BEST EASY 3-INGREDIENT PIE CRUST RECIPE

This wonderful and super easy pie crust recipe comes together in minutes and only requires three ingredients: flour, butter, and water. You don't need any special tools to make it, just a little know-how. it's fine. Contrary to popular belief, making pie dough from scratch is not complicated. That's what relationships are for.

WHAT'S IN A 3-INGREDIENT PIE CRUST?

Traditionally, pie dough is simply a mixture of flour, liquid, fat, and salt. And while you can get super fancy with all of these ingredients, I use all-purpose flour and ice water for the liquid. By adding frozen, salted butter to the mix, I kill two birds with one stone. (For the record, I have never hit a bird with a rock, although my patio door did score one once). If you don't have salted butter, add 2/3 teaspoon of sea salt to your flour.

I prefer butter over other fats because it adds a rich, creamy, nutty texture to the dough. You can't get it from shortening and other fats, which often leave a tasteless greasy film on the roof of your mouth. # Tired

WHAT'S THE SECRET TO A GOOD PIE CRUST?

The secret to good pie is to never break the golden rule: keep everything cold. I won't go too deep into the science of it all, but if you're interested, check out how to make the perfect pie crust with the power of science.

For this easy 3-ingredient pie crust recipe, be sure to freeze your ingredients, especially during the summer when your kitchen can be a hot, steamy mess. Yes, I put everything in the freezer: the butter, the flour, even the tools. When I worked in a kitchen with no AC (nightmare) I used to roll dough on a frozen cookie sheet. If you don't have the space/patience for all of that, just freeze the butter and make sure you use ice water.

CAN I FREEZE PIE DOUGH?

Of course! Since it only stays fresh in the fridge for three days, I keep a lot of this dough in my freezer, where it lasts up to three months. (What can I say? I prefer to eat my fruits and vegetables wrapped in flaky layers of pie crust. Judge me all you want. My life is delicious.) Wrap it in plastic or wax to prevent freezer burn. I wrap twice and then keep. Store it in a freezer-safe container. Store it in your refrigerator the day before you plan to use it.

WHAT CAN I MAKE WITH PIE CRUST?

What I love most about this 3-ingredient pie crust is how versatile it is. You can use it to make a double crust apple pie or a savory chicken pot pie. The dough is flexible enough for hand pies and firm enough for galettes, like our awesome Blueberry Lemon Cream Cheese Galette. You can even use the scraps to make the most amazing little cookies, which I should totally share with my baby, but instead, I hide them because every mom has her secret. There is a need. (If you know, you know.)

EASY 3 INGREDIENT PIE CRUST

This super easy pie crust recipe comes together in minutes and only requires three ingredients: salted butter, all-purpose flour, and water.

Prep Time:                 10 mins

Resting Time:         2 hrs

Total Time:                 2 hrs 10 mins

INGREDIENTS:

2 3/4 cups all-purpose flour (plus some for dusting) ($0.34)

2 sticks salted butter (1 cup) ($1.00)

1/2 cup chilled water* ($0.00)

INSTRUCTIONS:

Sift the flour through a fine-mesh sieve and then spoon 2 3/4 cups of the flour into a dry measuring cup. Use the back of a butter knife to level the batter before adding to a large bowl. Place the butter in the freezer to chill while you grind it.

Grate the sticks of butter on the large holes of a box grater. When the butter becomes hard to handle, cut the remaining butter into dice-sized pieces.

Add butter to the flour. Use a spoon to toss the butter and flour as you would a salad. Work quickly until the butter is completely coated in the flour and the mixture resembles a coarse, coarse cornmeal.

Pour four tablespoons of cold, ice water over the flour/butter mixture. Mix quickly with a fork, adding the flour that has collected in the bottom of the bowl.

Continue adding water a tablespoon at a time, mixing between each addition, until you can lightly pinch the flour/butter mixture and it comes together into a dough.

Use your hands to quickly press the lumps of dough into a ball. Next, lightly flour your work surface and shape the ball into a flat disk, about six inches in diameter and three to four inches thick.

Wrap the dough disk tightly in plastic or wax. Let it rest in the fridge for at least two hours, preferably overnight.

Use pie dough in your favorite recipe or refrigerate pie dough for up to three days or freeze for up to three months. This recipe is for a double crust.

HOW TO MAKE HOMEMADE PIE DOUGH – STEP BY STEP GUIDE

For an accurate volume measurement, sift your flour, and do not pour it into your measuring cup. Spoon 2 3/4 cups of the sifted batter into the cups, and then use the back of a butter knife to level it out. Put it in a large bowl and put it in the freezer while you grind the butter.

Grate two sticks of salted butter that have been frozen solid. When you get down to a three-inch knob of butter, and it's hard to keep your fingers out of the party, cut the remaining butter into bite-sized pieces.

Take the bowl of sifted dough out of your freezer and add the chopped butter. Use a spoon to mix the flour and butter as if you were tossing a salad. Mix until all the butter is coated with the flour.

Add 1/4 cup cold water to the flour and butter mixture. Use your spoon to toss the mixture and add water. Continue adding water, one tablespoon at a time, tossing between each addition and adding flour to the bottom of the bowl.

Once most of the dough starts to come together with the butter, grab a little and pinch it together. It should form a dough with a play dough-like texture, neither dry nor wet. If your dough crumbles when pinched together, keep adding cold water.

Press the dough pieces together into a ball and flatten it into a disk about 6 inches wide and 3 inches thick. Wrap it tightly in plastic or wax cloth and store it inside an airtight container. Let it rest in the fridge for at least two hours, preferably overnight.

Cut the rest of the dough an inch above the center line and shape the two halves into a disc. Place the larger half on a lightly floured work surface. Roll up, down, left and right from the center. Lift the dough, rotate it 15 degrees, and repeat this process until it is 14 inches in diameter and the thickness of an earlobe.

Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of the greased pie plate, centering the crust. Turn the dough over, then press it onto the plate.

To prevent steam from forcing the bottom crust to bubble, use a fork to prick the dough, pressing the tines all the way through. Optional if using liquid filling: Separate one egg and beat the whites until foamy. Brush a thin layer over the bottom crust to seal the crust. Place the pie plate in the freezer.

Roll the top crust to an 11-inch diameter. Take out the pie plate, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust on top of the filling, fold the bottom crust over it, and pinch the two together to seal.

Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush over the top crust. This will help with browning. You can also use plain milk or cream.

To prevent the pie crust from rising as it bakes, cut steam holes in the top crust. Place the pie in the freezer for fifteen minutes.

Place your cooled pie on the middle rack of the preheated oven and bake according to the recipe directions.

Look at all this flaky goodness for a little over a dollar! Yum!!