A lot of people shy away from pies because they’re afraid of making the crust. But what if I told you it was possible to make really flaky, really delicious pie crust with only three ingredients? Not so scared now, huh.
This is my go-to recipe for pot pie, or cherry pie, or no pie at all. Yes. I would eat this with no filling in sight.
- 1 cup salted butter (this is what makes it a 3-ingredient recipe. If you have unsalted butter, add 1/2 tsp salt)
- 2 1/2 cups all-purpose flour
- 1 cup ice water (although you won't use all of it)
- About an hour before you want to make the crust, put the butter in the freezer and the flour in the refrigerator.
- When that hour is up, grate the butter with the smallest holes on your grater.
- Add grated butter to flour and mix gently.
- Begin adding ice water one teaspoon at a time and stirring with a fork ONLY until it comes together when you squeeze it. The less water, the better. It's actually okay if this is slightly dry.
- Cover and refrigerate at least two hours. You can make this 24 hours in advance if you'd like.
- After chilling, remove half the dough and roll out on a flour-covered surface until large enough to fill your pie plate, with some hanging over the edge. I like to roll my pie crusts on my pizza stone because it helps me to keep the crust round and it's a lot easier to clean up than my counter.
- Lay the bottom crust over your rolling pin and ease it into the pie pan.
- Trim edge, leaving some to be crimped with the top crust. Pierce the bottom with a fork and bake 7 minutes @ 400 degrees on bottom shelf of oven.
- While this is baking, roll out the top crust the same way.
- Fill with whatever filling you made, then ease the top crust over the pie and crimp the edges to seal.
- Cut some vent holes in the top.
- Brush with egg white.
- Bake and enjoy!
Grated butterAnd more grated butter
All that butter mixed (lightly) into the flour
The rolling pin helps move the crust to the pan
Crimping the edge