Making a flaky all-butter pie crust is easier when you remember one simple formula: 3 parts flour, 2 parts butter, and 1 part water by weight. This 3:2:1 pie crust is easy to scale for a single or double crust, with step-by-step tips for mixing, rolling, chilling, and even blind baking without pie weights!
Jump to:
- Quick Recipe Summary ✨
- Why this recipe works
- What is the 3:2:1 pie crust ratio?
- Recipe ingredients
- Chill out that dough
- How to make a 3:2:1 pie crust
- Making pie dough in the food processor
- Storage instructions
- Troubleshooting tips
- How to blind bake the crust without pie weights
- Tips for pie crust success
- Questions asked and answered
- More pie, tart, & cobbler recipes to try
- Recipe
- Comments
Quick Recipe Summary ✨
3:2:1 Pie Crust: Uses the classic ratio of 3 parts flour, 2 parts butter, and 1 part ice water by weight for a tender, flaky all-butter pie crust.
Easy to scale: Make enough dough for a single- or double-crust pie using the same simple ratio. The exact amount of water can vary depending on humidity, so add only enough for the dough to hold together.
Active Time: 10 minutes • Chill Time: At least 1 hour • Difficulty Level: ⭐⭐ Easy to Medium. The ingredients are simple - keeping everything cold and not overworking the dough are the keys to success.
Yield: 1 single- or double-crust 9-inch pie • Freezer-friendly: Yes • Make-ahead: Chill overnight or freeze the dough disks for later.
👉 Use the step-by-step instructions and troubleshooting tips below to make flaky homemade pie crust by hand or with a food processor.
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Why this recipe works
- Cold butter creates flakes: Steam separates the dough into flaky layers as it bakes
- Gentle mixing keeps it tender: Less handling means less gluten development
- Chilling prevents shrinkage: Firms the butter and relaxes the dough
- Flexible hydration avoids toughness: Add just enough water to hold the dough together
Pie is sublime. Sweet or savory, single crust or double, there's something special about wrapping a good filling in flaky, buttery pastry.
And here's where my math geek gets to come out and play - remember recipe ratios? Pie dough has its own handy formula. The classic 3:2:1 pie crust ratio uses 3 parts flour, 2 parts fat, and 1 part liquid by weight. Delicious math!
I prefer an all-butter crust for its flavor and flaky, tender texture. And if making pie crust from scratch seems intimidating, don't worry! Once you know the ratio - and remember to keep that butter cold - it's much easier than you might think!
What is the 3:2:1 pie crust ratio?
The classic 3:2:1 pie crust ratio is 3 parts flour, 2 parts fat, and 1 part liquid by weight. For an all-butter crust, that's 3 parts flour, 2 parts butter, and about 1 part ice water. Because the ratio is based on weight rather than cups, you can easily scale it to make as much pie dough as you need.
When I say, "parts," I mean any equal unit of weight. For example, 300 grams flour + 200 grams butter + 100 grams water follows the same 3:2:1 ratio as 12 ounces flour + 8 ounces butter + 4 ounces water.
And if you don't have one already, invest in a good kitchen scale. They're not too expensive, and they're invaluable in baking. Because 3:2:1 is a weight ratio, weighing the ingredients keeps the proportions accurate. Flour in particular can vary considerably when measured by cups, so using a scale makes the formula much more reliable - especially when scaling the dough up or down.
Single vs. double crust ingredient amounts
The amount of dough you'll need depends on whether you're making a single- or double-crust pie. I use the same 3:2:1 ratio for both, adjusting the amounts to make enough dough without too many scraps.
I find that a double crust pie uses a 12:8:4 ratio, while a single crust pie uses a 9:6:3 ratio. Here are the amounts for each:
| Pie crust | Flour | Butter | Ice water |
| Single crust | 9 oz (250g) | 6 oz (170g) | up to 3 oz (85g) |
| Double crust | 12 oz (336g) | 8 oz (227g) | up to 4 oz (114g) |
The water is variable based on the weather conditions of the day. Think of the water as a starting point, not a mandate. Flour absorbs water differently depending on humidity and other conditions, so stop adding it as soon as the dough holds together when squeezed.
Don't have a kitchen scale? You'll find the measurements in cups and tablespoons in the recipe card below. Just remember that weighing your ingredients gives you the most consistent results.
