There are few things in the world as satisfying—or as universally beloved—as a homemade pie crust, especially when it’s this Easy 3-Ingredient Pie Crust. Imagine a buttery, flaky shell that comes together with just a trio of kitchen staples and delivers pure, golden perfection every time. Whether you’re prepping for a breakfast quiche or your favorite classic dessert, this crust takes minutes to make, and the results are always impressive. Trust me: once you see how simple (and delicious) it is, you’ll never reach for store-bought dough again.

Easy 3-Ingredient Pie Crust Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret here, and these essential ingredients each play a starring role in achieving that dreamy, tender, melt-in-your-mouth finish. Every component serves a purpose, from building structure to amplifying the rich, buttery flavor and achieving that gorgeous flaky texture.

All-purpose flour: The foundation for this Easy 3-Ingredient Pie Crust, flour provides structure and body without overwhelming the delicate flavor.
Salted butter: Using frozen, salted butter ensures the dough stays cold (goodbye, tough crust!), adds unbeatable richness, and a subtle savory note that keeps things balanced.
Chilled water: Ice-cold water brings the magic—helping the dough come together while keeping those precious butter bits from melting, so you achieve maximum flakiness.

How to Make Easy 3-Ingredient Pie Crust

Step 1: Prep Your Dry Ingredients

Start by sifting the flour through a fine mesh sieve—you want it extra light and free of lumps. Measure out 2 3/4 cups using the spoon-and-level method: spoon sifted flour into your measuring cup, then level it off with a butter knife. This avoids packing in too much flour, which can make your Easy 3-Ingredient Pie Crust dry. Tuck your bowl of flour into the freezer so it’s chilly when you add the butter.

Step 2: Grate and Add the Butter

Take two sticks of frozen salted butter and grate them on the large holes of a box grater directly into the chilled flour. If the butter gets tricky to hold, just chop the last bit into tiny cubes. This step is my not-so-secret trick—grated butter disperses quickly, making it easier to achieve a perfectly flaky crust. Toss the butter and flour together with a spoon until the mixture looks like coarse cornmeal.

Step 3: Mix in the Water

Sprinkle four tablespoons of icy cold water over the flour and butter mixture. Using a fork, gently gather and mix the dough, scooping up any hidden flour at the bottom as you go. Continue adding water a tablespoon at a time—making sure not to overdo it—until a pinch of dough holds together when pressed. You’re aiming for a craggy, shaggy mass, not a perfectly smooth one!

Step 4: Form and Chill the Dough

Quickly gather the dough with your hands and form it into a rough ball, working just enough to bring it together. On a lightly floured surface, flatten it into a disc about six inches wide and three to four inches thick. Don’t smooth it out too much—those rough edges are the secret to a tender Easy 3-Ingredient Pie Crust! Wrap tightly in plastic wrap or beeswax and refrigerate for at least two hours (or overnight for the best flavor and texture).

Step 5: Roll Out and Use in Your Favorite Pie

Once rested, slice the dough an inch above the center line if making a double crust, turning both halves into discs. On a floured surface, roll the dough from the center in all directions, rotating the dough as you go, until it’s about 14 inches in diameter and as thick as your earlobe. Carefully transfer the dough to your pie plate, pressing it in gently. Dock with a fork to prevent bubbling, and if using a runny filling, lightly brush the bottom with frothy egg white to seal it. Fill, top, seal, and bake as directed, marveling at just how easy it is to make amazing pie crust from scratch!

How to Serve Easy 3-Ingredient Pie Crust

Garnishes

No matter what you fill this crust with, the finishing touch makes all the difference. For sweet pies, I love a sprinkle of coarse sugar or an egg wash for a gleaming golden finish. Savory pies can get a sprinkle of flaky sea salt or a dusting of cracked black pepper after baking. Those little accents add excitement and hint at what’s inside!

Side Dishes

Pairing your pie made from the Easy 3-Ingredient Pie Crust with the right side can elevate any meal. If you’re making a quiche or savory pie, try serving it with a crisp, citrusy salad or a tangy slaw to balance the richness. Sweet pies really shine alongside whipped cream, vanilla ice cream, or even a spoonful of tangy Greek yogurt for breakfast.

