Pillsbury Pie Crust Recipe
Marie Callender’s pies are legendary, but let’s switch things up! Say hello to Pillsbury pie crust recipe—a versatile and convenient option that delivers flaky perfection every time.
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Prep Time 5 minutes mins
Cook Time 1 hour hr 10 minutes mins
Rest 5 minutes mins
Course Dessert
Cuisine American
Servings 2 crusts
Calories 519 kcal
2 sticks unsalted butter 2 1/4 cups all-purpose flour 1 tsp salt 8 to 10 tbsp ice water
Chill the Butter: Slice the butter into 1/4-inch cubes and chill.
In a food processor, combine the chilled butter, flour, and salt. Pulse until the mixture resembles coarse sand with visible butter chunks.
Add Ice Water: Gradually add 1 tablespoon of ice water at a time, pulsing 4 or 5 times after each addition.
Stop when the mixture no longer sticks to the sides of the processor bowl.
Form the Dough: Transfer the dough to a work surface and combine it with your hands.
Divide the dough into two parts, roll them into balls, and flatten into 4-inch disks.
Wrap in plastic wrap or place in a baggie, then refrigerate for an hour.
Roll It Out: Remove the dough from the refrigerator and let it rest briefly.
Flour your work surface and rolling pin generously.
Roll out the dough disks until they are 4 inches larger than the pie pan.
Let the crust rest for 5 minutes after rolling.
Assemble Your Pie: Carefully place the crust in the pie pan.
Proceed with your favorite filling recipe.
Cover with a second crust and bake as instructed.
Calories: 519 kcal Carbohydrates: 107.3 g Protein: 14.5 g Fat: 2.2 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.3 g Trans Fat: 0.04 g Cholesterol: 2.1 mg Sodium: 1168.7 mg Potassium: 151 mg Fiber: 3.8 g Sugar: 0.4 g Vitamin A: 25 IU Calcium: 23.9 mg Iron: 6.5 mg
Keyword Pillsbury Pie Crust Recipe