Recipe ingredients
You'll need the following ingredients to make an all butter pie crust recipe:
Ingredient Notes
A basic pie crust recipe has 3 ingredients: flour, fat, and liquid. Sugar and/or vinegar can be added for flavor and tenderness.
Flour: Provides the basic structure for the pie crust. You can substitute a measure for measure gluten-free flour replacement if you prefer.
Fat: Adds flavor and richness, and contributes to the crust's flakiness. As the water in the fat evaporates, the flour layers separate giving you the tender, flaky texture you're looking for.
I make an all-butter crust using unsalted butter. Unsalted butter gives you more control over the amount of salt in the dough, but salted butter works, too. Reduce the added salt to account for the salt already in the butter, keeping in mind that salt levels vary by brand.
European-style butter generally contains more butterfat and less water than American-style butter, giving the crust a richer flavor. Because the water content is lower, the dough may need a little more ice water to hold together.
You can also use other fats, and it could be all one type or a combination of butter, vegetable shortening (like Crisco), lard (many people's choice), or something else entirely. I've seen recipes with coconut oil (to make it a vegan pie crust), and I've used rendered beef or chicken fat on occasion (for savory pies). The choice is yours.
Liquid: Ice water is generally used in making pie crust, but you can also use milk, a non-dairy substitute, or even flavored juices if you want to complement the main ingredient in your pie. Perhaps apple juice for an apple pie crust?
Sugar: While a 3:2:1 pie crust can work for both savory and sweet pies, you can add a little sugar when using the crust for dessert pies.
Apple cider vinegar: Adding a little bit of apple cider vinegar helps tenderize the pie dough. You can also use white vinegar or even lemon juice. It's the acid that does the trick. Don't worry, you won't taste it.
See the recipe card for a full list of ingredients and measurements.
Chill out that dough
Many people are intimidated by making pie crust from scratch, but they needn't be. (As a side note, many people are intimidated by anything with more than four legs, and they are perfectly justified in that. Just saying...)
The real key to pie crust is bein' chill about it. Wait, no, I mean chilling it...a lot.
The idea is to keep small pockets of fat within the flour so that when baked, the water in the butter turns to steam and creates the flakiness that's so desired in pie crust. Chilling also helps protect against crust shrinkage, especially if you are blind-baking the crust, i.e., baking the crust before filling it with something that doesn't get baked, like a pudding pie.
How you cut up your fat isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater before cutting it into the flour mixture. You can also cut chilled fat into small ½-inch cubes. Either way, make sure the fat is well chilled before cutting it into the flour mixture.
It's also important to keep your liquid very cold so as not to melt the fat (I add a couple of ice cubes to the liquid).
So in a nutshell...
- Chill your fat before using it
- Chill the dough at least an hour after making it
- Chill it again after rolling it out
- Chill it again after transferring it into your pie pan.
You want the crust cold when it goes into the oven!
How to make a 3:2:1 pie crust
Step 1: Stir the dry ingredients together
Mix together the flour, sugar (if using), and salt (photo 1).
Step 2: Cut in the butter
Toss the cold butter into the flour mixture (photo 2).
Cut in the butter using a pastry blender, two forks, or your hands until coarse, pea-sized crumbs appear (photo 3).
Step 3: Add the liquid
Combine the ice water with the vinegar or lemon juice and whisk them together (photo 4).
Slowly pour in the liquid and use a bowl scraper to mix until the dough just holds together (photo 5).
The bowl scraper helps to keep your hands out of the bowl so they don't warm the dough.
Try not to over mix the dough (you want to keep that butter cold and separate from the flour). Don't worry if the dough has a slight vinegary smell. That will dissipate during baking and/or be overwhelmed by the filling.
Be flexible when it comes to the liquid
You have to be flexible about the amount of liquid to add as the actual amount will depend on the humidity of the day.
The dough is ready when a handful holds together when squeezed, even if the mixture still looks somewhat crumbly in the bowl. If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Adding too much liquid will make the resulting dough tough after baking.
Making pie dough in the food processor
I've noticed as I've grown older that it's getting harder for me to make pie dough by hand, especially if I'm using frozen butter.
Using the food processor is a quick and efficient way to make pie dough, as long as you follow the #1 rule: Don't overwork the dough! Use short 5 to 10 second pulses to process the dough - you still want to see the chunks of butter after the dough is mixed. Here's a step-by-step breakdown:
- Pulse the flour, sugar (if using), and salt until it's combined.
