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baked 3 ingredient gluten free pie crust recipe - healthy, homemade and with a vegan option
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5 from 5 votes

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!
Prep Time20 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 35 mins
Course: Baking, Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 slices of pie crust
Calories: 109kcal
Author: Anjali Shah


  • cups gluten free flour
  • ½ teaspoon salt
  • ½ cup cold butter, cubed can use vegan butter if desired
  • 4-6 tbsp ice cold water


  • Add the flour, salt and butter to a food processor and pulse until crumbly.
  • Slowly add the chilled water until a dough starts to form.
  • Remove from the food processor and form a disc shape.
  • Cover in plastic wrap and allow to rest in the fridge for 1 hr.
  • Remove from the fridge and sit the dough at room temperature for 10-15 minutes.
  • Roll the dough between 2 sheets of baking paper until approximately ¼ inch thick.
  • Transfer the dough to an 8-inch pie plate and trim the dough edges to about a ½ inch overhang, and fold it under slightly to form a ring (which you can crimp if desired). Cover the dough with plastic wrap or parchment paper and chill for 30 minutes and up to 3 days in the fridge before baking.
  • To parbake the crust: Preheat the oven to 375 degrees F. Using a fork, prick the base of the pie crust all over. Cover the entire crust with parchment paper, and then pour in dried beans or lentils or pie weights to cover the bottom. Bake 10-15 minutes, remove the parchment and beans, and bake an additional 2-5 minutes until the crust is golden brown.




  • To make this pie crust for a sweet dish add 1 tbsp sugar to the food processor when adding the flour. Continue to prepare as directed.
  • Resting the pastry in the fridge allows the dough to rest and helps to reduce shrinkage when cooked.
  • This recipe is enough to line an 8 inch round pie dish.
  • Double the recipe if you require a top layer of pastry for your pie.


Serving: 1slice of pie crust | Calories: 109kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g