This scrumptious and super easy pie crust recipe comes together in minutes and has just three ingredients: flour, butter, and water. You don’t need any special tools to make it, just a little know-how. That’s right. Contrary to popular belief, making pie dough from scratch isn’t complicated or expensive. It costs under $3.00 to make two crusts, which is less than you can buy it for at the store.
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This is by far the easiest crust recipe I have tried and delicious! I’ve never had a crust turn out so well and be so flaky!
Maris
Pie crust is an essential tool for every baker, and this 3-ingredient recipe is the easiest and cheapest way to make it. I used all pantry staples (no fancy flours or European butter here!) to keep things simple and inexpensive. This is a recipe I recommend making a lot of and freezing for later because it’s just so useful!
Ingredients
Here’s what you’ll need to make 3-ingredient pie crust:
- All-Purpose Flour: This is the easiest flour to get your hands on, and I have found that it works just fine if you keep your ingredients cold and don’t overwork it.
- Salted Butter: I prefer using butter as opposed to other fats because it adds rich, creamy, nutty notes to the dough. You just can’t get that with shortening and other fats, which often leave a tasteless greasy film on the roof of your mouth. If you don’t have salted butter, add 2/3 teaspoon of sea salt to your flour.
- Water: This helps moisten the flour and bind the dough. I like to add a few ice cubes to the water to keep it nice and cold.
Recipe Tips
- The secret to a good pie is never to break the golden rule: keep everything cold. I won’t get too deep into the science of it all, but if you’re interested, check out How to make perfect pie crust with the power of science. I like to put all of my ingredients and tools in the freezer.
- I like to measure the flour using the spoon-and-level method (after sifting it!) to ensure I don’t add too much flour, which could cause the crust to become dry.
- I have found that grating the butter helps it incorporate the fastest without melting, but you can also cut it into small squares, chill it, incorporate it, and chill again.
- Don’t overmix the dough; it shouldn’t be particularly smooth but instead a bit craggy. Smooth dough is usually overworked.
- Because it only stays fresh in the fridge for 3 days, I keep WAY too much of this dough tucked into my freezer, where it keeps for up to 3 months. To prevent freezer burn, double-wrap it in either plastic or beeswax and then keep it in a freezer-safe container. Thaw it out in your fridge a day before you plan to use it.
- You can even use the scraps to make the most amazing little cookies, which I should totally share with my kid, but instead, I stash them away because every mom needs her secrets. (If you know, YOU KNOW.)
Serving Suggestions
This 3-ingredient pie crust is so versatile. You can use it to make a double-crust Apple Pie or a savory Turkey Pot Pie, or use half for a single-crust pie like our Pecan Pie. The dough is flexible enough for Sausage and Cheese Hand Pies and sturdy enough for a galette, like our awesome Blueberry Lemon Cream Cheese Galette.
Easy 3-Ingredient Pie Crust
Servings 2 CrustsIngredients
- 2 3/4 cups all-purpose flour (plus some for dusting) ($0.34)
- 2 sticks salted butter, frozen (1 cup) ($2.00)
- 1/2 cup chilled water* ($0.00)
Instructions
- Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.
- Grate the butter sticks on the box grater's large holes. When the butter becomes challenging to handle, chop what's left of it into dice-sized pieces.
- Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.
- Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl's bottom.
- Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.
- Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick.
- Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.
- Use the pie dough in your favorite recipe or keep the pie dough in the refrigerator for up to three days or frozen for up to three months. This recipe is for a double crust.*
If Making a Double Crust Pie
- Slice the rested dough an inch above the center line and shape both halves into a disc. Place the larger half on a lightly floured work surface. Roll from the center up, down, left, and right. Lift the dough, rotate 15 degrees, and repeat the sequence until it’s 14 inches in diameter and the thickness of an ear lobe
- Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of a greased pie plate, centering the crust. Unfurl the dough towards you, then press it into the plate.
- To prevent steam from forcing the bottom crust to bubble up, use a fork to dock the dough, pressing the tines all the way through. Optional if using a liquidy filling: separate an egg and beat the white until frothy. Brush a thin layer over the bottom crust to seal the crust. Rest the pie plate in the freezer.
