3 Ingredient Pie Crust

This 3 Ingredient Pie Crust is so buttery, tender, and perfectly flaky. Made by hand with just flour, butter, and salt, this easy pie dough recipe requires no special equipment. It’s perfect for beginners and can be used to make both savory and sweet pies.

Course Dough

Cuisine American

Prep Time 20

Cook Time 0

Rest Time 1

Total Time 1 20

Servings servings (two 9-inch pie crusts)

Calories 339kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 ½ cups (300 grams) all-purpose flour plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar optional (for sweet pies)
1 cup (2 sticks or 226 grams) unsalted butter cold, cut into ½-inch cubes
¼-½ cup ice water

Instructions

In a large mixing bowl, whisk together the flour, kosher salt, and sugar (if using) until everything is mixed well.
2 ½ cups (300 grams) all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon granulated sugar
Add the cold, cubed butter to the bowl. Using just your fingertips, pinch and squeeze the butter cubes until they flatten into small sheets. This helps create flaky layers in the dough.
1 cup (2 sticks or 226 grams) unsalted butter
Keep working the butter into the flour until it forms pea-sized crumbs. The mixture will look crumbly but should hold together slightly when pressed. Don't worry if you see a few larger butter pieces; they'll add to the flakiness.
Measure out ¼ cup of ice water and drizzle it evenly over the dough. Use your hands or a rubber spatula to gently mix the dough until all the flour is moistened. Be gentle and don't over-mix to avoid a tough crust. If the dough doesn't stick together, add more ice water, 1 tablespoon at a time. Stop adding water when the dough holds together when you press it.
¼-½ cup ice water
Dump the dough out onto a clean, lightly floured surface. Divide the dough into 2 equal parts and press each half together into a ball. Flatten each ball into a 1-inch thick disk.
Wrap each disk tightly in plastic wrap and let them rest in the refrigerator for at least 1 hour, up to 3 days. Chilling relaxes the dough and makes it easier to handle. Before rolling it out, let the dough disks sit on the counter for a few minutes to warm up slightly.
For most pie recipes, pie dough should be rolled out into a circle, about 12 inches in diameter, and about ⅛ inch thick. Roll the dough out on a lightly-floured surface using a wooden rolling pin.
Note: The baking time and temperature for this pie crust will depend on the specific pie recipe you are using.

Notes

See post for instructions on how to make this pie crust in a food processor, blind baking (par-baking) instructions, as well as other helpful tips.
Storage: Store pie dough disks wrapped tightly in plastic wrap in the refrigerator for up to 3 days and in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.