This 3-2-1 pie crust is easy and delicious! It's inspired by the classic ratio of 3 parts flour, 2 parts fat, and 1 part water, making a crust that is so buttery and flaky. It has the perfect flavor that can be used for both sweet and savory pies!
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Homemade pie crust is incredible. Nothing compares to the rich, buttery flavor and perfect amount of flakiness. Making your own pie crust is also a great way to avoid ultra-processed ingredients that may be found in store bought ones.
This recipe makes homemade pie crust so easy. It's inspired by the classic, simple ratio of 3 parts flour, 2 parts butter, and 1 part water. It's the only pie crust recipe you'll ever need and can work for both sweet and savory pies!
I love to serve pie during the holidays, or any special occasion. This crust is perfect for my pumpkin custard pie recipe. The buttery flavor complements the pumpkin and it's so delicious!
Any sweet pie will pair well with my no egg vanilla ice cream. If you're looking for more recipes to fill your holiday table, I highly recommend checking out my KitchenAid mashed potatoes, old fashioned thanksgiving dressing, and cranberry sauce with dried cranberries!
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Ingredients
Ingredient Notes:
- Unsalted butter: Cold butter is very important because it makes the crust tender and flaky. I recommend keeping it in the refrigerator until immediately before use. I always use butter instead of shortening because I love the texture and deep buttery flavor. Also, butter is a minimally processed whole food, unlike shortening which can be highly processed. I love using grass-fed butter because of the rich taste and it can be more nutritious than conventional butter.
- Ice cold water: It's very important that the water is ice cold. This binds the ingredients while preserving the butter's texture.
- All purpose flour: I prefer using unbleached all purpose flour because it is less processed than bleached flour. Both bleached or unbleached flour will work in this recipe.
- Cane sugar: This does not make the dough too sweet. It enhances the butter taste and adds depth to the flavor. This dough can still be used for savory pies.
See recipe card for quantities.
Substitutions and Variations
- Cane sugar can be substituted with the same amount of granulated sugar.
Instructions
Step 1: Add the flour, salt, and sugar to a large bowl. Whisk together until combined.
Step 2: Add the chilled butter cubes to the bowl. Use a pastry cutter or a fork to cut the butter cubes into the dry ingredients. To do so, press the pastry cutter or fork into the butter cubes, using a rocking motion to cut the butter as it mixes into the dry ingredients. When done, you will have a crumbly mixture with pea-sized bits of butter coated in flour.
Step 3: Gradually pour in the ice cold water one tablespoon at a time, mixing after each addition. Be careful not to over-mix. The dough is ready when it forms large clumps and is just moist enough to hold together when lightly pinched.
Step 4: Place the dough on top of a lightly floured work surface. Gently fold the dough into itself just enough until it forms a ball. To do so, fold the dough lengthwise and fold it again widthwise. Be careful not to overwork the dough, or the crust will be tough. Divide the ball in half. Flatten each half into a disk about 1 inch thick. The dough will have visible specks of butter. This is normal and makes the crust tender and flaky!
Step 5: Wrap each disk in plastic. Chill for at least 2 hours and as long as 3 days before using.
Step 6: Use the dough in your favorite pie recipe. This recipe makes two 9 inch pie crusts. How you roll out and use the dough will depend on the type of pie you are making. I recommend following your pie recipe's instructions from here!
Equipment
- Pastry cutter: I highly recommended using this when cutting the butter. It is easier than using a fork.
- Whisk
- Measuring cups or food scale
- Measuring spoons
- Mixing bowls
Storage
Unused, well-wrapped pie crust can be stored for up to 3 days in the refrigerator and up to 3 months in the freezer.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Store the cubed butter and water in the refrigerator until immediately before use! Both the butter and water must be very cold to make a tender and flaky crust.
- Be careful not to overwork the dough! This will result in too much gluten formation and will make the crust tough. It's best to work quickly and handle the dough as little as possible.
- Weigh out your ingredients with a food scale. This ensures that you are using exact measurements. If you don't have a scale, it's important use the "spoon and level" method when measuring the flour. Lightly spoon the flour into a measuring cup (do not pack it down). Once the flour has reached the top, use the back of a knife to level off the measuring cup.
FAQ
A tender, flaky pie crust is made from a simple 3:2:1 ratio, using 3 parts flour, 2 parts butter, and 1 part water. I use 12 ounces of flour, 8 ounces of butter, and 4 to 5 ounces of water to make a delicious crust than can be used for both sweet and savory pies.
