3 Ingredient Pie Crust (With Butter)

Last Updated on November 30, 2025 by Jamie Saechao

This easy 3 ingredient pie crust is perfect for sweet and savory pies. It’s the best quick crust for busy holiday baking on Thanksgiving or Christmas.

Featuring cold butter, all purpose flour, and ice water, homemade pie crust could not get any easier! No shortening needed!

This buttery pie crust recipe will be your new baking bestie-it’s perfect for any pie recipe and is so quick and easy to put together!

My daughter, who I affectionately call the pie princess, developed this delicious crust-it’s just waiting for you to add your blueberry or apple filling!

As a bonus, this recipe is made by hand, no food processor needed.

This recipe is for a double crust, which is perfect for pies like apple or blueberry. If you want to make a single crust, simply cut the ingredients in half- it’s easy!

For more easy desserts, try my 3 ingredient fudge, 3 ingredient caramel sauce, popcorn balls and 3 ingredient apple sauce.

Ingredients

• Cold salted butter
• Ice water
• All purpose flour

* If you do not have salted butter, add 1/2 tsp salt to the recipe!

Tips

• Measure your flour by using the scoop and level method. First scoop the flour out with a spoon, then pour it into the measuring cup, then level off with the back of a butter knife.
• Use very cold ingredients. Chop up the butter and stick it in the freezer before using, and make sure you add a lot of ice to your water.
• This pie crust is perfect for a 9 or 10″ pie plate. You want 1/2 inch to 1 inch of crust to hang over the sides so you have enough room to fill out the pan and make a pretty edge.
• Remember, if you only need 1 pie crust, cut the recipe in half.

Find my sourdough pie crust here.

How To Make 3 Ingredient Pie Crust

Pour the flour into a large bowl. If you prefer a saltier crust, add 1/2 tsp additional salt to the flour and stir.

Cut up the cold, salted butter into 1/4 inch chunks and add it to the dry ingredients.

Use a fork or pastry cutter to blend the butter into the flour mixture until small pea-size chunks form, taking care not to over mix. (See photo at right).

Add the cold water to the dough 1 tablespoon at a time until all of the flour is incorporated and a rough ball of dough is formed. You do not want to create a uniform dough, it should be a bit rough and shaggy.

Form the dough into a 6 inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 3 days.

Make sure to follow the instructions on your pie for the next steps!

How To Roll Pie Dough

Wondering how to roll out your dough? We’ve got you covered!

First, your work surface with flour and rub flour over your rolling pin. Start in the center, and rotate the dough as you roll it out into a rough shape of a circle, making sure it is larger than your pie pan by 1/2 inch or more on all sides.

Roll the dough until it is about 1/8 of an inch thick, then place it into the pan and cut off the excess dough. Prick the bottom of the dough with a fork in multiple spots.

Use the extra dough for pie cookies if desired!

Pie princess tips: If your dough is sticking to the rolling pin or table, add more flour. Place the pie dough into the fridge until you are ready to add your fillings.

Storage

Refrigerate for up to 3 days before using.  

The dough may be frozen by wrapping the disc in plastic wrap, then placed in a freezer bag and frozen for up to 3 months. To thaw, transfer the dough to the refrigerator the night before.

​Uses For 3 Ingredient Pie Crust

This is the perfect crust for sweet pies like pumpkin, pecan, apple, or blueberry. It can also be used for delicious savory pies like chicken pot pie.

The dough can also be adapted for smaller hand pies.