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    Home » Recipes » Pies & Tarts

    Published: Sep 29, 2022 · Modified: Oct 23, 2022 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Marie Callenders Pie Crust

    Jump to Recipe Print Recipe
    blind baked marie callender style single pie crust.

    This Marie Callenders Pie Crust recipe is as close to the real thing as you'll find. It's simple to make and yields a perfectly tender and flaky crust every time. So get your pie dish ready and let's get baking!

    You can use this pie crust recipe for our Angus Barn Chocolate Chess Pie recipe, and it does not require blind baking! To use this Marie Callender pie crust in our No Bake Key Lime Pie, you will first need to blind bake it (instructions are below).

    blind baked marie callender style single pie crust.

    Why You Will Love This Recipe

    Making pie crust from scratch can be intimidating, but with this recipe it's easy. This copycat Marie Callenders pie crust recipe is simple to make and results in a delicious, flaky crust every time. Plus, it's cheaper than store bought pie crust!

    This flaky pie crust is dairy free, and just like Marie Callender's pie crust, it is considered vegan. Give it a try and you'll never go back to store-bought again.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • How to Replicate Marie Callender's Pie Crust
    • Blind Baking a Pie Crust
    • Serving Suggestions
    • Equipment
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • Food Safety
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    Ingredients

    If you're a fan of Marie Callender's pies, and you've been looking for a recipe for their signature crust, look no further. This recipe yields one double crust (top and bottom crust) pie crust.

    bowls with flour, shortening, ice cubes, salt, and cubes of butter.
    • All purpose flour
    • Sugar
    • Salt
    • Vegetable Shortening
    • Ice Water

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    How to Replicate Marie Callender's Pie Crust

    The best trick I know for a flaky pie crust is to freeze the shortening and then grate it or cut it up into smaller pieces. Keep it in the refrigerator until ready to use. And, always use ice water when adding the water.

    Step 1. Cut in the Fats

    butter cut into flour for a cornmeal texture.

    Mix the flour with the sugar and salt.

    Use a large mixing bowl, as you need room to cut in the shortening.

    cutting flour & shortening into the flour.

    Cut in the vegetable shortening until you get pea size bits throughout the mixture.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 2. Add the Ice Water

    Adding ice water to flour and butter mixture.

    Add ice water in 1 to 2 tablespoon increments, tossing with each addition. Repeat until mixture just holds together when scrunched in your hand.

    ball of pie dough ready to be flattened and rolled out.

    Tip the bowl of pie crust mixture out on a clean counter or pie mat. Pull the rough, shaggy dough together using your hands, into a ball.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 3. Roll out and Blind Bake

    pie dough discs on a counter.

    Split the ball of dough in half, and form two thick discs, each about 6" in diameter. Wrap in plastic and chill for 30 minutes. Roll out one of the chilled discs on a lightly floured counter or pastry mat.

    trimming crust on a bottom pie crust.

    Be sure to lightly flour the rolling pin. After rolling out 2" larger than the pie pan. Roll up with your rolling pin and center on the pie pan. Trim excess and crimp the edges around the pie pan.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Blind Baking a Pie Crust

    You sometimes need to blind bake a pie crust. Why, and what is blind baking? Not what it sounds like, lol! Blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked.

    You will line the pie pan fitted with the crimped crust with either aluminum foil or parchment paper. Wax paper will do in a pinch. Then, either use pie weights or one or two lbs of dry beans or rice. I prefer the dry beans.

    Pour the dry beans onto the parchment or aluminum foil covered pie crust. Bake it in the oven at 400° F. Remove the pie pan and lift off the aluminum foil or parchment paper, with the beans. Save the beans, you can use them again.

    Put the pie crust back in the oven to brown for another 8 minutes. To prevent the crimped edges from getting too brown, use a silicone pie crust shield. Let the crust cool. After it has cooled it is ready for a no bake pie filling or a custard filling that requires baking.

    Why do we blind bake for a custard pie? Because the bottom of the pie crust sometimes gets soggy from the custard before it has a chance to actually cook.

    pie crust prepared in pie pan to be baked.

    Serving Suggestions

    If you don't like graham cracker crusts with your no bake pies, you can blind bake (bake the pie shell without any filling) this Marie Callenders pie crust. When the pie crust is cooled, simply pour your no bake pie filling. A great pie filling to use is our No Bake Key Lime Pie.

    blind baked marie callender style single pie crust.

    Equipment

    Good pastry equipment is vital to getting the results you hope for. You will need a rolling pin and pastry blender at the minimum. A pastry mat has pre defined circles that match up with various pie pan sizes.

    The right equipment takes the guess work out. It also reduces handling of your pie crust (having to re roll it out if it is not the right shape), which makes a flakier and more tender pie crust.

    • Rolling Pin
    • pastry mat
    • pastry blender
    • Pastry set
    • Pie Weights
    • Pie Crust Shield
    • 9" Ceramic Pie Plate, deep dish

    Storage

    You can refrigerate uncooked pie dough for up to three days, after that it's better to freeze it. This pie crust recipe freeze really well. You can freeze it at the disc stage, rolled out into pie pans, or even pre baked and then frozen.

    Defrost the uncooked pie dough in the refrigerator to reduce condensation. It will make rolling it out easier also.

