3-Ingredient Pie Crust: The Easiest Recipe for Perfect Pies

Hey there, fellow bakers! Today, I’m thrilled to share my go-to recipe for the most foolproof pie crust you’ll ever make. After years of testing and tweaking in my kitchen, I’ve discovered that sometimes, the simplest recipes truly are the best. This 3-ingredient pie crust has become my secret weapon for everything from cozy apple pies to savory quiches, and I can’t wait to show you just how easy it is to master.

Why You’ll Love This Recipe

Do you know that feeling when you find a recipe that just clicks? That’s exactly what happened when I perfected this pie crust. Let me tell you why this recipe is about to become your new favorite:

First off, it’s incredibly forgiving – even if you’re new to pie-making, you’ll be amazed at how consistently great results you’ll get. I remember when I first started baking pies; I’d often end up with tough, chewy crusts that were more like cardboard than the flaky dream I was aiming for. But this recipe changed everything.

The beauty lies in its simplicity. With just three ingredients, you won’t need to run to the store for fancy ingredients or special equipment. Plus, the prep time is minimal – perfect for those days when you want to whip up something homemade but don’t have hours to spend in the kitchen.

What 3 Ingredients Are Used in Making Pie Crust

A traditional pie crust often calls for a long list of ingredients, but this 3 ingredient pie crust keeps it simple. Here are the essential components:

1. Flour: The foundation of any pie crust. Flour provides structure and creates the classic texture you expect in a pie.
   • Pro Tip: Use all-purpose flour for a fail-proof crust. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
2. Fat: Butter or shortening is the binding agent and gives the crust its signature flakiness.
   • Pro Tip: For a richer taste, use unsalted butter. If you prefer a lighter crust, opt for vegetable shortening.
3. Water: Ice-cold water helps bring the dough together without making it sticky.
   • Pro Tip: Add the water gradually to avoid overhydrating the dough.

These three ingredients form the foundation of your pie crust. Optional add-ins like sugar and salt can enhance the flavor depending on the type of pie you’re making, but they aren’t essential.

Ingredients You’ll Need

Let’s get specific about quantities and what to look for when selecting your ingredients:

• 2½ cups all-purpose flour (measured correctly by spooning into measuring cups and leveling off)
• 1 cup very cold unsalted butter or shortening (cut into small cubes)
• ¼ to ⅓ cup ice-cold water

For sweet pies, I sometimes add:

• 1 tablespoon sugar (optional)
• ¼ teaspoon salt (optional, but it enhances the flavor)
• Pro tip: I always keep my butter in the freezer for about 15 minutes before starting – it makes a difference in achieving that perfect flaky texture!

How to Make 3-Ingredient Pie Crust

1. Combine Dry Ingredients

Start with your flour in a large mixing bowl. If you’re making a sweet pie, this is when you’ll want to add that optional sugar and salt. I like to use a whisk to combine everything – it helps aerate the flour and ensures even distribution of any add-ins.

Here’s a crucial tip I learned: never scoop your flour directly with the measuring cup. Instead, spoon it into the cup and level it off with a straight edge. This prevents over-packing, which can lead to a tough crust.

2. Cut in the Fat

This step is where the magic happens! Take your cold butter or shortening and add it to the flour mixture. You’ve got three options for incorporating the fat:

1. Use your fingers: This is my preferred method because you can feel when the mixture is right. Plus, there’s something wonderfully therapeutic about it! Work quickly so your body heat doesn’t warm the butter too much.
2. Use a pastry cutter: This tool makes quick work of the job and keeps things cool. Cut the fat into the flour until you have pea-sized pieces.
3. Use a food processor: This is the fastest method, but be careful not to over-process. Pulse just until you see those pea-sized pieces of fat.

The mixture should look like coarse crumbs with some larger butter pieces still visible – these will create those gorgeous flaky layers we’re after!

3. Add Water and Form the Dough

Now comes the part that makes many bakers nervous – adding the water. But don’t worry, I’ve got you covered! Start with ¼ cup of ice-cold water and drizzle it over the flour mixture, tossing with a fork as you go.

The key here is to add enough water to make the dough come together. You might need a bit more or less depending on your kitchen’s humidity and the exact flour you’re using. The dough should hold together when you squeeze it, but it shouldn’t be sticky.

Here’s my favorite trick: after the dough starts to come together, dump it onto your counter and use the heel of your hand to smear portions of it across the surface. This technique, called fraisage, creates additional flaky layers to make your pie crust irresistible.

4. Roll and Use

Gather your dough into a disc, wrap it in plastic, and pop it in the fridge for at least 30 minutes. This resting period is non-negotiable! It allows the gluten to relax and the butter to firm up again, making the dough easier to roll and ensuring a flakier crust.

