A super simple and versatile 3-ingredient pie crust that’s buttery, flaky, and perfect for sweet or savory pies. Great for beginners or quick bakes.

Scale

1 1/4 cups all-purpose flour

1/2 cup cold unsalted butter, cut into cubes

3–4 tablespoons ice water

1. In a mixing bowl, add the flour and cold cubed butter.

2. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time, mixing just until the dough comes together.

4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll out on a lightly floured surface and fit into a 9-inch pie dish.

6. Trim and crimp edges as desired. Use as directed in your pie recipe.

This crust can be blind-baked or filled and baked depending on the recipe.

For a sweeter crust, add 1 tablespoon of sugar to the flour before mixing.

Dough can be made ahead and kept refrigerated for up to 3 days or frozen for 2 months.

Keywords: pie crust, 3 ingredient, easy crust, homemade pastry, basic crust