3 Ingredient Pie Crust Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Chill Time: 30

Total Time: 1 25

Servings: slices

Calories: 187kcal

Author: Becky Hardin

3 ingredients and a food processor is all you need for this recipe. Making a pie crust has never been easier!

Step-by-step photos can be seen below the recipe card.

Print Recipe

Equipment

Ingredients

½ cup salted butter 113 grams, cold (1 stick)
1½ cups all-purpose flour 180 grams
⅛ teaspoon kosher salt
4-5 tablespoons ice water 57-71 grams

Instructions

Cut the butter into small cubes.
½ cup salted butter
Place the butter cubes, flour, and salt into a food processor.
1½ cups all-purpose flour, ⅛ teaspoon kosher salt
Pulse until the mixture resembles coarse crumbs.
Add 1 tablespoon of water to the dough and pulse a couple times.
4-5 tablespoons ice water
Continue adding 1 tablespoon of water at a time until the dough begins to form a ball.
Transfer the dough to the counter and form into a ball.
Wrap in plastic wrap and chill for at 30 minutes before using.
Roll out the dough with a rolling pin into a large circle about ⅛-inch thick.
Line a 9-inch pie pan with the crust. Cut away any excess dough from the edges.
Fill with pie filling and bake according to the recipe.

Notes

Keep the dough cold throughout the process; otherwise, the crust may turn out dense and gummy.
Place flour on a clean counter to create a dough-friendly workspace when rolling out the dough. I also put a bit of flour on my rolling pin, and a bit on top of the dough.
To finish to edges: press your thumbs around the edges of the pie crust as an easy way to “crimp” it. You could also press a fork into the dough, or pinch the dough between your fingers.
You can make the dough, roll it into a disc covered in plastic wrap, and keep it in the refrigerator for up to 3 days. Then roll it out, shape it into the pie plate, and finish your pie recipe.
Nutritional information is for ⅛ of a single pie crust.

Storage: Store 3 ingredient pie crust rolled out and tightly covered in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition