Some days, you just want to keep things simple in the kitchen—no fancy gadgets, no long grocery lists, just something that works and tastes like home. That’s where this 3 ingredient pie crust comes in. It’s the kind of recipe you keep tucked in your back pocket for those moments when you’re craving a pie, but don’t want to deal with a whole production.
Whether you’re baking for a holiday, a birthday, or just a cozy weekend dessert, this crust comes together with three basic ingredients you probably already have. It’s quick to make, easy to roll, and gives you a buttery, tender base for any filling you’re dreaming up—sweet or savory.
In this post, I’ll walk you through everything step-by-step: what to use, how to mix, how to roll it out like a pro, and even how to store it for later. So grab your apron—we’re about to make your new go-to pie crust!
Why This 3 Ingredient Pie Crust Belongs in Your Recipe Box
Let me tell you—this 3 ingredient pie crust is the kind of recipe that becomes a household staple. It’s like that well-worn wooden spoon you always reach for. Whether you’re new to baking or someone who’s been rolling dough for years, this crust fits right into your routine. It’s practical, family-friendly, and feels like something Grandma would’ve been proud of (without needing her rolling skills).
What makes it special? It’s not just the short ingredient list—it’s how well it performs, how easy it is to handle, and how it lets the filling shine. Plus, you can dress it up for the holidays or keep it simple for everyday treats.
Here’s why it’s worth bookmarking:
Quick and easy to make – No complicated steps or equipment. Just mix, chill, roll, and bake.
Great texture every time – It bakes up beautifully with golden, crisp edges and a tender center that holds its shape.
Customizable for sweet or savory pies – Add a little sugar for a shortbread pie crust or use it as the base for savory tarts and pot pies.
Beginner-friendly and forgiving – No stress if you’ve never made pie crust before. This one comes together easily and rolls out like a dream.
Perfect for any occasion – From weeknight apple pies to special holiday desserts, it’s the kind of crust you can count on.
Budget-conscious and made from pantry staples – No special shopping trips needed. Just good old-fashioned flour, butter, and water.
Once you try it, you’ll see why so many home bakers call this their never fail pie crust recipe. It’s the type you can make from memory after a couple of tries—and that’s when baking really starts to feel like second nature.
So, if you’re looking for something that works beautifully every time, is easy to tweak (like making a 3 ingredient pie crust with oil or almond flour), and makes baking pie feel like a joy instead of a chore—this is it.
Ready to see just how simple the ingredient list really is? Let’s take a look!
What You Need to Make a 3 Ingredient Pie Crust at Home
This 3-ingredient pie crust is all about simplicity without sacrificing taste or texture. With just a few pantry staples, you’ll create a dough that’s easy to work with and bakes up beautifully. Let’s walk through what you’ll need, why each part matters, and a few optional twists you can add when you feel like mixing things up.
Basic Ingredients:
- 1 ¾ cups all-purpose flour
This is the base of your crust. It gives structure and that familiar flaky texture we all love. Stick with unbleached flour if you have it, but any all-purpose brand will do. - ¾ cup unsalted butter, cold and diced
Butter brings the flavor and creates those golden, tender layers. Using it cold helps form tiny pockets in the dough that puff during baking. - 5 to 7 tablespoons ice-cold water
This binds everything together. Ice-cold water keeps the butter from melting too early, which is key for flakiness.
Optional Add-Ins:
- 2 tablespoons sugar (for a lightly sweet, shortbread pie crust flavor)
- ¼ teaspoon fine sea salt (to enhance flavor and balance sweet or savory fillings)
- 1 ¾ cups almond flour (swap it for the all-purpose to make a 3 ingredient almond flour pie crust)
Pro Tip:
For a crust with a savory twist, mix in herbs like thyme or rosemary. For something cozy and sweet, a pinch of cinnamon or a splash of vanilla can warm things up. Trying a 3 ingredient pie crust with oil instead of butter? Use ½ cup of a neutral oil like avocado or vegetable—no chilling needed!
Next up, we’ll walk through the process from flour to finished crust. You’ve got this!
How to Make a 3 Ingredient Pie Crust Step-by-Step
This recipe doesn’t require any fancy tools—just your hands, a bowl, and a rolling pin. The real key is keeping things cool, working gently, and trusting the dough to come together. Let’s walk through each step together so you can see just how easy it is.
Step-by-Step Instructions:
1- Prep your workspace.
Start by placing your mixing bowl and pastry cutter (or forks) in the freezer for 5 minutes. A cool environment helps keep your butter firm and your crust flaky.
2- Combine the dry ingredients.
Scoop the flour into your chilled bowl, then mix in the salt or sugar if you’re using them. Give it a quick stir with a fork to blend everything evenly.
3- Cut in the butter.
Drop the cold, diced butter into the flour. Use a pastry cutter or two forks to cut it in until the mixture resembles coarse crumbs. You want visible pea-sized bits of butter—that’s what creates layers.
