Marie Callender’s pie shells offer a convenient solution for home bakers seeking to create delicious pies with minimal effort. These ready-made crusts provide a consistent base for both sweet and savory fillings, allowing cooks to focus on perfecting their favorite recipes. To use Marie Callender’s pie shells, simply thaw them at room temperature for 15-20 minutes before filling and baking according to your recipe’s instructions.
The frozen pie crusts maintain their buttery flavor and flaky texture, ensuring a quality foundation for homemade pies. By eliminating the need to make crust from scratch, Marie Callender’s shells save time and reduce the potential for errors in the dough-making process. This baking shortcut enables even novice bakers to produce professional-looking pies with ease.
Choosing the Right Pie Shell
Marie Callender’s offers several pie crust options to suit different baking needs and preferences. The choice of crust can significantly impact the final taste and texture of your pie.
Types of Marie Callender’s Pie Crusts
Marie Callender’s provides both traditional and graham cracker crusts. The traditional frozen pie crust is flaky and buttery, ideal for both sweet and savory pies. It comes pre-formed in an aluminum pan, ready for filling.
Graham cracker crusts offer a sweet, crunchy base perfect for no-bake pies or cheesecakes. These crusts are pre-baked and ready to use straight from the package.
For those seeking a homemade touch, Marie Callender’s also offers frozen pie crust dough. This versatile option allows bakers to shape and customize their crusts as desired.
Understanding Pie Crust Ingredients
Marie Callender’s pie crusts are made with simple, recognizable ingredients. Traditional crusts typically contain:
- Enriched wheat flour
- Vegetable shortening
- Water
- Salt
Graham cracker crusts usually include:
- Graham cracker crumbs
- Sugar
- Vegetable oil
- Honey
These ingredients contribute to the crusts’ distinct textures and flavors. The traditional crust’s flakiness comes from the shortening, while the graham cracker crust’s sweetness is enhanced by added sugar and honey.
When choosing a crust, consider dietary restrictions. Some crusts may contain allergens like wheat or honey. Always check the nutrition label for accurate ingredient information.
Preparation Before Baking
Marie Callender’s pie shells offer convenience for home bakers. Proper preparation ensures the best results when using these pre-made crusts.
Thawing Frozen Pie Shells
Remove the frozen pie shell from the freezer 15-20 minutes before use. Place it on the counter at room temperature to thaw slightly. This prevents cracking when handling the crust.
For quicker thawing, unwrap the pie shell and microwave on 50% power for 10-15 seconds. Check the crust’s pliability and repeat if needed.
Once thawed, gently remove the pie shell from its tin. Inspect for any cracks or tears. Small imperfections can be patched with a bit of water and excess dough from the edges.
Prepping the Crust for Filling
Lightly dust a clean work surface with all-purpose flour. Place the thawed crust on the floured surface. Use a rolling pin to even out any thick spots and ensure uniform thickness.
For a flakier crust, brush the inside with beaten egg white before adding filling. This creates a barrier that prevents sogginess.
For fruit pies, sprinkle 1-2 tablespoons of flour or cornstarch in the bottom of the crust. This absorbs excess juices and keeps the bottom crisp.
If pre-baking is required, prick the bottom and sides with a fork to prevent bubbling. Line with parchment and fill with pie weights or dried beans before baking.
Baking Techniques
Mastering key baking techniques ensures perfect results when using Marie Callender’s pie shells. These methods help achieve a crisp, golden crust and evenly cooked filling.
Blind Baking Basics
Blind baking is essential for pies with no-bake fillings or those requiring a pre-baked crust. Start by thawing the Marie Callender’s pie shell for 15-20 minutes at room temperature. Prick the bottom with a fork to prevent bubbling.
Line the crust with aluminum foil and fill it with pie weights or dried beans. This keeps the crust from puffing up during baking. Place the shell on a baking sheet for easy handling and even heat distribution.
Bake at 375°F (190°C) for about 15 minutes. Remove the weights and foil, then continue baking for 5-7 minutes until golden brown.
Adjusting Baking Time and Temperature
Different pies require varied baking times and temperatures. For fruit pies, start at a higher temperature (425°F/220°C) for 15-20 minutes to set the crust. Then reduce to 375°F (190°C) for the remaining bake time.
