Gluten-Free Pie Crust (Step-By-Step Tutorial)

I remember the first time I set out to make a homemade pie crust. Let me tell you, it was incredibly intimidating starting out and trying to find that perfect pie crust recipe! I needed it to be gluten-free for an apple pie I was making to take to a family gathering at the time. I tried a few recipes but was quickly disappointed with how my attempts turned out. The crust was gritty, and the gluten-free flour recommended gave the crust a strange aftertaste – not to mention, there were just a lot of issues with forming the dough that I ran into. 

I knew there had to be an easier way to make a gluten-free pie crust and make it taste great, too. After a lot of experimentation and trial and error, I finally developed a seriously buttery, flaky, melt-in-your-mouth, gluten-free pie crust that works with any type of pie filling.

Ingredients To Make Gluten-Free Pie Crust

Here are the ingredients I use to make my homemade, gluten-free pie crust:

• Gluten-free flour: I use Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. These are the best I’ve found through trial and error in terms of GF flour for my pie crusts. For one, I’ve found that these two flours are by far the easiest GF flour blends to work with. Additionally, there’s no – or very little – grittiness when it comes to the textural outcome of the gluten-free baked crust, and there is no super strange aftertaste anyone has to be on guard for. This may be because both brands incorporate types of rice flour instead of cornstarch or tapioca starch as the main base ingredient. 
• Butter: Use cold, unsalted butter (make your own, if you’ve got the time!), and cut into slices. For vegan or dairy-free options, I’ve also tested making this crust using plant-based butter and have found that I can still get a flaky, buttery pie crust that everyone can enjoy.
• Sugar: A small amount of cane or raw sugar adds just a hint of sweetness to the crust. 
• Apple cider vinegar: A dash of ACV helps gluten-free baked goods bake up to perfection.
• Egg: An egg helps create enough elasticity in the gluten-free pie crust dough to give it the right texture and make it easy to move into the pie plate. However, the recipe works sans egg if you’re going for a vegan take.
• Cold water
• Salt

Find the ingredient list with exact measurements in the recipe card below.

Equipment You’ll Need

While my friends and family would likely guess that my delicious pie crust is made with some fancy kitchen equipment, I actually only use a few simple kitchen tools to make it:Mixing bowl: I always opt for using a large-sized mixing bowl.

• Kitchen scale: I typically use a kitchen scale to weigh my flour instead of using the “scoop method,” which is where flour can become packed in the measuring cup. The “scoop method” can easily result in accidentally using too much flour, making my pie crust too dry and crumbly. I’ve found that with any gluten-free baking recipe if I measure ingredients by weight, I know I have exactly the right amount – and it comes out great every single time. 
• Rolling pin: Fun fact: I’ve learned that if my rolling pin is MIA or not clean because I just made something else with it, I can use a wine bottle to roll out my dough. 
• Pastry cutter: Also known as a pastry or dough blender, this tool is essential for helping “cut in” the butter to the flour. It is possible to make the recipe without this tool by using two butter knives to cut the butter into the flour — but I’ve found it just takes a little longer and can sometimes be a bit of a headache.
• Pie plate: A 9-inch glass pie plate works best for me, as there’s always enough pie crust at the edges for me to flute (either crimped or wavy-style) or to cut out a few leaves and other dough shapes for some added decoration to the top of my pies. Now, a 10-inch glass pie plate or a deep dish pie plate will also work; I just don’t prefer those as I’ll have less of that ‘extra’ pie crust to work with for my fancy edges and pie design work.
• Parchment paper: This is an essential tool for making my gluten-free pie crust recipe, as I roll the pie crust out between 2 sheets of parchment paper. Not only does the parchment help flatten the dough to the right even thickness, but it also makes transferring the pie dough into the pie plate so much easier.

How To Make The Crust

Follow these basic steps to make your gluten-free pie crust:These are the basic step-by-step instructions I use to make my gluten-free pie crust:

1. In a large bowl, combine the flour and butter. Using a pastry cutter, cut the butter into the flour until the dough resembles a crumbly texture (the size of small peas).
2. Add the salt, sugar, vinegar, egg, and 2 tablespoons of water. Stir to mix, and then – with clean hands – continue to work the dough until it comes together to form a loose, large ball. It should stick together pretty easily. If not, add 1-2 teaspoons more water.
3. Divide the dough into 2 equal parts and form each into a ball. Place one dough ball in the center of half of a large sheet of parchment paper. 
4. Fold the paper over and press down on the dough to form a disc. Wrap it up and place it in the refrigerator. Repeat with the second dough ball.
5. Allow the dough to chill for 1-2 hours. If it is chilling for longer, allow it to set at room temperature for 30-60 minutes before rolling it out.

