3 Ingredient Pie Crust
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A flaky pie crust is just 3 ingredients away! This is the easiest pie crust that you can make by hand or in your food processor. Use this 3-ingredient pie crust recipe in all your favorite pies!
When it comes to homemade pies nothing beats a homemade pie crust. Yes you could buy a store-bought pie crust but a homemade crust will always win out flavor and texture.
Now I’ve made a few different variations of pie crusts on this blog before – my double crust pie recipe, or my all butter pie crust, but I have to say this 3-ingredient pie crust recipe is now my all time favorite homemade pie dough. Yes I know it’s wrong to play favorites. But I can’t help it. This is the perfect pie crust recipe that results in the flakiest pie crust I’ve ever made.
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The key to this delicious pie crust? Salted butter. Now normally I stick to unsalted butter in pretty much all of my baking. However, I started using salted butter in my pie crust and found the crust ends up being way flakier! Why? Water. Salted butter contains more water than unsalted butter. And so with more water = more steam = more flakiness. Ahh, delicious pie science.
You can use this pie crust for any pie recipe calling for a homemade crust – try it with my pumpkin pie (you will only need a single crust) or my apple pie! So let me show you how to make this easy pie crust recipe with just 3 ingredients!
See Also:
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
- All you need is just a few ingredients for the flakiest pie crust ever! Try my 3 ingredient pie crust!
Why This Recipe Works
- Just 3 ingredients!
- Made by hand or your food processor.
- Can be made ahead of time and even frozen.
- Can be used in savory pies or sweet pies.
Ingredients Needed
- 2 ½ cups (300 g) all purpose flour – Be sure to spoon and level the flour so you don’t end up with a crumbly dough. Or measure with a kitchen scale.
- 2 sticks (1 cup, 226 g) salted butter – This is the key to a flaky pie crust! Make sure your butter is VERY cold! I like to cube my butter up and then place in the fridge until I’m ready to use it. The butter needs to stay solid until it hits the oven where it will melt. The water in the butter will steam and then create those flaky layers.
- ½ cup (120 ml) cold water – Ice cold water is key! You need the water to stay cold so it doesn’t melt the butter.
How To Make This 3-Ingredient Pie Crust
In a food processor add flour.
Scatter butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry blender to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller.
Sprinkle 6 tablespoons of the ice water over the flour mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor. Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time.
Chill the ball of dough. I like to use a clean dish towel and turn the dough onto it. Bring the edges of the towel and twist it. This will bring the dough together into a cohesive mass.
Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time).
When ready to use, on a lightly floured surface, roll pie crust into a 12-inch circle. Fold the dough in quarters, and then transfer to your 9-inch pie plate. Carefully unfold the dough, and tuck in with your fingers. Then use as your recipe is directed!
Recipe Tips
- Use cold butter. You need your butter to be very cold. I cube the butter and then keep in the fridge until ready to use (or in your freezer if you want).
- Use ice cold water for the dough. This will help to create a flaky crust. I place a few ice cubes in my measuring cup with the water and keep in the fridge until ready to use.
- Do not overwork the dough. Overworking the dough will make it tough. If using the food processor use the pulse feature so you don’t over work it!
- Chill the dough before rolling it out. This will make it easier to work with. I chill the dough for an hour before rolling it out.
- Sticky Crust. If the pie crust is too sticky to roll out, lightly flour your work surface and rolling pin.
How To Use This 3 Ingredient Pie Crust
You can use this pie crust for any pie recipe that calls for a double pie crust! I used this pie crust for my raspberry pie recipe recently and it was so flaky and delicious! But try using in other pie recipes – like my classic apple pie!
Or use for a single pie crust recipe as well (and simply freeze the second portion of dough). Like for my Dutch apple pie, pecan pie, peach crumble, my lemon meringue pie or pumpkin pie recipe.
Recipe FAQs
If your recipe calls for blind baking, then yes you will need to blind bake the crust first. You can use read more here about what is blind baking? And what pie weights are and how to use them.
This will depend on your pie recipe! Once you have the dough formed, you can bake the pie crust as directed in your pie recipe as every pie recipe can differ.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!
3 Ingredient Pie Crust
Ingredients
- 2 ½ cups (300 g) all purpose flour spooned and leveled
- 1 cup (2 sticks, 226 g) salted butter cold and cut into pieces
- ½ cup (120 ml) cold water
Instructions
- Make pie crust. In a food processor add flour. Scatter butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry cutter to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller. Sprinkle 6 tablespoons of the ice water over the mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor. Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time. 2 ½ cups (300 g) all purpose flour 1 cup (2 sticks, 226 g) salted butter ½ cup (120 ml) cold water
- Chill the dough. I like to use a clean dish towel and turn the dough onto it. Bring the edges of the towel and twist it. This will bring the dough together into a cohesive mass. Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time)
- Roll out pie crust. On a lightly floured counter roll out one disc of dough into a 12-inch circle.
- Transfer pie crust to pie plate. Fold the dough in quarters, and then transfer to your 9” pie plate. Carefully unfold the dough, and tuck in with your fingers. Add filling and follow your pie recipe as directed
Notes
- Make ahead/Storage: You can make this pie dough up to 5 days ahead of time. Wrap in plastic wrap and keep in the fridge.
- Freezing : Yes you can freeze any pie dough for up to 3 months. Wrap well or store in a freezer bag in an airtight container. Thaw at room temperature overnight in the fridge before using.
What a beautifully simple recipe. I cant wait to try it. I can’t believe you can have pie crust ready to go in just over an hour!
thank you Lima!
So yummy and easy to do!! Never buying pie crust again!
thanks Kerri! wonderful to hear! 🙂
I absolutely love this 3 ingredient pie crust! It’s so easy to make and turns out perfectly flaky every time. It’s a game changer for all my pie baking needs.
yay! love hearing this Gianne!
This super simple pie crust looks flakey, buttery and delicious.
thanks Andrea!
This pie crust was so easy to m ake and turned out great. I really like that the recipe calls for butter and not shortening too!
thanks Lauren! Glad it worked well for you!! Yes butter tastes way better 🙂