4- Add the water gradually.
Drizzle in ice water one tablespoon at a time, stirring gently with a fork after each addition. You’re looking for the dough to hold together when you press it with your fingers. If it’s too crumbly, add another splash; if it feels sticky, dust with a bit more flour.
5- Bring the dough together.
Tip the mixture onto a clean surface. Gently gather the dough into a ball using your hands—just enough to bring it together, no kneading needed. Flatten into a 1-inch thick disk, wrap it in parchment or reusable wrap, and refrigerate for at least 20 minutes.
6- Roll it out.
Lightly flour your counter and rolling pin. Roll the chilled dough from the center outward, rotating often to keep the shape even. Aim for about ⅛-inch thickness and a circle 1½ inches larger than your pie dish.
7- Transfer and shape.
Gently fold the dough in half or roll it around the pin to move it into your pie plate. Gently open it up, let it settle into the corners without stretching, and trim off any dough hanging over the edges. Fold the edges under and crimp however you like.
8- Blind-bake if needed.
If your pie filling doesn’t need baking (like pudding or cream pies), poke the base with a fork, line it with parchment, and fill with weights. Bake at 425°F for 12 minutes, then remove weights and bake another 5 minutes until the edges are golden.
Troubleshooting Tips:
- Dough tearing while rolling? Let it rest for 5 more minutes at room temp before trying again.
- Butter melting as you work? Chill the dough briefly before rolling.
- Edges browning too fast? Cover with foil halfway through baking.
This crust comes together with ease, and once you get the hang of it, you might find yourself skipping store-bought versions for good. Now let’s dive into a few extra tips and fun ways to make this crust your own.
3 Ingredient Pie Crust Tips + Easy Variations to Try
Once you’ve got the basics down, it’s fun to experiment a little—or just make sure everything goes as smoothly as possible. Whether you’re working with this 3 ingredient pie crust for the first time or it’s become your weekly go-to, these tips and creative twists will help you get the best results every time.
Helpful Tips:
- Keep everything cold. Keep your ingredients cold—chilled butter, ice water, and even a cool mixing bowl can make a big difference. Cold ingredients create little pockets in the dough that puff up in the oven and give you that irresistible flakiness.
- Don’t overwork the dough. The less you handle it, the better. Mix just until it holds together, then stop.
- Let it rest. Always chill the dough before rolling it out. This gives the dough time to settle, which helps prevent shrinking in the oven.
- Roll from the center. Roll your dough from the center out and keep rotating it for an even circle. It helps prevent thin spots and cracking.
Variations to Try:
- 3 ingredient pie crust with oil: Swap the butter for ½ cup neutral oil. Skip the chill time and go straight to rolling—perfect when you’re short on time.
- Almond flour pie crust: Swap in 1¾ cups of almond flour for the all-purpose. Since the dough is more delicate, it’s easiest to press it directly into the pie dish instead of rolling it out.
- Shortbread pie crust: Add 2 tablespoons of sugar and a splash of vanilla to give your crust a sweet, buttery flavor perfect for fruit tarts or cream pies.
- Savory crust twist: Mix in dried herbs like rosemary or thyme for a crust that pairs beautifully with quiches and savory galettes.
When you give this recipe your own little twist, it becomes even more fun to make—and even better to share. Now that you’ve got some tricks up your sleeve, let’s talk about how to serve it up!
Serving Ideas for Your 3 Ingredient Pie Crust Creations
This 3 ingredient pie crust is like a blank canvas—it works beautifully with all sorts of fillings and occasions. Whether you’re going classic or thinking outside the (pie) box, here are some tasty ways to put your crust to good use.
Ideas You’ll Love:
- Classic apple pie: Nothing says cozy like a warm apple pie with a cinnamon-spiced filling and a golden lattice top.
- Chocolate cream pie: Bake the crust first, let it cool, then fill with silky chocolate pudding and a light topping of whipped cream.
- Mini pies or tarts: Use muffin tins or mini tart pans for bite-size treats. Great for parties or a dessert table.
- Quiche or savory tart: Fill with cheese, veggies, or leftover roasted chicken for a satisfying brunch or dinner.
- Hand pies: Cut out small rounds, fill with jam or savory fillings, fold and seal. Bake until golden for a fun grab-and-go treat.
This crust is so flexible, it fits just about any mood or moment. Now, if you’ve got leftovers—or want to prep ahead—I’ve got you covered!
How to Store and Reheat a 3 Ingredient Pie Crust
Whether you’re planning ahead or saving pie for later, this 3 ingredient pie crust holds up wonderfully with a little care. Here’s how to store and reheat it so it stays just as delicious the second time around.
Storage Tips:
- Unbaked Dough (Fridge): Wrap tightly in parchment or plastic wrap and store for up to 3 days.
