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
1. Flaky, buttery crust—easy to roll and transfer
2. Works for sweet and savory pies, galettes, pot pies, and more
3. Tested with multiple gluten free flour blends
4. Dairy-free and egg-free adaptable
5. It is freezer-friendly and great for prepping ahead
6. Includes step-by-step photos and helpful tips
7. [👉 Jump to Recipe]
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!
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!!!”
A. Wilson, blog comment
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
Step-By-Step Photos and Directions:
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 backside.
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 the 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 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 and weave 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
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¼ teaspoon salt
- 9 tablespoons unsalted butter * see note
- 1 large egg
- 1 teaspoon lemon juice
- ¼ cup water +1 to 3 additional tablesppons
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Instructions
- 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.
Crust Instructions For No Top 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.
How to Make the Top Crust:
- 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.
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 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.
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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition 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.
Hi Sandi!
I am a novice baker and do not have a pastry blender. Is there something else I can use for the butter? I have a high powered blender and a small food processor?? Is dicing the butter by hand out of the question?
Hi Tiffany, freeze the butter and use a cheese grater to shred the cold butter into the dry ingredients. I would mix the shreds in intervals instead of all at once.
I will try this recipe. Why the lemon juice?
I think the acid helps with the flaky layers. I have always included a tiny bit because it works for my recipe nicely.
Making strawberry pie. How long do I bake if filling doesnt go in oven?
Hi Janet, I have never used a no-bake filling, but I would say bake it 18-25 minutes. The time will really vary by the thickness of the dough and the size of your pan, as well as the material your pie pan is made with. Glass cooks slower than metal, etc.
I was going to make a pumpkin pie but when I saw you have to bake the crust first., I wasn’t sure because pumpkin pie bakes for longer time..I’ve never seen that in any other recipe before..made your pumpkin snickerdoodle cookies….but I couldn’t put it in my hand cause was too soft., so I just used a spoon and dropped it on the baking pan and they turned out great..think easier way I did it..we’re soft and very good..please let me know bout pie crust..what if you don’t bake first., will it still turn out..thank you.
Hi Ada, What gluten free flour blend are you using? If your batter is too soft, and it was chilled, you need to add more flour. Every blend has a different grain-to-starch ratio and this affects the moisture levels. As for the pie, you are flash baking it to set the bottom. You don’t fully bake the crust first. I believe 8-10 minutes should suffice, depending on how thick the crust is and the size of your pan.
Can I use crisco in place of butter?
Hi Kathy, I have personally not tried Crisco, but I do have readers who have used it successfully.
Can the gluten free apple pie be made then frozen or refrigerated prior to baking?
Hi Ann, I haven’t frozen my pie before, but I have refrigerated it the day before baking it.
i am making a pumpkin pie and did not prebake the crust. using one 4 one flour. is it going to come out ok?
I typically don’t pre-bake my crust for pumpkin, you will be fine. I pre-bake the crust if I am using a cream filling that doesn’t get baked.
I’m making this tonight! Can you please tell me if I should prebake the crust before adding the filling for the quiche which usually bakes for 35-40min?
Hi Julie, I usually pre-bake it for 5 or so minutes. It doesn’t need much. Do keep an eye on it as it cooks with the filling and add foil around the crust if needed to prevent it from overcooking.
Bob’s Red Mill One-to-One GF Baking Flour worked well in this recipe, and also made it quick and easy to make. The result was a flaky crust that my husband and I gave 2 thumbs up! I cut the recipe in half in order to give it a test run, using a small mixer/food processor to blend the butter into the flour making sure I did not over process the dough. Then, I moved the mixture to a larger bowl to add the wet ingredients and shape the ball. The dough came together nicely. After baking, I sprinkled cinnamon sugar on the crust and enjoyed. Next time I make your wonderful crust recipe, I’ll be making a pie or a quiche. Thanks for the super easy and tasty recipe.
I am so glad you loved this crust recipe. Thank you so much for coming back to let me know, Jeanette.
Love all your recipes and am grateful I found you. When you suggest using vegan butter to make this dairy free it would be good to note Cup4Cup contains milk powder. Thanks so much for your generosity in sharing your talents 🙏🏻🙏🏻🙏🏻
Thank you, that is a good point. Thank you.
Hi!
Can you use any kind of filling in the pie crust? (lemon, blueberry, peach, strawberry, apples, etc.). Does the filling has to be cool or can it be warm?
Thank you!
I have a ton of great pie recipes on my blog using this crust! Here is the blueberry: https://www.fearlessdining.com/gluten-free-blueberry-pie-recipe/
I am making a rice pie which has to bake for 60 minutes… should I still partially prebake the crust?
Hi MJ, I am not sure what rice pie is. How wet is the filling?
My family really liked this pastry. I will definitely use it again. i used bob’s Red Mill 1:1 flour. thank you for the recipe
I am so glad everyone loved this pie crust. With Bob’s 1:1, you may want to let the dough sit for 15 min in the fridge so the rice flour can soften more.
