Gluten Free Pie Crust Recipe

A pie just isn’t the same without a buttery, flaky crust. This gluten free pie crust recipe bakes up golden every time and it’s easy to make too. Follow this step-by-step recipe for a no-fail crust you can use for all your favorite pie recipes!

Why This Recipe Works

– Simple techniques anyone can follow – Gluten-free with a dairy-free option! – Tastes just like a regular pie crust


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 the chilled water to the flour mixture until a dough starts to form. If the dough is too dry, add a bit more water. Remove from the food processor and form into a smooth disc.


Cover the disc in plastic wrap and refrigerate for one hour. This way the dough is plenty cold and the butter won’t melt as you work with it.


Remove dough from the refrigerator and let it sit for 15 minutes. This will make it easier to roll out.


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


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