Easy Gluten Free Pie Crust Recipe (Dairy Free Option)
I’ll never forget the first time I tried to make an “easy” gluten free pie crust recipe. I was in charge of the pumpkin pie for our family Thanksgiving, so I found a recipe online and gave it a try. To put it simply, the crust ended up in the garbage. It was SO crumbly that I could barely keep it together, and I eventually gave up and bought a store-bought gluten free pie crust instead.
After that, I was determined to figure out how to make gluten free pie crust that was actually easy to work with—and just as buttery and flaky as a traditional pie crust. After plenty of experimenting, I’m confident I’ve found it! This homemade gluten free pie crust is buttery, flaky and worksf beautifully for everything from pumpkin pie and apple pie to savory pies and quiche.
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The combination of Bob’s 1 to 1 flour, cold butter, egg, apple cider vinegar, and just enough ice water creates a dough that is easy to work with while still baking into a tender, flaky pie crust. It is my go-to homemade gluten-free pie crust for all of my favorite pies!
Easy Gluten Free Pie Crust Recipe
Ingredients
- 2 1/2 cups gluten-free flour blend (I use Bob’s Red Mill 1:1 Baking Flour)
- 1 cup (2 sticks) cold, unsalted butter, cut into 1/2-inch chunks (or sub dairy free butter)
- 1/2 teaspoon fine sea salt
- 1 tablespoon organic coconut sugar
- 1 teaspoon apple cider vinegar
- 1 large egg
- 3–5 tablespoons ice water, as needed
How to Make This Easy Gluten Free Pie Crust Recipe
Follow these simple steps to make a flaky, tender gluten-free pie crust from scratch.
1. Cutt the Butter Into the Gluten-Free Flour
First make sure your cold butter is cut into large 1/2 inch chunks. Then place it into a large bowl along with the gluten-free flour blend.
Use a pastry cutter or pastry blender to cut the butter into the flour until the mixture is crumbly and the butter is broken into roughly pea-sized pieces. Leaving small pieces of butter throughout the flour helps create a flaky pie crust.
2. Add the Remaining Pie Crust Ingredients
Add the sea salt, coconut sugar, apple cider vinegar, egg, and 2 tablespoons of ice water. Stir until the ingredients begin to come together.
3. Form the Gluten Free Pie Dough
Using clean hands, gently work the mixture together until it forms a loose ball of gluten free pie dough. If the dough still feels dry or crumbles when pressed together, add more ice water 1–2 teaspoons at a time. Add only enough water for the dough to hold together without becoming wet or sticky.
4. Divide and Shape the Pie Dough
Divide the dough into two equal portions and gently shape each portion into a ball. Place one dough ball in the center of a large piece of parchment paper. Fold the parchment over the dough and gently press it into a thick, round disc. Wrap the dough in the parchment paper and repeat with the second portion.
5. Chill the Dough
Place both wrapped dough discs in the refrigerator and chill for at least 30 minutes and up to 2 hours before rolling. If you chill the dough for longer than 2 hours, let it rest at room temperature for about 15–30 minutes before rolling. The dough should still be cold but soft enough to roll without cracking.
6. Roll Out the Gluten Free Pie Crust
When you’re ready to make your pie, lightly dust your work surface and rolling pin with gluten-free flour. Roll the dough into a circle slightly larger than your pie plate, turning the crust between rolls so that it doesn’t stick to the work surface and so that you get a nice round circle.
7. Transfer to the Pie Dish
Then carefully transfer the dough to the pie plate. To do this, I prefer to roll it around the rolling pin, bring it over the pie dish then unroll it in. But you can use whatever method works for you. Once your pie crust is in, you can gently press it into the bottom and sides. If any pieces broke off during the transfer you can simply use your hands to mend them back in. This crust is incredibly forgiving
For a single-crust pie, use one dough disc and tightly wrap and freeze the second disc for another pie. For a double-crust pie, use one disc for the bottom crust and the second disc for the top crust.
How to Make Pie Dough in a KitchenAid Mixer
Yes! Add the gluten-free flour and cold butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the butter is broken into pea-sized pieces. Add the salt, coconut sugar, apple cider vinegar, egg, and 2 tablespoons of ice water. Mix on low just until the dough begins to come together, adding additional ice water 1 teaspoon at a time if needed. Be careful not to overmix the dough.
How To Make Pie Crust Cookies to Decorate your Pie
- Roll out leftover pie crust dough to about 1/8-inch thick.
- Use small pie crust cookie cutters to cut out leaves or other shapes.
- Place the cutouts on a parchment-lined baking sheet.
- Brush lightly with an egg wash of 1 beaten egg and 1 tsp of water
- Sprinkle with coconut sugar and cinnamon if desired
- Bake at 375°F for about 8–12 minutes, or until lightly golden brown.
- Let cool completely, then arrange the pie crust cookies on top of your finished pie or enjoy them as a snack
What Can I Make With This Gluten Free Pie Crust?
Once you know how to make gluten free pie crust, you can use this basic recipe for so many different pies. It works particularly well for:
- Pumpkin pie
- Apple pie
- Cherry pie
- Chicken pot pie
- Gluten-free quiche
- Cream pies
It’s a versatile gf pie crust to keep in your recipe collection for holidays, special occasions, and anytime you want a homemade pie.