The most important rule for making a pie crust is to keep the ingredients cold! Keep the cubed butter in the refrigerator until immediately before use. This ensures the butter will cut into the dough without melting and losing it's shape. The water must be ice cold so it can bind the ingredients while preserving the butter's texture. Pie dough should be chilled for at least 2 hours and rolled out while cold so it is easier to handle.
It's very important to chill the pie crust at least 2 hours before baking. Not doing so makes the butter too soft and it will mush into the dough when it is rolled out. This will make the crust too crumbly instead of tender and flaky. Also, a dough that is not chilled is more likely to lose its shape when baked.
Related
Check out my favorite pie to make with this crust:
Pairing
These are my favorite dishes to serve with pie:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
3-2-1 Pie Crust
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Ingredients
- 12 ounces all purpose flour (2¾ cups, spooned and leveled)*
- 1 teaspoon salt
- 1 tablespoon cane sugar *
- 8 ounces unsalted butter (1 cup; chilled and cubed)*
- 4 to 5 ounces ice cold water (½ to ⅔ cups)*
Instructions
- Whisk the dry ingredients: Add the flour, salt, and sugar to a large bowl. Whisk together until combined
- Cut the butter into the dry ingredients: Add the chilled butter cubes to the bowl. Then use a pastry cutter or a fork to cut the butter cubes into the dry ingredients. To do so, press the pastry cutter or fork into the butter cubes, using a rocking motion to cut the butter as it mixes into into the dry ingredients. When done, you will have a crumbly mixture with pea-sized bits of butter coated in flour.
- Add the ice cold water: Gradually pour in the water one tablespoon at a time, mixing after each addition. Be careful not to over-mix. The dough is ready when it forms large clumps and is just moist enough to hold together when lightly pinched.
- Form the dough: Place the dough on top of a lightly floured work surface. Fold the dough into itself just enough until it forms a ball. To do so, fold the dough lengthwise and fold it again widthwise. Be careful not to overwork the dough or the crust will be tough. Divide the ball in half. Flatten each half into a disk about 1 inch thick. The dough will have visible specks of butter. This is normal and makes the crust tender and flaky!
- Chill the dough: Wrap each disk in plastic. Chill for at least 2 hours and as long as 3 days before using.
- Follow your pie recipe for further instructions: Use the dough as directed in your favorite pie recipe. This recipe makes two, 9 inch pie crusts. How you roll out and use the dough will depend on the type of pie you are making. I highly recommend checking out my pumpkin custard pie or blueberry strawberry pie recipes. They are so delicious with this crust!
Video
Notes
- All purpose flour: use a food scale to measure the flour. If you don't have one, use the "spoon and level" method by lightly spooning the flour into a measuring cup (do not pack it down). Once the flour has reached the top, use the back of a knife to level off the measuring cup.
- Cane sugar: can be substituted with the same amount of granulated sugar.
- Butter: the butter needs to be cold for the dough to form properly. Cut the butter into cubes before starting the recipe. Leave the cubes in the refrigerator until immediately before use.
- Ice cold water: it's very important that the water is ice cold. This maintains the butter's texture and makes the dough easier to work with. Before starting the recipe, place a large glass of ice water in the refrigerator. When you're ready to add the water in Step 3, pour ⅔ cup of the water into a measuring cup. This ensures you will have enough water for the dough. The exact amount needed will vary based on your room temperature and humidity levels. I live in a very dry climate and usually add 10 tablespoons, which is just shy of ⅔ cup. You will likely need less water if you live in a climate with more humidity.
- Storage: Unused, well-wrapped pie crust can be stored for up to 3 days in the refrigerator and up to 3 months in the freezer.
- Equipment: pastry cutter (highly recommended since it cuts the butter easier than a fork); whisk; measuring cups or food scale; measuring spoons; mixing bowls.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
rd
I never knew that making a delicious, flaky, perfect pie crust could be this easy! I was always intimidated by the thought of making my own pie crusts, but this recipe has shown me that my worries were for nothing. This straightforward recipe makes a crust that is delectable and is appropriate for any filling, sweet or savory. Think you can’t make your own pie crust? Think again, and give this recipe a try!
Maria
Thank you! So happy you enjoy the pie crust!
Anne
Loved this recipe. It was so easy to follow. It turned out perfect. This is going to be my go to recipe for my holiday pies.
Maria
Thank you, I'm glad you enjoyed the pie crust. It's perfect for holiday pies!