This gluten free pie crust recipe is flaky, buttery and perfect for any pie! Only 5 pantry staple ingredients needed. This pie crust is great for gluten free pumpkin pies, pecan pies, apple pies and holiday baking. The texture tastes like classic pie crusts!

Gluten free pie crust recipe.

Why You’ll Love This Recipe

  • This gluten free pie crust recipe is straightforward.
  • Follow the below step by step photos for reference.
  • Great for Thanksgiving pies, Christmas desserts, birthdays and more!
  • This pie crust is not overly sweet. Omit the sugar for a savory pie.
  • Only 5 pantry staple ingredients needed.
  • Everything is made in a food processor.
  • This recipe is gluten free, nut free and egg free.
  • The texture is exactly like regular pie crusts.
  • Check out these Pecan Pie Bars for another holiday favorite!

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free pie crust. Scroll down to the recipe card for full ingredients list and instructions.

Use gluten free 1 to 1 flour. I do not recommend trying to use almond flour, coconut flour, cassava flour or oat flour. King Arthur Flour and Bob’s Red Mill gluten free flours work well.

A little granulated sugar adds some sweetness. To make this refined sugar free, use coconut sugar. The pie crust color may be a little darker. Omit for a savory pie, like quiche.

A pinch of sea salt is totally optional.

Use cold unsalted butter straight from the fridge. Do not use softened, melted or room temperature butter. Cut into 1 inch sized cubes. This helps it process more easily.

Cold water helps thin out the dough. Use cold water, not room temperature or warm.

Butter, flour and water.

Taste & Texture

This gluten free pie crust recipe tastes like regular pie crusts! It is buttery, flaky and not overly sweet. For a savory pie like quiche, omit sugar.

The texture is flaky. When rolling out and forming the dough, it will likely break apart. Easily repair it with your hands! There is no gluten, so the dough will not taste overworked. It repairs beautifully!

How to Make

Step 1

First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.

Flour in food processor.

Step 2

Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.

Step 3

Remove dough from the food processor. Form into 2 equal sized balls of dough.

Two balls of dough.

Step 4

Wrap in cling wrap. Refrigerate dough balls for at least 1 hour, up to 48 hours.

Dough wrapped in paper.

Step 5

When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.

Step 6

Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.

Disc of gluten free pie dough with rolling pin.

Step 7

Gently transfer the large circle of dough to your nonstick sprayed pie plate.

Unbaked gluten free pie crust.

Step 8

Crimp the edges of the pie crust. Pour in filling and continue with your recipe.

Step 9

If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.

Step 10

Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.

Expert Tips & Tricks

This recipe makes 2 regular sized crusts. If your pie utilizes only 1, such as pumpkin pie, cut recipe in half. This will make one dough ball.

I recommend using King Arthur Flour gluten free 1 to 1 flour. Alternatively, Bob’s Red Mill gluten free 1 to 1 baking flour works well.

Use cold butter straight from the fridge. Do not use softened or melted butter. Cut into 1 inch cubes.

Use ice cold water.

Pulse until mixture is crumbly.

Pinch mixture between two fingers. You want it to hold together.

Chill dough for at least 1 hour. This helps the ingredients really come together.

Follow step by step photos above.

Par-Baking Crust

Some recipes may call for par-baking the crust. This helps the crust bake a little before adding the filling.

To par-bake crust, add crust to a greased pie plate.

Poke light holes in the bottom of the crust with fork.

Bake at 375 degrees Fahrenheit for 15 minutes or so.

Edges of gluten free pie crust.

Making Ahead of Time

This gluten free pie crust recipe can be made ahead of time.

Chill dough for up to 48 hours in ball form.

Freeze dough balls for up to 1 month if needed.

How to Serve & Store

Serve gluten free pie crust once filling has been added and baked.

Store leftovers in the fridge for up to 2 to 3 days, depending on filling.

Depending on the pie, it may be able to freeze.

Frequently Asked Questions

Is pie crust gluten free?

Pie crust traditionally contains wheat flour, so it is not gluten free. This recipe is gluten free!

How does this gluten free pie crust taste?

This gluten free pie crust recipe tastes like classic pie crusts.

How do you make it extra flaky?

The butter makes it extra flaky.

Which flour should I use?

Use King Arthur Flour gluten free 1 to 1 flour. Or, use Bob’s Red Milll gluten free 1 to 1 baking flour.

Can you freeze the dough?

Yes! Freeze dough balls for up to 1 month. Then, allow to thaw until completely thawed before rolling out.

Can I make it dairy free?

Use dairy free Earth Balance sticks to make dairy free pie crusts.

Is it Vegan?

If using a dairy free butter, this recipe is Vegan.

You May Also Like

If you make this gluten free pie crust recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free recipes.

Gluten free pie crust recipe.

Get the Recipe: Gluten Free Pie Crust Recipe

This gluten free pie crust recipe is buttery, flaky and so tasty! This recipe is simple and straightforward. The result is a perfect pie crust for holidays, Thanksgiving, Christmas, birthdays and more!
5 from 6 votes

Ingredients

Instructions 

  • First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.
  • Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.
  • Remove dough from the food processor. Form into 2 equal sized balls of dough.
  • Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.
  • When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.
  • Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.
  • Gently transfer the large circle of dough to your nonstick sprayed pie plate.
  • Crimp the edges of the pie crust. Pour in filling and continue with your recipe.
  • If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.
  • Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.

Notes

  • This recipe makes 2 regular sized pie crusts.  If your pie only uses 1 crust (like a pumpkin or pecan pie), cut recipe in half.
  • I recommend using King Arthur Flour gluten free 1 to 1 flour.  I also love Bob’s Red Mill gluten free 1 to 1 baking flour.
  • Use cold butter right from the fridge.  Cut into 1 inch sized pieces.
  • Use ice cold water.
  • I do not recommend trying to stir this together with your hands.
  • Refer to the step by step photos in the blog post for what the dough should look and feel like.
  • This pie crust dough can be made up to 48 hours in advance and stored in the fridge unbaked.
  • Freeze dough for up to 1 month if desired.  Then, thaw before use.
  • Nutrition facts are for 1 pie crust.
Calories: 1580kcal, Carbohydrates: 169g, Protein: 13g, Fat: 95g, Saturated Fat: 59g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 25g, Trans Fat: 4g, Cholesterol: 244mg, Sodium: 13mg, Potassium: 179mg, Fiber: 5g, Sugar: 9g, Vitamin A: 2836IU, Calcium: 47mg, Iron: 1mg

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