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Picture this, it’s a warm summer day.
The sun is shining and the birds are singing.
You’re sitting on your porch enjoying a cold glass of iced tea, when suddenly you see a pie.
A Marie Callender’s pie to be exact.
Your mouth begins to water and the stomach starts to growl; but then you remember, you don’t know how to make pie crust.
Rest easy, this article will be detailing everything you have ever wanted to know about Marie Callender’s pie crust.
From its recipe to its variations, and everything in between, this is the ultimate guide to Marie Callender’s pie crust.
What is a Marie Callender pie crust?
Marie Callender pie crust is delicious and buttery; it’s made with flour, water, butter, and salt.
This pie crust goes with any filling of your choice.
Marie Callender is a well-known brand for its soft and tasty pie crusts imported from England and sold worldwide.
How to prepare Marie Callender pie crust
This recipe should take about fifteen minutes to prepare.
Let’s take a look:
1.Cut butter sticks into small pieces and chill.
2.Mix flour, salt, and butter in a food processor or blender until it forms lumps of butter.
3.Pour ice water a few drops at a time as you continue mixing.
4.Discontinue adding water once the mixture stops sticking on the processor/blender bowl walls.
5.Put the dough mixture on a work surface and combine using your hands.
6.Cut the dough into two parts, form balls, and flatten into sizeable disks.
7.Wrap the disks in plastic or a ziplock bag and refrigerate them for an hour.
8.After an hour, remove your dough from the fridge and leave it to rest for a few minutes.
9.Roll the dough into disks larger than your pan and leave it to rest for another five minutes.
10.Put your crust on a pie pan, add fillings of your choice, cover with another pie crust, then bake.
How to store pie crust
Making the best pie crust needs time and patience.
It might be a good idea to make a bunch when you have the time and keep a few for future use.
Here is a guide on how to keep your premade pie crusts.
When storing pie crust, time matters; if you are planning to use it in a few days, follow these instructions;
●Shape your dough into small discs, wrap in plastic and refrigerate.
●When you want to use them, remove your dough disks from the fridge and leave them to cool in the open air for thirty minutes, then continue with your pie recipe.
If you want to store your pie crust for a longer time, wrap the disc doughs in plastic and put them in the freezer until you are ready to use them.
You can keep pie crusts in the fridge for upto three days.
Blind baking pie crust
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.
You can blind bake any pie crust if you want it to last longer than three days.
To blind-bake, follow these instructions;
●Roll your dough into disks, put it on the pie pan and gently press it.
●Prick the bottom of the crust with a fork, then hold it down using something heavy.
●Put your pie crust in the oven and leave it to bake.
●Once done baking, leave the pie crust to cool, then tightly wrap with plastic and store in the fridge.
Tips for storing baked pie
●Choose a pie crust recipe with ingredients high in fats. Liquid ingredients form ice crystals when put in the freezer.
●Tightly and adequately wrap your baked pie crust in plastic to avoid freeze burns and water seeping into the crust.
●Keep your pie crusts at the back of the freezer to maintain a constant temperature.
●Store your baked pie crusts for no longer than a month.
Tips for making the best pie crust
●Pour a tablespoon of water, one spoon at a time while combining your dough to avoid making a soft pie crust; you can use a spoon to pour the water.
●Shape your dough into disks before rolling out; flour your hands and work surface to make it rough. The flour makes it easier to roll out dough evenly.
●Put your dough to chill in the fridge for at least 30 minutes or upto two days before rolling it out.
●Use chilled butter or any fat of your choice.
●Don’t overwork your dough; retain a few big chunks of fat as you combine the dough.
●Chill the pie pan before blind baking to help maintain the shape.
●Bake your pie crust until it turns completely brown.
Types of pie crusts
There are three main pie crusts with only a few different ingredients.
Páte Brisée pie crust
Marie Callender pie crust is Páte Brisée (French for broken), meaning pieces of broken fat in the pie crust.
The main ingredients used in this pie are butter, water, and flour.
This crust has a flaky, delicate texture.
Páte sucrée or sweet pie crust
Sucrée is French for sweet.
The main ingredients for this pie crust include flour, butter, and sugar, with egg yolk as the binding agent. You can use this crust for making sweet pies and tarts.
Páte sablée (shortbread or sweet cookie crust)
Sablée is French for grainy or sandy.
The main ingredients are flour, sugar, and butter with nuts and almonds for a sandy texture.
You can use this crust for making desserts like cookies.
Frequently asked questions about Marie Callender pie crusts.
How do I prevent my pie crust dough from crumbling?
Splash a little cold water over your dough and gently work it with your fingers until it’s well combined.
If the dough gets warm, put it back in the fridge and leave it to chill, it should get easier to roll.
How do I prevent my pie crust from shrinking when it bakes?
It’s impossible to fix a shrunken pie crust, but you can use whipped cream to hide the cracks.
Alternatively, serve the pie sliced on a plate so guests won’t notice the shrunken parts.
What do I do if my pie crust bottom is too soggy?
If it’s a fruit pie, put it back in the oven; place the undercooked part near the heat source and leave it to cook for a while.
If it’s a custard pie, remove the fillings and put in a serving dish and top as you like.
The bottom line
Making pie crust is easy yet complicated and requires a lot of patience to get the best results.
You may feel tempted to buy a ready-made pie crust and avoid all the hustle, but it wouldn’t hurt to try and perfect your skills.
Try making this Marie Callender pie crust recipe when you have time on your hands and are up for a challenge.
You may not get it right at first, but practice makes perfect.
The Best Marie Callender Pie Crust Recipe
- 1 Pan
- 1 Salt
- 1 All-purpose flour
- 1 Ice water
- 1 Unsalted butter
- Cut butter sticks into small pieces and chill.
- Mix flour, salt, and butter in a food processor or blender until it forms lumps of butter.
- Pour ice water a few drops at a time as you continue mixing.
- Discontinue adding water once the mixture stops sticking on the processor/blender bowl walls.
- Put the dough mixture on a work surface and combine using your hands.
- Cut the dough into two parts, form balls, and flatten into sizeable disks.
- Wrap the disks in plastic or a ziplock bag and refrigerate them for an hour.
- After an hour, remove your dough from the fridge and leave it to rest for a few minutes.
- Roll the dough into disks larger than your pan and leave it to rest for another five minutes.
- Put your crust on a pie pan, add fillings of your choice, cover with another pie crust, then bake.