To roll out the dough:

1. Remove the dough from the parchment paper and dust the paper lightly with flour. Place the dough back onto the center of the parchment paper, and dust the top of the dough lightly with flour now. Cover with another sheet of parchment paper. 
2. Using a rolling pin, roll the dough into a ⅛-¼” thick round crust. If the dough starts to stick to the parchment paper, repeat the light dusting process with flour.
3. Carefully remove the top parchment paper. Slide your hand under the bottom layer of the parchment paper and carefully flip the dough over into the pie plate.
4. Carefully remove the remaining parchment paper from the dough. Gently press the dough into the pie plate, trim the excess dough from the edges, and leave enough to create a thick edge. Fill in the thinner spots as needed with the excess dough.
5. Add a decorative pattern to the edge if desired, such as a fluted edge. 
6. Press a fork 5-6 times into the bottom of the pie crust. This will help the pie crust stay flat and not bubble up when baking or pre-baking

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Troubleshooting The Pie Dough

There are a few things I’ve tested when perfecting my gluten-free pie dough, such as addressing dryness, excess moisture, and dough sticking to the parchment paper during the rolling process. Here’s what works for me any time I run into these issues:

If The Dough Is Too Dry

I always know if my pie dough is too dry if it cracks, crumbles, or doesn’t come together easily when I roll it into two ball shapes. The culprit here is likely too much flour. I’ve learned, though, that this can be easily corrected. If this happens, I simply add one tablespoon of cold water at a time until the dough forms a nice smooth ball, as pictured above.

If The Dough Is Too Wet

On the flip side, I know I need to add more flour if my dough is too wet and won’t hold a dough ball. This issue can also be easily corrected. To fix the dough being too watery, I add 2 tablespoons of gluten-free flour at a time until the dough easily forms into a smooth ball.

Make It Dairy-Free

Sometimes, I need to make the pie crust not only gluten-free but dairy-free, too. To do this, I replace the regular butter with one of my favorite plant-based butter alternatives, such as Earth Balance or Plant-Based Country Crock. I always make sure to use stick butter and not spreadable plant-based butter, as the water content in these two forms of butter is very different. Let’s just say that I’ve learned the hard way that using the right plant-based butter matters as it alters the end result of the crust.

Make It Vegan

Some of my friends are vegan, so if I want to make a pie during the holidays for a group gathering – one example being Friendsgiving in the autumn season – I make sure to make my crust so everyone can enjoy it. To make the pie crust vegan, I use plant-based, vegan butter but also omit the egg. In place of the egg, I use an additional ¼-⅓ cup of cold water. I slowly add the water to the dough until it reaches the right texture. Finally, I roll the dough out between 2 pieces of parchment paper and transfer it to my pie plate.Now, I’ve found through my recipe experimentation process that because the dough does not have the egg to give it the normal amount of elasticity, the pie crust may have small cracks or even break into pieces. To help try and prevent this from happening, I make sure I press and form the pie dough extremely carefully into my pie plate.

How To Serve

What I love about this gluten-free pie crust recipe is its versatility. I can use it for so many of my favorite crust-based recipes, including pumpkin pie, pecan pie, tarts, and even savory dishes like quiche or chicken pot pie. 

It’s important that I always make a reminder to myself – whether it’s mental or physically written down – that if I make double-crusted pie recipes, like chicken pot pie, I need to make enough gluten-free pie dough for both the bottom crust and the top crust. However, if I’m just sticking to making single-crust pies, there’s no need to worry about this extra step (or making any extra GF dough). 

How To Store

I love how I can make this gluten-free pie crust recipe up to 4 days before I need it – I can simply store it in the fridge until I am ready to use it. I place the dough in parchment paper, press it down to a disc shape, and keep it in the refrigerator for up to 5 days. Then, when I’m ready to use it, I allow it to sit at room temperature for 30 minutes before I roll it out. Unbaked, the dough will last in the freezer for up to 3 months. Here are my top 2 tried and tested ways to go about freezing my pie dough:

Freeze The Dough Discs

I make the pie dough balls, and after flattening them into two discs, I wrap each one in plastic wrap (to ensure they don’t dry out). Then, I place them in one of my freezer-friendly containers and keep them in the freezer for up to 3 months. 

When I’m ready to use one of the pie discs, I either place the pie dough in the fridge overnight or on the counter for about 15-30 minutes until it’s thawed just enough to roll out. I’ve found that pie crust is much easier to roll out and transfer to a pie pan when it’s still cold rather than when it’s room temperature or warm.

Freeze The Dough In A Pie Plate

After pressing the dough into my pie plate, I wrap it (plate and all) in plastic wrap so the crust doesn’t dry out. Then, I freeze the pie crust – raw, not par-baked – for up to 3 months. When I’m ready to use it, I simply let the pie dough sit at room temperature for 30 minutes and then par-bake the crust before I fill it.

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