Easy And Delicious 3 Ingredient Pie Crust

Easy And Delicious 3 Ingredient Pie Crust

Find the greatest butter pie crust here. There is no shortening used in this pie crust, which only has 3 ingredients! It is a foolproof crust that works well for both sweet and savory pies. We don’t often give the pie crust much thought. We rarely attempt to make one at home and typically get one from the supermarket.

Although frozen pie crusts can occasionally save the day, there are so many varieties available that I’m sure I’ve encountered some subpar crusts. They either broke apart or were chewy, ruining my entire pie.

For many pies, the pie crust is crucial. The pie crust is what keeps everything together, even though the filling is crucial and must be excellent. You can quickly and easily prepare pie crust with this straightforward recipe. Additionally, if you double the recipe, you’ll have extra pie crust to freeze and use at any time!

What Is A 3 Ingredient Pie Crust?

A three-ingredient pie crust is just what it sounds like: a pie crust made with flour, fat (I use butter — more on that below), and water. A pinch of salt can be added, but that is entirely up to you. Since this pie crust contains no sugar, it can be used for both sweet and savory pies.

What To Use For Fat When Making Pie Crust

The components of pie crust include flour, oil, and water. It’s entirely up to you what kind of fat you use, however here are some of my opinions. With this knowledge, I hope you will select your preferred kind of fat for your pie crust and produce something very wonderful!

Shortening

Popular shelf-stable butter substitute is shortening. If you want to create a vegan pie crust, shortening is a fantastic alternative. Because shortening has a greater melting point than butter or lard, it is simpler to integrate into dough, which is one of its advantages. Additionally, shortening helps pies maintain their shape while baking. Shortening’s drawbacks include its bland taste and slightly oily mouthfeel.

Oil

Pie crusts frequently contain oil, particularly coconut oil, so this is even another excellent choice for vegans. Oil may be mixed into the dough quite readily, and rich oils, such coconut oil, can give the crusts a distinctive flavor.

The disadvantage of using oil is that it will make the dough highly breakable, making it more challenging to roll out and transfer into a pie pan. Unlike crusts cooked with other forms of fat, the final product won’t be as flaky and will instead be crumbly and soft.

Lard

Lard is an old-fashioned form of fat used in pie crusts, but it is still an excellent fat to use in pie crusts today. Lard makes a crisp, flaky crust that is very easy to work with. It has a greater melting point than butter, thus it does not melt as easily and does not dissolve as quickly on flour as butter before baking.

The disadvantage of lard is that high-quality rendered leaf lard is difficult to come by. Much of the lard sold in stores has been hydrogenated and laced with preservatives, and it usually has a distinct odor.

Butter

When it comes to pie crusts, butter is always my first option! The pie crust’s flakiest, lightest layers are made using butter, which also provides the nicest flavor. Additionally, butter is the flavor that everyone is familiar with and enjoys because it works so well with both sweet and savory fillings.

But because butter has a lower melting point than lard or shortening, it can be more difficult to deal with; for this reason, we refrigerate the dough before spreading it out.

Depending on its characteristics, your pie crust dough (if you’re using butter) should either be chilled or left on the counter; if it’s sticky and crumbly, chill the dough. If the dough is too stiff to roll out, let it rest on the kitchen counter until it is soft enough to roll out.

What To Use For Pie Filling

When I bake pies with my family, I normally create sweet ones rather than savory ones (especially when we pair them with ice cream). That’s not to say my family doesn’t enjoy savory pies!

My favorite pies throughout the summer are:

Pie with berries
Pie with cherries
Lemon tart
For the fall/winter seasons, I enjoy making:

Pie with apples
Pie made of chocolate
Pie made with pumpkin
Here are a few of my go-to savory pies:

Pie with beef
Pot pie with chicken
Pie with cheese and tomatoes from Italy
Pie with steak and mushrooms
I know I stated these were my favorites, but these are just a few of the possibilities. The only restriction is your own imagination, so go have some fun – the filling is entirely up to you!

