This is an incredible gluten-free pie crust recipe—flaky, buttery, and easy to roll without cracking or falling apart. It’s my go-to for both sweet and savory pies, and readers consistently say it’s the best they’ve tried. Whether you’re baking your first pie or you’re a seasoned pro, this crust is a game-changer.
You only need a few simple ingredients, and I’ve included step-by-step photos, substitution tips, and ways to use this pie crust. If you’re tired of pie crusts that crumble, are tough to bite into, or taste bland, my recipe is a must-try.
❤️ Sandi’s Summary
[👉 Jump to Recipe]
When I first started baking gluten free, pie crust was one of the hardest things to get right. I wanted a crust that was flaky, easy to work with, and didn’t taste like it was missing something. However, as many of you know, gluten-free baking can be…frustrating.
I tested batch after batch, finding some were too dry and others turned tough instead of tender. I tried different flour blends, experimented with fat ratios, and adjusted the chill time numerous times. There were definitely moments I questioned my sanity.
I found a combination that worked—one that rolls out smoothly, bakes up golden, and tastes just as good as the pies I remembered before going gluten free. This gluten free pie crust took time to perfect, but I promise—it was worth every trial. If I can make a flaky gluten free pie crust from scratch, you can too. ❤️
Allergen Information:
This homemade pie crust is easily customized to accommodate most food allergies and intolerances.
- gluten-free
- soy-free
- nut-free
- oat-free
- Make it dairy-free using cold plant-based butter.
If you love pie, check out all of my delicious gluten-free pie recipes!
Ingredient Notes:
Note: This pie crust recipe makes a single-crust pie. If you plan to have a top crust, you will need to double this recipe for a double-crust pie. For the full list of ingredients and amounts, please go to the recipe card below.
Flour Blends Tested:
- My favorite blend is Cup4Cup for its extra flakiness. (Note: Cup4Cup recently updated its formula, which may behave a bit differently—I haven’t retested this crust recipe with the new version.)
- I also tested this recipe with King Arthur Measure for Measure, Bob’s Red Mill 1:1, and Pillsbury Gluten-Free Flour.
- Try my homemade gluten-free flour blends. This gluten-free pie crust recipe is delicious with my Gluten-Free All Purpose Flour Blend or my Gluten-Free Pastry Flour Blend.
💡 Tip: Every gluten free flour blend has a different starch-to-grain ratio. Depending on the blend, your dough may need slight adjustments—add more liquid if it feels dry or a spoonful of flour if it’s sticky.
The Rest of the Pie Crust Ingredients:
- Xanthan Gum: If your blend doesn’t contain xanthan or guar gum, add 3/4 teaspoon to help the crust hold together and roll without crumbling.
- Cold, unsalted butter. For a dairy-free version, substitute a firm vegan butter like Earth Balance.
- Large Egg. This homemade gluten-free pie crust recipe uses one egg, which helps give it a little more binding and soft texture.
- Ice-cold water. Helps to keep the butter firm and help create flaky layers. I strain out the ice before measuring.
- Lemon Juice. Adds to the flavor and helps with flakiness.
Reader-Tested Variations:
- Dairy-free tested – Multiple readers had success using Earth Balance.
- Lard instead of butter – “Works great!” – Alicia P.
- No pastry cutter? A fork worked perfectly. – Lucy
How to Make a Gluten-Free Pie Crust (Step-By-Step ):
Note From My Kitchen: This recipe came together on a day when I was missing a real pie crust — I had time to make a few test runs, and I was thrilled when I succeeded in perfecting it. This pie crust always reminds me why I love baking in the first place. — xoxo, Sandi
If you are making a top and bottom pie crust, note that you must double this pie crust recipe.
Step 1: Combine the gluten-free flour, binder (if needed), and salt in a large bowl. Whisk to blend.
Step 2: Cut cold butter into small cubes and add to the flour. Use a pastry cutter or fork to blend until the mixture until it resembles coarse crumbs with pea-sized butter chunks. These butter pieces are key to a flaky texture!
👀 Sandi Says: If you don’t have a pastry blender, freeze the butter and use a cheese grater to shred the butter into the dry ingredients.
Step 3: Add the egg, cold water, and lemon juice to a small mixing bowl and whisk.
