Marie Callender Pie Crust Recipe: Flaky, Buttery Perfection at Home
When it comes to classic American pies, Marie Callender is a name many trusts. Known for their homestyle cooking and indulgent desserts, one standout component is their flaky, golden-brown pie crust. Whether you’re making a savory pot pie or a sweet holiday favorite, learning how to recreate a Marie Callender pie crust recipe from scratch can elevate your baking game.
In this guide, we’ll show you how to make a homemade pie crust inspired by Marie Callender’s famous recipe, along with pro tips, FAQs, storage suggestions, and even variations.
Why People Love Marie Callender’s Pie Crust
Marie Callender’s pie crust is known for its:
- Tender, flaky texture
- Rich, buttery flavor
- Perfect balance of crispness and softness
- Versatility for sweet and savory pies
The secret lies in the use of quality fats, cold ingredients, and minimal handling.
Homemade Marie Callender Pie Crust Recipe
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (omit for savory pies)
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 6–8 tbsp ice water
Optional:
- 1 tsp apple cider vinegar (adds tenderness and helps prevent gluten formation)
- 1 egg yolk (for brushing edges before baking)
Instructions:
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together flour, salt, and sugar.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This ensures flakiness.
Pro Tip: Use frozen grated butter for even distribution and less handling.
Step 3: Add Ice Water
Drizzle in ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop when the dough starts to clump together but isn’t wet or sticky. You may not need all 8 tablespoons.
Step 4: Chill the Dough
Turn the dough onto a lightly floured surface. Divide it in half, form into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight).
Step 5: Roll It Out
Remove dough from the fridge and let it rest for 5–10 minutes. Roll each disc into a circle about 12 inches in diameter. Place into your pie dish, pressing gently into the corners.
For a Marie Callender-style finish, flute the edges by pinching with your thumb and forefinger or pressing with a fork.
Step 6: Blind Bake (if needed)
If your recipe calls for a prebaked crust (such as cream pies), line the dough with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15–18 minutes. Remove weights and bake an additional 5–7 minutes until golden.
What Makes This Pie Crust Similar to Marie Callender’s?
Marie Callender’s pies are famous for their:
- Buttery richness – achieved here with all butter rather than shortening.
- Crumbly flake – thanks to cold butter and minimal kneading.
- Classic shape and golden color – replicated with egg wash and fluted edges.
While the exact Marie Callender pie crust recipe is proprietary, this version gets incredibly close using traditional techniques and clean ingredients.
Tips for the Best Pie Crust
- Use Cold Ingredients: Butter and water must be cold to prevent melting before baking.
- Don’t Overmix: Gluten development makes crusts tough.
- Rest the Dough: Chilling helps hydrate the flour and firm up the fat.
- Use a Light Touch: Gentle handling keeps the texture tender.
- Add Vinegar: A splash of vinegar can reduce toughness by limiting gluten formation.
Sweet vs. Savory Pie Crust
This Marie Callender-inspired pie crust is great for both types:
For Sweet Pies:
- Add 1–2 tablespoons of sugar.
- Works great for: apple pie, pumpkin pie, cherry pie, chocolate cream pie.
For Savory Pies:
- Skip the sugar.
- Use for: chicken pot pie, quiche, meat pies, vegetable galettes.
How to Store Pie Crust
Refrigerated Dough:
- Wrapped tightly, it keeps for up to 3 days in the fridge.
Freezer-Friendly:
- Wrap dough discs in plastic and foil. Freeze up to 3 months.
- Thaw overnight in the fridge before rolling.
Baked Crusts:
- Prebaked crusts can be frozen and reheated in the oven.
Easy Variations
1. Whole Wheat Pie Crust
Substitute 1 cup of flour with whole wheat flour for a heartier flavor.
2. Herbed Savory Crust
Add 1 tsp dried rosemary or thyme for pot pies or quiche.
3. Cheddar Pie Crust
Mix in ½ cup shredded cheddar for an extra savory note.
What to Serve in Your Pie Crust
Here are some classic Marie Callender-inspired pie fillings:
- Old-Fashioned Chicken Pot Pie
- Classic Pumpkin Pie
- French Apple Pie with Crumb Topping
- Southern Pecan Pie
- Lemon Cream Pie with Whipped Topping
Pair your homemade crust with these timeless fillings to truly channel the flavor of a Marie Callender pie.
FAQs About Marie Callender Pie Crust Recipe
Q: Can I use shortening instead of butter?
Yes, but butter gives a richer flavor. Some prefer a 50/50 blend of butter and shortening for extra flakiness.
Q: Why is my crust tough?
You likely overworked the dough or added too much water. Handle the dough gently and chill as directed.
Q: Do I have to blind bake?
Only if the pie filling doesn’t require baking (like cream pies). For fruit or meat pies, bake it all together.
Q: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and add an extra tablespoon of water. Chill well before rolling.
Final Thoughts
Recreating a Marie Callender pie crust recipe at home is easier than you think — and more rewarding than using store-bought dough. With simple pantry staples and a few pro techniques, you’ll have a buttery, flaky crust ready for any pie adventure.
Whether you’re whipping up a nostalgic dessert or a comforting dinner, this pie crust brings homestyle warmth to every bite. Try it once, and it may just become your go-to crust recipe for years to come.
