slits in top crust. This lets steam escape. - Bake the pie
Bake at 350°F–375°F for 45–60 minutes until golden. - Cool and serve
Remove from oven. Let cool. Slice and enjoy the flaky, buttery crust.
Expert Tips & Variations
- Use butter plus a little shortening for extra flaky crust.
- Chill dough at least 1 hour; overnight is even better.
- Brush top with egg wash for golden shine.
- Sprinkle sugar on top for sweet pies.
- Blind bake crust for cream or custard pies to avoid soggy bottom.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 1 g |
Serving Suggestions
Serve your pie with:
- Vanilla ice cream
- Whipped cream
- Fresh fruit on the side
- Warm from the oven
Storage & Reheating Tips
- Store unbaked dough in fridge up to 2 days.
- Freeze dough for up to 3 months. Thaw before rolling.
- Store baked pie at room temperature for 1–2 days, or in fridge for cream pies.
- Reheat slices in oven 5–10 minutes for fresh taste.
FAQs about Marie Callender Pie Crust
1. Can I make the dough ahead of time?
Yes! Store in fridge 2 days or freeze up to 3 months.
2. Can I use butter substitutes?
Yes. Use shortening or margarine, but butter gives the best flaky crust.
3. How do I keep crust from getting soggy?
Blind bake for cream pies. Brush crust lightly with egg white before filling.
4. Can I make this gluten-free?
Yes. Use gluten-free flour mix. Dough may be more delicate but works fine.
5. How do I make top crust shiny?
Brush top with egg wash or milk before baking. Sprinkle sugar for sparkle.
Conclusion
The Marie Callender Pie Crust Recipe is easy, soft, flaky, and buttery. Anyone can make it at home. Cold butter, careful mixing, and chilling are the keys. Add your favorite filling for sweet or savory pies. Use tips and variations to make the crust even better. Now you know how to make Marie Callender Pie Crust and all the ingredients for Marie Callender Pie Crust. Try it today and enjoy perfect homemade pies anytime!
Marie Callender Pie Crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar optional for sweet pies
- 1 cup 2 sticks cold unsalted butter, cubed
- 1/4 cup ice water add more if needed
Instructions
Mix dry ingredients
- In a large bowl, mix flour, salt, and sugar. Stir well.
Add cold butter
- Add cold cubed butter. Use a fork or pastry cutter. Mix until small crumbs form.
Add ice water
- Add 1/4 cup ice water slowly. Mix lightly until dough forms. Add more water if needed.
Make dough balls
- Divide dough in two. Shape each into a ball for top and bottom crusts.
Wrap and chill
- Wrap each ball in plastic. Chill in fridge at least 1 hour.
Prepare rolling surface
- Lightly flour your table and rolling pin. This prevents sticking.
Roll out dough
- Roll one ball into a circle slightly larger than your pie pan. Keep even thickness.
Place in pie pan
- Gently lift dough into pan. Press lightly. Trim edges if needed.
Add filling
- Add pie filling like apple, pumpkin, or chicken.
Roll top crust
- Roll second dough ball. Cover pie. Trim edges. Pinch to seal.
Optional: vent the top
- Cut small slits in top crust. This lets steam escape.
Bake the pie
- Bake at 350°F–375°F for 45–60 minutes until golden.
Cool and serve
- Remove from oven. Let cool. Slice and enjoy the flaky, buttery crust.
Notes
- Use butter plus a little shortening for extra flaky crust.
- Chill dough at least 1 hour; overnight is even better.
- Brush top with egg wash for golden shine.
- Sprinkle sugar on top for sweet pies.
- Blind bake crust for cream or custard pies to avoid soggy bottom.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.