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An overhead image of raw pie dough in a green pie dish.
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3 Ingredient Pie Crust

3 ingredient Pie Crust! This easy pie crust will become your go-to any time you need a buttery, flaky crust.
Prep Time5 minutes
Cook Time30 minutes
Chilling Time30 minutes
Course: Dessert
Cuisine: American
Servings: 1 9-inch pie crust
Author: Dianna Muscari

Equipment

  • 1 Food processor
  • Measuring cups
  • Measuring spoons

Ingredients

  • 1 ¼ cups all-purpose flour
  • 8 tablespoons salted butter* cold
  • 2 tablespoons ice water*

Instructions

  • Place flour and cold, cubed butter into the bowl of a food processor.
  • Pulse until the butter is no larger than the size of peas. The mixture should resemble wet sand.
  • Add ice water, one tablespoon at a time, pulsing until the mixture comes together. You'll know it is ready when a ball of dough forms.
  • Turn the dough out onto a lightly floured surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes or until chilled.
  • See notes below for bake times for various applications.

Notes

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.