Marie Callender’s Pie Crust Recipe
If you love Marie Callender’s pie crust, you’ll love this flaky, shortening-based Crisco version. Tender, easy to work with, and beautifully golden, it’s perfect for foundation for sweet pies like classic apple pie or peach hand pies, and just as delicious in savory dishes like broccoli bacon quiche.
Servings: 2 crusts (8 slice double crust pie)
Calories: 189kcal
Equipment
- Rolling Pin
- pastry mat
- pastry blender
- Pie Weights
- Pie Crust Shield
Ingredients
- 3¼ cups flour
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 9 oz vegetable shortening chilled
- ½ cup ice water
Instructions
Make the Pie Dough
- Combine the flour, sugar, and salt in a mixing bowl.3¼ cups flour, 1 tbsp sugar, 1¼ tsp 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
- Keep Ingredients Cold: This is crucial for flaky crusts! Ensure your vegetable shortening and ice water are very cold. You can even chill your flour and mixing bowl for 15-20 minutes before starting.
- Don't Overwork the Dough: Mix the dough just until it comes together. Overworking develops gluten, leading to a tough crust instead of a tender, flaky one. You should still see small bits of shortening throughout the dough.
- Use Ice Water Gradually: Add the ice water one tablespoon at a time, mixing until the dough barely comes together. You might not need all of it, or you might need a tiny bit more; stop as soon as it's cohesive.
- Chill the Dough: After forming the dough into a disc, wrap it tightly and chill it in the refrigerator for at least 30 minutes (or up to 2 days). This allows the gluten to relax and the shortening to firm up, making the dough easier to roll.
- Roll Evenly: When rolling out the dough, apply even pressure and rotate the dough frequently to prevent sticking and ensure a uniform thickness. This helps the crust bake evenly.
Nutrition
Calories: 189kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 147mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