- Unbaked Dough (Freezer): Wrap it up snugly and freeze for up to 3 months. When you’re ready to use it, let it thaw in the fridge overnight before rolling.
- Rolled Dough (Freezer): Roll the dough and lay it flat between sheets of parchment. Place it in a freezer-safe bag and store flat for up to 2 months.
- Blind-Baked Crust: Cool completely, wrap gently in foil, or store in a pie plate with a cover. Freeze up to 1 month.
Reheating Tips:
- Filled Pie (Leftovers): Warm slices at 300°F for 10–12 minutes. This keeps the crust firm and the filling just right.
- Blind-Baked Crust: If it’s been frozen, reheat at 350°F for 5–8 minutes to refresh the texture before filling.
Having dough in the fridge or freezer makes pie-making feel a whole lot easier—like you’re already halfway there.
More Delicious Recipes to Try
Looking for more ideas to bake or serve alongside your 3 ingredient pie crust? These recipes are easy to make and perfect for sharing with family or friends:
- Peach Pie with Canned Peaches – A fruity favorite that comes together with pantry staples.
- Cinnamon Roll Apple Pie – A cozy twist that combines two comfort food classics.
- Crab Balls Recipe – Great as an appetizer or a savory bite on the side.
- Popping Corn on the Cob – A fun snack or side that’s always a crowd-pleaser.
3 Ingredient Pie Crust
Equipment
- Mixing bowl
- Pastry cutter or two forks
- Rolling Pin
- Measuring cups/spoons
- 9-inch pie plate
- Parchment paper
- Pie weights (or dry beans/rice)
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup cold unsalted butter diced
- 5 –7 tablespoons ice-cold water
Optional:
- 2 tablespoons granulated sugar for sweeter pies
- ¼ teaspoon fine sea salt
- 1 ¾ cups almond flour as a flour substitute
Instructions
- Chill your bowl and utensils for 5 minutes.
- Combine flour (plus salt/sugar, if using).
- Cut in the cold butter until crumbly.
- Add ice water gradually until dough holds when pressed.
- Form into a disk, wrap, and refrigerate for 20 minutes.
- Roll dough to about ⅛-inch thick and fit into your pie dish.
- Trim, fold, and crimp the edges as desired.
- Blind-bake if needed: prick the crust, line with parchment, fill with weights, and bake at 425°F for 12 minutes. Remove weights and bake 5 more minutes.
Notes
Key Takeaways
- This 3 ingredient pie crust is simple, quick, and beginner-friendly.
- Cold butter and gentle mixing create a light, flaky texture.
- Easy to customize for sweet or savory pies.
- You can prep it in advance and keep it chilled or frozen until you’re ready to bake.
- Works great for full-size pies, hand pies, and tarts.
Now that you’ve got the highlights, let’s answer some common questions before you get started!
3 Ingredient Pie Crust FAQ: Troubleshooting & Helpful Answers
Can I make a 3 ingredient pie crust without shortening or butter?
Yes, you can! Use ½ cup of a neutral oil like vegetable or avocado oil instead of butter. Stir it into the flour first, then add the cold water until the dough holds together. It’ll be a bit more delicate but still easy to press into your pan.
Why does my 3 ingredient pie crust shrink while baking?
This usually happens when the dough has been handled too much. Overworking it can make it tense. To help prevent shrinking, chill the shaped crust in the pie plate for about 15 minutes before it goes into the oven.
Is a 3 ingredient almond flour pie crust harder to work with?
Almond flour doesn’t have gluten, so the dough can be more fragile. Try adding a teaspoon of ground flaxseed mixed with water to help bind it together. Rolling between two sheets of parchment makes it easier to manage.
Do I need to blind-bake every pie crust?
Not always. If your filling doesn’t bake long (like for a cream or pudding pie), blind-baking helps keep the crust firm. But for fruit pies or anything that bakes over 45 minutes, you can go ahead and fill the unbaked crust directly.
How thick should I roll out the dough?
About ⅛ inch thick works best. It should feel sturdy enough to lift but still soft and flexible. Think about the thickness of a quarter—easy to roll and just right for flakiness.
Can I double this pie crust recipe?
Absolutely! Just use a large bowl and keep everything cold as you go. Divide the dough into two disks before chilling, and you’ll be ready to roll for a top and bottom crust or two pies.
Conclusion
There’s just something special about a pie made from scratch—especially when the crust comes together this easily. This 3 ingredient pie crust is simple, reliable, and leaves plenty of room for creativity. Whether you’re making a cozy dessert for the family or something a little more festive, this crust is ready to rise to the occasion.
If you gave this recipe a try, I’d love to hear how it turned out for you! Your thoughts, tips, or even filling ideas might just help another home baker. Leave a review and let me know how your pie adventure went—it’s always a joy to see what you’ve baked up!