Step 4: The dough should be firm but not sticky. Add more flour or water as needed. Wrap the pie dough in plastic wrap and chill the dough in the refrigerator for 15 minutes to cool the butter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. Add more flour or water as needed. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Remove the pie dough from the fridge. Prepare your work surface by dusting a clean surface with flour or using a silicone mat. Shape the pie dough into a circle and add a second sheet of wax paper.
👀 Sandi Says: If your dough is sticky, dust the silicone mat and the top of the dough with extra flour.
Step 6: Use a rolling pin to roll the dough into a circle slightly larger than your pie pan. I like to make my dough 1/4-1/3 inch thick.
Step 7: Spray a 9-inch pie pan with gluten-free baking spray to prevent sticking. Note: PAM Baking Spray is NOT gluten-free!
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Step 8: Remove the top layer of paper and gently flip the dough into a greased 9-inch pie pan. Peel away the silicone mat from the back.
Step 9: Crimp the edges if you are not filling the crust now. To crimp the edges, hold your fingers in a V shape and place them on the outside of the crust. Use a finger to press the dough between your fingers so it crimps into the open space. Repeat this all the way around the edge of the pie crust.
Crust Instructions For No Top Crust:
- If you are not making a top crust, press the dough into the pan and crimp the edges as described above
- Add your pie filling and bake the pie at 350º F for 20-25 minutes.
- If you use a cream filling and do not need to bake the filling, poke a few holes in the bottom of the crust for air to vent.
- This will prevent air bubbles in the bottom of the crust.
- Cool the crust and add the cream filling.
How to Make a Top Crust:
If you didn’t double the pie crust recipe to have enough dough for the top crust, make the top crust now.
- Add your pie filling to the crust. Notice that the edges are not crimped yet.
- Roll out the top crust in the same way you would for the bottom crust.
- Place the top crust carefully over the pie filling. Center the dough so you have overlapping dough over the bottom crust.
- Follow the instructions above to crimp the top and bottom crusts together.
- Use a fork or sharp knife to cut 3-4 air holes to vent the steam while the pie bakes.
- Follow the same baking instructions. If the edges of your pie crust start to get too golden, you can make a foil tent over the crust to prevent the edges from burning.
How to Make a Lattice Top Crust:
- Roll the top crust dough flat, as you would for a regular pie crust top. Use a pizza wheel or a sharp knife to cut out strips. You can make them as thick or thin as you like!
- Lay strips across the top of the pie in one direction. Take a dough strip and start at one end, weaving it in and out of the dough strips that are already across the dough. Continue with each strip until you have a woven pie crust top.
- I have a recipe with full instructions to weave the crust in my Gluten-Free Apple Pie recipe.
It is easy to give your pie crust a fancy bakery look!
- Grab your favorite cookie cutters and make a statement with the top crust! I used stars for a 4th of July pie. You can use any shape or size of cookie cutters. The full directions are in my Gluten-Free Mixed Berry Pie post.
- You can also make mini pies in ramekin dishes as I did with this Gluten-Free Strawberry Pies recipe.
Storage and Freezing Tips:
- Making it ahead? This pie dough will keep fresh in the refrigerator for up to 3 days.
- Store the baked pie crust in the refrigerator. It will stay fresh for up to 3 days.
- To freeze unbaked: Wrap the dough tightly in plastic wrap, then place it in a gallon-size freezer-safe bag. Squeeze out extra air.
- Freeze the baked crust in a gallon-size freezer bag, if the pie isn’t too tall.
Why did the crust turn out tough?
If you have a tough crust, it is because you overmixed the butter into the flour. You need those butter chunks in the dough to make air pockets when baking for flakiness.
Why is my pie crust soggy on the bottom?
If your gluten-free pie crust is soggy, there are several reasons this could happen.
- Did you use fresh or frozen fruit? Frozen fruit releases a lot of water, which can leave the pie crust with a soggy bottom.
- Did you roll the crust too thin? A Thin crust won’t hold up to a pie filling.
- If you used a liquid or custard filling, did you par-bake the crust for a few minutes first?
For more pie-making tips, see my Gluten Free Pie Troubleshooting Guide!
Frequently Asked Questions:
Heat can cause all sorts of mischief when you bake. Pinch the edges of the dough in a design. Use a fork to make steam holes in the bottom. These steam holes prevent your crust from bubbling and puffing up in a weird way.
I do not like to use a food processor because you can over-grind the butter, not leaving big enough chunks that create those flaky layers in the crust.
