3-Ingredient Pie Crust

My 3 ingredient pie crust is made with flour, salted butter, and a bit of ice water. I have honestly lost track of how many times this recipe has saved the day for last-minute baking emergencies!

My Favorite Homemade Pie Crust

My 3-ingredient pie crust was born out of a true baking emergency. It was the night before Thanksgiving, and I was making a last-minute pie requested by my daughter, Leah.

I was using a shortcut store-bought crust, but when I moved the crust, it completely crumbled into pieces. How that even happens, I’m not sure, but it was unusable. And, of course, the stores were already closed for the holiday.

I only panicked for a minute before heading to the pantry, and that’s how my easy pie crust recipe was created. Leah even told me the pie tasted better than usual, which didn’t surprise me because homemade pie crusts just taste better.

And, my homemade version won’t just crumble into a billion pieces in front of my eyes.

If you love good pie recipes, try my recipes for key lime pie, apple pie, canned peach pie, peanut butter pie, and pumpkin pie! All which taste amazing with this pie crust.

Easy Pie Crust Recipe Ingredients

• All-purpose flour – The base of the crust. I always make sure mine is fresh so the flavor isn’t dull. Bread flour will make the crust tough, so I stick with all-purpose.
• Salted butter – Cold butter is the secret to a flaky pie crust. I cut mine into small cubes and keep it chilled until the very last minute so the fat doesn’t soften too soon. Unsalted butter works too, just add a pinch of extra salt.
• Ice water – The cold water helps bring the dough together without melting the butter. I always keep a glass of water with ice next to me so I can measure out tablespoons as I go until the dough just comes together.

How To Make Pie Crust

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Add the flour and cubed butter to the bowl of a food processor and pulse it until the butter breaks down into pea-sized pieces. It should take about 10-12 pulses. 

STEP TWO: Drizzle in the water as you pulse, but be careful not to get any ice into the batter. The dough should begin to come together in large clumps — if it doesn’t, add another tablespoon of ice water.

STEP THREE: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Roll the crust out to ⅛-inch thick, then place it in an 8-9-inch deep pie pan. 

STEP FOUR: To par-bake the crust, poke small holes into the bottom using a fork, then place it in the freezer to chill for 30 minutes.

Cover the inside with parchment paper and add pie weights or dried beans, then bake at 375 degrees F for 20 minutes.

Remove the weights or beans and bake for another 22-25 minutes or until golden brown. Let it cool completely before adding the desired pie filling.

Tips for the Best 3 Ingredient Pie Crust

• I always keep my butter extra cold to make sure the crust bakes up with that amazing flaky texture. I usually cut the butter into cubes, then stick it back in the fridge until I’m ready to add to the food processor.
• I add ice water one tablespoon at a time to make sure I don’t end up with sticky dough.
• When adding ice water, I go slowly and use a tablespoon to measure so I don’t accidentally add any ice!
• Before baking, I use a fork to poke the bottom of the crust a few times so steam can escape.
• I chill the crust in the freezer for at least 30 minutes before baking to prevent the butter from melting too quickly in the oven.

Simple Pie Crust Recipe Variations and Substitutions

• If I’m using unsalted butter, I’ll add a pinch of salt to the dough mixture. I sometimes prefer doing this because it gives me more control over the salt level in the crust.
• I like to add a pinch of cinnamon to the pie dough when making something like an apple pie or even pecan pie for extra flavor.
• A spoonful of sugar in the dough makes it just slightly sweeter. I usually do this for dessert pie recipes.
• Sprinkling coarse sugar on top adds sparkle and crunch. I really focus on getting the sugar on the edges of the crust so it will be visible after I add the filling.
• For a savory quiche, I mix in dried herbs like thyme or rosemary for a boost of delicious flavor.

Ways to Use Homemade Pie Crust

This pie crust comes in handy whenever I’m making any of my classic cold-weather pies like sweet potato pie, pecan pie, or cinnamon roll apple pie filling!

But I always end up using it year round for my strawberry pie, peach pie, and even my chess pie!

3 Ingredient Pie Crust FAQs

What is the best way to roll out pie dough?

I like to place my dough on a lightly floured surface and also make sure to coat my rolling pin in flour. Starting from the center, I roll outward in all directions until the crust is a few inches larger than my pie dish.

What if I don’t have a food processor?

I’ve made my 3-ingredient pie crust with a fork or a pastry cutter when I was somewhere that didn’t have a food processor, and it works just as well! The key is keeping the butter cold and cutting it into the flour until it looks like coarse crumbs.

What should I do if my 3 ingredient pie crust tears?

When my crust tears, I simply patch it with a small piece of extra dough and press gently with my fingers. Once it bakes, the patch blends right in!

How should I store homemade pie crust?

I wrap my pie dough tightly in plastic wrap and keep it in the refrigerator for up to 3 days. If I need to store it longer, I freeze it in a disc shape and wrap it in foil, then thaw it in the refrigerator overnight before rolling it out.

More Easy Dessert Recipes

• Funfetti dip
• Orange dreamsicle salad
• Frog eye salad
• Fruit salad with cool whip
• 3 inrgedient no bake cheesecake
• 3 ingredient banana pudding