This 3 ingredient pie crust is perfect for all pies—savory and sweet! It takes about 15 minutes to make from scratch and can be baked immediately or stored in the fridge or freezer.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert, Dinner
Cuisine: American
Diet: Kosher, Vegetarian
Servings: 2crusts (8 servings if making a covered pie)
2 ½ - 2 ¾cupsall-purpose flourplus extra for dusting. Measure and chill the flour in the fridge
1cupsalted butter(2 sticks), or use 1 cup unsalted butter + ½ teaspoon salt. Make sure the butter is cold!
½cupice water(make sure it's ice cold!! I recommend getting a bowl of ice water, and measuring out ½ cup of that water)
Instructions
Start by dicing your butter into small pieces.
In a large bowl (such as your mixer bowl), combine thediced butter and 2.5 cups flour. Using a pastry blender, mix the butter in until the dough starts to resemble small crumbles.
Using a hook on a slow speed setting, add the ice water 1 tablespoon at a time, until a not-too-sticky dough forms. If you accidentally added too much water and the dough is very sticky, you can add up to ¼ cup flour to get it to be not sticky again.
Once you’ve added all the ice water, cut the dough ball in half. Transfer one ball to a lightly floured flat surface, such as a clean counter or a large cutting board.
Using a rolling pin, roll out your dough into a flat round surface to about ¼-inch thickness. It should be big enough to press into your pie dish and cover the sides.
Carefully transfer your pie crust to your pie dish and gently press it down. If you want to form a fluted edge, use your fingers to shape the dough.
Place the rolled out pie crust into the fridge and roll out the other half, if using. If not using the other half right away, double wrap it in plastic wrap and keep refrigerated for up to 2 weeks, or add a third foil layer and keep frozen for up to 3 months.
If using the top half, fill your pie crust with fillings, place the second crust on top, and press the edges together and form a fluted edge before baking.
Follow your favorite pie recipe for baking, or see the notes below for general pie crust baking tips.
Notes
→ No mixer or pastry blender?? That's OK! Mix the dough in a COLD bowl and use a fork to mix together as much as you can before getting in there with your hands.→ Read the blog post for lots of pie crust making tips. → Bake a pie (general instructions): Preheat to 400F, add your fillings/toppings/top pie crust if using, and bake for 30-35 minutes or until golden brown and the pie is fully cooked. For pies that need more time, reduce the heat to 350F after 15 minutes and bake for another 40-45 minutes, or until done.→ Par-bake a pie crust: Preheat to 375F. Weigh down with dry beans in parchment paper, and bake for 15 minutes.→ Blind bake a pie crust: Preheat to 375F. Weigh down with dry beans in parchment paper, bake for 15 minutes. Carefully remove beans, pole holes with a fork in the bottom, and bake for another 15 minutes. → Nutrition facts are estimated assuming a double crust pie is cut into 8 slices, and does not include any fillings or toppings. For a single crust pie, divide the nutrition numbers in half.