You can absolutely make a buttery and flaky gluten-free pie crust that’s buttery, flaky, and melts in your mouth. With approachable ingredients and easy-to-follow steps, our homemade gluten-free pie crust will work with any pie filling you choose.
Making homemade pie crust can be intimidating. Making it gluten-free can be overwhelming to know where to begin! We’re showing you exactly how to make a fail-proof, easy, gluten-free pie crust that has that melt-in-your-mouth texture and works with any filling you desire.
Gluten-Free Pie Crust Made Easy
Have you ever wanted to make your own pie crust, only to feel intimidated by the steps and fear it may not turn out? We’ve been there, too! Before you nix pie from the menu and switch over to something more simple, like bars or cupcakes, let us calm your fears.
We are going to walk you through how to make a gluten-free pie crust you’ll love. We’ve taken the guesswork out of pie crust making and turned it into an easy and approachable method. Now you can have a gluten-free pie crust that turns out perfect every time you make it!
Our gluten-free pie crust recipe uses as few ingredients as possible to keep it simple and delicious. We also developed helpful tips for troubleshooting common issues that may occur the first time you make the best gluten free pie crust in the world (they can happen to anyone!).
This recipe makes enough dough for two single-crust pies or one double-crust pie.
Ingredients To Make Gluten-Free Pie Crust
Here are the ingredients you’ll need to make our no-fail gluten-free pie crust:
- Gluten-free flour: We recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.
- Butter: Use cold, unsalted butter and cut into slices. For vegan or dairy-free options, we’ve also tested this crust using plant-based butter with good results.
- Sugar: A small amount of cane sugar or raw sugar adds just a hint of sweetness to this pie 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 this gluten-free pie crust to make it the right texture and easy to move into the pie plate. (See our suggestions below if you want to make an egg-free pie crust.)
- Cold water
Find the ingredient list with exact measurements in the recipe card below.
Equipment You’ll Need
With a few simple kitchen tools and a handful of baking ingredients, you’re going to wow your tasters with a delicious homemade pie that’s also gluten-free!
Here’s what you’ll need:
- Mixing bowl: Use a medium-size mixing bowl.
- Kitchen scale: We highly recommend using a kitchen scale to weigh the flour instead of using the “scoop method” in which flour can become packed in the measuring cup. The scoop method can easily result in accidentally using too much flour, which could make your pie crust too dry and crumbly. In a baking recipe, when you measure ingredients by weight, you’ll know you have exactly the right amount.
- Rolling pin: If your kitchen doesn’t have a rolling pin, you can also use a wine bottle.
- Pastry cutter: Also known as a pastry blender or dough blender. This tool is essential to help “cut in” the butter into the flour. Without this tool, it is possible to use two butter knives to cut the butter into the flour — it will just take a little longer.
- Pie plate: A 9-inch glass pie plate works best, and there will be enough pie crust at the edges to flute (crimped or wavy style edge) or to cut out a few leaves or other dough shapes for added decoration to the top of your pie. A 10-inch glass pie plate and a deep dish pie plate will also work; just know that you’ll have less of that ‘extra’ pie crust to work with for any fancy edging.
- Parchment paper: This is an essential tool to make our gluten-free pie crust recipe, since you’ll need to roll the pie crust out between two 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 Gluten-Free Pie Crust
Follow these basic steps to make your gluten-free pie crust:
- 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).
- Add the salt, sugar, vinegar, egg and 2 tablespoons of water. Stir to mix, then with clean hands, continue to work the dough until it comes together, forming a loose, large ball. It should stick together pretty easily. If not, add 1-2 teaspoons more water.
- Divide the dough into two equal parts and form into a ball. Place each ball in the center of one half of a large sheet of parchment paper. Fold the paper over and press down to form a disc. Wrap it up and place in the refrigerator. Repeat with a second dough ball.
- Allow the dough to chill for 1-2 hours. If chilling longer, you will need to allow the dough to set at room temperature for 30-60 minutes before rolling out.
To roll out the dough:
- 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 dough lightly with flour. Cover with another sheet of parchment paper.
- Using a rolling pin, roll into a ⅛-¼” thick round crust. If dough starts to stick to parchment paper, repeat the dusting lightly with flour.
- 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.
- Carefully remove the remaining parchment paper from the dough. Gently press the dough into the pie plate, trim excess dough from the edges of the pie plate leaving enough to create a thick edge. Fill in the thinner spots as needed with the excess dough.
- Add a decorative pattern to the edge if you would like, such as a fluted edge. 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 Gluten-Free Pie Dough
Here are some essential tips for troubleshooting gluten-free pie dough, such as addressing dryness, excess moisture, and sticking to parchment paper during the rolling process.
What If The Dough Is Too Dry?
You’ll know if your pie dough is too dry if it cracks, crumbles, and doesn’t come together easily when rolled into two ball shapes.
