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Easy Gluten Free Pie Crust Recipe (with Dairy Free Option)

This easy gluten free pie crust recipe makes a buttery, tender, flaky crust that holds together beautifully and is easy to roll out. Made with a gluten-free flour blend, cold butter, egg, apple cider vinegar, and ice water, this homemade gluten free pie crust works for both sweet and savory pies. Use it for pumpkin pie, apple pie, chicken pot pie, quiche, and more, with options for making the dough by hand, in a food processor, or with a stand mixer.
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Prep Time 30 minutes
Chill time 1 hour
Course Dessert
Cuisine American
Servings 16

Equipment

Ingredients
  

Instructions
 

  • Add the gluten-free flour blend, coconut sugar, and sea salt to the bowl of a food processor. Pulse a few times until everything is evenly combined.
    1 1/4 cup gluten-free flour blend, 1/4 tsp fine sea salt, 1 tbsp coconut sugar
  • Add the cold butter pieces to the flour mixture. Pulse in short bursts until the butter is broken into small, pea-sized pieces and the mixture looks coarse and crumbly. Be careful not to over-process—you want visible pieces of butter remaining to help create a flaky crust.
    1/2 cup unsalted butter
  • Add the egg, apple cider vinegar, and 1/4 cup of ice water. Pulse just until the dough begins to come together. If it still looks too dry or doesn’t hold together when pressed, add more ice water 1 tsp at a time, pulsing briefly after each addition. Stop processing as soon as the dough starts clumping together and stays together when pressed.
    1 tsp apple cider vinegar, 1 large eggs, 1/4 cup ice water
  • Pour the dough onto a piece of parchment paper or plastic wrap. Use the parchment or plastic wrap to gently press and bring the dough together, rather than working it with your hands.
    Once it holds together, use the wrap to shape into a thick, round disc.
  • Place the dough disc 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 fold it in half and transfer 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 brake off during the transfer you can simply use your hands to mend them back in. This crust is incredibly forgiving
    For a double crust pie, simply double this recipe

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.
Keyword gluten free pie crust
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