Marie Callender Pie Crust
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
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.