Copycat Marie Callender Pie Crust Recipe
Our copycat Marie Callender's Pie Crust recipe makes a perfectly tender and flaky pie crust shells for sweet or savory pies. Simple to make, and tastes just like the original! It's naturally vegan so you're everyone can enjoy it.
Prep Time20 minutes mins
Cook Time20 minutes mins
Chilling time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Desserts
Cuisine: American
Servings: 8 slices
Calories: 589kcal
- 3¼ cups flour
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 9 oz vegetable shortening chilled
- ½ cup ice water
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.
- 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.
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