Marie Callender Pie Crust Recipe

With only a few basic ingredients and minimum work, this Marie Callender Pie Crust Recipe will allow you to produce a wonderful, flaky, buttery crust that will be the perfect basis for all your favorite pies, and it’s sure to be a success with fans of Marie Callender’s sweet and savory pies. If you’re looking for a simple pie recipe, look no further.

Why You’ll Love This Recipe

• You can prepare a basic crust with only four ingredients and then add your preferred flavors and spices to give it your own special flavor.
• For both sweet and savory pies, the Marie Callender Pie Crust Recipe is a fantastic choice.
• Its rich, buttery flavor will elevate the quality of your baked goods.
• A tasty crust may be yours in no time at all with the help of the Marie Callender Pie Crust Recipe.

Marie Callender Pie Crust Ingredients

• All-Purpose Flour. The main component in the Marie Callender Pie Crust Recipe is all-purpose flour, which acts as a binder and provides structure to the dough. Use high-quality, unbleached all-purpose flour for optimal results.
• Salt. The salt is used to season the pie crust and boost the flavor of the filling. The dough will rise more evenly if the salt is ground finely.
• Cold Unsalted Butter. You can’t make a delicate, flaky pie crust without using cold butter. For the finest taste, use high-quality, unsalted butter.
• Ice Water. The dough is easier to work with and the butter stays colder if ice water is used. Use cold water and add it slowly to achieve the right consistency.

How Do You Prevent A Pie Crust From Shrinking?

Making ensuring the dough isn’t overworked will keep a pie crust from shrinking. The dough will become tough if worked for too long, leading to a reduction in size during baking. Pulse the ingredients together in a food processor until they are barely mixed rather than overworking the dough by hand. The dough must be refrigerated before it can be rolled out and baked. The dough will hold its shape better and not shrink as much when baking.

How To Prevent Soggy Pie Crust?

Using both butter and shortening in a pie crust helps to keep the crust from becoming soggy when filled with a juicy fruit filling. It is also essential to bake the crust first before adding the contents. By doing so, the crust may be “set” and protected from becoming mushy from the residual liquid.

What Kind Of Flour Is Best For Pie Crust?

You should use all-purpose flour while making a pie crust. The blend of soft and hard wheat in all-purpose flour creates the ideal balance of softness and structure. In addition, the finer grind of all-purpose flour prevents the dough from getting tough and shrinking while baking.

How To Make Marie Callender Pie Crust

• In a large mixing basin, combine the all-purpose flour and salt.
• Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
• Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
• Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

What To Do With Marie Callender Pie Crust?

• Quiche. Quiche is an egg, milk, and cheese-based pastry meal that can also include meat or seafood. The pie crust for the Marie Callender pie should be spread into a pie dish and then filled with the egg mixture. Continue baking until the filling is firm.
• Chicken Pot Pie. A creamy sauce, roasted chicken, and a variety of veggies come together in a chicken pot pie to create a warm and satisfying meal. A Marie Callender pie crust recipe will do the trick here; simply use it to line a pie dish, then add the chicken and vegetable filling. Cover with another crust, make a few slashes in it and bake until the crust is golden.
• Apple Crumble. Crumbled apples, with their traditional sweet and crunchy topping, are a time-honored treat. Using a pie dish, roll out the pie dough according to the Marie Callender pie crust recipe. Top with a crumble made from butter, sugar, and flour, and fill with sliced apples. Cook in the oven until the food turns brown.
• Shepherd’s Pie. A traditional comfort meal, shepherd’s pie is a mix of mashed potatoes, veggies, and ground pork. In order to make this dish, just use the pie dough from the classic Marie Callender recipe to line a pie dish, and then add the filling. Cook until golden by topping with mashed potatoes and slicing a few vents in the top.
• Strawberry Rhubarb Pie. Delicious strawberries and tangy rhubarb come together in the traditional pie known as strawberry rhubarb pie. Put the strawberry-rhubarb mixture into a pie plate lined with the pie dough from the Marie Callender pie recipe. Cover with another crust, make a few slashes in it and bake until the crust is golden.
• Pizza Pie. A pizza pie is a tasty pie made with your favorite pizza ingredients and flaky pie dough. To make, roll out the pie dough from the Marie Callender pie recipe and press it into a pie pan. Cover with another crust, make a few slashes in it and bake until the crust is golden.

