Gluten free pie crust can be used to make all sorts of delicious gluten free recipes. Learning how to eat gluten free doesn't have to be difficult, and baking this gluten free pie crust recipe will be easy, too!
If you love flaky pie crust, this recipe will become a staple for you. There is a dairy-free option too!
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When I went gluten free, I worried I would miss all of my favorite things. There were not many gluten free products in the stores, so I had to learn (often the hard way) how to make things.
I am happy to say this is the only gluten free pie crust recipe you will ever need because this easy gluten free pie crust is great for making both sweet and savory pie recipes.
This gluten free pie crust makes one crust. Double it if your recipe requires a top crust. You can use this single pie crust to make delicious galettes like this gluten free plum galette.
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!
How can I use gluten free pie crust?
Use it for a gluten free quiche, cream pie, or a gluten free fruit pie? This easy gluten free pie crust recipe is PERFECT in this Gluten Free Asparagus Goat Cheese Tart recipe. You can also use this flaky pie crust for quiche recipes!
If you love pecans, you must try this homemade gluten free pecan pie recipe. It is amazing with this crust!
Making gluten free pastry with rice flour and other gluten free flours can be tricky! If it has been a long time since you enjoyed gluten free pastry, give this gluten free flaky pastry recipe a try.
Step by step recipe instructions:
Step 1: Put your dry ingredients into a large bowl. Whisk to blend.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Step 2: Add cold butter chunks and cut into the flour. You will want your flour to resemble crumbs, or small chunks of butter throughout.
How do you cut butter into flour?
Mix your dry ingredients and use a pastry blender to cut the butter into the flour. These tiny pieces of cut butter is what makes your pie crust so flaky and delicious.
Tip: Make sure the butter is really cold before cutting it into the flour. Cold butter makes your pie crust flakier!
Step 3: Pour in your wet ingredients into the dry ingredients cut with butter and mix. Time to get your hands dirty! Use your hands to blend in until you have a firm gluten free dough ball.
Step 4: Place the pie dough between two sheets of wax paper and roll in a circle shape.
Step 5: Remove the top piece of wax paper. (Tip: Keep the wax paper on one side of the crust dough so that you can transfer it to your pie pan easier!)
Step 6: Position the dough over your pie pan. Pinch the edges (you can see how to do this in the video!)
Step 7: Use a fork to poke a few holes in the crust to vent the air. Bake at 350º F for 15 minutes if you are adding filling and baking more, or 30 minutes if you are putting in a cream non-baked filling
What are other types of gluten free crusts?
If you don't like to roll out the dough and make a pie crust this way, there are lots of other easy gluten free pie crust styles you can try. Here are a few of my favorites:
- Gluten free graham cracker crust
- Raw coconut and almond crust
- Gluten free cracker crust (especially good for quiche!)
Expert tips and recipe FAQ:
Yes! This pie crust freezes very well. Just defrost, fill with your favorite filling and bake.
When baking gluten free, I find that you need to pre-bake your pie crust a little before adding the filling. I bake this pie crust at 350 degrees F for 10-15 minutes. Remove the pie crust from the oven and add your fruit or another pie filling. You can make a top crust, or bake as is to cook the filling in.
Even though there is a lot of butter in this pie crust recipe, I like to use a light oil spray to lightly coat the pie pan. This is just extra caution to prevent the pie crust from sticking to the pan.
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 on the bottom. These steam holes prevent your crust from bubbling and puffing up in a weird way.
I like to roll my pie crust dough and then 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.
Now your pie crust is ready to fill to make your gluten free pie! 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!
You can also make a homemade gluten free graham cracker crust. Just check out the crust recipe in these Gluten Free Chocolate Brownie S'mores Tarts and this Gluten Free Pumpkin Tart. Almond flour pie crust also makes a wonderful gluten free crust!! Go see the recipe for these Raw Gluten Free Strawberry Tarts.
Reader adaptations:
Reader A Wilson said "Turned out beautiful! Finally a pie crust I can move from counter to pan without it falling apart! Didn’t need more than 1/4 c water either. Highly recommend this recipe!!!"
Pinterest user Twisted Enchantment said "This is my go to gluten free pie crust. My whole family loves it. I've used it for pot pies, blueberry pie, pumpkin pie, hand pies and even for gluten free pop tarts."
Reader Alicia P said lard works very well instead of butter in this pie crust recipe.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📋 Recipe
Gluten Free Pie Crust Recipe
Ingredients
- 1 1/2 cups gluten free flour blend * see note
- 1/4 teaspoon salt
- 9 tablespoons butter * see note
- 1 large egg
- 1 teaspoon lemon juice
- 1/4 cup water +1 to 3 additional tablesppons
Instructions
- Preheat the oven to 350º F.
- In a large bowl, combine dry ingredients.
- Use a pastry blender to cut in the butter until it is in tiny pieces.
- In a small bowl, add wet ingredients and mix.
- Pour wet ingredients into the dry ingredients and mix. Use your hands to make a dough ball.
- Place the dough ball onto a piece of wax paper.
- Top with another piece of wax paper and use a rolling pin to roll flat in a circle shape.
- Remove the top piece of wax paper. Place the dough dough side to the greased pan and drop in. Remove the top piece of wax paper.
- Bake for 10 minutes. Remove from the oven and fill the crust with sweet or savory filling. Bake an additional 25 minutes.
Video
Notes
- I have tested this recipe with 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These pie crust will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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Cynthia
Do you have to use an egg? I have a severe aversion to eggs and I cannot stand the taste/smell of eggs. Is the egg necessary for binding, my regular pie crust recipe does not call for egg.
Sandi Gaertner
Hi Cynthia, I have never made my crust without egg, but I would think an egg replacer like Bob's Red Mill Egg Replacer would work well instead of egg.
Sandi
Noreen
I love all your recipes and hints for successful gf baking. Thank you.
Sandi Gaertner
You are very welcome 🙂
Robin Terrell
I must have done something wrong. The crust stuck to the wax paper. I had to scrape it off and pat it into my pie dish. Baking now so I don't know if it will be edible.
Sandi Gaertner
Hi Robin, I am sorry to hear the crust stuck to the wax paper. My guess is it could be the gluten free flour blend you used...it sounds like the dough was too wet. Next time if it seems sticky, dust with more gluten free flour...also adding some flour to the wax paper is a great way to avoid this too.
Holly
If I am using a top crust do I double the recipe?
Sandi Gaertner
Hi Holly, you will need to double the recipe for a top crust. Enjoy 🙂
Nancy
How long do you bake an empty crust to fill with a cold, unbaked filling afterwards? Thank you!!!
Sandi Gaertner
Hi Nancy, I would bake it for 10-15 minutes and check it to see if it needs more time.