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You will probably wonder if there is a 3 Ingredient Pie Crust. This simple Pie Crust is made with flour, salt, and shortening with added iced water -that does not count as an ingredient. This modest pie dough will be ideal for your childhood favorite Apple pie or for a refreshing Key Lime pie in the summer. If making Pie Crust is still intimidating for you, try this recipe and see what happens. We are sure that your first pie -crust and filling together – will be soon in the works!
Why we love 💕this 3 Ingredient Pie Crust
- It only needs 3 ingredients and iced water
- You can use this pie crust for all your pie crust needs and you can make your favorite pie fillings: from banana to key lime
- It is versatile as you can substitute shortening for butter if you wish
👩🍳What you need to make the 3 Ingredient Pie Crust
- Stand or hand-held mixer
- Rolling pin
- A medium-sized bowl
- A 9-inch pie pan or pie plate
🕐How to make this 3 Ingredient Pie Crust
There are a few steps you need to follow to make
- Add the flour, salt, and shortening in a medium-size bowl and mix to combine
2. Add the ice-cold water a little at a time, until the dough clumps together and can form a ball
3. Roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter pie plate
4. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
Check the recipe card below for the entire recipe and the steps to follow
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
❓FAQs about the 3 Ingredient Pie Crust
Can I substitute the vegetable shortening for butter to make the 3 Ingredient Pie Crust?
You can replace the shortening with butter. However, you need to be aware of the very useful information below:
1. In theory, you can use a 1:1 ratio when you substitute shortening for butter. However, the texture of the dough will not be identical as shortening contains 100% fat while butter contains about 80% fat. We suggest that you use a different ratio based on weight (and not volume)
2. We use 2/3 cup shortening for this recipe. This makes 127 grams of shortening. Multiply the weight by 1.25; that makes 158 grams and this is the amount of butter you should use. Basically, you need more butter because butter contains less fat.
3. However, butter contains more liquids compared to shortening so you need to substract some weight. Multiply 158 by 0.15 which is about 10 grams of liquid. So the final amount of butter needed is 148 grams of butter for this recipe.
Check this website for conversions
What is the difference between a “pie pan” and a “pie plate”?
The terms pie pan and pie plate are often used interchangeably to refer to the shallow, round dish used for baking pies. But there are bakers and consumers who use the terms more precisely to distinguish between the two.
A “pie pan” is made of metal, such as aluminum or tin, is circular with shallow sides and straight edges. It usually measures 9 to 10 inches and is 2 inches deep
A “pie plate,” on the other hand, is made of ceramic or glass, is also circular, but it has sloped sides and scalloped edges. It usually measures between 8 and 9 inches, and is 1 to 1.5 inches deep
Nowadays, “pie pan” and “pie plate” can refer to any shallow, round dish used for baking pies, regardless of its material or shape.
Can I make this 3 Ingredient Pie Crust recipe gluten free?
Yes, you can but you will need a new recipe. Making dough for pie crust is a precise process so you need the exact gluten free flour substitution.
More recipes? Click here for a nice cake
3 Ingredient Pie Crust
- 1½ cups all-purpose flour plus extra for rolling
- ½ tsp. salt
- 2/3 cup vegetable shortening
- 3-6 tbsp. ice-cold water
- Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine
- Add the ice-cold water a little at a time, until the dough clumps together and can form a ball
- On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter pie plate
- Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork
- place top oven rack in the center position and pre-heat oven to 400°F
- line the pie crust with parchment paper and fill it with pie weights or dry beans
- pre-bake the crust in the pre-heated oven for 15 minutes
- remove the crust from the oven and remove the dry beans or pie weights
- set aside while waiting for the filling to get ready
- once the filling is ready, pour into the pie crust and bake following the recipe instructions for the pie you are making