The culprit here is likely too much flour (see our note above about weighing the flour), but it can be easily corrected. If this happens to you, simply add one tablespoon of cold water at a time until the dough forms a nice smooth ball as pictured above.
What If The Dough Is Too Wet?
On the flip side, if your dough is too wet and won’t hold a dough ball, you’ll need to add more flour. But again, this can be easily corrected! Add two tablespoons of gluten-free flour at a time until the dough easily forms into a smooth dough ball.
What If The Dough Sticks To The Parchment Paper When Rolling Out?
This happens, sometimes, with any rolled-out dough. If the pie dough begins to stick to the parchment paper when you roll it out, don’t panic.
Here are 3 simple steps to follow that we found when testing can prevent the dough from sticking to the parchment paper:
- As you begin rolling the pie crust dough out, carefully peel back the top layer of parchment to check for sticking.
- If the dough appears to be sticking, peel the entire sheet off, sprinkle the dough with additional gluten-free flour, and place the parchment back over the dough. Flip the rolled out dough over, and repeat the process with the parchment on the other side, adding a sprinkle more flour.
- Chill the dough again! Pie dough needs to be chilled well while you’re rolling it out. If you find after doing option 1 above, the dough is still sticking to the parchment paper, place the dough (between the parchment paper) into the fridge until cold.
What if the dough sticks to the parchment paper when rolling out?
This happens, sometimes, with any rolled-out dough. If the pie dough begins to stick to the parchment paper when you roll it out, don’t panic. We’ve found two tricks that help prevent the pie dough from sticking to the parchment paper.
- As you begin rolling the pie crust dough out, carefully peel back the top layer of parchment to check for sticking. If the dough appears to be sticking, peel the entire sheet off, sprinkle the dough with additional gluten-free flour, and place the parchment back over the dough. Flip the rolled out dough over, and repeat the process with the parchment on the other side, adding a sprinkle more flour.
- Chill the dough again! Pie crust dough needs to be chilled well and cold while you’re rolling it out. If you find after doing option 1 above, the dough is still sticking to the parchment paper, place the dough (still between the sheets of parchment) back into the fridge until it is cold.
Make Dairy-Free Pie Crust And Vegan Pie Crust
If you’re looking for a gluten-free pie crust that is also dairy-free or vegan, you’ve come to the right place! Here are some options to make this from-scratch pie crust dairy-free, gluten-free, and even vegan, if needed:
Dairy-Free Pie Crust
Swap in plant-based butter such as Earth Balance sticks or Plant-Based Country Crock sticks for the regular butter. Be sure to use stick butter and not spreadable plant-based butter since the water content in these two forms of butters are different and may alter the end result of the crust.
Vegan Pie Crust
Use a plant-based vegan butter as suggested above and omit the egg. In place of the egg use an additional ¼-⅓ cup cold water. Slowly add until the dough is the right texture. Roll the dough out between two pieces of parchment paper and turn into a pie plate.
Because the dough will not have the egg to give the elasticity, it may have small cracks or even break into pieces. Carefully press and form the pie dough into the pie plate.
Make Your Holiday Pie Ahead Of Time
Make this gluten-free pie crust up to 4 days ahead of time. You can even par-bake the crust the day before any gathering, making your pie baking session stress-free during the holidays!
How To Store
This is such an easy gluten-free pie crust recipe that you can make up to 4 days ahead to store in the fridge. Unbaked, this dough will last in the freezer for up to 3 months.
We’ve tested 2 ways to freeze the pie dough:
Freeze the Dough Discs
Make the pie dough balls as directed. After flattening the dough balls into two discs, wrap each one in plastic wrap (to ensure they do not dry out). Then, place in a freezer-friendly container and keep in the freezer for up to 3 months.
When ready to use, place the pie dough in the fridge overnight or on the counter for about 15 to 30 minutes until it is just warm enough to roll out. Remember, pie crust is easier to roll and transfer to a pie plate when it is still cold, not room temperature or warm.
Freeze the Dough in a Pie Plate
After pressing the dough into the pie plate, wrap it (plate and all) in plastic wrap. This is essential so it will not dry out. Then, freeze the pie crust in the pie plate raw (not par-baked) for up to 3 months.
When you’re ready to use it, let sit at room temperature for 30 minutes, then par-bake the crust before filling it.
How To Flute The Edges Of A Pie Crust
“Fluting” the edges of a pie crust can feel intimidating when doing it for the first time. We found this tutorial on fluting the edge to be very helpful. It shares an easy and quick way to crimp the edges of a pie dough before baking in a pie dish.
Frequently Asked Questions
Par-baking or “blind baking” the pie crust is recommended for most pie recipes, because it helps keep the crusty flaky and prevents the crust from getting soggy when the pie filling is added.
To par-bake this gluten-free pie crust recipe, preheat the oven to 375 degrees and bake the un-filled crust about 15 minutes or until the edges are lightly golden.
