GF pie crusts – recipesshubb

Gluten-Free Pie Crust (Flaky, Buttery & Foolproof)

A good pie crust should be tender, flaky, and sturdy enough to hold its filling without becoming tough. This gluten-free pie crust delivers all of that—without the frustration that often comes with gluten-free baking. It rolls out smoothly, bakes up golden, and tastes just like a classic homemade crust.

Whether you’re making apple pie, pumpkin pie, quiche, or a savory pot pie, this crust is a dependable base you’ll come back to again and again.

Why This Gluten-Free Pie Crust Works

Gluten-free pie crust can be tricky because gluten is what normally provides elasticity and structure. This recipe balances fat, moisture, and a high-quality gluten-free flour blend to create a crust that:

Rolls without cracking
Holds together after baking
Bakes up flaky, not crumbly
Works for sweet or savory pies
Can be made dairy-free

A short rest time allows the flour to hydrate fully, improving both texture and flavor.

Ingredients

Dry Ingredients

1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 tablespoon sugar (omit for savory pies)
½ teaspoon salt

Fat

½ cup (1 stick) cold unsalted butter, cubed
or dairy-free butter for dairy-free crust

Liquid

1 large egg
2–4 tablespoons ice water (as needed)

Best Gluten-Free Flour for Pie Crust

For best results, use a gluten-free all-purpose flour blend that contains xanthan gum. Popular blends designed for baking perform better than single flours. If your blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients.

Avoid almond flour or coconut flour alone—they lack the structure needed for a flaky pie crust.

How to Make Gluten-Free Pie Crust

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, sugar, and salt. Whisking evenly distributes the ingredients and prevents clumping.

Step 2: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Those visible butter pieces are key to a flaky crust.

Step 3: Add Egg and Water

Add the egg and mix gently. Drizzle in ice water, one tablespoon at a time, mixing just until the dough comes together. The dough should be slightly moist but not sticky.

Gluten-free dough will feel softer than traditional dough—this is normal.

Step 4: Chill the Dough

Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the butter and makes the dough easier to roll.

Step 5: Roll Out the Crust

Place the chilled dough between two sheets of parchment paper lightly dusted with gluten-free flour. Roll into a circle about 12 inches in diameter and ⅛ inch thick.

Peel off the top parchment, invert the dough into your pie dish, then remove the second sheet. Gently press the dough into the pan and trim or crimp the edges.

Step 6: Bake According to Your Recipe

For no-bake or custard pies: Blind bake the crust.
For fruit pies: Fill and bake as directed.

How to Blind Bake Gluten-Free Pie Crust

Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove weights and parchment, then bake 5–10 more minutes until lightly golden.

Allow the crust to cool before adding filling.

Tips for Perfect Gluten-Free Pie Crust

Keep ingredients cold – cold butter = flaky crust
Don’t overwork the dough – mix just until combined
Use parchment paper – prevents sticking and cracking
Patch cracks easily – gluten-free dough is forgiving

If the edges crack while rolling, simply press them back together with your fingers.

Variations

Dairy-Free Pie Crust

Use high-quality dairy-free butter sticks. Avoid soft tub spreads, which can make the crust greasy.

Savory Pie Crust

Omit sugar and add:

½ teaspoon garlic powder
½ teaspoon dried herbs (thyme or rosemary)

Perfect for quiche, chicken pot pie, or vegetable tarts.

Sweet Pie Crust

Add:

1–2 tablespoons extra sugar
½ teaspoon cinnamon or vanilla extract

Great for fruit pies and dessert tarts.

Storage & Make-Ahead Tips

Refrigerate dough: Up to 2 days, tightly wrapped
Freeze dough: Up to 3 months
Freeze baked crust: Cool completely, then freeze up to 2 months

Thaw overnight in the refrigerator before using.

Final Thoughts

This gluten-free pie crust proves that you don’t need gluten to make a beautiful, flaky pie. With simple ingredients and a straightforward method, you can create pies that everyone will love—gluten-free or not.