Recipe Variations

• Oatmeal Pie Crust. In place of all-purpose flour, try using oats and chilled butter. To make a crust for a pie or tart that is both nutty and crispy, try using this method.
• Coconut Pie Crust. Put some shredded coconut in the bottom crust for a tropical spin. Adding it to the standard flour and butter combination makes the crust taste somewhat like coconut.
• Chocolate Pie Crust. Add cocoa powder to the flour and butter to make a lovely chocolate crust. Making a chocolate crust in this method is ideal for any type of pie.
• Nut Pie Crust. Use ground nuts such as pecans, walnuts, or almonds in place of regular flour. This gives the crust a nutty, crunchiness that goes well with cream fillings.
• Herb Pie Crust. Crusts benefit from the addition of herbs like thyme, rosemary, and oregano to enhance their flavor. This makes for a savory crust that complements both fruit and veggie pies.

How To Store Pie Crust?

• In The Fridge. Refrigerated pie crust can be kept for up to five days. To keep the crust fresh, wrap it securely in plastic and store it in the fridge. If you want to avoid freezer burn, push out as much air as you can before closing the container.
• In The Freezer. A pie crust may be frozen for up to two months. The crust may be frozen by being carefully wrapped in plastic and stored in a freezer bag. Prior to closing the container, make sure to squeeze out as much air as possible. Before putting something in the freezer, make sure to write the date and what’s inside. Thaw the crust in the refrigerator the night before you want to use it.

Marie Callender Pie Crust Recipe Nutrition Facts

Amount Per Serving

• Calories 120
• Total Fat 7g
• Saturated Fat 3g
• Cholesterol 0mg
• Sodium 125mg
• Total Carbohydrate 13g
• Dietary Fiber 0g
• Sugars 0g
• Protein 1g
• Iron 0.4%

Marie Callender Pie Crust Recipe

Author: Erin Table for Seven Cooking Method:kneading Cuisine:American Courses:Side Dishes

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time:1 hour Total time:1 hour 15 minutesServings:2 servingsCalories:120 kcal Best Season:Suitable throughout the year

Description

With only a few basic ingredients and minimum work, this Marie Callender Pie Crust Recipe will allow you to produce a wonderful, flaky, buttery crust that will be the perfect basis for all your favorite pies, and it’s sure to be a success with fans of Marie Callender’s sweet and savory pies. If you’re looking for a simple pie recipe, look no further.

Ingredients

• 2 ½ cups All-purpose Flour
  
• 1 teaspoon Salt
  
• 1 cup Cold Unsalted Butter, cut into cubes
  
• 1/2 cup Ice Water

Instructions

1. In a large mixing basin, combine the all-purpose flour and salt.
   
2. Add the cold butter cubes to the flour mixture and cut the butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
   
3. Add the ice water gradually while stirring the mixture with a spoon. Stir until the dough almost comes together.
   
4. Turn the dough out onto a lightly floured surface and knead for a few seconds, or until it forms a smooth ball.
   
5. Divide the dough in half and shape it into two discs. Refrigerate for at least 1 hour after wrapping each disc in plastic wrap.

Notes

• Oatmeal Pie Crust. In place of all-purpose flour, try using oats and chilled butter. To make a crust for a pie or tart that is both nutty and crispy, try using this method.
• Coconut Pie Crust. Put some shredded coconut in the bottom crust for a tropical spin. Adding it to the standard flour and butter combination makes the crust taste somewhat like coconut.
• Chocolate Pie Crust. Add cocoa powder to the flour and butter to make a lovely chocolate crust. Making a chocolate crust in this method is ideal for any type of pie.
• Nut Pie Crust. Use ground nuts such as pecans, walnuts, or almonds in place of regular flour. This gives the crust a nutty, crunchiness that goes well with cream fillings.
• Herb Pie Crust. Crusts benefit from the addition of herbs like thyme, rosemary, and oregano to enhance their flavor. This makes for a savory crust that complements both fruit and veggie pies.

Keywords:Marie Callender Pie Crust Recipe, Pie Crust Recipe