Marie Callender's pie crust (ingredients, cake, sugar, dressing)

[akm4]

I love this flaky-style pastry. I've tried to replicate it, but I'm not getting it just right. I looked online for the recipe, but no luck there either.

Please tell me someone has this. Not just your grandma's favorite crust, but truly like the Marie Callender version.

Thanks!!

[Padgett2]

I have heard that using lard and having it cold makes the flakiest crusts. I know you also have to handle it fast and get it into the oven quickly.

[princessvanessa]

Originally Posted by akm4

I love this flaky-style pastry. I've tried to replicate it, but I'm not getting it just right. I looked online for the recipe, but no luck there either.

Please tell me someone has this. Not just your grandma's favorite crust, but truly like the Marie Callender version.

Thanks!!

I found the following recipe online. I knew about adding vinegar to pastry but I think that the half butter half shortening, teaspoon of sugar and the egg yolk is what makes the difference. Give this recipe a try and see if you like it:

RE: Marie Callender's Pie Crust
Post By ChatySue (Guest Post) (06/12/2006)
This is Marie Callender's Pie Crust Recipe:
1/2 cup butter
1/2 cup shortening
1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 egg yolk
2 teaspoons ice water
1/2 teaspoon vinegar

Beat together the butter and shortening until smooth and creamy and chill until firm.
Sift together the flour, sugar, and salt in a medium bowl.
Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture.
Mix egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerate it for 1 hour so that it will be easier to work with.

[akm4]

Looks like one I already tried. It's very good, but not the same as MC. I'll check it though. The amounts may differ. Thanks for this!

[Hoosier]

For recipes from restaurants like Marie Callendars go to copykat.com My wife and I tried the Red Lobster coconut shrimp...it tastes just like it! It's fantastic! You can get the salad dressing recipe from Olive Garden and so much more. I love this website!!

[dmbaukat]

Thank you ChatySue for posting this recipe. I tried it and love it. Just added a comment as to the length of time to chill butter and shortening. I found the information with Google help.

Originally Posted by princessvanessa

I found the following recipe online. I knew about adding vinegar to pastry but I think that the half butter half shortening, teaspoon of sugar and the egg yolk is what makes the difference. Give this recipe a try and see if you like it:

RE: Marie Callender's Pie Crust
Post By ChatySue (Guest Post) (06/12/2006)
This is Marie Callender's Pie Crust Recipe:
1/2 cup butter
1/2 cup shortening
1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 egg yolk
2 teaspoons ice water
1/2 teaspoon vinegar

Beat together the butter and shortening until smooth and creamy and chill until firm. (Approximately one hour)
Sift together the flour, sugar, and salt in a medium bowl.
Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture.
Mix egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerate it for 1 hour so that it will be easier to work with.

[jasper12]

Layering in shortening while rolling out the dough also makes a big difference. Handle less. Keep the dough cold. Pile on the shortening and butter, fold over, roll again. Another layer of shortening, fold, roll out. Top crust with melted butter and egg wash.

[Elle Oh Elle]

Someone asked the exact same question on Yahoo a long time ago. Apparently, theirs is already premade and comes out of a mix but if you follow the previous recipe posted on this thread and just add ice cubes, cold water and cake flour you get something similar though still bearing a tougher texture than the store-bought thing.

[oregonwoodsmoke]

Pie crust has a lot more to do with technique than it does with a recipe.

[OpenD]

Another factor that helps pie crusts is using the right kind of flour. You should use pastry flour rather than all purpose flour, if you can find it. If not, use half all-purpose flour and half cake flour, well sifted together.

What's the difference? All purpose flour has higher protein, which forms gluten, which makes pie dough tough. Here are the protein contents for different flours. For bread you want lots of gluten, because gluten is very stretchy and that allows the dough to rise and develop a crunchy crust. Cake made with bread flour wil be tough. Bread made with cake flour will not rise properly nor crust up well.

Cake Flour............. 8% protein
Pastry Flour........... 9% protein
All-Purpose Flour... 10 - 11% protein
Bread Flour .......... 14% protein

This is a pretty good explanation:

What is pastry flour? « Baking Bites