Frequently Asked Questions
I get the best results with Bob’s Red Mill 1:1 Baking Flour. Look for a gluten-free flour blend formulated as a 1:1 replacement for regular all-purpose flour and containing xanthan gum.
Whether you need to blind bake your crust depends on your pie filling. For recipes with fillings that require a long bake, such as many pumpkin pie recipes, you can add the filling directly to the unbaked crust.
For fillings that require little or no baking, blind baking the crust first prevents a raw or soggy bottom crust. To blind bake, place a piece of parchment paper inside the prepared crust and fill it with pie weights or dried beans. Bake according to the instructions for your specific pie recipe. The pie weights help prevent the bottom from puffing and the sides from shrinking.
Yes. Prepare the dough, form it into a disc shape, and wrap it tightly. Store it in the refrigerator for up 2-3 days or in the freezer for up to 3 months, until you’re ready to roll and bake your pie.
Yes! To make a gluten free dairy free pie crust, replace the butter with a cold dairy-free butter that is designed for baking. For the best results, choose a firm vegan butter rather than a soft spread from a tub.
Troubleshooting
Why is my gluten free pie dough falling apart?
If your gluten-free pie dough is falling apart, it most likely needs a little more water. Gluten-free flour blends can absorb moisture differently, so you may need slightly more or less ice water each time you make the recipe.
Add ice water 1 teaspoon at a time, gently working it into the dough until it holds together when pressed between your fingers. Avoid adding too much at once—you want the dough to come together without becoming sticky.
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Easy Gluten Free Pie Crust Recipe (with Dairy Free Option)
Equipment
- 1 Pastry cutter optional
- 1 Kitchen Aid Mixer optional
- Pie Crust Cookie Cutters optional
Ingredients
- 2 1/2 cups gluten-free flour blend I use Bob's Red Mill 1 to 1
- 1 cup unsalted butter cold (can sub dairy free butter)
- 1/2 tsp fine sea salt
- 1 tsp apple cider vinegar
- 1 tbsp coconut sugar
- 1 large egg
- 3-5 tbsp ice water as needed
Instructions
- First make sure your cold butter is cut into large 1/2 inch chunks. Then place it into a large bowl along with the gluten-free flour blend. Use a pastry cutter or pastry blender to cut the butter into the flour until the mixture is crumbly and the butter is broken into roughly pea-sized pieces. Leaving small pieces of butter throughout the flour helps create a flaky pie crust.1 cup unsalted butter, 2 1/2 cups gluten-free flour blend
- Add the sea salt, coconut sugar, apple cider vinegar, egg, and 2 tablespoons of ice water. Stir until the ingredients begin to come together.1/2 tsp fine sea salt, 1 tsp apple cider vinegar, 1 large egg, 3-5 tbsp ice water, 1 tbsp coconut sugar
- Using clean hands, gently work the mixture together until it forms a loose ball of gluten free pie dough. If the dough still feels dry or crumbles when pressed together, add more ice water 1–2 teaspoons at a time. Add only enough water for the dough to hold together without becoming wet or sticky.
- Divide the dough into two equal portions and gently shape each portion into a ball. Place one dough ball in the center of a large piece of parchment paper or plastic wrap. Fold the parchment (or plastic wrap) over the dough and gently press it into a thick, round disc. Wrap the dough in the parchment paper and repeat with the second portion.This recipe makes enough for two single pie crusts or one double crust pie.
- Place both wrapped dough discs in the refrigerator and chill for at least 30 minutes and up to 2 hours before rolling. If you chill the dough for longer than 2 hours, let it rest at room temperature for about 15–30 minutes before rolling. The dough should still be cold but soft enough to roll without cracking.
- When you're ready to make your pie, lightly dust your work surface and rolling pin with gluten-free flour. Roll the dough into a circle slightly larger than your pie plate, turning the crust between rolls so that it doesn't stick to the work surface and so that you get a nice round circle.
- Then carefully transfer the dough to the pie plate. To do this, I prefer to roll it around the rolling pin, bring it over the pie dish then unroll it in. But you can use whatever method works for you. Once your pie crust is in, you can gently press it into the bottom and sides. If any pieces broke off during the transfer you can simply use your hands to mend them back in. This crust is incredibly forgiving
Notes
- Keep everything cold. Cold butter and ice water are key to creating a tender, flaky pie crust. If your dough gets warm while working with it, pop it back in the refrigerator for 10–15 minutes.
- Don’t overwork the butter. Cut the butter into the flour until you still have some pea-sized pieces remaining. Those little pockets of butter help create flaky layers as the crust bakes.
- Add water slowly. Gluten-free flour blends can absorb moisture differently. Start with less ice water and add more 1 teaspoon at a time until the dough holds together when pressed.
- Don’t skip the chill time. Chill the dough for at least 30 minutes before rolling. This firms up the butter and gives the gluten-free flour time to fully hydrate.
- Patch cracks as you roll. Small cracks around the edges are normal with gluten-free pie dough. Simply press them back together with your fingers rather than adding more water.
- Use a 1:1 gluten-free flour blend. I get the best results with Bob’s Red Mill 1:1 Baking Flour. If using another blend, make sure it contains xanthan gum and is designed to replace all-purpose flour cup-for-cup.