- Roll out the top crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust over the filling, fold the bottom crust over it, and pinch the two together to seal.
- Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the top crust. This will help with browning. You can also use plain milk or cream.
- To prevent the pie crust from bubbling up as it bakes, cut steam vents into the top crust. Rest the pie in the freezer for fifteen minutes.
- Place your chilled pie on the middle rack of a preheated oven and bake according to recipe directions.
See how we calculate recipe costs here.
Equipment
- Grater
- Mesh Sieve
- Measuring Cups Spoons
- Rolling Pin
Notes
Nutrition
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How to Make Homemade Pie Dough – Step by Step Photos
For an accurate measurement of volume, sift your flour, and don’t scoop it into your measuring cups. Spoon 2 3/4 cups of sifted flour into the cups, and then use the back of a butter knife to level it off. Place it in a large bowl and put that in the freezer while you grate the butter.
Grate two sticks of salted butter that have been frozen solid. When you get down to a three-inch knob of butter, and it’s getting tricky to keep your knuckles out of the party, chop the remaining butter into diced-sized pieces.
Take the bowl of sifted flour out of your freezer and add the grated butter. Use a spoon to mix the flour and butter as if you were tossing a salad. Mix until all of the butter is coated with flour.
Add 1/4 cup of chilled water to the flour and butter mixture. Use your spoon to toss the mixture and incorporate the water. Continue adding water, tablespoon by tablespoon, tossing between each addition and incorporating flour that has shifted to the bottom of the bowl.
Once most of the flour has started to clump together with the butter, grab a bit and pinch it together. It should form a dough with a texture like play-dough, neither dry nor wet. If your dough is crumbly when you pinch it together, continue to add chilled water.
Press the bits of dough together into a ball and flatten it into a disc about 6 inches wide and three inches thick. Wrap it tightly in plastic or beeswax cloth and set it inside an airtight container. Let it rest in the fridge for at least two hours, preferably overnight.
How to Roll Out Pie Dough
Slice the rested dough an inch above the center line and shape both halves into a disc. Place the larger half on a lightly floured work surface. Roll from the center up, down, left, and right. Lift the dough, rotate 15 degrees, and repeat the sequence until it’s 14 inches in diameter and the thickness of an ear lobe.
Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of a greased pie plate, centering the crust. Unfurl the dough towards you, then press it into the plate.
To prevent steam from forcing the bottom crust to bubble up, use a fork to dock the dough, pressing the tines all the way through. Optional if using a liquidy filling: separate an egg and beat the white until frothy. Brush a thin layer over the bottom crust to seal the crust. Rest the pie plate in the freezer.
Roll out the top crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust over the filling, fold the bottom crust over it, and pinch the two together to seal.
Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the top crust. This will help with browning. You can also use plain milk or cream.
To prevent the pie crust from bubbling up as it bakes, cut steam vents into the top crust. Rest the pie in the freezer for fifteen minutes.
Place your chilled pie on the middle rack of a preheated oven and bake according to recipe directions.
Look at all that flaky goodness for a little over a dollar! Yum!!
I use this pie crust recipe whenever I make pies, and I always get compliments on the crust. This was super easy and helpful.
Do I cook the pie crust first before putting in the filling?
It depends on the specific pie you’re making! Most chilled pies you’ll blind bake the crust, but for some warm filled pies you don’t need to, but the instructions of the pie recipe you’re using should tell you!
I will certainly try this recipe,I have some homemade apple slices and sweet potato mixture and sure to use them both, Thanks
Love your recipes
Great tips for food love it 😍😍
I’ve must be overlooking the temperature to bake the crust. I apologize .
do you mind telling me the temperature and the time a crust should be cooked?
Thank You very much for your time.
Beverly
You can blind-bake this dough at 350°F for about 40 minutes. Make sure to use pie weights to prevent bubbling and a foil ring to prevent burning. If you are making a filled pie, temperatures and bake time will vary, depending on the filling and the thickness of the required crust.