Easy And Delicious 3 Ingredient Pie Crust

Are you in search of the perfect pastry crust made of butter? This is a three-ingredient pie crust made from butter. There is no shortening! This is a simple crust, ideal for both sweet and savory pie.

Pie crust is a thing we don’t often think about. We typically buy it from the grocery store and rarely attempt to make it ourselves.

Pie crusts frozen in the freezer can be useful, but there are so many options I’m sure I’ve encountered terrible pie crusts. They were either chewy or broke and damaged my whole pie.

The pie crust of various pies is vitally important. The filling is crucial and must be of high quality. However, the crust is what keeps everything in place.

Following this recipe, you can prepare an excellent pie dough in just a few minutes and with little effort. If you make the recipe twice, you’ll be able to make an extra pie crust to store and use whenever you’d like!

What Is A 3 Ingredient Pie Crust?

A three-ingredient pie crust is precisely what it says on the tin. A pie crust is made of just 3 ingredients: flour, butter (I prefer butter, but more on that below), and water!

Some people like adding the addition of salt; however, that’s your choice. The pie crust is free of sugar, which means it’s perfect to be used in sweet or savory pies.

What To Use For Fat When Making Pie Crust

Pie crust is a mixture consisting of fat, flour, and water. The kind of fat you decide to use is entirely your choice, but here are a few of my opinions about this.

With this information, I hope you pick your preferred type of fat to use in your pie crust and create something spectacular!

Shortening

Shortening is a well-known option for a shelf-stable substitute for butter. Shortening is a fantastic option for those who want to create a vegan pie crust.

In terms of advantages and disadvantages, the benefits to cutting down on the amount are that it’s easier to incorporate into the dough since it has greater melting points than butter or lard. In addition, pie baked using shortening can keep its shape longer when baking.

The disadvantage of shortening is that it isn’t flavorful and leaves a slightly greasy mouthfeel.

Oil

Oil is another well-known fat used to make pie crusts (especially coconut oil). This is an excellent option for those who are vegan.

Oil is easily integrated into a dough, and rich oils, such as coconut, can provide a distinctive taste to the dough.

The drawback of using oil is that the dough is extremely breakable, making it more challenging to form and place into pie pans. The resultant pie will be soft and crumbly but not as crisp as other crusts made from other kinds of fat.

Lard

Lard is an old-fashioned kind of fat used for pie crusts. However, it’s a great fat for pie crusts of the present modern day.

Lard makes a deliciously crispy, flaky crust. It is also a breeze to use. It has an even higher melting point than butter, which means it will not melt as quickly as butter, and it doesn’t melt on flour as fast as butter before baking.

The drawback of the product is that high-quality made leaf lard is difficult to locate. Most of the lard sold in stores is modified with hydrogen, stuffed with preservatives, and has a strong odor.

Butter

Butter is my preferred option when it comes to pie crusts! Butter is the best tasting and makes deliciously light and flaky layers within the pie crust.

Butter is also the flavor that everyone is familiar with and enjoys, as it perfectly matches any kind of food, whether it’s sweet or sweet.

But, butter can be more difficult to manipulate than lard or shortening due to its melting point being lower that’s which is why it’s important to cool the dough before creating it.

Your pie crust’s dough (if you are using butter) to make the pie crust needs to be chilled or placed on the counter based on the ingredients. If it’s fragile and squishy, then chill the dough.

If your dough seems hard to roll out, you can place it on your kitchen counter for a while until you are able to make it roll out.

What To Use For Pie Filling

When I bake pies with my family, they’re generally sweet and not spicy (especially when we serve them with Ice cream). However, that’s not to say that we don’t love the savory pie at my house!

This summer, my most-loved desserts are:

To make for the autumn/winter season, I love to create:

Here are a few of my most delicious sweet pies with a savory flavor:

Okay, I know I’ve said they’re my favorites. However, these are just a few of the options you could try. The only limitation is your imagination. So, go out and have fun! The filling is entirely yours to decide!

Easy And Delicious 3 Ingredient Pie Crust

Time to prepare: two hours

Time to cook: 45 mins

Servings: 8

Ingredients

For the crumb:

  • 1 1/4 cup of flour
  • 1 cup of cold butter grated or cubed
  • 1/4 cup ice-cold, cold water

For filling:

  • 4 cups of fresh cherries with pitted
  • 1/2 cup of sugar
  • 2 tablespoons freshly squeezed juice of a lemon
  • 1/3 cup starch from tapioca or cornstarch
  • 2 TBSP butter Chopped
  • 1 . Egg whites, beat to brush the pie

Instructions

1. Make the dough using a food processor or super-fast food blender. Combine flour and butter until you’ve got the mixture is coarse.

