3 Ingredient Pie Crust

5 from 2 votes

3 Ingredient Pie Crust

Follow this recipe to make perfectly flaky crust every time. This traditional shortcrust pastry is a great staple for many sweet and savory dishes including quiches and fruit pies.

Prep Time10

Cook Time15

Cooling Time45

Total Time1 10

Course: Staples

Cuisine: European

Servings:

Calories: 1269kcal

Author: Caro Jensen

Equipment

1 Rolling Pin
1 Food processor optional

Ingredients

1 cup all-purpose flour
1/2 cup cold salted butter
3 tbsp ice water

US Customary - Metric

Instructions

Sift the flour into a medium size bowl and make a well in the middle with the back of your hand.
1 cup all-purpose flour
Grate the cold butter by hand and add it to the flour. Roughly combine the flour with grated butter by hand, retaining the butter flakes.
1/2 cup cold salted butter
Add 1 tbsp of ice water at a time until a rough dough just comes together. You may not need all 3 tbsp of water.
3 tbsp ice water
Shape it into a disc and wrap the dough tightly with clingfilm or a damp tea towel. Place it in the fridge for 30 minutes to cool.
Remove the dough from the fridge, unwrap it and start rolling it into a 30cm diameter circle on a lightly floured surface with a rolling pin. If it's too hard to roll out, leave it on the counter for 5-10 minutes.
Once the dough is 0.5cm thin, add it to your pie or quiche dish. Avoid stretching the dough when placing it into the dish. Remove any excess dough.
Cool the dough in the pie dish for another 15 minutes to prevent it from shrinking while baking.
Remove it from the fridge and pierce the bottom of the dough with a fork to prevent air bubbles from forming when baking it.
Bake it blind for 15 minutes in a preheated oven at 180C/350F until golden brown. You can use dried beans, uncooked rice, or pie weights to blind-bake the crust. Add your chosen sweet or savory filling!

Notes

Scroll up to the cream-colored box in the post for some additional tips on how to make this pie crust.

Nutrition