This gluten free pie crust is SO easy to make! The recipe uses just 3 simple ingredients, for a sweet or savory crust. There’s a dairy free option, too!
Gluten free kitchen hacks
Okay, so I really don’t like the word “hack”. But, I’m going to use it anyway because the only other word I can think of to use is shortcuts. Which is, in a way, the same thing.
I love to create shortcuts that can save time. Especially during the holidays, when we’re stressed and need a sanity saver.
My favorite kitchen shortcuts are ways to use basic ingredients to make unique recipes.
That simple hack saves a lot of time, and of course, it’s a money saver, too. But my new favorite ingredient hack is using gluten free bread to make pie dough.
I think you’ll be as excited about this recipe as I am, especially because it’s SO easy to make and resourceful! And take a look at the gorgeous pies (sweet and savory) you can make with it!
3 Ingredient Gluten Free Pie Crust
There really isn’t much to say about the ingredients here, because there are just three of them. BUT, in true Cotter fashion, I have dairy-free (no butter) substitutes for you.
Ingredient Notes + Substitutions
- Gluten free bread – Now, some brands and types of bread work better than others.
I don’t recommend using vegan bread at all, and no sprouted bread that has to be kept frozen. They tend to create more of a mealy dough.
I tried two different vegan breads and the texture just isn’t right. The best bread to use is one that’s soft, white, and gluten free.
- Butter – If you’ve ever had traditional pie crust, you know that butter is the key to deliciousness! If you need a dairy free or vegan substitute, refined coconut oil works well. You could also try plant-based butter but some brands don’t bake as well as others.
- Sugar – If you plan to use the crust for a dessert, you may want to sweeten it with a pinch of sugar or sugar substitute
To make this spiffy (ohhh, i love that word) pie crust recipe, all you do is:
- Cut up the gluten free bread into cubes. I use a half a loaf of gluten free white bread.
- Place the bread in a food processor and give it a whirl to grind up the bread.
- Blend in your whisked egg.
- Add in the butter or coconut oil (softened, not liquid) and blend again until you have pie dough!
It’s like the simplest recipe EVER!
NOTE: If the crust dough seems really dry and isn’t coming together well, you can add a tiny bit of liquid. Water, juice, or apple cider vinegar all work well. pie crust recipe video
Video: How to make a 3-ingredient pie crust
Here’s a super quick video, just so you can watch how easy the crust comes together.
Uses for this recipe
As I mentioned earlier, you can use this crust to make sweet or savory pies. Here are a few ideas:
- Mediterranean Quiche
- Chicken Curry Pot Pies (Gluten Free, Dairy Free)
- Gluten Free Fruit Hand Pies
- Gluten Free Honey Baked Ham and Potato Empanadas
- Best Quiche EVER
I can’t wait for you to try this recipe!
TELL ME… Have you ever made a pie crust from scratch that was THIS easy?
Do you think you think you’ll try this one out for your holiday menu?
This gluten free pie crust is perfect to use for preparing sweet or savory recipes for a quick meal or dessert. Dairy free with a vegan option.
- 7 pieces (36 grams each) gluten free bread, diced
- 2 1/2 tbsp butter or refined coconut oil, softened (not melted)
- 1 egg, whisked
- Water, as needed (1-2 tbsp water)
- Optional – 1-2 tbsp sugar or sweetener of choice (if you will be using this for dessert pie)
- Cut your bread into smaller pieces. Place it in a food processor. Blend and grind, until more of a bread meal texture is formed. Add in whisked egg and pulse a few times.
- Next, add the coconut oil or butter and blend again. If batter is still too thick, add a tiny bit of water, ONLY as needed. Then, process again to blend into a dough.
- After the dough is formed, form it into a ball, wrap it in plastic wrap and refrigerate to chill for at least 1 hour.
- After chilling, move the dough to a work surface. Place a sheet of plastic or parchment paper over the pie crust dough and use a rolling pin to roll the dough to 1/8 to 1/4 inch in thickness. This amount of crust will make enough for an 8 inch pie crust or 4 -5 hand pies.
- Fold dough over an 8 inch pie pan. The dough should begin to slowly slump into the middle of the plate. Gently press the edges of the crust against the sides of the pan and middle. With a sharp knife or scissors, remove the excess dough that is hanging off the edges. Patch any tears as needed.
- Flute the edges and poke the middle sections with a fork (dock the dough).
- Place in a preheated oven according to the pie recipe instructions. To par-bake, bake at 400F for 10-12 minutes. To bake completely, bake at 350F for 25 -35 minutes (depending on the thickness of the dough), or until lightly brown.
- Baking times depend on your oven type of bread, so check at 30 minutes.
- If you want to make a 9 inch gluten free pie crust (9 inch), I recommend makings 2 batches and then combine dough. Roll the dough out into a 10-inch circle for a 9-inch pie. Save the remaining dough for future recipes.
- Hand pies bake faster and the dough needs to be rolled out into a thinner crust.
- Category: dessert, brunch
- Method: oven
- Cuisine: American
- Serving Size: 1/8 of a pie crust
- Calories: 125
- Sugar: 1.7g
- Sodium: 158.4mg
- Fat: 7.5 g
- Saturated Fat: 4.1g
- Carbohydrates: 12.6g
- Fiber: 1.1g
- Protein: 3.2g
- Cholesterol: 26.7mg
Keywords: gluten free pie crust, gluten free desserts, dairy free pie crust, healthy pie crust
This is now my go to gluten free dough for baking. Yep, there is no looking back.
A gluten free pie crust recipe that doesn’t require skill or time. Plus you can make a few batches and then freeze it. Which is what I do… and it is totally genius if you ask me.
Especially during the busiest time of all – the HOLIDAY SEASON!
Let me know if you have any questions or need substitutes; I’m happy to help!
This recipe post was originally published on December 12, 2016. The recipe was retested, and content and images were updated on November 5, 2020.