I like to roll my pie crust dough, and when I think I am close to the size of the pan, I will hold the pan up to the dough circle. You want the dough to be rolled out and big enough to go up the sides and to have a little extra to pinch along the outer edges.
What Can You Make with This Pie Crust? This flaky gluten-free pie crust is incredibly versatile and works with:
Savory Pies:
- Gluten Free Asparagus Goat Cheese Tart recipe. You can also use this flaky pie crust for quiche recipes!
- You can use this crust to make my popular Gluten Free Chicken Pot Pie recipe.
- Quiche is also a great way to use pie crust. For quiche, it is nice because you don’t need a top crust! My easy Gluten Free Quiche recipe can be customized with all of your favorite mix-ins.
Sweet Pies:
- You can use this single pie crust to make delicious galettes like this Gluten Free Plum Galette.
- If you love pecans, you must try this homemade Gluten Free Pecan Pie recipe. It is amazing with this crust!
- You can also use this crust to make this Gluten Free Hatch Chile Apple Pie!
- This homemade Gluten Free Blueberry Pie is a bakery-quality pie you will love!
- We love this Gluten Free Pumpkin Pie over the fall holidays.
If you are looking for pie-filling ideas, don’t forget to check out this list of 50+ gluten free pies!! There is a pie for every diet: paleo, whole30, keto, and vegan!
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For even more inspiration, check out my post on If you don’t feel like making a top crust, you can also use this pie crust recipe to make this Honey Apple Galette. You can also use this crust to make this Gluten Free Hatch Chile Apple Pie!
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Pie Crust Recipe
Ingredients
Equipment
Method
- If you are making a top and bottom pie crust, note that you must double this pie crust recipe.
- Preheat the oven to 350º F. Make sure to set the oven rack to the middle of the oven.
- In a large mixing bowl, combine 1 1/2 cups gluten free flour blend and 1/4 teaspoon salt. Whisk to blend.
- Add the 9 tablespoons unsalted butter to the dry ingredients. Use a pastry blender to cut the butter into tiny pieces. If you don't have a pastry blender, freeze the butter and use a large grater to grate it into the flour.
- If you don't have a pastry blender, freeze the butter and use a cheese grater to shred the butter into the dry ingredients.
- In a small bowl, add 1 large egg, 1 teaspoon lemon juice, and 1/4 cup water
- Pour wet ingredients into the dry ingredients and mix. Mix gently with your hands or a large spoon until a dough forms. It should be firm but not sticky. Add more flour or water as needed. Wrap the pie dough in plastic wrap and chill the dough in the refrigerator for 15 minutes to cool the butter.
- Remove the pie dough from the fridge. Prepare your work surface by dusting a clean surface with flour or using a silicone mat. Shape the pie dough into a circle and add a second sheet of wax paper. If your dough is sticky, dust the silicone mat and the top of the dough with extra flour.
- Top with another piece of wax paper and use a rolling pin to roll flat in a circle shape. I rolled my dough to about 1/4 of an inch thick.
- Spray a 9-inch pie pan with gluten-free baking spray to prevent sticking. Note: PAM Baking Spray is NOT gluten-free! Remove the top layer of paper and gently flip the dough into a greased 9-inch pie pan. Peel away the silicone mat from the backside.
- Crimp the edges if you are not filling the crust now. To crimp the edges, hold your fingers in a V shape and place them on the outside of the crust. Use a finger to press the dough between your fingers so it crimps into the open space. Repeat this all the way around the edge of the pie crust.
- Add your pie filling and bake the pie at 350º F for 20-25 minutes.
- If you use a cream filling and do not need to bake the filling, poke a few holes in the bottom of the crust for air to vent.
- Cool the crust and add the cream filling.
- Add your pie filling to the crust. Roll out the top crust like you would for the bottom crust.
- Place the top crust carefully over the pie filling. Center the dough so it overlaps over the bottom crust.
- Follow the instructions above to crimp the top and bottom crusts together.
- Use a fork or sharp knife to cut 3-4 air holes in the top crust to vent the steam while the pie bakes.
- Roll the top crust dough flat, as you would for a regular pie crust top. Use a pizza wheel or sharp knife to cut out strips. You can make them as thick or thin as you like!
- Lay strips across the top of the pie in one direction. Take a dough strip, starting at one end, and weave it in and out of the strips already across the dough. Continue with each strip until you have a woven pie crust top.
