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The Best 3 Ingredient Pie Crust

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Settle in, grab your rolling pin and leave your food processor in the cupboard! You are getting ready to make THE absolute best flaky pie crust ever!

This is an easy recipe to make your own homemade pie crust. This easy 3-ingredient pie crust recipe will have you baking like the superstar that you are just in time for pie season!

This is the absolute perfect pie crust recipe! It is amazing that a handful of simple ingredients can make the flakiest pie crust with dreamy flaky layers!

All you need are three ingredients! Three!

1/2 cup (119 grams) of cold, cold water. 

1 cup (227 grams) of salted butter that is cold cold butter and cut into half inch cubes 

2 1/2 cups (300 grams)of All-Purpose flour

This homemade pie dough will make enough dough to make a double crust pie. This easy pie crust recipe will leave you certain that your bottom crust and top crust will be perfect in your pie dish.

Grab This Hardware

A large bowl with flour, a bench scraper and a pastry cutter.Pin

Wax paper or sheets of parchment paper

A rubber spatula

A large bowl

A pie pan or 9-inch pie plate

A sharp knife or bench scraper

A scale (if you have one)

A measuring cup

Here’s what you do

Cubed and flattened butter in a bowl with flour.Pin
  • Take half of the cold butter cubes and cut them into the flour with a pastry blender or pastry cutter until the flour mixture looks like course meal or coarse crumbs. The butter chunks should be the size of a chickpea.
  • The butter is going to help us get that tender crust that everybody loves! 
  • Add the rest of the butter into the large bowl and toss it with flour. Use your fingers to make potato chips. You heard me right, potato chips.
  • You’re going to squeeze each piece of butter in between your fingertips to the size and look of a potato chip. It’s important to work fast because the butter is gonna start to melt if you don’t! Think cold!
  • You do not want anything to be or get to room temperature! These big “chips” of butter are going to create steam in the oven and create a perfectly flaky crust!
  • So believe me, you’ll want to fly through this part. It doesn’t have to be perfect!

Water!

  • Add all of the water. Yes, all of it! Then fold the pastry dough over a few times until the mass form.
  • I find that this is the best way to combine flour when making the easiest pie crust. If you have a little flour leftover in the bowl, you can add a teaspoon of water to the bowl but try to resist doing this.
  • The more water you add, the tougher your crust is going to be. I know it doesn’t seem like much water but it is enough.
A rough ball of doughPin
  • Grab a big handful of dough and squeeze it tightly like you would squeeze a wet towel. If the dough falls apart, add a tiny bit of water. But the dough really should hold together when you squeeze it.
  • The dough will stick together if you follow the simple steps I mentioned above. This is almost a no fail crust!
  • Take the dough out and put it on a lightly floured countertop. You should not have a ball of dough. Just the rough handful that is now squeezed together.
  • Fold the dough over itself three or four times until it looks like it’s all together and it’s not dry. The dough should not be sticky. I repeat the dough should not be sticky!
A round disc of dough that is wrapped in plastic wrap.Pin
  • Split the dough into two equal pieces. Make them each into a 6 inch disk. Wrap each piece in some plastic wrap and toss them in the fridge for about 30 minutes.

Pro tip

Make the dough round! It’s a lot easier to roll out dough in the shape that you chill it in!

It’s Time To Get Your Roll On!

Grab one of the pieces of dough from the refrigerator and put it on a lightly floured surface. Take your rolling pan and gently tap down on the dough to make it a bit pliable.

This is going to make it easier to roll and less likely to crack. When you start rolling the dough, start from the center and then roll out.

Make sure you don’t roll over the edges and don’t roll back and forth.

If you roll over the edges, you will not know how thick your dough is and you’ll be guessing. We don’t want to guess, we want to know!

Rotate the dough with a quarter turn between each roll and turn to be sure that the dough doesn’t stick and that it stays round. You’ll need about a 12-inch circle to fill a 9 inch pie plate.

Rolled out doughPin

This recipe will give you enough dough to make two crusts.

Move the rolled out dough to the pie plate by picking it up from the bottom with your fingers spread out wide and put it in the pan for the bottom of the crust. Try to put the center of the dough in the center of the pie plate and then gently lay it over the edges.

The Dough

This dough should not be a crumbly dough or fall apart. 

Cut the crust down so you have about 3/4 to an inch of border of dough around the pie plate. Lift the edge of the dough and fold it under and press to close it up.

Rolled out pie crust in a pie pan.Pin

Do not fold the dough over because all of your filling will more than likely bubble out of the pie! 

Fill the pie with the filling of your choice!

For the top, do the exact same thing with the other piece of dough. In the pictures, you’ll see I crimped the crust with the two figure method but you really could use whatever you wanted.

Make sure that the dough is resting on the edge of the pie plate.

Uncooked pie with an egg white washPin

Bake as your recipe instructs.

This pie recipe can be used in savory pies, hand pies as well as sweet pies. This is the best pie crust because it can handle your favorite pie fillings. I will share the absolute best recipe for chicken pot pie in another post.

Pro Tips

People always think that they did not use enough water the first time they make this simple recipe. You did! Try to resist adding those extra tablespoons of water.

I like to have all of my items cold, even the dry ingredients!

Use butter! It will give you the flakiest crust ever! Your pie shell will be perfect!

Some bakers swear by unsalted butter. If you choose to use unsalted butter, add 1/2 teaspoon of salt. But it is definitely ok to use salted butter in this butter pie crust.

Be gentle when you roll dough! Pie crust dough likes to be treated nicely.

Keep some ice water nearby in case your hands start to warm up!

If you want a golden brown crust, use an egg wash. A whole egg wash will make the crust dark. I like a golden brown color on my pies so I use a different option. I use an egg white wash when I make this simple pie crust. This is what you will see in the pictures.

Let me know how your pie crust turns out! I am sure it is going to be beautiful and delicious!

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