2. Pour the mix into the bowl and then add ice-cold water. Mix with a spatula until you get an even dough.

3. Make it into discs, then cover it with plastic foil. Keep the dough in the fridge for two hours.

4. Then, prepare the filling Place the cherries, sugar, cherries, and lemon juice into an oven-safe saucepan. The cherries will cook until they let their juices out. Remove the cherries from the saucepot with the slotted spoon and place them in a bowl to cool.

5. Mix the cornstarch with the juice of the cherries and cook it over moderate heat for about 2 minutes. Add the cherries to the mix and allow it to cool.

6. Make the pie Bake at a temperature of 400 degrees to 400 degrees F.

7. Make the pie dough until it is the size of a 12-inch diameter. Paint your pie crust of 8 inches with butter, giving it lightly.

8. Lay the dough in a gentle manner into the pie pan, then reduce the edges. The pie pan should be filled with cherries filling.

9. Cut the edges off and take them back and roll them out. You can use it to make a thin top layer or a thick pastry layer. Just make sure to double the recipe of your pie crust.

10. Lay strips of dough on top of the cherries, and then pinch them to seal the edges. Paint the dough on top with the egg that you beat. It is possible to add some sugar.

11. Make the tart and bake it for 40 to 45 minutes.

12. Cool the pie prior to serving and then cutting.

Notes

  • If you’d like to bake your pie blind crust, put the crust in a baking dish covered with parchment paper, then weigh it down using the rice and pie weights to bake the pie for fifteen minutes at 375 deg.
  • You can also freeze pie crusts that are not baked and keep them in that manner for up 2 months.

Easy And Delicious 3 Ingredient Pie Crust

Prepare Duration: 2 hours

Cook Time:  45 minutes 

Duration: Two hours 45 mins

Ingredients

The crust:

  • 1 1/4 cups flour
  • 1 cup of cold butter cubed or grated
  • 1/4 cup ice-cold, cold water

To fill the jars:

  • 4 cups of fresh cherries and pitted
  • 1/2 cup of sugar
  • 2 tablespoons freshly squeezed juice of a lemon
  • 1/3 cup of tapioca starch or cornstarch
  • 2 TBSP butter 2 tbsp butter, chopped
  • 1 . Egg whites, whisked to brush the pie

Instructions

  1. Create the crust. In the food processor or fast food blender, combine flour with butter until you get the mixture is coarse.
  2. Pour the mix into the bowl and then add ice-cold water. Use a spatula to stir the mixture until you’ve got a soft dough.
  3. Form your dough in a disk, then cover it with plastic foil. The dough should be kept in the refrigerator for two hours.
  4. While you wait, prepare the filling. Place cherries, sugar, cherries, and lemon juice into the saucepot. The cherries will cook until they allow their juices to escape. Remove the cherries from the saucepot using an elongated spoon, and place them in a bowl to cool.
  5. Mix the cornstarch and cherry juice, then cook it over medium-high heat for about two minutes. Add the cherries to the mix and let it cool.
  6. The pie is ready to be assembled. Preheat the oven to 400 degrees F.
  7. The chilled pie dough until it is 12 inches in diameter. The pie crust should be brushed with butter, giving it lightly.
  8. The dough is placed gently into the pie pan, then reduced to the edges. The pie pan should be filled with cherries filling.
  9. Trim the edges, then make them into a new role. It is possible to use them to create a thin top layer or an incredibly rich pastry layer. Simply make sure to double the recipe for this pie dough.
  10. Lay pieces of the dough on top of the cherries, and seal with a pinch. Edges. The dough’s top layer is brushed with the egg that you beat. You can add some sugar.
  11. The pie is baked for 40 to 45 minutes.
  12. Cool the pie prior to serving and then cutting.

Notes

  • If you’re planning to bake the pie in a blind crust, place the pie crust on parchment paper, then weigh it down using the rice and pie weights and bake for 15 minutes at 375 degrees F.
  • You can also freeze pie crusts that are not baked and then store them for up to two months.
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