Gluten Free Pie Crust Recipe

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A pie just is not the same without a buttery and flaky crust, and my Gluten-Free Pie Crust is the perfect recipe that bakes up golden every time in just 15 minutes using gluten free flour, salt, butter, and water. Follow my step-by-step recipe for a no-fail crust to use in sweet and savory pie recipes.

There’s nothing quite like a slice of pie with a homemade golden crust and a sweet juicy filling! However, making a gluten-free pie crust was something I hadn’t done before. But after my success with gluten-free bread, I knew I could create a buttery pie crust for my apple filling.

Since I started using gf flour regularly for our gluten-free vegan waffles, I have mastered the art of making baked goods without gluten, and this gluten-free pie crust has the perfect texture and buttery taste. I’m amazed at how well it turned out, considering I made it with just 4 ingredients. You’re gonna wanna fill it with all your favorite pie fillings.

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🥘 Ingredients

My homemade gluten-free pie crust only requires 4 simple ingredients you probably have on hand. Here is what I use:

Gluten Free Flour: I use an all-purpose gluten-free flour blend that includes xanthan gum for best results. Don’t substitute a one-ingredient flour like coconut or almond flour in this recipe. They respond differently to moisture, and the ratios won’t be correct.

Salt: Don’t forget the salt. It’s a vital ingredient to bring out the flavor of my homemade pie crust. A gf pie crust recipe without salt will taste flat.

Cold Unsalted Butter: I store butter in the fridge before using, as it is essential for a flaky gluten free pie crust. Pieces of butter throughout the dough create pockets of steam as the pie bakes. This is what makes it light and flaky, instead of dense like a cookie.

Ice Water: The colder, the better! Ice water adds moisture to form a smooth dough ball. It also keeps the butter nice and cold.

🔪 How To Make

Perfect gluten-free baking isn’t as difficult as it seems! Follow my simple step-by-step instructions below to make the perfect flaky gluten-free pie crust.

Process Butter and Flour: First, I combine the dry ingredients and butter in a food processor, then pulse until crumbly. The butter should be the size of small peas. Alternatively, you can do this in a large bowl with a pastry cutter or a stand mixer.

Add Water: I add the chilled water to the flour mixture until a dough starts to form. If the dough is too dry, I add a bit more water, then remove it from the food processor and form it into a smooth disc.

Refrigerate: Next, I chill it by covering the dough in plastic wrap and refrigerating it for one hour. This way, the dough is plenty cold and the butter won’t melt as you work with it.

Let Dough Sit: I remove the dough from the refrigerator and let it sit for 15 minutes. This will make it easier to roll out.

Roll Dough: I use a rolling pin to roll the dough between two sheets of parchment paper until 1/4 inch thick, peeling back the paper to make sure it’s not sticking. If it is, I remove the parchment paper and sprinkle it with gluten-free flour.

Line Pie Dish: Then, I remove the top piece of parchment paper and carefully use the bottom parchment paper to flip the dough into the pie plate. Trim the edges and crimp if desired.

Bake: Lastly, I use a fork to prick the bottom of the pie crust, add pie filling, and bake as required. If the filling doesn’t need to bake, you will need to blind bake the crust.

📖 Variations

If you are looking to customize this gluten free pie crust, I have a few variations for you to try:

Make it plant based: For a dairy-free pie crust, I use vegan butter in place of regular butter. This will also make it a gluten-free vegan pie crust. You can also make my healthy vegan pie crust recipe from scratch!

Graham Cracker Crust: Prefer a graham cracker crust? I hear ya! Combine 1 3/4 cups of gluten-free graham cracker crumbs, 4 tablespoons of sugar, and 6 tablespoons of melted butter. Press into a pie plate and bake for 8 minutes.

Swap for healthy version: I simply substitute the butter for coconut oil. Just be sure to use solid coconut oil and not liquified.

🍽 Serving Suggestions

I use this perfectly buttery gf pie crust for so many recipes! Here are some of my ultimate suggestions:

One of my favorite pies to make when cherries are in season is cherry pie, but I always buy more to freeze them for making cherry pie with frozen cherries all year round. For when I really want to impress my guests, use this pie crust and make this mouthwatering ricotta pie filled with sweet ricotta cheese, dark chocolate, and topped with cherries.

And who can resist a healthy pumpkin pie during the fall? It’s such a classic pie that everyone loves, and the filling is so easy to make and perfectly balanced between savory and sweet! Another favorite of mine is this healthy zucchini pie. It’s a healthier version of apple pie, but you wouldn’t taste the difference! It literally tastes like apple pie, but it’s made with zucchini and goes perfectly with this gluten-free pie crust.

🧊 Storage Directions

Refrigeration: I refrigerate the pie crust for 24 hours by simply covering the pie plate with the crust in plastic wrap.

Freezing: To freeze, I wrap the discs in Saran Wrap and freeze them in a freezer-safe zip-top bag. To wrap the dough-lined pie plate, I double wrap the entire thing in plastic wrap and use it within 3 months for best results. Let the pie crust thaw for 20 minutes before baking.

Reheating: When I want to heat the pie, I fill it with my favorite filling and bake it for 30-35 minutes at 375 degrees Fahrenheit. Or blind bake it for 15 minutes.

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