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Tupperware Pie Crust Recipe – Easy Kitchen Guide

Last Updated on December 10, 2023

Tupperware pie crust recipes have been passed down through generations, becoming a beloved tradition in many households. This unique method of making pie crusts involves using Tupperware products, particularly their sealable bowls, to mix and shape the dough. The result is an incredibly flaky and buttery crust that serves as the perfect base for any pie filling. From classic apple pie recipes to innovative new ideas, these crusts are versatile and delicious.

Whether you’re a seasoned baker or just starting, these Tupperware pie crust recipes are a foolproof way to achieve pie perfection every time. With ingredients like all-purpose flour, salt, baking powder, and unsalted butter, these recipes are simple yet effective. So, get your Tupperware ready, and let’s dive into the world of pie-making!

Tupperware Pie Crust Recipe

What is Tupperware pie crust? 

Tupperware pie crust is a unique method of making pie crusts that involves using Tupperware products to mix and shape the dough. The dough is then chilled in the Tupperware bowl, creating the perfect environment for achieving a flaky and tender crust. This technique has been used for decades and has become a staple in many households for its ease and delicious results.

Why You’ll Love this Tupperware pie crust?

There are many reasons to love Tupperware pie crust, but here are just a few:

  • The texture: By using the Tupperware bowl and chilling the dough, you’ll achieve an incredibly flaky and buttery texture that is unbeatable.
  • Easy to make: The steps for making this pie crust are straightforward and require minimal ingredients. It’s perfect for both experienced bakers and beginners.
  • Versatile: This pie crust works well with any type of filling, from sweet to savory. Get creative and experiment with different flavors!

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How Does It Taste Like?

Tupperware pie crust has a rich and buttery flavor that perfectly complements any pie filling. The texture is light and flaky, creating a perfect contrast to the filling’s sweetness or savory flavors. The crust also holds up well, not becoming soggy even with juicy fillings.

Also, since these crusts are made from scratch, you can control the amount of sugar and salt in the dough to suit your taste preferences. This makes it a healthier option compared to store-bought pie crusts.

How to Make Tupperware Pie Crust Recipe

Ingredients 

  1. All-Purpose Flour: This is the foundation of your pie crust. It provides the structure and substance of the crust. Without flour, there wouldn’t be a crust at all. It also absorbs the water and fat to create a dough that can be rolled out and shaped.
  2. Salt: Salt enhances flavor and helps balance out the sweetness of any fillings you might use. It also strengthens the gluten network in the dough, making it more elastic and easier to work with. Without salt, your crust could taste bland and have a tough texture.
  3. Unsalted Butter: Butter is crucial in creating a flaky, tender crust. When the cold butter hits the hot oven, the water content in the butter turns into steam, puffing up the dough and creating layers. Unsalted butter is typically used so you can control the amount of salt in the recipe.
  4. Ice Water: Water binds the dough together. By using ice water, you ensure that the butter doesn’t melt before the pie gets to the oven, which is key to achieving a flaky crust. The amount of water needed can vary based on several factors, including the humidity of your kitchen and the specific brand of flour you’re using.

Step by Step Directions 

Step 1: Prepare the Flour Mixture

  • In a sealable Tupperware bowl, combine the flour and salt.

Step 2: Add Cold Butter

  • Cut cold unsalted butter into small cubes and add them to the flour mixture.

Step 3: Incorporate Butter

  • Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

Step 4: Add Ice Water

  • Gradually introduce ice water, one tablespoon at a time, until the dough begins to come together and forms a cohesive ball.

Step 5: Shape and Rest the Dough

  • Flatten the dough into a disc shape and wrap it in plastic wrap or return it to the sealable Tupperware bowl, covering it with the lid.

Step 6: Chill the Dough

  • Refrigerate the dough for a minimum of 30 minutes before proceeding to roll it out.

Step 7: Roll Out the Dough

  • When you’re ready to use the dough, roll it out on a floured surface to your desired thickness.

Step 8: Prepare the Pie Crust

  • Carefully transfer the rolled-out crust to your pie dish and trim any excess dough from the edges.

Step 9: Add Filling and Bake

  • Fill the crust with your preferred pie filling and bake following the specific recipe’s instructions.