Can egg replacer be used in this recipe? Perhaps Bob Red Mills or Flax seed Meal with water?
Hi Maggie, I haven’t tested an egg replacer in this recipe.
Hi, haven’t baked this yet, but I was wondering where you got the pie pan in the primary picture for the recipe?
Hi Jean, I found it on Amazon. It is actually a higher-sided tart pan. I don’t see the one I ordered on Amazon in stock, but this is pretty much the same. https://amzn.to/41aTtoS (affil link.)
I love this crust and my family does too! This is the first time I ever use egg in a pie crust. I was very skeptical but we loved it. I was able to make this into a double crust with out changing the recipe for a single crust. I like thin crust and it was perfect and flaky. I used Bob Red mills 1 to 1.
I am so glad you loved the recipe, Diana. Thank you so much!
Best I’ve tried so far since 2013
I am so glad you enjoyed my pie crust recipe. Thank you so much.
Could you provide a weight for the butter? Much more accurate than the tablespoon methods. Thanks
It should be roughly 128 grams according to a converter I found online.
I made your pie crust for my grandson on Thanksgiving. Everybody loved it & it doesnt taste gluten free. Seriously.
Thank you so much, Pam. I love that nobody could tell it was gluten free!
If I am making an apple pie with a top and bottom crust, do I need to bake the bottom crust first?
Thanks for sharing your recipes, we have been enjoying them 🙂
Hi, If you are making apple pie, You want to double this recipe for the top and bottom crust. You do NOT need to prebake the crust.
You say to ale the pie crust for 10 min., so if I’m making a pumpkin pie..it takes an additional 45 mins..will this over bake the pie crust..thank you
Hi Ada, I recommend baking the pie crust, but that is for a cream type of filling. If you are baking a pumpkin pie, add the pumpkin mixture to the unbaked crust and bake it all together.
Can I use lard in place of the butter?
Hi Stephanie, I haven’t tested lard. In theory, it should work as long as it is cold so that it can be cut into the flour. Please come back and let me know how it turns out.
Absolutely THE BEST crust I’ve made and so easy! I used Bobs Red Mill for mine. Fantastic!
I am so glad you love this crust! Thank you for coming back to let everyone know!
can you sub crisco vegetable shortening for the butter? I need it to be dairy free!
Hi Bethany, Crisco should be fine to substitute. I haven’t used it myself, but I think the melting point is similar. Please let me know how it turns out.
Hi Sandy – what a refreshing sight to see a great gluten free site and using the GF flour I’ve been using – KA Measure for Meausre. Question, want to make this pie crust for a 9″ deep pumpkin pie, above you say greased pie plate. I’ve never greased a pie plate – am I reading correctly? THanks-
Hi Mia, It is one of my favorite flour blends. I spray my pie dish with coconut oil. If you don’t have sticking issues with your pie plate, it should be fine as there is a lot of butter in the crust. Have a great Thanksgiving.
Needing to make this pie vegan. Do l use unsalted plant based butter? Thank you
Hi Tammy, I would definitely use unsalted vegan butter. Otherwise, the crust will turn out too salty. Have a great holiday!
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.
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
I love all your recipes and hints for successful gf baking. Thank you.
You are very welcome 🙂
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.
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.
If I am using a top crust do I double the recipe?
Hi Holly, you will need to double the recipe for a top crust. Enjoy 🙂
How long do you bake an empty crust to fill with a cold, unbaked filling afterwards? Thank you!!!
Hi Nancy, I would bake it for 10-15 minutes and check it to see if it needs more time.
Hi there,
I want to make butter tarts, do you think I should pre-bake shells?
thanks so much for this recipe it’s amazing! I’ve tried numerous times to make a pie pastry that’s gluten free but always fell apart.
Thank you!!
Hi Laura, I would say to bake the crust for 10 minutes, then add the filling. Please do let me know how this turns out.
Yeah a gluten free version!!!! It looks flakey by the photos.What flour blend did you use. I often stear away from recipes that don’t give a specific flour blend or brand since there are so many out there that are comprised of different gf flours that change the successful outcome of the posted recipe. thanks
Hi Wanda, I have made this recipe with three different gluten free flour blends. Bob’s Red Mill 1 to 1 GF Blend, King Arther, and Authentic Foods Multiblend…they all worked great.
Thank you for the great recipe! I am making this crust tonight. Will it be okay if I leave it in the fridge until tomorrow and then add the pumpkin pie filling?
Hi Gabrielle, I haven’t tried this and I am curious what will happen. My thought is that it should work. I would love if you could come back and let us know if it worked.
Does this require xanthan gum and if so, how much should I add? Thanks!
Hi Kelly. If your gluten free flour blend does not contain xanthan gum or gust gum, please add 1 teaspoon. Have a great holiday!!
Did you use salted or unsalted butter?
Hi Mandi, I used unsalted butter but either will work 🙂