3 Ingredient Pie Crust

My simple 3-ingredient pie crust is so easy to make with butter, flour, and salt in a food processor. The dough comes together so quickly and is so tender and flaky. This easy food processor pie crust takes any pie to the next level with so little effort!

This 3-ingredient pie crust is a quicker and easier version of my favorite homemade pie crust recipe, and it proves you don’t need a long list of ingredients for delicious results. With just flour, butter, and water, each plays a key role. The flour provides structure, the cold butter creates rich flavor and flaky layers, and the water binds everything together into a smooth, workable dough. It’s my go-to when I’m short on time but still craving that made-from-scratch taste. Using a food processor makes the process nearly foolproof, and the beauty of this crust is that it works equally well for both sweet desserts and savory pies.

Tips for Beginners

Keep the dough cold. Keep it cold throughout the process; otherwise, the crust may turn out dense and gummy.
Don’t overwork the dough. Mix gently to avoid developing too much gluten, and add just enough water so it’s moistened but not dry or crumbly. Overworking or adding too little water can cause the crust to fall apart.
Use flour. Place flour on a clean counter to create a dough-friendly workspace when rolling out the dough. I also put a bit of flour on my rolling pin, and a bit on top of the dough.
Prevent soggy crusts. Use a metal or glass pie pan and bake on the lower oven rack so the crust browns and sets before the filling soaks in. For extra protection, brush the crust with egg whites if using a wet filling.
Check your oven temperature. If the crust is warm before baking or the oven isn’t hot enough, butter can melt out. Use an oven thermometer and chill the crust before baking if needed.

3 Ingredient Pie Crust Recipe

All you need to make this 3 ingredient pie crust is a few basics and a food processor. Making a pie from scratch couldn't be easier!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Chill Time 30

Total Time 1 25

Servings slices

Calories 187kcal

Author Becky Hardin

Equipment

Kitchen Scale (optional)
Food Processor
Rolling Pin
Pie Pan

Ingredients

½ cup salted butter 113 grams, cold (1 stick)
1½ cups all-purpose flour 180 grams
⅛ tsp kosher salt
4-5 tbsp ice water 57-71 grams

Instructions

Cut the butter into small cubes.

½ cup salted butter
Place the butter cubes, flour, and salt into a food processor.

1½ cups all-purpose flour, ⅛ tsp kosher salt
Pulse until the mixture resembles coarse crumbs.
Add 1 tbsp of water to the dough and pulse a couple times.

4-5 tbsp ice water
Continue adding 1 tbsp of water at a time until the dough begins to form a ball.
Transfer the dough to the counter and form into a ball.
Wrap in plastic wrap and chill for at 30 minutes before using.
Roll out the dough with a rolling pin into a large circle about ⅛-inch thick.
Line a 9-inch pie pan with the crust. Cut away any excess dough from the edges.
Fill with pie filling and bake according to the recipe.

Video

Notes

Nutritional information is for ⅛ of a single pie crust.
Crimp the edges. Press your thumbs around the edges for a simple crimp, or use a fork or pinch with your fingers.
Blind bake correctly. If blind baking, fill the crust with pie weights, beans, or sugar. Docking (pricking with a fork) isn’t necessary unless you skip weights.
Blind bake timing. Bake at 450°F for about 10 minutes, or until lightly golden.

Nutrition

How to Make 3 Ingredient Pie Crust Step by Step

Gather all the ingredients together.

Cut the Butter: Cut ½ cup (1 stick) of butter into small cubes. Place the butter cubes, 1½ cups of all-purpose flour, and ⅛ tsp kosher salt into the bowl of a food processor

Pulse the Dough: Pulse until the mixture resembles coarse crumbs.

A food processor with a bowl full of crumbs.

Hydrate the Dough: Add 1 tbsp of water to the dough and pulse a couple of times. Continue adding water to the dough in 1-tbsp increments until it begins to form a ball. You should use 4-5 tbsp total.

Chill the Dough: Transfer the dough to a clean work surface and form it into a ball. Wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes before using.

A rolling pin with a wooden handle on top of a piece of dough.

Roll it Out: Once chilled, roll out the dough with a rolling pin into a large circle about ⅛-inch thick.

A pie crust in a white dish next to a bowl of pecans.

Make a Pie: Line a 9-inch pie pan with the crust and cut away any excess dough from the edges. Fill with pie filling and bake according to the recipe. The pictures in this post are of my favorite sweet potato pie!

A pumpkin pie in a white dish on a table.

How to Store

This food processor pie crust is perfect for making ahead! Once the dough is formed, wrap it tightly in plastic wrap and refrigerate for up to 3 days before rolling out. If you want to prep even further in advance, the dough also freezes beautifully. Wrap the disk of dough in plastic wrap, then in foil (or place in a freezer-safe bag) and freeze for up to 3 months.

When you’re ready to use it, transfer the dough to the refrigerator and let it thaw overnight—don’t leave it on the counter or the butter may soften too much. If the dough feels stiff after chilling, let it sit at room temperature for 5–10 minutes before rolling so it becomes more pliable. You can also re-roll scraps of dough once or twice if needed. Be gentle to avoid overworking it, which can make the crust tough.

Serving Suggestions

Use this 3-ingredient pie crust in your next baking project to take it to the next level. It’s perfect for your favorite Thanksgiving pies as well as sweet and savory pies: