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A baked pie crust in a pan. The crust is on a pot holder.

The Best Gluten Free Pie Crust Recipe

Sandi Gaertner
This is the FLAKIEST gluten-free pie crust, EVER. It holds up perfectly for both sweet and savory pies.
4.92 from 136 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 196 kcal

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

Instructions
 

  • Preheat the oven to 350º F. Make sure to set the oven rack to the middle of the oven.
  • In a large bowl, combine dry ingredients. Whisk to blend.
  • Add the cold butter to the dry ingredients. Use a pastry blender to cut in the butter until it is in tiny pieces. If you don't have a pastry blender, freeze your butter and use a large grater to grate the butter into the flour.
  • 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. Be careful not to overmix the dough or the butter will melt. You can wrap it in plastic wrap and chill it for 45 minutes if needed.
  • Place the dough ball onto a piece of wax paper or silicone mat
  • 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.
  • Remove the top piece of wax paper. Place the dough side to the greased pan and drop in. Gently peel the wax paper off the crust.
  • If you are using a very wet pie filling, pre-bake the crust for 10 minutes. Remove from the oven and fill the crust with sweet or savory filling. If you are making a fruit pie with fresh fruit or pie filling, you do not have to pre-bake the crust.
  • Bake the crust for an additional 20-25 minutes. The final baking time will vary depending on the material your pie pan is made of, the thickness of your crust, and how accurate your oven temperature is. Your pie will be done when the top is golden brown and the filling is cooked. If your pie is browning too fast, place a piece of tin foil over the top and continue to bake it.

Video

Notes

  1. 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 that Cup4Cup turns out the flakiest, but this blend contains dairy.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These pie crust will keep fresh for up to 4 days in an airtight container, or 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 196kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 54mgSodium: 193mgPotassium: 8mgFiber: 2gSugar: 1gVitamin A: 423IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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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.