This Easy Gluten Free Pie Crust Recipe uses just a few simple ingredients and a handful of steps. Crisp and golden brown, it’s better than anything you’ll find in the store and can be used to make all your favorite homemade pies!
Why This is the BEST Gluten Free Pie Crust Recipe
If you’ve ever tried to make a gluten free pie crust from scratch, you already know it’s not exactly the easiest task. And, unfortunately, most store-bought options don’t exactly taste the best.
So, in order to craft the absolutely perfect pie crust for you, we’ve tested and retested this recipe about a thousand times. Turns out, the secret is all in the ingredients (and amounts) used!
Rest assured, this homemade gluten-free pie crust recipe is simple to prepare with minimal prep time, has a rich, buttery flavor, and bakes to golden perfection every time. It’s even nut-free and dairy-free-friendly, too!
What Do You Need to Make a Gluten Free Pie Crust?
Like traditional recipes, this gluten-free version uses just a handful of baking staples.
- Gluten-Free All-Purpose Flour – If preferred, use a homemade all-purpose gluten-free flour blend. Just make sure it doesn’t contain any xanthan gum!
- Xanthan Gum – This helps hold the crust together and contributes to the flaky texture.
- Butter – Use partially frozen or very cold butter. If needed, opt for a soy-free, vegan butter such as Myoko’s or Earth Balance to make this recipe dairy-free.
- Sugar – Regular granulated sugar adds just a touch of sweetness.
- Salt – This helps enhance the flavor of the rest of the ingredients.
- Ice Water – Adjust the amount as needed. Just make sure it’s ice cold!
Tip: Using both cold water and cold butter is key to creating a bakery-worthy flakey crust.
Below is an overview of the recipe instructions. Be sure to scroll down to the recipe card below for the complete details!
- Pulse. Add part of the flour to the bowl of a food processor, and sprinkle the frozen butter cubes on top. Cover with the remaining flour, sugar, and salt. Then, pulse the mixture in short bouts until it is combined and broken into small chunks.
- Mix. Drizzle in the ice water, and pulse for longer periods until the mixture is light yellow in color and crumbly. Scrape down the sides, and pulse a couple more times. Add more ice water as needed if the dough is too dry to shape into a ball.
Note: Be careful not to add too much water, or your dough will become soggy. You shouldn’t need more than one or two extra tablespoons in a standard. However, super dry climates may require up to 8 tablespoons of water in total.
Note: Be careful not to overwork the batter! It should be mealy with bits of butter still visible.
- Chill. Transfer the dough to a large bowl or a work surface, and shape it into a ball. Flatten it slightly into a disc, and wrap it tightly with plastic wrap before transferring it to the refrigerator to chill.
- Roll. Allow the dough to come to room temperature. Then, lightly flour a work surface and a rolling pin. Or, roll the dough between two pieces of plastic wrap until it is roughly ¼ to ⅛ inch thick all the way across.
Pro-Tip: If cracks form, wet your fingers with cold water, and use extra dough to patch up the spots, rolling over the cracks with the rolling pin as needed.
- Prepare the pie crust. Transfer the dough to a pie dish, gently rolling the raw pastry around the rolling pin and unfolding it onto the pie pan or shell. Remove the excess dough from the edges, and flute the dough. Proceed with your pie as the instructions for your favorite recipe state!
- Gluten-Free Flour Tips – Each brand of gluten-free all-purpose flour will measure slightly differently by weight. We recommend using between 30 and 34 grams per ¼ cup. Also, if your gluten-free flour has xanthan gum already included, omit the extra xanthan gum in the recipe. The texture won’t be as flaky, but it should work just fine!
- Food Processor Alternative – If you don’t have a food processor, mix the gluten-free flour, salt, and xanthan gum in a large bowl. Then, use a cheese grater to grate the butter into the flour. Use a fork or pastry cutter to combine the ingredients until they’re crumbly.
- Avoid Overworking the Dough – Be careful to combine the ingredients just until a smooth dough is formed. Continuing to mix will melt the butter and overwork the dough, causing it to become tough and dense once baked.
- Use a Glass or Metal Plate – In general, we recommend using glass or metal pie pans for baking as they help distribute the heat more evenly, creating a beautiful golden color and rich, buttery taste!
- Blind-Bake – We recommend blind baking when the pie filling doesn’t need to be baked. To do so, freeze the crust in the pan. Then, bake it covered with parchment paper, and fill the pie plate with pie weights or beans. Whisk together an egg and an egg yolk with water or milk. Once baked, prick the bottom of the pie with a fork (don’t pierce all the way through!), brush the base and sides with the egg wash, and return the pie to the oven until golden brown. Let it cool completely before adding the filling.
- Par-Bake – This method is best for custard-like pies such as pumpkin pie and quiches. To par-bake, cover the crust with a piece of parchment paper, and weigh it down with pie weights. Bake for about ten minutes, and prick the bottom lightly with a fork. Then, brush the sides and base with an egg wash, and bake until the bottom is golden brown but not completely cooked.
- Cover Your Pie – When you’re ready to bake, cover the sides of the crust with aluminum foil halfway through baking to prevent it from burning.
What Can I Use This Crust to Make?
Use this gluten-free pie crust to make all your favorite pie recipes! Pumpkin pie, apple pie, gluten-free pecan pie, hand pies, quiche – you name it! It always tastes great.
Admittedly, we haven’t tested every type of gluten-free pie pastry with this recipe, but we have tested quite a few! So far, it’s worked well with them all and is a great option for staples like gluten-free pies, savory pies, hand pies, and even quiches.
Common Questions About This Gluten Free Pie Crust Recipe
Traditional pie crust is made with wheat flour, meaning it is not gluten-free.
This pie crust tastes exactly like a traditional recipe, featuring a decadent, buttery flavor that pairs perfectly with your favorite pie filling.
There are endless ways to crimp a pie crust, and everyone has their own favorite pie crust crimping method. However, we tend to just use our fingers! To do so, use your thumbs and pointer finger, gently crimping the edges of the dough.
Of course, every recipe will come with different baking instructions. However, in general, you’ll know your pie crust is done baking when it’s golden brown and crisp.
Yes, the dough can be prepared up to two days in advance. Wrap it tightly with plastic wrap, and transfer it to a sealable bag. Then, store it in the fridge to keep it fresh!
Sure! Assemble the ingredients, and roll the crust into a disc. Then, wrap it in plastic wrap, store it in a sealable bag, and keep it in the freezer for up to two to three months. To use, let it thaw in the fridge overnight, bring it to room temperature, and follow the instructions for your favorite pie.
We don’t recommend doubling this recipe. Instead, make two batches to ensure a smooth, workable dough. Doubling the ingredients in a single batch can cause the dough to become too dense!
We don’t recommend swapping the gluten-free flour blends for stand-alone flour like coconut flour, rice flour, or almond flour as they won’t yield the cohesive, structured, flaky gluten-free pie crust we’re looking to achieve. That said, we have used a 1:1 gluten-free flour with xanthan gum for this recipe. While it works, it does not create a flakey crust.
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