Before baking, poke the bottom dough a few times with a fork. This will help the bottom of the pie crust to stay flat while baking without bubbling up. Note: The dough may still bubble up a small amount, but will deflate back to normal while cooling.
If you have ceramic pie weights, they also work great to keep the bottom of the pie crust weighted down during par-baking.
Thanks to rising awareness of gluten sensitivities like celiac disease, you can now buy a gluten-free pie crust in most large grocery stores. One of the best GF (gluten-free) pastry doughs when you need one on hand fast is Wholly Gluten Free Pie Shells.
You can also find this King Arthur Gluten-Free Pie Crust Mix (dry ingredients only) on Amazon. The ingredients include rice flour, potato starch, cane sugar, salt, xanthan gum, vitamin and mineral blend.
Common reasons why gluten-free pie crust fall apart include choice of flour and hydration levels. Using suitable GF flours and following the proper techniques listed above will help create a more stable crust.
You can use our delicious gluten-free pie crust recipe for any of your favorite pies — pumpkin pie, pecan pie, even tarts, quiches, and savory pies like chicken pot pie.
Note: When making double crusted pies like chicken pot pie, remember to make enough for the bottom crust and the top crust.
Technically, you can mix the ingredients for a gluten-free pie crust in a food processor. However, for optimal results, we recommend using a pastry cutter to cut the butter into the flour by hand.
Using cold butter in pie crust is crucial because it creates a flakier texture. When little chunks of butter are baked cold, they generate steam pockets that elevate and separate the layers of the dough, resulting in a pie crust that is light, tender, and flaky.
Yes, an egg wash on a gluten-free pie crust can indeed help it achieve a beautiful golden-brown color when baked. However, this is not a necessary step.
The preparation time for mixing the ingredients of a gluten-free pie crust typically takes around 15-20 minutes. We advise chilling the dough for 1-2 hours. Rolling out and crimping the dough may take another 15-20 minutes. The cooking and total time depend on the specific pie recipe.
- 2½ cups gluten-free flour blend (we recommend using 325g of King Arthur All-Purpose Gluten-free Flour or 360 g of Bob’s Red Mill One-to-One Gluten-Free Baking Flour)
- 1 cup (2 sticks) cold, unsalted butter, cut into ½ inch thick slices (may sub plant-based stick butter)
- ½ teaspoon fine salt
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar (may substitute white vinegar)
- 1 large egg
To make the dough balls:
- 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 about the size of small peas.
- Add the salt, sugar, vinegar, egg, and 2 tablespoons cold water. Stir to mix
- With clean hands, continue to work the dough until it comes together, forming a loose, large ball. The dough should stick together pretty easily, but if not, add 1-2 teaspoons more cold water.
- Divide the dough in half and form each portion into a ball (you’ll have two dough balls).
- Place each ball in the center of a large sheet of parchment paper.
- Fold the paper over and press down to form a thick, round disc. Wrap the disc.
- Repeat steps 6-7 with the other dough ball.
- Place the wrapped dough balls in the refrigerator to chill. If you only want to make a single-crust pie, wrap one of the dough discs tightly with plastic wrap and place in the freezer to save for a future pie.
- Chill the dough discs at least 30 minutes or up to 2 hours. If chilling longer, you will need to allow the dough to set at room temperature for 15 to 30 minutes before rolling it out.
To roll the dough out:
- 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 dough lightly with flour.
- Cover with another sheet of parchment paper.
- Using a rolling pin, roll the disc into an ⅛- to ¼-inch-thick round. If the dough starts to stick to the parchment paper, add more gluten-free flour as needed.
To transfer the first pie crust into the pie plate:
- Remove the top parchment paper.
- Mist a 9-inch pie plate with nonstick spray and place upside down over the pie crust.
- Gently slide your hand under the bottom layer of parchment paper and quickly, but gently, flip the pie plate and crust over so it is right side up.
- Carefully remove the remaining parchment paper from the dough.
- Gently press the dough into the bottom and up the sides of the pie plate.
- Use a knife to remove any excess dough that hangs over the edges of the pie plate, but leaving enough to create a thick edge.
- Add a decorative pattern to the edge of the dough, if desired, such as a fluted edge.
- The crust is ready for filling it or par-baking.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
- This recipe makes enough dough for two single-crust pies or one double-crust pie.
- If making a pie that calls for a single crust, you can freeze one of the discs or form a pie crust in a pie plate wrapped or covered with plastic wrap for up to 3 months.
- You can place a dough in parchment paper, pressed down to a disc shape, and keep it in the refrigerator for up to 5 days. Allow to sit at room temperature for 30 minutes before rolling out.
- Serving Size: 1/8 of 1 pie crust
- Calories: 175
- Fat: 12 g
- (Sat Fat: 7 g)
- Sodium: 241 mg
- Carbohydrate: 16 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 1 g
- Cholesterol: 39 mg
Pin It Now to Make It Later
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!