Creative Ways to Present

I adore mini-pies and hand pies for gatherings—just portion the dough into smaller discs, roll out, fill, and crimp. Braided edges or lattice tops show off the golden, flaky layers, and you can even cut dough scraps into shapes for a playful touch. With this Easy 3-Ingredient Pie Crust, the possibilities for beautiful, rustic presentations are endless!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover pie or dough, you’re in luck. Baked pies or unused crust can be refrigerated for up to three days. Just wrap tightly in plastic or put in an airtight container to lock in that freshly baked flavor and flakiness.

Freezing

This dough is freezer-friendly! Wrap discs of the Easy 3-Ingredient Pie Crust in plastic or beeswax, slide into a freezer bag, and freeze for up to three months. Thaw overnight in the fridge before rolling and baking. You can even freeze rolled-out crusts in pie plates, ready to go for last-minute dessert emergencies.

Reheating

To revive baked pie, warm slices gently in a 300°F oven for 10–12 minutes. This brings back the crispiness and buttery aroma without drying out the filling. Never microwave, as it can make your glorious flaky crust go soggy.

FAQs

Can I use unsalted butter for the Easy 3-Ingredient Pie Crust?

You definitely can! Just add a pinch of salt (about 1/4 teaspoon) to the flour before mixing. The salted butter brings convenience and consistent results, but unsalted works beautifully with that minor adjustment.

Why is it important to keep everything cold?

Cold butter and flour help keep those lovely butter flakes intact, which puff up as the crust bakes, forming irresistible layers. Warm ingredients can “melt” the butter too soon, resulting in a dense, less flaky crust—so chill every step you can!

Can I make this Easy 3-Ingredient Pie Crust ahead of time?

Absolutely! In fact, a longer chill in the fridge (up to three days) deepens the dough’s flavor and texture. You can also freeze the discs for future baking adventures, making it a perfect prep-ahead recipe for busy days.

What pies work best with this crust?

This crust is supremely versatile. Use it for fruit pies, custard pies, quiches, pot pies, and even savory tarts. Its neutral flavor and supreme flakiness work beautifully for both sweet and savory fillings.

How do I prevent the crust from shrinking in the oven?

The secret is in the chilling: let the formed crust rest in the fridge (or even freezer) for at least an hour before baking. Also, avoid stretching the dough when fitting it into your pan. These steps help your Easy 3-Ingredient Pie Crust hold its beautiful shape.

Final Thoughts

If you’ve never tried making your own pie dough before, there’s never been a better time—this Easy 3-Ingredient Pie Crust is virtually foolproof, and the satisfaction of homemade flavor is unbeatable. Give it a try, share it with someone you love, and get ready to turn every pie into a pie-to-remember!

Easy 3-Ingredient Pie Crust Recipe

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4.8 from 13 reviews

This easy 3-ingredient pie crust recipe is a game-changer for both beginner and experienced bakers. With just salted butter, all-purpose flour, and a touch of water, you can create a flaky, buttery crust perfect for sweet and savory pies.

Author: Paula
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 2 Crusts
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

All-Purpose Flour

2 3/4 cups all-purpose flour

Salted Butter

2 sticks salted butter, frozen

Chilled Water

1/2 cup chilled water

Instructions

Sift and Measure Flour: Sift and measure 2 3/4 cups of flour, then chill in the freezer.
Grate Butter: Grate frozen butter and mix with flour until crumbly.
Add Water: Gradually add chilled water, mixing until dough forms.
Shape Dough: Quickly form dough into a disc, chill, and use as desired.

Notes

The key to a perfect pie crust is keeping all ingredients and tools cold throughout the process.
Using grated butter helps it incorporate quickly without melting, ensuring a flaky texture.
The amount of water needed may vary based on environmental factors like humidity.
Allow the dough to rest in the pie pan before baking to ensure a flaky crust.