Best 3 Ingredient Pie Crust Recipe

5 from 5 votes

Making pie dough is so misunderstood, which is why so many people have trouble! A homemade crust really is easy, and you only need 3 simple ingredients. Let me show you how to get a flakey pie crust by teaching you what the most common mistakes in making pie dough are.

Prep Time10

Cook Time15

Total Time25

Course: Pie

Cuisine: American

Keyword: 3 ingredient pie crust, 4 ingredient pie crust, best pie crust, flaky pie crust

Servings: Pie Shells

Calories: 2320kcal

Author: Mindee

Cost: 10

Ingredients

SINGLE CRUST:

1 ½ Cups Flour
¾ teaspoon Salt
½ Cup Shortening
6-8 Tbs Ice Water

DOUBLE CRUST:

3 Cups Flour
1 ½ teaspoon Salt
1 Cup Shortening
10-12 Tbs Ice Water

Instructions

If this is your first time making pie crusts, please take the time to read through the more detailed instructions in the post above.
Prepare the work surface where you plan to roll the pie dough out, whether that's a silicone baking mat or wax paper as I used.
In a large bowl, whisk together the flour and salt.
Cut in the shortening with two forks or with a pastry blender until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time.
Only add enough water to bring the dough together, and most of the flour is moistened, and the dough is still a little crumbly. The dough should not be sticky.
Dump the dough out onto wax paper and gather the dough into a roundish mound.
Top with another piece of wax paper.
Roll out into a ⅛-inch thick circle 2-3 inches bigger around than your pie plate.
Remove the top layer of wax paper.
Place the pie plate upside down on the pie dough and place one hand on top. Slide the other hand underneath the bottom piece of wax paper and carefully flip it over.
Remove the wax paper and gently lift and lay the pie dough into the pie plate. Do not stretch the dough.
Once the dough is nicely laid in the pie tin, you can do one of two things.
For a single pie shell, trim the excess dough from around the edges with either a sharp knife or use kitchen shears.
Crimp edges or do them in any decorative way you would like.
Here is a guide for 15 Different Pretty Ways to Finish the Pie Edges!
Fill with sweet pie fillings and bake according to your recipe instructions, or use a fork to gently pierce the bottom to allow steam to escape while baking so you don't get air bubbles for a pre-baked shell.
If you wish to place pie weights in the bottom of the crust while it bakes, that's fine, too.
Bake at 425 degrees for 10-15 minutes until golden brown. Cool before filling for cream pies.
For a double crust, wait to trim the excess dough until you add the top crust.
Fill the bottom crust with the filling of your choice.
Roll the dough out for the top crust the same way as before and carefully cover the pie with it
Trim the excess dough around the edges and seal the top and bottom crusts together by crimping in a decorative way.
Bake your pie according to your recipe instructions.

Notes

IMPORTANT - Before we start, I want to give you the biggest tip for making a perfect pie crust. Practice makes perfect. Don't be discouraged if your crust isn't the most beautiful thing you've ever seen after your first try. The more you make pie crusts, the better at it you get.
Can I substitute butter or oils for the shortening? No, due to its high melting point, shortening causes flaky layers. Butter and oil absorb into the flour, causing non-flaky crusts. Coconut oils also melt at too low of temperature to achieve flaky layers.
This recipe is for a 9-inch pie plate.

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