Use a pie crust shield or aluminum foil strips to protect the edges from over-browning. Apply after the first 15-20 minutes of baking.
Check the pie 10-15 minutes before the recipe’s suggested end time. Look for a golden-brown crust and bubbling filling. If needed, extend baking time in 5-minute increments.
For custard pies, bake at a consistent lower temperature (350°F/175°C) to prevent curdling. These pies are done when the center jiggles slightly but doesn’t slosh.
Creating Sweet and Savory Pies
Marie Callender’s pie shells offer a versatile base for both sweet and savory creations. Their flaky texture complements a wide range of fillings, from fruity desserts to hearty meat pies.
Fruit Pies and Cream Pies
For fruit pies, start by filling the thawed Marie Callender’s crust with a mixture of fresh or frozen fruits, sugar, and a thickening agent like cornstarch. Popular choices include apple, cherry, and blueberry. Bake until the filling bubbles and the crust turns golden brown.
Cream pies require a pre-baked shell. Prick the bottom with a fork and bake it empty until lightly golden. Once cooled, fill with custards, puddings, or whipped cream mixtures. Banana cream, coconut cream, and chocolate silk pies are classic options.
For both types, adjust sugar levels to taste. A sprinkle of salt can enhance flavors in sweet pies.
Savory Pies and Quiches
Savory pies transform Marie Callender’s crusts into satisfying main dishes. Fill with a combination of cooked meats, vegetables, and savory sauces. Chicken pot pie, shepherd’s pie, and beef and mushroom pie are crowd-pleasers.
Quiches use a base of eggs and cream. Add cheese, vegetables, and meats for flavor. Popular combinations include spinach and feta, ham and Swiss, or classic Lorraine with bacon and Gruyère.
For savory pies, season fillings well with salt, herbs, and spices. Brush the crust edge with beaten egg for a golden finish. Bake until the filling is set and the crust is crisp.
Advanced Tips for Pie Crust Perfection
Mastering pie crust techniques elevates homemade desserts. These methods enhance texture and flavor for bakery-quality results.
Achieving Flaky Texture
Cold ingredients are crucial for flaky pie crusts. Chill butter and water before mixing. Cut butter into small cubes and work quickly to prevent melting. Use a pastry cutter or food processor to blend butter and flour until pea-sized crumbs form.
Add ice water gradually, mixing just until dough comes together. Overworking leads to tough crusts. Refrigerate dough for 30 minutes before rolling. This relaxes gluten and re-chills butter.
Roll dough on a lightly floured surface, turning frequently to prevent sticking. Aim for even thickness. Transfer carefully to pie dish, allowing excess to hang over edges. Trim and crimp for a polished look.
Preventing a Soggy Bottom
Blind baking ensures crisp crusts for wet fillings. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15-20 minutes until edges are lightly golden.
Remove weights and parchment. Brush crust interior with beaten egg white. Return to oven for 5 minutes to set. This creates a barrier against moisture.
For fruit pies, sprinkle bottom crust with 1-2 tablespoons of flour or crushed cookies before adding filling. This absorbs excess juice. Bake pies on the lowest oven rack to direct heat to the bottom crust.
Serving and Storing Pies
Proper serving and storage techniques are crucial for maintaining the quality and safety of Marie Callender’s pies. These methods apply to both sweet and savory varieties, including chicken pot pies.
Proper Way to Cut and Serve
Allow freshly baked pies to cool for 30-60 minutes before cutting. This helps set the filling and prevents it from spilling out. For cream or custard pies, refrigerate for 2-3 hours before serving.
Use a sharp knife to cut cleanly through the crust. For best results, dip the knife in hot water and wipe clean between slices.
When serving savory pot pies, use a wide spatula to transfer each portion to plates. This helps keep the bottom crust intact.
For frozen pies, thaw in the refrigerator overnight before serving. Follow package instructions for reheating if desired.
Storing Leftover Pie
Cover leftover pie loosely with plastic wrap or aluminum foil. Store fruit pies at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Custard, cream, and savory pies should always be refrigerated. These varieties last 3-4 days when properly stored.
For longer-term storage, freeze pies for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
To reheat frozen pie slices, thaw in the refrigerator overnight. Then warm in a 350°F oven for 10-15 minutes.