This gluten free pie crust recipe is the one I reach for every single time a pie craving hits, and I promise it does not taste like a compromise.
It rolls out smoothly, holds its shape in the pan, and bakes up into thin, buttery, flaky layers that crackle when you cut into them.
If you have ever fought with a gluten free dough that cracked apart the second you tried to lift it, this recipe fixes that problem for good.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 1 hour |
| Cook Time | 15 minutes (blind bake) |
| Total Time | 1 hour 35 minutes |
| Servings | 2 single crusts (or 1 double crust), 8 slices each |
| Difficulty Level | Easy |
I learned most of my crust habits from years of testing regular butter dough, and I used a lot of that same technique when I put together my Almond Flour Pie Crust Recipe.
Why You’ll Love This Gluten Free Pie Crust Recipe
This dough behaves like a “real” pie crust, not a gluten free stand-in.
It rolls between two sheets of parchment paper without cracking, so you get a smooth, even circle every time.
The butter stays in visible little pieces through the mixing process, which is exactly what creates those flaky layers once the crust hits a hot oven.
You only need one flour blend and a handful of pantry staples, no strange gums or hard-to-find add-ins required.
You might also enjoy: Vegan Pie Crust Recipe
- Rolls out easily without falling apart or cracking
- Bakes up flaky, golden, and buttery, not gritty or dense
- Works for both sweet pies and savory dishes like quiche or chicken pot pie
- Made with one gluten free flour blend and simple pantry staples
- Freezes beautifully so you can make it ahead of time
- Simple enough for a first-time gluten free baker to follow
Ingredients
You need just seven ingredients for this crust, and every one of them plays a specific role in getting that flaky, sturdy texture.
The most important choice you will make is the flour blend itself, since gluten free blends vary quite a bit from brand to brand.
- 2 1/2 cups gluten free 1-to-1 baking flour blend (a blend that already contains xanthan gum)
- 1 tablespoon granulated sugar (omit for a fully savory crust)
- 1 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
- 1 large egg, cold
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 4 to 6 tablespoons ice water, as needed
Kitchen Equipment Needed
None of this equipment is unusual, and if you already bake regularly, there is a good chance you own most of it already.
A food processor is the one tool that makes the biggest difference, since it keeps the butter cold and cuts it into the flour in seconds.
- Food processor
- Rolling pin
- 9-inch pie plate
- Bench scraper
- Pastry cutter (optional, if not using a food processor)
- Plastic wrap
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are products I personally rely on when I make this crust, and I think they genuinely make the process easier and the results more consistent.
1. King Arthur Measure for Measure Gluten Free Flour
This blend already contains xanthan gum and behaves the most like traditional all-purpose flour of any gluten free blend I have tested.
It measures cup for cup, so there is no need to adjust the recipe or do any math.
The texture it produces is smooth rather than gritty, which matters a lot in a crust this simple.
2. Cuisinart Food Processor
Cutting cold butter into flour by hand can warm the butter too quickly, which flattens out the flaky layers you are working for.
A food processor pulses the butter into the flour in just a few seconds, keeping everything cold and giving you an even, pebbly texture every time.
3. Ceramic Pie Weights
If you are blind baking this crust for a cream pie or custard filling, pie weights keep the bottom from puffing up and the sides from slumping down.
Ceramic weights heat and cool more evenly than dried beans or rice, which gives you a more consistent bake.
4. Emile Henry Modern Classics Pie Dish
A heavier ceramic pie dish holds heat more evenly than a thin metal one, which helps this gluten free crust bake through without the center staying pale and soft.
It also goes straight from the oven to the table, which is a nice bonus for serving.
5. Joseph Joseph Adjustable Rolling Pin
This rolling pin has removable rings that let you set an exact thickness, which takes a lot of the guesswork out of rolling gluten free dough evenly.
An even thickness means the crust bakes at the same rate all the way across, so you do not end up with a soggy center and a burnt edge.
Step-by-Step Instructions: How to Make Gluten Free Pie Crust
1. Whisk the dry ingredients
- In the bowl of a food processor, add the gluten free flour blend, granulated sugar, and salt.
- Pulse two or three times just to combine everything evenly.
- If you are working by hand instead, whisk the dry ingredients together in a large mixing bowl until no streaks of salt or sugar remain visible.
2. Cut in the cold butter
- Scatter the cold, cubed butter over the top of the flour mixture.
- Pulse the food processor in short bursts, about 10 to 12 times, until the mixture looks like coarse sand with some pea-sized pieces of butter still visible.
- If working by hand, use a pastry cutter to cut the butter into the flour using a rocking motion until the same pea-sized texture forms.
- Do not overmix at this stage. Those little visible chunks of butter are what create flaky layers once the crust bakes.
3. Mix the wet ingredients
- In a small bowl, whisk together the cold egg and the apple cider vinegar until fully combined.
- Add 4 tablespoons of ice water to the egg mixture and whisk again briefly.
4. Bring the dough together
- With the food processor running, pour the wet mixture in through the feed tube in a slow, steady stream.
