Buttery 3 Ingredient Pie Crust in Minutes

3 ingredient Pie Crust! This easy pie crust recipe (that can be made by hand or in the food processor) will become your go-to any time you need a buttery, flaky crust. A perfect no-fuss base for sweet or savory pies.

Homemade pie crust gets a bad rap for being finicky, but this 3-Ingredient Pie Crust proves otherwise. It comes together beautifully in the food processor with minimal mess and maximum buttery flakiness. (If you’re a traditionalist or don’t own a food processor, I’m sharing instructions for that, too!)

This is my go-to, no fail pie crust when I want something that’s easy to work with but still feels impressive. Whether I’m whipping up Berry Hand Pies, a flaky-crusted quiche like my Bacon, Cheddar & Zucchini Quiche or festive Chocolate, Walnut, Bourbon Pie, this crust never lets me down.

It’s quick. It’s reliable. It’s better than store-bought every time.

In my opinion, mastering a quick pie crust from scratch, is an essential skill for any home baker, and has endless applications.

This recipe is naturally vegetarian and may be able to be made gluten-free and dairy-free. (See Variations & Substitutions area below.)

Ingredients

• All-Purpose Flour. Light enough to create flaky layers, but containing enough protein to create structure and make it easy to work with, AP flour is the best choice especially for crust novices. Pastry dough can also be used, but can be harder to work with.
• Salted Butter. To be completely honest, I almost always bake with unsalted butter because I like to have control over the salt content. However, for the sake of keeping this truly “3 ingredients”, salted butter does the trick!
• Ice Water. Keeping the dough as cold as possible will help create the best texture. Ice water can help keep the butter fats solid.

Instructions

Add the flour to the bowl of a food processor.

Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with a few pea-sized bits remaining.

Drizzle in the ice water, 1 tablespoon at a time, pulsing just until the dough starts to come together. You should be able to pinch it between your fingers without it crumbling apart. Dough can become too tough from overworking it, so don’t overdo it.

Turn the dough out onto a lightly floured surface and gently press it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes before rolling out.

If your crust crumbles or falls apart when rolling, it usually means the dough needs a touch more moisture or fat.

Use as needed for pies, tarts, galettes, or hand pies. Bake according to your specific recipe. See below for suggestions.

Pie Crust Baking Guide

How to use homemade pie dough for different recipes:

Single Pie Crust (Unbaked Filling)

• Use: Pumpkin pie, pecan pie, custard-based pies.
• How: Roll out and fit into pie pan. Fill with filling.
• Bake Time: As directed in your filling recipe (usually 50–60 minutes at 350–375°F)
• Tip: Cover edges with foil if they brown too quickly.

Single Pie Crust (Blind Baked)

• Use: Cream pies, chilled pies, quiche with wetter fillings.
• How: Roll out, place in pan, prick bottom with fork. Chill 15–30 minutes. Line with parchment and fill with pie weights or dry beans.
• Bake Time: 15–17 minutes at 375°F with weights. Remove weights, bake 5–7 more minutes until golden.
• Tip: For a crisper crust, brush with egg wash and return to oven for 2 more minutes.

Double Crust Pies

• Use: Fruit pies like apple, cherry, peach.
• How: Add filling to bottom crust, top with second crust or lattice, crimp edges, cut vents.
• Bake Time: 45–60 minutes at 375–400°F
• Tip: Brush top crust with egg wash and sprinkle with sugar for a golden finish.

Hand Pies

• Use: Sweet or savory turnovers, fruit hand pies
• How: Roll out and cut into circles or squares. Add filling, fold, seal edges with fork.
• Bake Time: 20–25 minutes at 375°F
• Tip: Don’t overfill—leaks happen! Vent with a small slit and brush with egg wash.

Galette & Crostata (Rustic Freeform Tarts)

• Use: Seasonal fruit galettes, savory veggie tarts
• How: Roll out dough into a rough circle, pile filling in the center, leaving a 1–2 inch border. Fold edges over.
• Bake Time: 35–45 minutes at 375–400°F
• Tip: Place on a parchment-lined sheet pan—juices love to escape.

Mini or Full-Sized Quiche

• Use: Egg-based bakes with veggies, cheese, or meats
• How: Blind bake crust (see above), then fill with quiche mixture.
• Bake Time: 30–40 minutes at 350°F for mini quiches, 40–50 minutes for a full-size
• Tip: Let cool 10–15 minutes before slicing for best texture.

Storage

Wrap unbaked homemade pie dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge before using.

Variations & Substitutions

• Herbed crust: Add a teaspoon of dried rosemary, thyme, or oregano for a savory spin.
• Sweet crust: Mix in 1 tablespoon of sugar for dessert-style pies or tartlets.
• Gluten-free: Swap in a 1:1 gluten-free flour blend, though texture may vary slightly.

Expert Pie Crust Tips

Let’s troubleshoot some common pie crust problems:

• A crust that shrinks or puffs up in the oven often wasn’t chilled long enough or wasn’t docked before baking.
• Not getting a flaky crust? Keeping all the ingredients cold is key in making sure you get the flakiness you want!
• Avoid a soggy bottom or uneven baking by blind baking the crust with pie weights or dry beans.
  

FAQ’s

Serving Suggestions

This basic pie crust recipe is a solid base for:

• Seasonal fruit galettes (think: Thanksgiving pie crust)
• Summery quiches, pot pies or savory tarts
• Dessert bars with a crust base
• Hand pies for potlucks and picnics
• Slab pies when you’re feeding a crowd

Presentation Tips

• Use decorative cutouts or a lattice top for a beautiful presentation
• Brush crust before baking with egg wash or milk before for a golden finish
• Sprinkle with coarse sugar or sea salt before baking for extra flavor and texture
• Serve mini hand pies or tartlets for bite-sized treats or party platters