Tips 

  • Make sure your ingredients, particularly the butter, are cold when making the dough. This helps achieve a flaky texture.
  • Don’t overwork the dough. The more you handle and knead it, the tougher it will become.
  • Use ice water and add it gradually to the dough. This prevents the butter from melting too soon and ensures a flaky crust.
  • Don’t forget to chill the dough before rolling it out. This allows the gluten to relax and makes the dough easier to work with.
  • Experiment with different fillings and don’t be afraid to get creative! Tupperware pie crust works well with both sweet and savory dishes.
Tupperware Pie Crust Copycat Recipe

Nutrition Information 

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How to store Tupperware pie crust?

Once the dough has been made, it can be refrigerated for up to 3 days before use. If you’re not planning to bake the pie immediately, you can also freeze the dough for later use. Wrap it tightly in plastic wrap and place it in a sealed Tupperware container before freezing. When ready to use, thaw it overnight in the fridge before rolling it out.

What other substitute can I use in Tupperware pie crust? 

  • Whole wheat flour: For a healthier option, you can replace some or all of the all-purpose flour with whole wheat flour. Keep in mind that this may result in a slightly denser crust.
  • Shortening: If you want to achieve an even flakier crust, you can substitute half of the butter with vegetable shortening.
  • Vodka: Some bakers swear by using vodka instead of water in their pie crusts. The alcohol evaporates more quickly, resulting in an even flakier and tender crust.
  • Coconut oil: If you’re looking for a dairy-free option, coconut oil can be used as a substitute for butter. Keep in mind that this may alter the flavor and texture of the crust slightly.
Tupperware Pie Crust Copycat Recipe

Tupperware Pie Crust Recipe

Tupperware pie crust recipes have been passed down through generations, becoming a beloved tradition in many households. This unique method of making pie crusts involves using Tupperware products, particularly their sealable bowls, to mix and shape the dough.
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Author: Dr. Leah Alexander
Course: Dessert
Cuisine: American
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 2
Calories: 196kcal

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 cups or 3 sticks unsalted butter
  • 2 tsp salt
  • 1/2 cup ice water

Instructions

  • Combine flour and salt in a sealable container.
  • Add cold, cubed unsalted butter and mix until it forms coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough forms a ball.
  • Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough on a floured surface to the desired thickness.
  • Transfer the crust to your pie dish and trim any excess dough.
  • Fill with your desired pie filling and bake according to the specific recipe’s instructions.

Notes

  • Make sure your ingredients, particularly the butter, are cold when making the dough. This helps achieve a flaky texture.
  • Don’t overwork the dough. The more you handle and knead it, the tougher it will become.
  • Use ice water and add it gradually to the dough. This prevents the butter from melting too soon and ensures a flaky crust.
  • Don’t forget to chill the dough before rolling it out. This allows the gluten to relax and makes the dough easier to work with.
  • Experiment with different fillings and don’t be afraid to get creative! Tupperware pie crust works well with both sweet and savory dishes.
Keyword: Tupperware Pie Crust Recipe

FAQs

Why does the type of flour matter in this recipe?

All-purpose flour is typically used in pie crust recipes because of its moderate protein content, which strikes a balance between tenderness and structure. Using flour with a higher protein content, like bread flour, could result in a tougher crust, while a lower protein flour, like cake flour, might not provide enough structure.

What if my dough is too dry or too wet?

The amount of water needed in pie crust can vary depending on several factors, including the humidity in your kitchen and the specific brand of flour you’re using. If your dough is too dry and crumbly, you can add more ice water, a tablespoon at a time, until it comes together. If it’s too wet and sticky, you can add a bit more flour to help absorb the excess moisture.

How can I prevent my pie crust from shrinking during baking?

Shrinking often happens when the gluten in the dough has been overworked, causing it to tighten up during baking. To prevent this, try to handle the dough as little as possible and let it rest in the refrigerator before rolling it out. Also, avoid stretching the dough when you’re placing it in the pie dish; instead, gently lift and settle it into the corners.

Conclusion

Tupperware pie crust is a tried and true method of achieving the perfect crust for all your pie needs. With its simple ingredients and easy steps, anyone can make this delicious and versatile pastry dough. So next time you’re craving a homemade pie, don’t forget to grab your Tupperware and give this recipe a try!  

Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t perfect. Keep experimenting, and soon you’ll become a pie-making pro!  Happy baking!

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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