Easy 3 Ingredient Pie Crust
This 3 ingredient pie crust uses flour, butter, and ice water to make a flaky all-butter crust with no shortening. You can make it by hand or in a food processor. This recipe makes one 9-inch pie crust.
Servings 1 single pie crust (9-inch)
Equipment
- digital scale
- food processor (optional)
- mixing bowl (if making pie crust by hand)
- pastry cutter or 2 knives (if making pie crust by hand)
- Rolling Pin
- 9-inch pie plate
- for blind baking: parchment paper, aluminum foil, 2.2 pounds (1 kilo) granulated sugar (or pie weights
Ingredients
- 1 ¼ cups all purpose flour (160g)
- ½ cup unsalted butter, cold and cut into cubes (113g)
- 2-3 tablespoons ice water (or cold milk)
- pinch of salt (optional)
Instructions
Make the pie crust by hand
- Combine the flour, butter, and salt (if using) in a large mixing bowl.
- Use a pastry cutter or two knives to cut the butter into the flour. You can also use your fingers. The mixture should have pieces of butter in different sizes, with some small pieces and some about the size of peas.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a rubber spatula until the dough just comes together. Be careful not to overwork the dough.
- Gather the dough into a ball, flatten it gently into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before rolling it out.
Make the pie crust in a food processor
- Add the flour, butter, and salt (if using) to a food processor. Pulse a few times until the mixture resembles coarse crumbs and some pieces of butter are about the size of peas.
- Add 2 tablespoons of ice water and pulse just until the dough begins to come together, adding more only if needed. Do not overmix.
- Transfer the dough to a lightly floured surface. Bring it together gently with your hands and form it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before rolling it out.
How to blind bake the pie crust
- Fit the rolled-out dough into your pie plate. Line it with parchment paper, then add 2–3 overlapping layers of aluminum foil. Fill it with granulated sugar or pie weights, making sure the sugar reaches the edges. Refrigerate for at least 1 hour.
- Meanwhile, preheat the oven to 375°F / 190°C.
- 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 all over with a fork. Return the crust to the oven and bake for another 15–20 minutes, or until lightly golden.
- Let the pie crust cool completely before using.
Notes
- Weigh the ingredients. For the most accurate and consistent results, I recommend using a digital scale.
- Keep everything cold. Cold butter and ice water help create a flaky crust.
- Cut the butter into cubes. This makes it easier to work into the flour. You can also chill the cubed butter in the freezer for 5–10 minutes before starting.
- Chill the dough. Refrigerate it for at least 1 hour before rolling. This firms up the butter, makes the dough easier to handle, and gives it time to rest.
- Don’t overwork the dough. Mix and roll it gently to help keep the crust tender.
- Don’t stretch the dough. Ease it gently into the pie plate instead. If it tears, patch it with a small piece of extra dough.
