Marie Callender Pie Crust Recipe

how to make Marie Callender Pie Crust

• Combine flour, sugar, and salt: Take the bowl of the food processor and add all dry ingredients. You should include 2 ½ cups of All-purpose flour, ¼ cup of granulated sugar, and ½ tsp of salt. Then whiz the processor bowl up and pulse it to mix everything. Sometimes you should shake the bowl of the food processor. 
•  Cut the butter into small cubes: Take 226 grams of cold unsalted butter, and cut them into small cubes. Then add them to the mixer. Pulse the processor until you have pea-sized pieces. 
  
•  Add ice water: Add ¼ cup of ice water and continue pulsing until the mixture comes together. If you need, you can add some water. Water will keep you’re the moisture of your dough. 
  
• Transfer the dough mixer to a plastic mat: Transfer the dough mix to a pastry mat or plastic mat. Then knead the dough with your clean hand 2 to 3 times. Then flatten the dough into a disk, and cover those with plastic wrap. Allow your pie dough to chill for 30 to 40 minutes or overnight in the fridge. 
  
• Roll the dough: After 1 hour, remove the dough from the fridge and let it return to room temperature. Then remove the wrap from the dough. Now, sprinkle some flour on the surface that will allow your dough not to stick with the surface. Then sprinkle some flour on top of the dough and also rub your rolling pin with some flour. Then keep rolling until you get a round shape dough. 
  
• Place the dough on the pie pan: Place the dough on the pie pan and set them with your hand. Take a trusty sheet of parchment paper and fold it and cut it in a round shape. Then place that paper on the middle of the pie crust plate. This will support your empty pie during baking. Then place an aluminum foil contraption full of dry beans. 
  
•  Bake the pie crust: Now, put the pie crust inside the freezer for a few minutes. After a few minutes, remove the pie crust from the freezer and bake them at 425F for 15 minutes. 
• Brush pie with egg wash: After baking, remove the pie crust from the oven and take out weights, foil, and paper. Then In a small bowl, beat the egg with a tbsp of cream. Then put the mix inside the fridge to set them perfect for use in the crust. After a few minutes, brush the pie crust with egg wash and dock the crust so steam can escape. 
  
• Serve the Pie: Cover the edge with a sheet of foil folded in half to protect the edge from burning. Then bake it for another 15 minutes at 375F. After 15 minutes, please remove it from the oven and serve it with whatever filling you want. If you add the no-bake filling, you don’t need to bake them again. But if you add bake filling, you should bake the pie again after filling.