Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill time 1 hour
Course Dessert
Cuisine American
Servings 16

Equipment

Ingredients
  

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.
Keyword gluten free pie crust
Tried this recipe?Let us know how it was!