Easy 3-Ingredient Pie Crust
My 3 ingredient pie crust is made with super simple ingredients and uses a food processor that makes putting it together even more simpler. It works well on all sorts of pies including savory and sweet!
Equipment
Ingredients
- 1 ½ cups all purpose flour
- 1/2 cup salted butter 1 stick, very cold and cut into small cubes
- 6 tablespoons ice water
Instructions
- Place the flour and cubed butter in the bowl of a food processor and pulse it until the butter is the size of peas– about 10-12 pulses.
- While pulsing the food processor, slowly drizzle in the water– but make sure not to get any ice in the crust!
- The dough should begin to come together into large clumps. If it doesn’t, add another tablespoon of water.
- Turn the dough out onto a lightly floured surface and gently knead it into a ball.
- Roll the crust out to ⅛” thick and use it in a 9” standard or 8” deep dish pie pan.
- To bake, follow your recipe as written.
To par-bake the crust:
- Poke the bottom of the crust a few times with a fork and then place it in the freezer to chill for 30 minutes while you preheat the oven.
- When the crust has chilled, cover the inside with parchment and fill it with pie weights or dried beans. Bake it for 20 minutes.
- Carefully remove the pie weights (be careful– they’re hot) and return the uncovered pie to the oven. Bake it for another 22-25 minutes, or until golden brown. Cool completely before using.
Notes
- A fork or pastry cutter will work if you don't have a food processor.
- Keep the butter extra cold to make sure the crust bakes up with that amazing flaky texture. I like to cut the butter into cubes, then stick it back in the fridge until I’m ready to add it to the food processor.
- Add ice water one tablespoon so the dough doesn't get sticky.
- When adding ice water, go slowly and use a tablespoon to measure to avoid any pieces of ice.
- Before baking, use a fork to poke the bottom of the crust a few times so steam can escape.
- Chill the crust in the freezer for at least 30 minutes before baking to prevent the butter from melting too quickly in the oven.
- Store the pie crust tightly in plastic wrap in the fridge for up to 3 days. It can also be frozen uncooked in a disc shaped ball.
Nutrition
Serving: 1Calories: 187kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 92mgPotassium: 28mgFiber: 1gSugar: 0.1gVitamin A: 355IUCalcium: 7mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!