3 Ingredient Pie Crust

5 from 6 votes

This 3 ingredient pie crust is flaky and delicious! Made with salted butter, water and flour!

Prep Time15

Chilling time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 346kcal

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.

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.