By Becky Hardin
Published Sep 15, 2025
My simple 3-ingredient pie crust is so easy to make with butter, flour, and salt in a food processor. The dough comes together so quickly and is so tender and flaky. This easy food processor pie crust takes any pie to the next level with so little effort!
This 3-ingredient pie crust is a quicker and easier version of my favorite homemade pie crust recipe , and it proves you don’t need a long list of ingredients for delicious results. With just flour, butter, and water, each plays a key role. The flour provides structure, the cold butter creates rich flavor and flaky layers, and the water binds everything together into a smooth, workable dough. It’s my go-to when I’m short on time but still craving that made-from-scratch taste. Using a food processor makes the process nearly foolproof, and the beauty of this crust is that it works equally well for both sweet desserts and savory pies.
Tips for Beginners
- Keep the dough cold . Keep it cold throughout the process; otherwise, the crust may turn out dense and gummy.
- Don’t overwork the dough. Mix gently to avoid developing too much gluten, and add just enough water so it’s moistened but not dry or crumbly. Overworking or adding too little water can cause the crust to fall apart.
- Use flour. Place flour on a clean counter to create a dough-friendly workspace when rolling out the dough. I also put a bit of flour on my rolling pin, and a bit on top of the dough.
- Prevent soggy crusts. Use a metal or glass pie pan and bake on the lower oven rack so the crust browns and sets before the filling soaks in. For extra protection, brush the crust with egg whites if using a wet filling.
- Check your oven temperature. If the crust is warm before baking or the oven isn’t hot enough, butter can melt out. Use an oven thermometer and chill the crust before baking if needed.
Ingredients1x2x3x
- ▢ ½ cup salted butter 113 grams, cold (1 stick)
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ⅛ tsp kosher salt
- ▢ 4-5 tbsp ice water 57-71 grams
Video
Instructions
- Cut the butter into small cubes. ½ cup salted butter
- Place the butter cubes, flour, and salt into a food processor. 1½ cups all-purpose flour, ⅛ tsp kosher salt
- Pulse until the mixture resembles coarse crumbs.
- Add 1 tbsp of water to the dough and pulse a couple times. 4-5 tbsp ice water
- Continue adding 1 tbsp of water at a time until the dough begins to form a ball.
- Transfer the dough to the counter and form into a ball.
- Wrap in plastic wrap and chill for at 30 minutes before using.
- Roll out the dough with a rolling pin into a large circle about ⅛-inch thick.
- Line a 9-inch pie pan with the crust. Cut away any excess dough from the edges.
- Fill with pie filling and bake according to the recipe.
Equipment
- Kitchen Scale (optional)
- Food Processor
- Rolling Pin
- Pie Pan
Becky’s Tips
- Nutritional information is for ⅛ of a single pie crust.
- Crimp the edges. Press your thumbs around the edges for a simple crimp, or use a fork or pinch with your fingers.
- Blind bake correctly. If blind baking, fill the crust with pie weights, beans, or sugar. Docking (pricking with a fork) isn’t necessary unless you skip weights.
- Blind bake timing. Bake at 450°F for about 10 minutes, or until lightly golden.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make 3 Ingredient Pie Crust Step by Step
Gather all the ingredients together.
Cut the Butter: Cut ½ cup (1 stick) of butter into small cubes. Place the butter cubes, 1½ cups of all-purpose flour, and ⅛ tsp kosher salt into the bowl of a food processor
Pulse the Dough: Pulse until the mixture resembles coarse crumbs.
Hydrate the Dough: Add 1 tbsp of water to the dough and pulse a couple of times. Continue adding water to the dough in 1-tbsp increments until it begins to form a ball. You should use 4-5 tbsp total.
Chill the Dough: Transfer the dough to a clean work surface and form it into a ball. Wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes before using.
Roll it Out: Once chilled, roll out the dough with a rolling pin into a large circle about ⅛-inch thick.
Make a Pie: Line a 9-inch pie pan with the crust and cut away any excess dough from the edges. Fill with pie filling and bake according to the recipe. The pictures in this post are of my favorite sweet potato pie !
How to Store
This food processor pie crust is perfect for making ahead! Once the dough is formed, wrap it tightly in plastic wrap and refrigerate for up to 3 days before rolling out. If you want to prep even further in advance, the dough also freezes beautifully. Wrap the disk of dough in plastic wrap, then in foil (or place in a freezer-safe bag) and freeze for up to 3 months.
When you’re ready to use it, transfer the dough to the refrigerator and let it thaw overnight—don’t leave it on the counter or the butter may soften too much. If the dough feels stiff after chilling, let it sit at room temperature for 5–10 minutes before rolling so it becomes more pliable. You can also re-roll scraps of dough once or twice if needed. Be gentle to avoid overworking it, which can make the crust tough.
Serving Suggestions
Use this 3-ingredient pie crust in your next baking project to take it to the next level. It’s perfect for your favorite Thanksgiving pies as well as sweet and savory pies:
- Apple pie
- Pumpkin pie
- Pecan pie
- Quiche Lorraine
- Chicken salad pie
- Tomato pie
- Beef pot pie
- Chicken pot pie
Our 3-Ingredient Pie Crust recipe was originally published 11/4/2023. It was retested, reworked, and republished to be better than ever 9/15/25.
more pie recipes
Easy Banana Cream Pie Recipe
Crock Pot Pecan Pie (EASY Pecan Pie Recipe)
Peanut Butter Cup Ice Cream Pie (Chocolate Peanut Butter Pie)
Sour Cream Lemon Pie Recipe with Saltine Cracker Crust
3 Ingredient Pie Crust Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Rolling Pin
- Pie Pan
Ingredients
- ½ cup salted butter 113 grams, cold (1 stick)
- 1½ cups all-purpose flour 180 grams
- ⅛ tsp kosher salt
- 4-5 tbsp ice water 57-71 grams
Instructions
- Cut the butter into small cubes. ½ cup salted butter
- Place the butter cubes, flour, and salt into a food processor. 1½ cups all-purpose flour, ⅛ tsp kosher salt
- Pulse until the mixture resembles coarse crumbs.
- Add 1 tbsp of water to the dough and pulse a couple times. 4-5 tbsp ice water
- Continue adding 1 tbsp of water at a time until the dough begins to form a ball.
- Transfer the dough to the counter and form into a ball.
- Wrap in plastic wrap and chill for at 30 minutes before using.
- Roll out the dough with a rolling pin into a large circle about ⅛-inch thick.
- Line a 9-inch pie pan with the crust. Cut away any excess dough from the edges.
- Fill with pie filling and bake according to the recipe.
Video
Notes
- Nutritional information is for ⅛ of a single pie crust.
- Crimp the edges. Press your thumbs around the edges for a simple crimp, or use a fork or pinch with your fingers.
- Blind bake correctly. If blind baking, fill the crust with pie weights, beans, or sugar. Docking (pricking with a fork) isn’t necessary unless you skip weights.
- Blind bake timing. Bake at 450°F for about 10 minutes, or until lightly golden.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
