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–+ servings
3 ingredients pie crust.
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5 from 10 votes

3 Ingredient Pie crust (VIDEO)

This amazing simple 3 Ingredient Pie Crust recipe is a must-have for the pie season and Thanksgiving on the way! It's an easy all butter pie recipe that is super versatile and produces a deliciously rich and flaky pie crust. This is an easy pie crust recipe by hand, can be blind-baked or popped right into the oven with the filling and works well for both sweet and savory pies.
Prep Time5 minutes
Cook Time30 minutes
Resting time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 367kcal
Author: Katalin Nagy

Equipment

Ingredients

Pie dough

  • 250 g All purpose flour
  • 180 g Unsalted butter 82% fat, use it very cold
  • 80 g Water use it very cold
  • ½ teaspoon Salt
Metric - US Customary

Instructions

  • In a large bowl mix flour and salt until fully combined and place it into the freezer for 5-10 minutes
  • Cut cold butter into small chunks and place it into the freezer for 5-10 minutes
  • Once all ingredients are nicely chilled, add very cold butter chunks into flour and rub the mixture between your fingers until it becomes a sand like consistency.
  • Leave some bigger butter chunks in the mixture - this will encourage flaky pie texture on the pie crust - no need to fully incorporate the butter into the flour
  • Add very cold water into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition
  • Start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as the dough comes together. Remember, leave in some butter chunks, do not overwork the dough, and do not use a mixer
  • Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours
  • After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
  • Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute to chill then continue
  • If you are using a Pie dish 9 inch / 23 cm, roll the dough to 10 inch / 27 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with. The most common reason for pie crust shrinking is forcing and stretching it.
  • Carefully place the dough into a Pie dish 9 inch / 23 cm.
  • Fold the extra dough around under the crust then flute with your fingers
  • Chill pie dough again in the freezer for 30 minutes
  • Pre-heat oven to 200 C / 372 F (no fan)
  • After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 15 minutes
  • After 15 minutes, remove the pie weight, and apply a thin layer of egg wash (using egg white only) on the bottom and side of the pie crust, this will support the crust not to get wet from the filling eg when making pumpkin pie.
  • Alternatively, for an even better shine, apply a light egg wash (egg yolk + splash of milk) on the edge of the pie crust
  • Bake the pie crust again now without pie weight for further 15 minutes
  • If the pie crust was browning around the edges, cover with aluminium foil
  • The pie crust is ready when it is baked even golden brown

Video

Notes

  1. All ingredients incl. butter, flour, and water should be very cold
  2. Making this 3 ingredient pie crust will take less than 5 minutes. If you are assembling the dough for more than 5 minutes, then you are overworking it
  3. Resting the dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (min. 2h)
  4. Do not begin trying to roll the pie dough until it is at the proper temperature. If it's too cold it can crumble and if it's too warm it can tear
  5. Egg wash will seal the bottom of the crust that contributes to no soggy pie
  6. You can add 1-2 tablespoons of granulated sugar to this pie crust if you prefer it sweet

Nutrition

Calories: 367kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 199mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 750IU | Calcium: 14mg | Iron: 2mg