When you’re ready to roll, lightly flour your surface and pin. Work from the center outward, rotating the dough frequently to maintain an even circle. If the dough starts to stick, add more flour, but be sparing – too much can make your crust tough.

Tips for Perfect Pie Crust Every Time

After years of making this recipe, I’ve collected some game-changing tips that will help you achieve pie crust perfection:

1. Temperature is everything: Keep everything cold! I even chill my mixing bowl and flour sometimes. If your dough feels warm or the butter starts to get soft, pop it back in the fridge for 15 minutes.
2. Don’t overwork the dough: Mix just until everything comes together. Overworking develops gluten, which leads to a tough crust.
3. Learn to read your dough: On humid days, you might need less water; on dry days, a bit more. The dough should hold together when pressed but not be sticky.
4. Use the right tools: A bench scraper is invaluable for lifting and turning dough without adding extra flour.
5. Master the crimp: A beautiful edge isn’t just for show – it helps prevent shrinkage during baking.

How to Blind Bake Your Pie Crust

Sometimes, you’ll need a pre-baked crust, especially for custard pies or no-bake fillings. Here’s my foolproof method:

1. Roll out your chilled dough and fit it into your pie plate, crimping the edges decoratively.
2. Freeze the shaped crust for 15 minutes while your oven preheats to 375°F (190°C).
3. Line the frozen crust with parchment paper and press it into the corners.
4. Fill with pie weights or dried beans (I keep a dedicated jar of beans just for this purpose).
5. Bake for 15-20 minutes until the edges start to color.
6. Remove the weights and parchment, then return to the oven for 5-10 minutes for a partially baked crust or 10-15 minutes for a fully baked crust.

Storage and Freezing Tips for 3 Ingredient Pie Crust

One of the best things about this recipe is that you can make it ahead! Here’s how to store your pie crust:

Refrigerator Storage

• Wrap the dough tightly in plastic wrap.
• Store in the fridge for up to 3 days
• Let sit at room temperature for 10 minutes before rolling.

Freezer Storage

• Double-wrap the dough in plastic wrap, then aluminum foil
• Label with the date and freeze for up to 3 months.
• Thaw overnight in the refrigerator before using.

You can also freeze rolled-out crusts in your pie plates – just stack them with parchment paper between layers.

Frequently Asked Questions

Conclusion

You know what I love most about this 3-ingredient pie crust? It’s not just about the recipe – it’s about the confidence it gives you in the kitchen. There’s something magical about rolling out your pie dough and watching it transform into a golden, flaky crust that holds your favorite fillings. Whether you’re making your first pie or your fiftieth, this recipe will become your trusted companion in the kitchen.

Remember, every great baker started somewhere; this foolproof recipe is your perfect starting point. Don’t be afraid to get your hands dusty with flour, to experiment with different fillings, or to share your creations with loved ones proudly. The best pies are made with a sprinkle of patience and a whole lot of love.

And hey, if your first attempt isn’t picture-perfect? That’s okay! Some of the most delicious pies I’ve ever tasted looked rustic around the edges. What matters most is that wonderful moment when you slice into your homemade pie and share it with the people you care about.
So, preheat that oven, dust off your rolling pin, and create something amazing together. Your journey to becoming a pie-making pro starts right here, right now. Happy baking, friends! 🥧

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3-Ingredient Pie Crust: The Easiest Recipe for Perfect Pies

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• Author: Sofia Sarah
• Total Time: 45 minutes
• Yield: One 9-inch pie crust

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Description

Get ready to become your family’s pie hero! This incredibly simple pie crust recipe proves that you don’t need a culinary degree to make a perfectly flaky, buttery crust. With just three ingredients, you’ll create magic that’ll make everyone think you spent hours in the kitchen!

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Ingredients

• 2½ cups all-purpose flour
• 1 cup cold unsalted butter or shortening, cubed
• ¼ to ⅓ cup ice-cold water

• Optional Ingredients:

  • 1 tablespoon sugar (for sweet pies)
  • ¼ teaspoon salt

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Instructions

1. In a large bowl, whisk together flour and any optional ingredients.
2. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Gradually add ice water, mixing until dough just comes together.
4. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
5. Roll out on a floured surface and use as desired.

Notes

• Keep all ingredients cold for best results
• Don’t overwork the dough
• Crust can be frozen for up to 3 months

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Calories: 230
• Sugar: 0g
• Sodium: 3mg
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 21g
• Fiber: 1g
• Cholesterol: 38mg

Keywords: Easy Pie Crust , 3-Ingredient Recipe , Homemade Pie Crust , Flaky Pastry , Basic Pie Dough