3 Ingredient Pie Crust
This 3 ingredient pie crust is buttery, flaky, and delicious! Easy to make by hand or in the food processor! This recipe makes a single pie crust. Easily double the recipe for 2 pie crusts.
Servings 1 single pie crust (9-inch)
Equipment
- digital scale
- food processor
- mixing bowl (if making pie crust by hand)
- pastry cutter (if making pie crust by hand)
- To blind bake the crust, you'll need parchment paper, aluminum foil, 2.2 pounds (1 kilo) granulated sugar (or pie weights
Ingredients
- 1 ¼ cups (160g) all purpose flour
- ½ cup (113g) unsalted butter, cold and cut into cubes
- 2-3 tablespoons ice water (or cold milk)
- pinch of salt (optional)
Instructions
Make the pie crust in a food processor
- Add the flour, butter and salt (if using) to a food processor. Pulse about 10-12 times, or until the butter is the size of peas.1 ¼ cups (160g) all purpose flour, ½ cup (113g) unsalted butter, cold and cut into cubes, pinch of salt (optional)
- Add 2 tablespoons of ice water and pulse a few times until a dough forms, adding more ice water if necessary. Do not add more water than needed and do not overmix.2-3 tablespoons ice water (or cold milk)
- Transfer the dough to a lightly floured surface. Bring it together with your hands and form a ball. Gently flatten it into a disk and wrap it in plastic wrap. Refrigerate for at least an hour before using or freeze.
Make the pie crust by hand
- Combine the flour and butter in a large mixing bowl.1 ¼ cups (160g) all purpose flour, ½ cup (113g) unsalted butter, cold and cut into cubes
- Use a pastry cutter or two knives to cut the butter into the flour. You could also use your fingers. The butter should be cut into pieces, some small and some larger.
- Gradually add ice water, one tablespoon at a time, mixing with a rubber spatula until the dough just comes together. Be careful not to overwork the dough.2-3 tablespoons ice water (or cold milk)
- Gather the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Then refrigerate it (for at least an hour) before rolling it out or freeze.
How to blind bake the pie crust
- Line your pie crust with a small piece of parchment paper and then 2-3 overlapping layers of aluminum foil. Then fill it with sugar (2.2 pounds/1 kilo), all the way to the top. Place the pie crust in the refrigerator for half an hour.
- Meanwhile, preheat the oven to 375℉ / 190℃.
- Bake the crust in a preheated oven for 20 minutes (don't worry, the sugar won't melt). Then remove the crust from the oven and lift out the foil with the sugar and remove the parchment paper. Let the sugar cool and store it in a jar or air-tight container.
- Prick the bottom of the crust with a fork all over. Put the crust back in the oven for another 15-20 minutes, or until it's light golden brown in color.
- Let the pie crust cool completely before using.
Notes
- Weigh the ingredients. For best results, please weigh the ingredients before starting.
- Chill and cube the butter. Cutting butter into cubes makes it easier to incorporate and creates a flakier crust.
- Chill and rest the dough. Cold dough is easier to work with and chilling it also relaxes the gluten, resulting in a tender crust.
- Avoid overworking and stretching the dough. The crust can get tough if you overwork it or stretch it.
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