This easy 3 Ingredient Pie Crust Recipe is buttery, flaky, and simple to make with just three basic ingredients. Perfect for any sweet or savory pie!

Making pie from scratch doesn’t have to be complicated. This 3 Ingredient Pie Crust proves it! With just butter, flour, and water, you can create a tender, flaky crust that’s perfect for both sweet and savory pies. It comes together quickly and bakes up beautifully golden every time.

This easy homemade crust is perfect for beginners and experienced bakers alike. You can mix it by hand or in a food processor, and it rolls out effortlessly. The hardest part is deciding what type of pie to make with the crust. We love Apple Blueberry Pie , Easy Pumpkin Pie Recipe and Sweet Potato Pie Recipe.

Why We Love This Recipe
Ingredients
Step By Step Instructions
Pro Tips
Storage & Freezing Tips
What Type of Pies?
More Pie Recipes

Why We Love This Recipe

Only 3 ingredients. You don’t need anything fancy. Just flour, butter, and water for a crust that taste great.
Flaky and buttery texture. Bakes up crisp, golden, and perfectly tender every time.
Quick and easy to make. Comes together in minutes with minimal prep or cleanup.
Versatile. This homemade pie crust works beautifully for sweet or savory pies, tarts, and quiches.
Better than store-bought. Homemade flavor and texture that’s fresher and more delicious.

Ingredients

Cold Butter. Cut into small cubes to create that perfectly flaky texture when combined with the flour.
All-Purpose Flour. For accuracy, spoon the flour into your measuring cup and level it off. Avoid scooping directly from the bag.
Cold Water. Use ice-cold water to keep the butter from melting and help the crust stay tender and flaky.

Get the complete ingredients for the recipe at the bottom of the page.

Step By Step Instructions

Step 1. Whisk the flour and salt together in a large bowl.

Step 2. Then slice the butter into small cubes. Once sliced, cut the unsalted butter into the dry ingredients. You can use 2 forks to do this or a pastry cutter. If you have a pastry blender, that makes it even easier to get the mixture combined and crumbly.

Step 3. Now slowly add in the ice water. Only add 1 Tablespoon at a time into the mixture. Keep doing this until a dough is formed.

Step 4. Lightly flour the counter on a clean work surface and place the dough on the surface or parchment paper. Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least 2 hours.

Step 5. After the dough has been chilled, place on a lightly floured work surface. Then roll the dough into a circle with a rolling pin. This size is best for a 9 inch thick pie plate.

Step 6. Carefully place the dough into a pie dish. Fold over the edges.

Step 7. Trim any excess and crimp the edges.

Step 8. Bake the pie crust for 10-15 minutes in the oven. The time may vary so keep a close watch on this. The crust should be golden brown with a flaky texture.

Pro Tips

Need a double crust? Simply double the recipe and divide the dough into two equal portions before rolling.
Keep everything cold. All ingredients, especially the butter and water, must be very cold. Don’t let the butter sit at room temperature. It needs to stay firm to create a flaky crust.
Cut the butter into small pieces. Dicing the butter into small cubes makes it easier to incorporate evenly into the flour without overmixing.
Use ice water. Fill a measuring cup with cold water and a few ice cubes to keep it as cold as possible while mixing. This helps maintain the dough’s texture.
Add water slowly. Pour in the water one tablespoon at a time, mixing gently until the dough just comes together. Avoid adding too much and stop once the flour is moistened and the dough holds its shape without being sticky.
Avoid overmixing. Mix just until the dough forms. Overmixing will make the crust tough instead of tender and flaky.
Don’t overwork the dough when rolling. Roll the dough gently and handle it as little as possible to maintain a tender texture. Too much handling can lead to a dense crust.
Use a food processor for convenience. A food processor can save time but be careful not to over-process. Pulse just until the dough begins to form.
Chill the dough. Refrigerating the dough is essential. Let it chill long enough (at least 30 minutes to an hour) to rest and firm up before rolling. Skipping this step can cause shrinkage or cracking during baking.
Measure carefully. Use accurate measurements. Too much flour can lead to a dry, crumbly crust.

Storage & Freezing Tips

Refrigerator Storage. You can store the pie dough in the fridge for up to 2 days. Wrap it tightly in plastic wrap and place it inside a large zip-top bag to keep it fresh. When ready, roll it out and bake as usual.
Freezing the Dough. For longer storage, freeze the dough in a freezer-safe bag. Disposable pie plates are great if you want to freeze the dough already shaped in a pan. The dough can be frozen for up to 2 months.
Thawing Instructions. When you’re ready to use the frozen dough, let it thaw overnight in the refrigerator. Then roll and bake as directed.

What Type of Pies?

This type of crust is best suited for cream pie recipes, Karo Syrup Pecan Pie Recipe and similar baked pies. You can also fill the crust with your favorite pie fillings (prior to baking) and bake according to your favorite pie recipe.

I love Homemade Cherry Pie Filling. You can also make a double crust pie or hand pies with this easy bake pie crust.

You can’t go wrong with this fabulous pie dough and it’s also great for savory pies or quiche.

More Pie Recipes

Make this 3-ingredient pie crust recipe today. Don’t forget to leave a comment and star recipe rating.

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