The Only 3-Ingredient Pie Crust Recipe You’ll Ever Need

👩‍🍳 Instructions

1. 1

   In a large mixing bowl, whisk together the flour and salt (if using).
2. 2

   Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
3. 3

   Sprinkle half of the ice water (¼ cup) over the flour mixture. Toss gently with a fork. Add the remaining ¼ cup of ice water and toss again. If the dough still appears dry and crumbly, add additional ice water one tablespoon at a time, mixing gently, until the dough just comes together when squeezed.
4. 4

   Turn the shaggy dough out onto a lightly floured surface. Gently gather the dough into a flat disc. Do not knead. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
5. 5

   On a lightly floured surface, roll out the chilled dough from the center outwards into a 12-13 inch circle, about 1/8-inch thick. Rotate frequently to prevent sticking.
6. 6

   Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides without stretching. Trim the edges, leaving about a ½-inch overhang, then crimp decoratively.
7. 7

   Prick the bottom of the crust all over with a fork. If blind baking, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, or until edges are lightly golden. Remove weights and parchment, then bake for another 5-10 minutes if fully cooking. Otherwise, fill with desired filling and bake as per your pie recipe.