Marie Callenders Pie Crust Recipe: A Delicious Copycat Guide

SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

If you’re a fan of savory pies, chances are you’ve experienced the magic that is the Marie Callenders pie crust.

This golden brown, flaky delight has become the standard for what a good crust should be.

Whether you’re making a hearty chicken pot pie or a sweet fruit pie, the Marie Callenders pie crust recipe never disappoints.

If you’ve ever wished you could recreate this masterpiece at home, we have some great news for you!

We’ve put together a comprehensive guide that will help you create your own homemade pie crust that’s a delicious copycat of the Marie Callender pie crust recipe.

Choosing the Right Ingredients

The secret to any great recipe lies in the quality of its basic ingredients.

For the perfect pie crust recipe, you will need purpose flour, unsalted butter (or our recommended substitutes for unsalted butter), and a little shortening.

The best option is to use half butter half shortening, as this gives the crust a wonderful flavor and a consistent texture.

Also, don’t forget the teaspoon salt and a teaspoon of sugar, which play a crucial role in enhancing the flavor of the crust.

Ingredients for the pie crust including flour, butter, and shortening

Getting the Butter and Shortening Just Right

Your butter and shortening should always be at room temperature before you begin.

This is one of the best tips we can give you.

Using room temperature butter and shortening ensures that they blend well with the dry ingredients, giving your pie dough an even, consistent texture.

Small cubes of butter are best for mixing into your flour mixture.

Using the Right Tools for Pie Making

Another key factor in achieving the perfect crust is using the right tools.

A food processor is ideal for combining your dry ingredients with the butter and shortening.

However, if you don’t have one, a pastry blender or even your fingers can do the job.

A rolling pin is also essential for rolling out your dough to the right thickness.

Get a good pie pan, too!

Perfecting the Pie Dough

Once you have your dough mixture ready, it’s time to roll it out.

But before you do, make sure to let it rest wrapped in plastic wrap.

This will make it easier to roll out and help prevent any potential breakage.

When it’s time to roll, make sure your work surface is well-floured to prevent the dough from sticking.

Filling and Baking Your Pie Crust

Whether you’re making a savory chicken pot pie or a sweet pumpkin pie, the filling is the star of the show.

But remember, a good crust is the foundation that holds the whole thing together.

Once your pie shell is filled, you can add the top crust.

Before baking, don’t forget to apply an egg wash to help achieve that beautiful golden brown color.

Pie being filled with chicken mixture before adding the top crust

Blind Baking

Sometimes, your pie recipe may call for a pre-baked or ‘blind baked’ crust.

This involves baking the pie crust before adding the filling.

To blind bake, press parchment paper into your pie shell and fill it with ceramic pie weights or dried beans.

This helps the crust hold its shape while baking.

After blind baking, you add your filling and bake pie again until it’s done.

The Recipe Taste Test

Once your pie has cooled, it’s time for the best part – the taste test!

Your homemade pie crust should be flaky and golden brown, just like the Marie Callender’s pie crust.

Whether you use a premade pie crust or make your own from scratch, having a great crust can make all the difference in your favorite pies.

A slice of pie showcasing the flaky crust

Final Thoughts

There’s a certain satisfaction that comes from making your own pie crust from scratch, especially when it’s a copycat of the famous Marie Callenders pie crust recipe.

So next time you’re planning to bake a pie, why not give this recipe a try? We promise you won’t regret it.

And don’t forget to keep an eye out for our new posts for more delicious recipes and tips!

Marie Callender's Inspired Pie Crust Recipe

Marie Callender's Inspired Pie Crust Recipe

Yield: 1 Pie Crust
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

This recipe is a homemade version of the renowned Marie Callender's restaurant pie crust. The crust is flaky, buttery and perfect for any pie filling.


  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and diced into small cubes
  • 1/4 cup ice water


  1. Combine all-purpose flour and salt in a large mixing bowl and stir.
  2. Add the cold, diced butter to the flour mixture and cut the butter into the flour using a pastry cutter or your fingers.
  3. Gradually add the ice water to the mixture, stirring after each addition.
  4. Once dough begins to form, transfer it to a floured surface and knead it slightly.
  5. Form the dough into a disk, wrap it in cling film and refrigerate for at least one hour.
  6. After chilling, roll out the dough on a floured surface, fit it into your pie dish, trim any excess dough and crimp the edges.
  7. Fill the pie crust with your favorite filling and bake according to your pie recipe instructions.


The butter must be cold to ensure a flaky crust. Do not overwork the dough to keep it light and tender.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 73mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 0gSugar Alcohols: 0gProtein: 2g
« Previous Post

Puerto Rican Cookie Recipes: Mantecaditos and Polvorones

Next Post »

Subway Raspberry Cheesecake Cookies: Easy Copycat Cookie Recipe

Leave a Comment

Skip to Recipe