- Cut strips out of the rolled top dough. Use the strips to weave a lattice-style crust.
Nutrition
Video
Notes
- I have tested this recipe with Cup4Cup, King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave exactly like the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- My homemade Gluten-Free All Purpose Flour works perfectly in this recipe.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These pie crusts will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This is a great recipe! I used Cup4Cup flour, and it worked really well. I did have to add some additional flour so it wasn’t sticky. Just sprinkled a little at a time and it came together nicely. Thank you for the recipe and the notes included with the instructions. I’ll be using this pie crust recipe going forward!
Hi Debbie, Thank you so much for your kind words. I am curious whether you used the new Cup4Cup formulation free of the top 9 allergen free version or the older version with dried milk powder? I haven’t had much time to test the new blend.
Sandy, I want to make 2 individual chicken pot pies so I need to double the recipe, right? Do I bake the bottom crust for the 10 minutes before filling with the chicken filling and top crust? Thanks?
Hi Carol, My pie crust recipe makes one crust, the bottom. Double it for a top crust to make a full pie. If you are making small, individual sized pies, I think doubling the one crust recipe should be perfect. I do not pre-bake the crust when making chicken pot pie. I hope this helps.
Can you make a double crust pie with this recipe?
Thanks,
Susie
Hi Susie, I always double this crust because I prefer to have a top crust. This crust makes the bottom so doubling it gives you the dough to add the top.
I made this recipe today for butter tarts, and you couldn’t tell the difference between this recipe and a regular wheat based recipe.
They turned out absolutely gr
eat.
Thank you Sandi. 🤗
You made my day. I am so glad you loved this recipe, Louise. Thank you!
Hi, can you use this recipe for tarts? I would be baking them in a muffin tin. The filling will be wet. Would the baking time change? Thank you!
Yes!! This recipe also works for tarts and pop tarts!
This is my go-to pie crust recipe. It comes out flakey and yummy every time! Thanks for another winning gf recipe!!
Thank you so much. I am so glad you love using my pie crust recipe!
Can this pastry be made using a food processer?
Hi Barbara, I haven’t tested this. It should be okay, but I would recommend using frozen butter so it doesn’t get heated up in the food processor.
I’m gonna try this again sometime just based on the positive reviews, but this was a disaster for me. it all ended up in the trash. I used very cold butter, and followed the recipe, but it turned into a sticky mess. I tried adding more flour but there was no saving it, I couldn’t even work with it cause it was so stuck to everything. I guess a lot less water next time, I don’t know other than that. I used bobs redmill 1:1 gf baking flour. I’ve always done well with that flour
Hi Erin, That is is interesting. I have had great luck with that flour blend. Do you store your flour in the refrigerator or freezer? Given your first result, I would advise using a little less water (1/4 cup) and adding more as needed.
I saw your review and was just wondering if you thought to make sure your water was really ice cold to avoid melting the butter pieces, besides possibly the amount you used? I know it was a while ago, but, Good luck .
I baked it too long and it was tough…. I was going by looks instead of time…. My error
No worries, please reach out via my contact page or email if you have further issues. How thick did you roll the crust and how long did you bake it for?
Do you need to pre bake and if so when? Some comments say yes for about 5 minutes and others say no. I’m taking about apple, blackberry or pumpkin.
Hi Dawn, it really depends on how wet the filling is…a basic blueberry pie, you should be fine not pre-baking it. I would pre-bake for 5 minutes for quiche.
My husband and I are both gluten-free. This is by far the best pie crust that we have ever had. It is so light and flaky. It’s also a nice buttery Rich flavor. This will definitely be my go to from now on.
Thank you so much. I am so glad you love this crust!
Do you need to par bake the crust with dried beans first before you add filling? I would be using this for a savory quiche.
Hi Jenna,
Par baking for about 5 minutes for quiche is optional. If ind this crust bakes very well without par baking. The edges tend to overbake with par baking. If you do, you would want to cover the edges with foil midway through baking.
This is by far the best gluten free crust I’ve ever made. Actually, it’s the best I’ve ever made period-gluten and gluten free! There are 5 of us with Celiacs in my immediate family, and all of us agree-the best pie crust on the planet!! The non gf members of my family also agree-the best ever. I made a carmel apple pie and it was fantastic!!
Thank you Sally!
Wow, that is an incredible compliment. I love the non gf family members loved the recipe too! Thank you!