This 3 ingredient pie crust is a quicker and easier version of my favorite homemade pie crust recipe. It’s great for when I’m in a time crunch but still want that homemade taste. Using a food processor makes this recipe so simple, and this crust works great for both sweet and savory applications.
How to Make 3 Ingredient Pie Crust Step by Step
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 teaspoon kosher salt into the bowl of a food processor If you want to make the 3 ingredient pie crust further in advance, follow the same instructions above (make it, shape it, wrap it tightly), and store in the freezer up to 3 months. When ready to use it, thaw it in the refrigerator overnight. This food processor pie crust also works beautifully for savory applications, like quiche Lorraine, chicken salad pie, tomato pie, beef pot pie, or chicken pot pie. Pulse the Dough: Pulse until the mixture resembles coarse crumbs. Hydrate the Dough: Add 1 tablespoon of water to the dough and pulse a couple of times. Continue adding water to the dough in 1-tablespoon increments until it begins to form a ball. You should use 4-5 tablespoons 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. Roll it Out: Once chilled, roll out the dough with a rolling pin into a large circle about ⅛-inch thick. 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!