Easy And Delicious 3 Ingredient Pie Crust

Time spent preparing: two hours

45 minutes for cooking

8 servings

Ingredients

For the crust:

14 cup of flour
12 cup cubed or grated cold butter 14 cup ice-cold water
To make the filling:

12 cup sugar 4 cup pitted fresh cherries
2 tbsp lemon juice, freshly squeezed
Tapioca starch or cornstarch, 1/3 cup
2 tbsp minced butter 1 beaten egg white for coating the pie

Instructions

1. To make the crust, combine the flour and butter in a high-speed food processor or blender and process until the mixture is coarse.
2. Pour ice-cold water into a basin with the mixture. Until the dough is smooth, stir with a spatula.
3. Create a disc out of the dough and wrap it in aluminum foil. The dough needs two hours in the fridge.
4. Prepare the filling in the meantime by combining the cherries, sugar, and lemon juice in a saucepot. Cook the cherries until their juices are released. Using a slotted spoon, remove the cherries from the saucepot and place them aside.
5. Cook the cherry juice and cornstarch together for a couple of minutes over medium-high heat. Add the cherries after stirring, then let everything cool.

6. Put the pie together and prepare the oven to 400 degrees.

7. Cut a 12-inch circle out of the refrigerated pie dough. Just lightly coat your 8-inch pie crust with butter.
8. Carefully transfer the rolled dough to the pie pan, then trim the edges. With cherry filling, fill the pie shell.
9. Roll out the edges that have been trimmed once more. Simply double the pie crust recipe to create a rich pastry layer or a thin top layer.

10. Distribute the rolled-out pieces of dough over the cherries and pinch the edges to seal. Brush the beaten egg on the dough’s top, and you can also sprinkle sugar on it.

Notes

If you want to blind bake the pie crust, line it with parchment paper, weigh it down with rice or pie weights, and bake at 375°F for 15 minutes.Any unbaked pie crust can also be frozen and stored in this state for up to 2 months.

Ingredients

For the crust:

3/4 cup of flour
1/4 cup ice-cold water and 1/2 cup cold butter, cubed or grated

For the filling:

12 cup sugar 4 cup pitted fresh cherries
2 tbsp lemon juice, freshly squeezed
Tapioca starch or cornstarch, 1/3 cup
2 tbsp minced butter 1 beaten egg white for coating the pie

Instructions

Create the crust by combining the flour and butter in a high-speed food processor or blender until a coarse paste forms.
Put the mixture in a bowl and fill it with ice-cold water. Until the dough is smooth, stir with a spatula.
The dough should be rolled into a disc and covered with foil. The dough needs two hours in the fridge.
Make the filling in the meantime by combining the cherries, sugar, and lemon juice in a saucepot. Cook the cherries until their juices are released. Using a slotted spoon, remove the cherries from the saucepot and place them aside.
For 1-2 minutes, boil the cherry juice and cornstarch over medium-high heat. Add the cherries after stirring, then let everything cool.
Prepare the pie and prepare the oven to 400 degrees.
The refrigerated pie dough should be rolled out to a 12-inch diameter. Just lightly coat your 8-inch pie crust with butter.
Trim the borders before placing the rolled dough gently into the pie pan. With cherry filling, fill the pie shell.
Roll out the edges that have been trimmed once more. Simply double the pie crust recipe to create a rich pastry layer or a thin top layer.
Over the cherries, arrange strips of the rolled dough and seal the edges with your fingers. Brush the beaten egg on the dough’s top, and you can also sprinkle sugar on it.
For 40 to 45 minutes, bake the pie.
Before serving and slicing, let the pie cool.

Notes

Cover the crust with parchment paper and fill it with rice or pie weights; bake at 375 degrees Fahrenheit for 15 minutes if you wish to blind bake the crust. Any unbaked pie crust can be kept in the freezer for up to 2 months.

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