    Tips for Success

    • When making any pie crust freeze your butter and/or shortening and grate it ahead of time. This makes it easier to cut in the flour into pea size bits.
    • You can use dry beans or rice for 'pie weights.
    • If you don't have parchment paper, wax paper will also work.
    • Keep a couple rolled out and crimped pie crusts in your freezer, you can bake thing quickly as needed.

    Frequently Asked Questions

    What is blind baking?

    Blind baking is a process where you either fully or partially bake a pie crust then add fillings to make the pie as per your recipe.

    When should you blind bake a pie crust?

    There are two times when blind baking is necessary: when making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake. When adding a No Bake pie filling, you must blind bake the crust, cool it, then add the no bake filling.

    How thick should you roll out pie crust?

    The dough should be ⅛" thick and 2" wider than the pie plate.

    What types of Pie crusts are there, and what type is Marie Callenders pie crust?

    The the three types of pie crust are: Páte Brisé (broken butter), Páte sucrée (sweet), Páte sablée (shortbread). Marie Callenders pie crust is Páte Brisée. Meaning pieces of broken fat in the pie crust. This crust has a flaky, delicate texture. The main ingredients used in this pie crust are fat (shortening or butter), water, and flour.

    How do I prevent my pie crust from shrinking when it bakes?

    To prevent shrinkage, or slopping down into the pie plate while blind baking, be sure to use enough pie weights. This will prevent the pie crust from shrinking.

    Should I spray a pie pan before putting in crust?

    It's not necessary to grease and flour a pie pan. If you grease a pie pan, you can end up with a texture you don't want. For a flaky and tender pie crust, do not grease the pan.

    What makes pastry tender and flaky?

    Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces.

    Food Safety

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    📖 Recipe

    blind baked marie callender style single pie crust.
    Print Recipe SaveSaved!
    4.67 from 3 votes

    Marie Callenders Pie Crust

    This Marie Callenders Pie Crust recipe is as close to the real thing as you'll find. It's simple to make and yields a perfect crust every time. So get your pie dish ready and let's get baking!
    Prep Time20 mins
    Cook Time20 mins
    Chilling time30 mins
    Total Time1 hr 10 mins
    Course: Desserts
    Cuisine: American
    Servings: 8 slices
    Calories: 589kcal
    Author: Kelly Bloom

    Equipment

    • Rolling Pin
    • pastry mat
    • pastry blender
    • Pastry set
    • Pie Weights
    • Pie Crust Shield
    • 9" Ceramic Pie Plate, deep dish

    Ingredients

    • 3¼ cups flour
    • 1 tablespoon sugar
    • 1¼ teaspoon salt
    • 9 oz vegetable shortening chilled
    • ½ cup ice water
    US Customary - Metric

    Instructions

    Make the Pie Dough

    • Combine the flour, sugar, and salt in a mixing bowl.
      3¼ cups flour, 1 tablespoon sugar, 1¼ teaspoon salt
    • Add the chilled shortening. Use a pastry blender or fork to cut the shortening into the flour mixture. Cut in until you have pea sized lumps throughout.
      9 oz vegetable shortening
    • Sprinkle the ice water into the mixture in 1 to 2 tablespoon increments at a time, tossing with a fork after each addition of water. Add ice water until the flour mixture is moistened but still looks crumbly. You will know you have enough water added when you can squeeze the flour in your hand and it clumps together.
      ½ cup ice water
    • Transfer the pie crust mixture to a cutting board, parchment paper, or pastry mat. Using both hands, pull all the loose bits together and form a large ball.
    • Divide the ball in half, shaping each into a thick disc about 6" diameter. Wrap in plastic wrap and chill for at least 30 minutes.

    Rolling the Pie Crust Out

    • To roll the pie crust out, use a lightly floured rolling pin and a lightly floured counter, parchment paper, or pastry mat. Roll the pie dough pastry into a circle that is 2" larger than the diameter of your pie dish.
    • Roll the pie dough pastry over the rolling pin to transfer it to the pie dish. Center it and trim any excess. Crimp the edges all around the top.
    • If you are pre-baking, preheat the oven to 400° F. Prick the surface of the pie crust with a fork and then pop it in the freezer for 20 minutes.
    • Remove from the freezer, line with parchment paper and fill with pie weights.
    • Bake for 20 minutes, then remove from the oven and lift off the parchment paper and pie weights. Return to the oven for 8 more minutes of cook time, or until golden brown.
    • Cool, then fill with your pie filling. Both the unbaked pie crust and the pre baked pie crusts can be frozen and used just like any frozen store bought pie crust.

    Notes

    • You can freeze your shortening and grate or chunk it up ahead of time. This makes it easier to cut ito the flour in pea size bits.
    • You can use dry beans or rice for 'pie weights.
    • If you don't have parchment paper, wax paper will also work.
    • Keep a couple rolled out and crimped pie crusts in your freezer, you can bake thing quickly as needed.

    Nutrition

    Calories: 589kcal | Carbohydrates: 49g | Protein: 8g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 53mg | Sodium: 1230mg | Potassium: 126mg | Fiber: 3g | Sugar: 5g | Vitamin A: 612IU | Calcium: 147mg | Iron: 4mg
    Keyword : Marie Callendars pie crust, marie callender pie crust recipe, Marie Callender's Pie Crust Recipe, Marie Callenders Pie Crust

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    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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