- Stop and check the dough after about 10 seconds. It should look shaggy and just barely hold together when you pinch a bit between your fingers.
- If the dough still looks dry and crumbly, add the remaining ice water one tablespoon at a time, pulsing briefly after each addition.
- If working by hand, drizzle the wet mixture over the flour and butter, then fold everything together with a rubber spatula or your hands until it just comes together.
5. Shape and chill the dough
- Turn the dough out onto a clean surface dusted lightly with gluten free flour.
- Divide the dough in half using a bench scraper if you are making a double crust, or leave it whole for a single crust with dough left over to freeze.
- Shape each portion into a flat, even disk about 1 inch thick.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- This chilling step is not optional. It lets the flour fully hydrate and firms the butter back up, which makes the dough much easier to roll.
6. Roll out the dough
- Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes if it feels too firm to roll.
- Place the disk between two sheets of parchment paper.
- Using a rolling pin, roll the dough from the center outward, turning it a quarter turn after every few passes, until it forms a circle about 12 inches wide and 1/8 inch thick.
- Peel off the top sheet of parchment paper.
7. Transfer the crust to the pie plate
- Flip the dough over into the pie plate, using the bottom sheet of parchment paper to guide it, then peel that sheet away.
- Gently press the dough into the bottom and up the sides of the plate, being careful not to stretch it.
- Trim the overhanging edge to about 1 inch beyond the rim of the plate using kitchen scissors or a knife.
- Fold the extra edge under itself and crimp the border with your fingers or the tines of a fork.
8. Chill again, then bake or fill
- Place the shaped crust in the refrigerator for another 20 to 30 minutes before baking. This helps it hold its crimped edge in the oven.
- For a blind-baked crust, line the chilled dough with parchment paper, fill it with pie weights, and bake at 375°F for 15 minutes, then remove the weights and parchment and bake for another 8 to 10 minutes until light golden.
- For a filled and baked pie, add your filling directly to the chilled, unbaked crust and bake according to your specific pie recipe’s instructions.
Tips for The Best Gluten Free Pie Crust Recipe
A few small habits make the biggest difference between a crust that cracks and one that rolls out like a dream.
Weighing your flour on a digital kitchen scale instead of scooping it with a measuring cup also removes a lot of the guesswork, since gluten free flours pack down differently than wheat flour.
- Keep everything cold. Chill your butter, egg, and even your mixing bowl if your kitchen runs warm.
- Roll between parchment paper rather than on a floured surface, since gluten free dough is more delicate than wheat dough.
- If the dough cracks slightly while rolling, just press it back together with your fingers. It is far more forgiving than it looks.
- Do not skip either chilling step. Both the dough disk and the shaped crust need to rest before baking.
- Use a glass or light-colored metal pie plate so you can see when the bottom crust has turned golden.
Serving Suggestions
This crust is a blank canvas, which means it works with just about any filling you have in mind.
For a classic fall dessert, fill it with a homemade Pumpkin Pie From Scratch filling and bake as directed above.
It also holds up beautifully under fruit fillings, since the sturdy texture does not go soggy the way some gluten free crusts do.
- Fill it with a spiced apple filling for a warm, cozy dessert
- Use it as the base for a savory quiche with eggs, cheese, and vegetables
- Bake it into a chicken pot pie topped with a lattice or full crust
- Pair a slice with a scoop of vanilla ice cream for an extra treat
- Serve alongside coffee or tea for a relaxed afternoon dessert
Variations of Gluten Free Pie Crust
Once you have the base method down, it is easy to adjust this crust to fit different pies and different dietary needs.
My Dutch Apple Pie Recipe is a great place to see a similar streusel-topped variation in action.
- Dairy-free version: swap the butter for a cold, cubed vegan butter stick
- Sweeter crust: increase the sugar to 2 tablespoons for dessert pies with a mild filling
- Herbed savory crust: add 1 teaspoon of dried thyme or rosemary to the dry ingredients for pot pies
- Crumb crust option: pulse the baked crust scraps with gluten free graham cracker crumbs and melted butter for a press-in crust instead
- Nutty crust: fold 2 tablespoons of finely ground gluten free oat flour in with the all-purpose blend for a slightly heartier bite
Storage and Reheating
This dough and the baked crust both store well, which makes it an easy make-ahead component for pie season.
I like keeping an extra disk in the freezer at all times so a pie is never more than a couple of hours away.
- Refrigerate unbaked dough disks, tightly wrapped, for up to 2 days
- Freeze unbaked dough disks for up to 3 months, thawing overnight in the refrigerator before rolling
- Freeze a fully shaped, unbaked crust directly in a freezer-safe pie plate for up to 2 months, then bake straight from frozen, adding a few extra minutes to the bake time
- Store a baked, empty crust at room temperature, loosely covered, for up to 2 days
- Reheat a baked crust in a 300°F oven for 5 to 8 minutes to re-crisp before filling
Nutritional Facts
Nutrition will vary slightly depending on the exact gluten free flour blend you use, but here is a general estimate per slice, based on one crust cut into 8 slices.
| Nutrition Per Slice | |
|---|---|
| Calories | 220 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Carbohydrates | 19g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 3g |
| Sodium | 210mg |
Health Benefits of Key Ingredients
While this is still very much a buttery, indulgent crust, a few of its ingredients do carry some genuine nutritional upside.
