Easy 3 Ingredient Pie Crust
Make the easiest and flakiest pie crust with only 3 ingredients: flour, butter, and water! This recipe yields two 9-inch pie crust doughs, so you can make two pies or freeze one for later. This recipe is perfect for beginners and experienced bakers alike. It’s simple to follow and produces a delicious and flaky pie crust everyone will love!
Try this easy recipe for a delicious 3-ingredient pie crust! This flaky and flavorful pie crust is perfect for any occasion, sweet or savory. It’s also easy to make and store, so you can always have a fresh pie crust on hand when you need it.
This recipe makes two simple 9-inch pie crusts, enough for one double-crusted or lattice pie or two open-faced pies. In the instructions, I walk you through how to prebake a pie crust. From there, you can freeze the crust or make a pie using your favorite fillings – I find that simple ingredients taste best, like with this peach mango pie!
Flour
I recommend using all-purpose flour. It is easy to find, and you probably already have it. I recommend the King Arthur brand. It is stocked in most large grocery stores and is a higher quality flour.
Butter
Use solid cold butter that is sold in sticks or blocks. You can go with either unsalted or salted butter here. Usually, unsalted is the go-to for baking. But in this case, salted butter saves you from a fourth ingredient. (A little secret: I almost always bake with salted butter, and I have never noticed a difference between the two!)
- Vegans swap dairy butter for plant-based butter. I recommend Earth Balance or Miyoko’s in the solid stick form. Do not use soft butter. Swap at a 1:1 ratio.
Ice Water
The key word here is ice. Keeping everything as cold as possible is the secret to pies’ flaky layers. Cold water just won’t cut it—make sure it’s icy!
- For a flakier crust, replace 1/2 of the water with an equal amount of flavorless vodka.
My Best Tips
- Keep the ingredients cold. Yes, I’ve mentioned this before, but it’s that important. Cold butter is essential for those beautiful, flaky layers we all love in a pie crust!
- Make the crust by hand—trust me, it’s worth it. This helps you avoid over-mixing the dough, which can make the crust tough instead of tender.
- And when you’re baking, don’t forget to use a pie shield or tin foil to protect the edges. You want them perfectly golden, not burnt!
Frequently Asked Questions
I do not recommend using a high-performance blender to make this 3 ingredient pie crust recipe. The butter will become too small, so you will not have a flaky crust.
How do I modify this recipe for high altitude?
According to the Colorado State University Extension, “Although not generally affected by altitude, slightly more liquid may improve the texture.” In my experience, I would interpret slightly more liquid as a tablespoon or less.
Note: As long as I can remember, they have been the best resource for baking at altitude adjustments, and I always check their site before adjusting any recipe.
Yes, but I do not recommend it. Rolling the dough in sugar seems like a good idea. However, the sugar is only on the surface, can burn, and is not evenly mixed into the dough. Instead, I recommend adding one tablespoon of sugar to the recipe and whisking the sugar into the flour as you would when mixing dry ingredients for a cake. This will ensure even distribution.
Storing Instructions
- How to Store Dough
- Refrigerator: Wrap the dough tightly in plastic wrap or an airtight container. It’ll keep in the fridge for up to 3 days. Before using, let it sit at room temperature for 10-15 minutes before use.
- Freezer: Wrap the dough in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to 3 months. When ready to use, thaw overnight in the fridge, then let it sit at room temp for 10-15 minutes before rolling it out.
- How to Store a Baked Crust
- Refrigerator: Let the crust cool completely, then wrap it tightly in plastic wrap. Store it in the fridge for up to 3 days.
- Freezer: Bring the crust to room temp, wrap it in plastic, and place it in a freezer bag. Label it and freeze it for up to 3 months.
Easy 3 Ingredient Flaky Pie Crust: Perfect for Any Occasion
Equipment
- Medium bowl
- Pie weights (if baking)
- Plastic wrap
Ingredients
- 2 and ½ cups all-purpose flour
- 1 cup butter (cold and diced)
- ½ cup water (cold)
Instructions
Step One: Combine the flour and butter:
- In a large bowl, add 2 1/2 cups of all-purpose flour.
- Cut 1 cup of cold, unsalted butter into small pieces and add it to the flour.
- Use your fingertips, a pastry blender, or a fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Step Two: Add the ice water:
- Add 1/2 cup of ice water to the flour and butter mixture and stir until the dough just comes together.
- Use your hands to form the dough into a ball, using as little pressure as possible.
Step Three: Form the dough:
- Flatten the dough into a disk and wrap it tightly in plastic wrap.
- Refrigerate the dough for at least 30 minutes or up to 3 days.
Step Four: Preheat the oven:
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step Five: Roll out the dough:
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate.
- Tip: To prevent the dough from sticking to the surface, lightly flour the surface and the dough before rolling it out. You can also place a piece of parchment paper between the dough and the surface.
Step Six: Set the edges:
- How to crimp the edge: Trim the edges of the dough so that they overhang the pie plate by about 1 inch. Fold the overhanging dough under itself and press it against the side of the pie plate. Use your fingers or a fork to crimp the edges of the dough.
- How to flute the edge: To create a fluted edge, use your thumb and forefinger to press down on the dough, alternating between your hands as you work your way around the pie crust.
Step Six: Bake the dough:
- Place the pie crust on a baking sheet and bake for 10-15 minutes or until the crust is golden brown.
- Let the crust cool completely before adding the filling.
- Note for fruit pies: If you are making a fruit pie, you may want to prebake the pie crust for 10-15 minutes before adding the filling. This will help to prevent the crust from becoming soggy.Note for custard pies: If you are making a custard pie, you do not need to prebake the pie crust.
Notes
- Use very cold butter. This will help to create a flaky crust.
- Add the ice water slowly, just until the dough comes together. Overmixing will make the crust tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to handle and prevent it from shrinking in the oven.
- Roll out the dough on a lightly floured surface. Too much flour will make the crust tough.
- If the dough is too sticky, chill it for a few more minutes before rolling it out.
- To transfer the dough to the pie plate, gently roll it up on your rolling pin and unroll it over the pie plate.
- Crimp the edges of the pie crust to seal it and prevent it from leaking.
- For a sweeter crust, add 1-2 tablespoons of sugar to the dough.
- For a saltier crust, add 1/2 teaspoon of salt to the dough.
- For a flavored crust, add 1/4 teaspoon of ground cinnamon, nutmeg, or ginger to the dough.
- If you are making a fruit pie, you may want to prebake the pie crust for 10-15 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
- If you are making a custard pie, you do not need to prebake the pie crust.