- Add the cold butter to the flour mixture and pulse a few times. Stop as soon as you see the flour mixture looking crumbly with pea-sized pieces of butter.
- Add the ice water mixture and pulse just until the dough holds together.
Now you're ready to turn out the dough and continue with the recipe.
Step 4: Chill the dough
Turn the dough out onto a lightly floured surface and push together into a rough ball and fold the dough a few times to create more flaky layers (I use a bench scraper, but a knife will do).
For a double crust, divide the dough into two portions and shape into two disks with smooth edges (for a single crust, shape the dough into one disk). Wrap the disk(s) with plastic wrap and refrigerate for at least 1 hour or overnight (photo 6).
Step 5: Roll out the dough
Lightly dust your rolling surface with flour. Use even pressure to roll the dough out front to back and on the diagonals. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle about 2 to 3 inches larger than your pan. For a 9-inch pie pan, that's about 11 to 12 inches.
The thickness should be approximately ⅛-inch (about the height of two stacked quarters), unless otherwise directed by your recipe (photo 7).
Step 6: Transfer the dough to a pie pan
Transfer the dough to the pie pan you're using. Ease the crust into the pan, pressing up on the sides and leaving the dough overhanging the rim (photo 8).
- For a single crust pie: Trim the overhang to 1-inch, then turn the overhang inward and crimp as desired.
- For a double crust pie: Trim the overhang to ½-inch. Roll out the second disk to the same dimensions and chill until needed.
Save the dough scraps to repair the crust later if needed. Chill the pie shell until you're ready to fill the pie.
Storage instructions
Pie crust dough can be stored in the refrigerator for 2 to 3 days, or frozen for up to 2 months. Wrap the disk(s) with plastic wrap and store in an airtight plastic bag.
If it's frozen when you're ready to use it, defrost the dough overnight in the refrigerator. Allow the dough to sit out on the counter a few minutes to warm slightly before proceeding with rolling out the dough.
Troubleshooting tips
Here are some issues you might encounter when making a 3:2:1 pie crust:
- Dough is dry and crumbly: Add ice water 1 tablespoon at a time, stopping as soon as the dough holds together when squeezed.
- Dough is sticky: It has too much water or has gotten warm. Chill it before adding more flour.
- Dough cracks while rolling: It may be too cold or slightly dry. Let it sit for a few minutes, then gently press the cracks together as you roll.
- Crust is tough instead of flaky: The dough was likely overmixed, overworked, or given too much water. Handle it as little as possible once the liquid is added.
- Crust shrinks in the pan: Don't stretch the dough to fit the pan, and give it plenty of time to rest and chill before baking.
- Butter leaks while baking: The dough or butter probably became too warm. Chill the shaped crust thoroughly and make sure the oven is fully preheated.
- Crust loses its crimped edge: All-butter dough softens faster than shortening-based crusts. Chill the shaped crust until firm before baking.
How to blind bake the crust without pie weights
Here's a trick to successfully blind bake pie dough and shortcrust pastry: freeze the crust in its pan tightly covered with foil. You don't need to use pie weights or dried beans using this frozen-foil method.
- Tear off a piece of foil that fits over the entire pan with overhang (or add extra foil as needed).
- Spray the foil with baking spray to keep it from sticking to the dough.
- Press the foil into the pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the pan.
- Freeze the crust for 15 minutes.
- Par-bake the crust: Bake the crust at 375˚F with the foil on for 20 minutes. Carefully remove the foil from the crust. If the crust has puffed up, gently press it back down. Any tears or cracks in the crust can be repaired with dough scraps. This stage is useful for pies with fillings that need additional baking, such as a quiche or pecan pie.
- Blind bake the crust: If your filling doesn't require baking, like a chocolate cream pie, return the crust to the oven and bake the crust until golden brown, 5 to 10 minutes more. Cool the crust and fill as needed.
There you have it. No more slumping sides or messing around with dried beans!
Tips for pie crust success
For a pretty pie, don't forget to crimp the edges using your favorite methods. Just know that all butter pie crusts won't hold fancy shapes as well as pie crusts with shortening, but chilling the pie well before baking will help a lot.
For double crust pies, remember to cut decorative slits to release steam in your top crust. And if you want a fancier top crust for your double crust pies, try your hand at making a lattice topped pie. It's easier than you think!
Questions asked and answered
Here are some questions that you might have...
Yes! This all-butter dough works well for lattice-top pies. Keep the dough chilled while cutting and weaving the strips so the butter stays firm and the lattice holds its shape. If the dough becomes too soft to handle, refrigerate it briefly before continuing.