If you are building out a broader gluten free menu, my Gluten Free Belgian Waffles use a similar flour approach and are worth a look too.
- Gluten free flour blends allow people with celiac disease or gluten sensitivity to enjoy pie without digestive discomfort
- Eggs contribute protein and help bind the dough while adding richness
- Butter provides fat-soluble vitamins A, D, E, and K in small amounts
- Apple cider vinegar’s acidity helps keep the dough tender by limiting gluten-like starch development
- Making crust at home lets you control sodium and sugar levels compared to many store-bought options
FAQs About Gluten Free Pie Crust
1. Can I use any gluten free flour blend for this recipe?
Most cup-for-cup gluten free blends that already include xanthan gum will work well here.
Blends made purely from a single flour, like almond flour or coconut flour alone, behave very differently and are not a direct swap in this recipe.
2. Why did my gluten free pie crust crack while rolling?
Gluten free dough is more delicate than wheat dough because it lacks gluten’s natural stretch.
Rolling it between two sheets of parchment paper, and pressing any cracks back together with your fingers, usually solves this completely.
3. Can I make this dough ahead of time?
Yes, the dough disks keep well in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Just thaw frozen dough in the refrigerator overnight before rolling it out.
4. Do I need to blind bake this crust?
It depends on your filling. Custard or cream pies typically need a fully or partially blind-baked crust, while fruit pies with a longer bake time usually go in unbaked.
5. Can I make this crust dairy-free as well as gluten free?
Yes, simply swap the unsalted butter for a cold, cubed vegan butter stick in the same amount. The technique and bake time stay the same.
Gluten Free Pie Crust
Ingredients
- 2 1/2 cups gluten free 1-to-1 baking flour blend blend that already contains xanthan gum, about 300g
- 1 tablespoon granulated sugar omit for a fully savory crust
- 1 teaspoon fine salt
- 1 cup unsalted butter 2 sticks, very cold, cut into small cubes
- 1 large egg cold
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 4 tablespoons ice water plus 1-2 tablespoons more as needed
Equipment
- Food processor
- Rolling Pin
- 9-inch pie plate
- Bench scraper
- Pastry cutter optional, if not using a food processor
- Plastic wrap
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Digital kitchen scale optional, for weighing flour
Method
- In a food processor, combine gluten free flour, sugar, and salt. Pulse 2-3 times to mix.
- Scatter cold butter cubes over flour mixture. Pulse 10-12 times until mixture resembles coarse sand with some pea-sized butter pieces visible.
- Whisk together cold egg and apple cider vinegar in a small bowl. Add 4 tablespoons ice water and whisk briefly.
- With processor running, pour wet mixture through feed tube in a steady stream. Pulse until dough is shaggy and just holds together when pinched. Add remaining ice water 1 tablespoon at a time if needed.
- Turn dough onto a lightly floured surface. Divide in half for double crust or leave whole. Shape each portion into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Place one disk between two sheets of parchment paper. Roll from center outward, turning a quarter turn after each pass, until dough forms a 12-inch circle about 1/8 inch thick. Peel off top parchment sheet.
- Flip dough into pie plate using parchment paper to guide it. Gently press into bottom and up sides without stretching. Trim overhang to 1 inch, fold under, and crimp edges with fingers or a fork.
- Refrigerate shaped crust for 20-30 minutes. For blind baking, line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and bake 8-10 more minutes until light golden.
Nutrition
Notes
- Keep all ingredients very cold – chill butter, egg, and even your mixing bowl if your kitchen runs warm.
- Roll between parchment paper rather than on a floured surface since gluten free dough is more delicate.
- If the dough cracks slightly while rolling, just press it back together with your fingers – it’s forgiving.
- Do not skip either chilling step – both the dough disk and shaped crust need to rest before baking.
- Use a glass or light-colored metal pie plate so you can see when the bottom crust has turned golden.
- For dairy-free version: swap butter for cold cubed vegan butter stick in the same amount.
- For a sweeter crust: increase sugar to 2 tablespoons for dessert pies with mild fillings.
- For herbed savory crust: add 1 teaspoon dried thyme or rosemary to the dry ingredients for pot pies.
- Freeze unbaked dough disks for up to 3 months, thawing overnight in the refrigerator before rolling.
- Store baked empty crust at room temperature, loosely covered, for up to 2 days.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This gluten free pie crust recipe proves that going gluten free does not mean giving up flaky, buttery pie.
Once you get the technique down, it becomes second nature, and you will find yourself reaching for this crust all year long.
Give it a try for your next pie, and let me know in the comments how it turned out.
I would love to hear which filling you paired it with, and feel free to share a photo if you make it.
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- Strawberry Rhubarb Pie Recipe
- Chicken Pot Pie Recipe With Cream Of Chicken Soup
- Lemon Meringue Pie Recipe
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- Gluten Free Pancake Recipe
