3 Ingredient Pie Crust

3 ingredient pie crust baked in a metal pie plate.

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3 Ingredient Pie Crust is simple and foolproof. It's tender, flakey, and is prepared in no time at all. While pie crust from scratch may seem intimidating, this easy all butter crust will become your go-to recipe for all your favorite pies.


Units Scale
  • 2 2/3 cup all purpose flour
  • 1 cup COLD butter
  • 3/4 cup ice water ( I used 11 tablespoons for my crust)


  1. Grate your butter onto a sheet pan and freeze for 10 minutes
  2. Add flour and frozen, grated butter to a large mixing bowl and use a pastry blender to cut the butter into the flour until the texture resembles coarse, wet sand
  3. Pour 1/4 cup of ice water into the flour mixture and begin to stir with a wooden spoon. Add more water 1 tablespoon at a time, mixing well after each addition, until the dough holds together when pinched between 2 fingers (you may not need all 3/4 of a cup)
  4. Use your hands to press the dough into a ball and turn it out of the bowl onto a lightly floured surface. Cut into 2 halves, press each half into a 1" thick disk that's about 4" wide
  5. Wrap both disks individually, tightly in plastic wrap and place into the fridge to rest for 1 hour, or up to overnight
  6. After your dough has rested, take one (or both if needed) out of the fridge and, with a rolling pin, roll into a 12" circle on a lightly floured surface
  7. Place your bottom crust into a 9" metal pie plate and trim the edges so you have a 1/2"-3/4" overhang
  8. Gently tuck the overhang under so you have a thick edge and flute or crimp the edge with a fork

If Blind Baking:

  1. Preheat the oven to 375 degrees F and place the prepared crust in the fridge to rest while it's heating up
  2. Once preheated, take the pie crust out of the fridge and dock the bottom  with a fork and place a piece of parchment paper on the inside and fill with pie weights or dried beans
  3. Bake for 14-16 minutes if par-baking or 18-22 minutes if fully baking the bottom


  • Keep all your ingredients cold
  • Freeze butter before incorporating it
  • Don't overmix your dough
  • Resting is crucial to a tender crust
  • Lightly flour your surfaces so you don't add too much extra flour
  • After the crust is formed in the pie plate, let it rest in the fridge for 15 minutes if you have time
  • If the edges are getting too dark while baking, wrap them in aluminum foil or use a pie shield
  • Store unbaked pie dough wrapped tightly in the fridge for up to 5 days

Keywords: all butter pie crust, flakey butter pie crust, pie crust with butter