3 Ingredient Pie Crust with Butter

Easy 3 ingredient pie crust with butter and without food processor using flour, cake mix or Bisquick. All of them are easy and great for your favorite filling. Easiest pie crust ever for sweet desserts, or use our pot pie crust for a savory filling.

All of these options are easy. Most of the time you’ll have all purpose flour but if you love Bisquick recipes that works too. I will include both so you can try both and see which you prefer. Personally I like the one in the recipe card below best, it isn’t quite as dry. Use whole or to make mini pies too.

3 Ingredient Bisquick Pie Crust

Preheat your oven to 450 degrees F and then incorporate your butter and Bisquick together. Then add hot water until it forms a ball of dough.

1. 1 cup baking mix or Bisquick
2. 1/2 cup softened butter
3. 2 tbsp hot water

Place on a very lightly floured cutting board and roll out until it is large enough to fill your pie plate. Bake for 8-10 minutes until lightly browned.

How to Make Mini Pie Crusts

Once rolled out you can push them into a traditional pie pan or small mini ones, or ramekins. It’s also great when I make my spinach quiche for sure. Meaning savory or sweet, it’s a win.

• Soft butter – 1 stick
• Powdered sugar – 3 oz.
• Egg – 1
• Flour – 1 1/2 cups
• Salt – ½ tsp

Make the dough. Put the soft butter in a bowl and add powdered sugar. Beat with a mixer Add an egg. Add flour, salt. The dough should be soft. Put it in the refrigerator for 1 hour. Divide the dough into 2 parts. Roll them out with a rolling pin. Lay one in pie plate, fill as desired. You can use other half to cut out hearts to lay on top.

Bake the pie in a preheated 320 degree oven for 40-45 minutes.

Yes you can buy store bought and just roll out but once you make this once you’ll realize just how easy it is. No food processor necessary, just a bit of elbow grease and a hand blender to incorporate the ingredients.

How to Make The Best Pie Crust by Hand

• Whisk the salt and flour together. Then add pats of cold butter into the flour mix and use a pastry blender or fork to incorporate into the dry mixture.
• Add ice water 1 tbsp at a time and incorporate until a dough forms (use cold water for best results). Do not add too much so the dough is sticky.
• On a very lightly floured surface roll dough into a ball. Cover and seal the outside with a piece of plastic wrap and refrigerate for 120 minutes.
• Remove and roll dough on to your work surface into a round piece to lay into your pie pan. Preheat oven to 425 and bake for 11-14 minutes or until very lightly browned if you want a baked crust for a cream filling. Or fill with pie filling or quiche filling when raw and bake together.

Pie Crust Cutter

As for the edges you can do a few things. Either mold up the sides to the top and leave as is, make larger and use a crust cutter to remove what is hanging over, or fold over to make thicker edges.

Sugar Cookie Pie Crust

A third and very different option, but one that works fantastic with our sheet pan pumpkin pie is made of sugar cookie dough. Well we actually use a box of cake mix but that is what it tastes like. Of course this is a sweet option and could be for a large sheet pan or in smaller forms like our egg nog cookie cups. You will need;

1. Box of cake mix
2. 1 stick melted butter
3. One egg

Another sweeter option is our Graham Cracker Crust for Cheesecake. If you don’t want to crush with a machine, just put into a freezer bag and roll a rolling pin over the top.

Three Ingredient Pie Crust Recipes

In a large bowl mix cake mix, 1 stick melted butter and 1 egg. Will make a thick mixture resembling dough, this will be your base or crust. Dump pie dough into a large greased sheet pan cake pan with high sides. Use hands to press on to bottom so there is an even thick layer across the bottom.

Another version for sweeter (and fast) desserts would be our pour over top pie crust!

What is one thing you should not do when making pie crust?

#1 thing you should not do when making pie crust is overwork the dough. This can happen while mixing or rolling it out and it causes the gluten in the flour to develop excessively. This results in a tough, chewy crust rather than a tender, flaky one. To avoid this, mix the ingredients just until they come together and handle as little as possible.

Can you make homemade pie crust ahead of time?

Yes you can and this may help you prep during the holidays better. After preparing and forming it into a disk, wrap it tightly in plastic wrap. Store it in the refrigerator for up to 2-3 days. When you’re ready to use, let it sit at room temperature for about 10-15 minutes to soften slightly for easier rolling.

Simple as “pie” right?? 😉 If you love baking with your kiddos all of these will be a huge hit because they can really get involved and make mini versions of what you’re making. Give them a muffin tin to make portioned sizes with their own crust to roll out.

What can you use other than dough to make a crust for a pie?

Last but not least we have a one ingredient Tater Tot Crust you have got to try if you are making something savory like a quiche. A fun new way to hold the filling that is crunchy and made of potatoes!

Pie fillings you’ll love

• Instant Pot apple pie filling
• Make our simple chicken pot pie with rotisserie meat and frozen veggies
• You can use ramekins and make air fryer pumpkin pie