Absolutely! The same 3:2:1 dough works for hand pies and turnovers. Roll it out, cut into the desired shapes, add your filling, and seal the edges well. Keep the assembled pastries chilled before baking for the flakiest results.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
How to Make 3:2:1 Pie Crust
Equipment
- rolling pin
Ingredients
For a double crust pie
- 2¾ cups all-purpose flour
- 2 to 3 tablespoon granulated sugar, if making a sweet pie (optional)
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold, grated or cubed, see Recipe Notes
- ½ cup ice water
- 1 tablespoon apple cider vinegar, white vinegar, or lemon juice, chilled
Instructions
- This recipe as written makes enough dough for a 9-inch double crust pie. See the Recipe Notes for the dough ingredient amounts for a 9-inch single crust pie. Remember, you can scale the recipe up or down as needed using the 3:2:1 recipe ratio!
- Make the dough: Measure your ingredients using a kitchen scale. It's the most accurate and will give the most consistent results.Note: The instructions below are for making the dough by hand. If you want to use the food processor to make the dough, see the instructions in the post above.
- In a large bowl, stir together 2¾ cups all-purpose flour, 2 to 3 tablespoon granulated sugar (if using), and 1 teaspoon kosher salt.
- Toss 1 cup unsalted butter (grated or cubed) into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- In a small bowl, whisk together ½ cup ice water with 1 tablespoon apple cider vinegar vinegar or lemon juice.
- Slowly add the water mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.The dough is ready when a handful holds together when squeezed, even if the mixture still looks somewhat crumbly in the bowl. If it is very crumbly, add 1 to 2 tablespoons ice water or flour, 1 tablespoon at a time (2 tablespoons maximum).Don't worry if the dough has a slight lemony or vinegary smell. That will dissipate during baking and/or be overwhelmed by the filling.
- Turn the dough out onto a lightly floured surface and push together into a rough ball. fold the dough a few times to create more flaky layers, then divide into two equal balls. Flatten each ball into a disk with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
- Roll out the dough: Lightly dust your rolling surface with flour. Use even pressure to roll the dough out front to back and on the diagonals. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle about 2 to 3 inches larger than your pan with a thickness of approximately ⅛-inch (about the height of two stacked quarters), unless otherwise directed by your recipe.
- Transfer the dough to the pie pan you're using. Ease the crust into the pan, pressing up on the sides and leaving the dough overhanging the rim.
- For a single crust pie: Trim the overhang to 1-inch, then turn the overhang inward and crimp as desired. For a double crust pie: Trim the overhang to ½-inch. Roll out the second disk to the same dimensions and chill until needed.
- Continuing: Save the dough scraps to repair the crust later if needed. Prick the bottom all over with a fork, then chill the pie shell until you're ready to fill the pie.
- To blind bake the crust: If your recipe calls for a par-baked or blind-baked pie crust, preheat the oven to 375 °F. Prick the bottom of the pie shell all over with a fork.
- Tear off a piece of foil that fits over the entire pan with overhang (or add extra foil as needed). Spray the foil with baking spray to keep it from sticking to the dough. Press the foil into the pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the pan. Freeze the crust for 15 minutes. You don't need to use pie weights or dried beans using this frozen-foil method.
- Bake the crust with the foil on for 20 minutes. At this point the crust is par-baked.
- Carefully remove the foil from the crust. If the crust has puffed up, gently press it back down. Any tears or cracks in the crust can be repaired with dough scraps. Return the crust to the oven and bake the crust until golden brown, 5 to 10 minutes more.
- The crust is now ready to be filled and baked as desired.
- Storage instructions: Pie crust dough can be stored in the refrigerator for 2 to 3 days, or frozen for up to 2 months. Wrap the disks with plastic wrap and store in an airtight plastic bag. If it's frozen when you're ready to use it, defrost the dough overnight in the refrigerator. Allow the dough to sit out on the counter a few minutes to warm slightly before proceeding with rolling out the dough.
Alyssa says
I love pie for all the reasons you listed. I have a gluten allergy and gluten free dough sucks, but King Arthur does has some wonderful products that make life easier.
Tammy says
I haven't tried it myself, but I believe that the Gluten-Free flour from King Arthur is a good one-to-one substitute for regular flour (they of course would know for sure). I wonder how a piecrust made from the GF Flour would turn out?