Jacy There’s something magical about a homemade pie—warm, flaky, and buttery, it’s the perfect vessel for both sweet and savory fillings. But let’s be honest: pie crust can be intimidating. Too tough, too soggy, or worse—it falls apart when you try to roll it out.
That’s why I’m sharing this 3 ingredient pie crust recipe that’s so simple, even beginners can master it. Whether you’re making a classic apple pie or a savory quiche, this easy pie crust recipe will become your go-to for effortless, delicious results every time.
In this post, I’ll walk you through the steps to create the perfect pie crust with just three ingredients, share tips for customization, and troubleshoot common mistakes. By the end, you’ll be confident enough to whip up a pie crust anytime the craving strikes!
Table of Contents
The Easiest 3 Ingredient Pie Crust
Flaky, Buttery Perfection with Just 3 Ingredients
This 3 ingredient pie crust is a game-changer. No fancy techniques, no hard-to-find ingredients—just flour, butter, and a touch of salt. It’s crisp, tender, and holds up beautifully to any filling. Whether you’re baking a fruit pie, a custard tart, or a savory galette, this easy pie crust recipe is your secret weapon.
Ingredients
– 1 ½ cups (190g) all-purpose flour
– ½ cup (113g) unsalted butter, cold and cubed
– ½ teaspoon salt
– 3–4 tablespoons ice water (as needed)
Step-by-Step Instructions
1. Chill Your Ingredients: Start by placing your butter in the freezer for 10–15 minutes. Cold butter is key to a flaky crust. Also, fill a glass with ice water and set it aside.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour and salt until combined.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates those coveted flaky layers.
4. Add Water Gradually: Sprinkle 1 tablespoon of ice water over the mixture and gently toss with a fork. Repeat until the dough just comes together when pressed. Be careful not to overwork it—this 3 ingredient pie crust should be slightly crumbly but hold its shape when squeezed.
5. Form the Dough: Turn the dough onto a lightly floured surface and gently knead it into a smooth disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Chilling relaxes the gluten and firms up the butter, making it easier to roll out.
6. Roll and Shape: On a floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, trim the edges, and crimp as desired.
7. Pre-Bake (If Needed): For recipes requiring a pre-baked crust (like custard pies), prick the bottom with a fork, line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5–10 minutes until lightly golden.
This easy pie crust recipe is versatile enough for sweet and savory dishes, so don’t be afraid to experiment!
Tips & Variations
– Make It Sweet: Add 1 tablespoon of sugar to the flour for a slightly sweeter crust, perfect for fruit pies.
– Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking blend.
– Vegan Alternative: Use cold coconut oil or vegan butter instead of dairy butter.
– Extra Flavor: Add a teaspoon of vanilla extract, cinnamon, or citrus zest for a unique twist.
Serving & Storage
– Serving: This crust is ready for any filling! For a classic touch, brush the edges with an egg wash (1 egg + 1 tablespoon water) and sprinkle with sugar before baking.
– Storage:
– Unbaked Dough: Wrap tightly in plastic and refrigerate for up to 2 days or freeze for up to 3 months.
– Baked Crust: Store at room temperature for up to 2 days or freeze for up to 1 month.
– Meal Prep: Make a double batch of this 3 ingredient pie crust and freeze half for later. Thaw in the fridge overnight before using.
Nutritional Benefits / Advantages
– Minimal Ingredients: No artificial additives or preservatives—just wholesome, simple components.
– Lower Sugar: Unlike store-bought crusts, this version contains no added sugar (unless you choose to add it).
– Customizable: Easily adaptable to dietary restrictions (gluten-free, vegan, etc.).
Common Mistakes to Avoid
1. Overworking the Dough: Handling the dough too much develops gluten, leading to a tough crust. Mix just until it comes together.
2. Using Warm Butter: If the butter melts, the crust will be dense instead of flaky. Keep everything cold!
3. Skipping the Chill Time: Rushing this step makes the dough harder to roll and can cause shrinking during baking.
4. Not Pricking the Crust: For pre-baked crusts, forgetting to dock (prick) the dough can lead to puffing or bubbles.
5. Overfilling: Too much filling can make the crust soggy. Stick to the recommended amounts in your recipe.
Conclusion for this Recipe
This 3 ingredient pie crust is proof that simplicity doesn’t mean sacrificing quality. With just flour, butter, and salt, you can create a golden, flaky base that elevates any pie. Whether you’re a seasoned baker or a novice, this easy pie crust recipe will give you confidence in the kitchen and delicious results every time. Say goodbye to store-bought crusts and hello to homemade perfection!
Final Conclusion
Mastering pie crust doesn’t have to be complicated. With this 3 ingredient pie crust, you’ll save time, reduce stress, and still achieve a bakery-worthy result. The key takeaways? Keep your ingredients cold, handle the dough gently, and don’t skip the chilling step. This easy pie crust recipe is your ticket to endless pie possibilities—from classic apple to savory pot pies.
Ready to impress your family and friends? Give this recipe a try and taste the difference a homemade crust makes. Happy baking!
FAQs
Can I make this pie crust ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw it in the fridge overnight before rolling it out.
Why did my crust shrink in the oven?
Shrinking usually happens if the dough wasn’t chilled long enough or was stretched too thin during rolling. Always chill the dough for at least 30 minutes and avoid pulling it when transferring to the pie dish.
Can I use this crust for a no-bake pie?
Yes! For no-bake pies, pre-bake the crust as directed (with pie weights) and let it cool completely before adding your filling.
What’s the best way to prevent a soggy bottom crust?
To avoid a soggy crust, brush the pre-baked crust with a thin layer of beaten egg white before adding wet fillings (like fruit). You can also sprinkle a light layer of breadcrumbs or ground nuts to absorb excess moisture.
Can I use margarine instead of butter?
While margarine will work, butter provides the best flavor and flakiness. If using margarine, ensure it’s cold and follow the same steps.
