Gluten-Free Pie Crust
Updated
Making a homemade gluten-free pie crust is made simple with my easy recipe (I promise!). It always turns out tender and flaky, with a golden-brown crust perfect for any sweet or savory filling. I use gluten-free pantry staples and basic techniques to create a pliable dough that’s easy to work with and tastes delicious. But if you’re still not convinced, just check out the 5-star reviews—this recipe is a reader favorite! I’ve also included dairy-free, egg-free, and vegan options.
Homemade Gluten-Free Pie Crust
When I first developed this gluten-free pie crust, I gathered inspiration from my trusty Betty Crocker 40th Anniversary Cookbook. The crust in that book was my all-time favorite, and I wanted my gluten-free version to have the same qualities—tender, flaky, buttery, and easy to work with. It took me a few tries to get it how I wanted, but I am so happy with the result (and it is nowhere as difficult as I thought it would be!).
I use gluten-free flour, a little sugar, butter, and shortening to create the best flavor and texture. It’s the perfect crust for my gluten-free turkey pot pie and gluten-free pop tarts, and my family always requests it for special occasions like Thanksgiving and Christmas.
Gluten-Free Baking Tips
- This recipe won’t work with almond, oat, or coconut flour, but you can always try our almond flour pie crust recipe if you want to use almond flour!
- Be sure to flour your parchment-lined work surface and rolling pin with extra gluten-free flour before rolling.
Gluten-Free Pie Crust Recipe
Ingredients
- 1 ¼ cup all-purpose gluten-free flour with xanthan gum*
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, chopped and chilled, for dairy-free/vegan, use Smart Balance butter.
- ¼ cup shortening**, chilled
- ¼ teaspoon apple cider vinegar, You can also use white vinegar.
- 1 large egg, for vegan, use Bob's Red Mill egg replacer.
- 3 tablespoons ice cold water
Instructions
- In separate small bowls add the chopped butter, shortening, and cold water. Place the bowls in the freezer for a few minutes to get really cold.
- In a large bowl add the gluten-free flour, sugar, salt, chilled butter, chilled shortening, apple cider vinegar, egg (or egg replacer), and ice cold water.
- Using the paddle attachment on a stand-up mixer, mix until fully combined and the dough starts to form. Be sure to scrape the sides of the bowl. The dough will be thick and sticky.
- Shape the dough into a ball. Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape. Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour.
- Remove from the refrigerator and let stand at room temperature for 10-15 minutes.
- Unwrap the dough disc and place it onto parchment paper lightly floured with gluten-free flour. Lightly flour the top of the dough disc and a rolling pin.
- Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan.
- Carefully place the dough into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Shape the sides, fill, and bake as directed in your chosen recipe.
- For a par-baked crust, you can par bake it for 10-15 minutes at 400˚F (204°C). Please watch your crust so it doesn't over bake or get too brown. If par-baking this gluten-free pie crust, you can line the crust with parchment paper and pie weights/dried beans/uncooked rice to stop it from puffing up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pie Crust Step-by-Step
Gather all your ingredients.
Mix ingredients in separate bowls: In separate small bowls add ¼ cup chopped butter, ¼ cup shortening, and 3 tablespoons cold water. Place the bowls in the freezer for a few minutes to get really cold.
In a large bowl add 1 ¼ cup gluten-free flour, 2 tablespoons sugar, ¼ teaspoon salt, ¼ cup chilled butter, ¼ cup chilled shortening, ¼ teaspoon apple cider vinegar, 1 large egg (or egg replacer), and 3 tablespoons ice cold water.
Mix until combined: Using the paddle attachment on a stand-up mixer, mix until fully combined and the dough starts to form. Be sure to scrape the sides of the bowl. The dough will be thick and sticky.
Shape the dough into a ball: Place the ball on top of a piece of plastic wrap. Press the dough ball into a disc shape. Wrap the dough disc in the plastic wrap and refrigerate for at least 1 hour.
Remove from the refrigerator and let stand at room temperature for 10-15 minutes.
Unwrap the dough disc and place it onto parchment paper lightly floured with gluten-free flour. Lightly flour the top of the dough disc and a rolling pin.
Roll out dough: Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan.
Place in greased pie pan: Carefully place the dough into a greased 9-inch pie pan. Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary. Shape the sides, fill, and bake as directed in your chosen recipe. Sometimes, I brush the dough with an egg or milk wash. It adds a beautiful, browned color to the crust.
Bake the crust: For a par-baked crust, you can par bake it for 10-15 minutes at 400˚F. Please watch your crust so it doesn’t over bake or get too brown. If par-baking, you can line the crust with parchment paper and pie weights/dried beans/uncooked rice to stop it from puffing up.
To Make Without A Mixer
I’ve tested this recipe in two ways: using a stand mixer and mixing the dough by hand.
The method in the recipe card uses a stand mixer with a paddle attachment. I find this way much easier, as it makes the dough smoother and easier to handle. However, you can absolutely make this gluten-free pie crust the traditional way! Here’s how I do it:
- Cut the butter and shortening into the dry ingredients using a pastry cutter.
- Add the wet ingredients and mix by hand until combined. Be careful not to overmix.
- Form the dough into a ball, wrap it in plastic, and continue with the recipe as directed.
Serving Suggestions
This easy gluten-free crust recipe has replaced all store-bought dough or frozen pie crusts in my house. I always use it at Thanksgiving to make my easy gluten-free apple pie and pecan pie recipes! My husband also loves it as the crust for my homemade gluten-free quiche (I don’t add any sugar to the crust when making it for savory dishes like this). But honestly, I can’t think of any tart, pie, or galette this crust wouldn’t work for!
Storage Instructions
You can easily make this ahead of time. I’ve done this many times, and it’s really helpful over the busy holiday season. You can store the dough disc (wrapped in plastic) in the refrigerator for up to three days. Don’t forget to let it sit at room temperature for 10-15 minutes before rolling.
To freeze, once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag and freeze for up to 3 months. Defrost the in the refrigerator overnight and let it sit out for 10-15 minutes before rolling.
Can you store a par-baked crust in refrigerator overnight, and then finish the pie the next day?
Thank you.
Hi Lydia, yes that should be okay!
Do you double the recipe that you can have a top to the pie or do you use a different recipe for the top?
Hi Cheryl, yes double it you want a pie crust topping as well!
Please clarify – the recipe gives baking instructions to par-bake the crust. Do you always only par-bake a pie crust?
Should you always par-bake a pie crust before filling it?
After filling it, how long do you bake it additionally? What temperature, please?
Hi Jennily, certain pies do better with a par-baked crust. If the pie filling doesn’t need a ,ot time in the oven (like a custard, cream pies, or no-bake fillings), parbaking ensures the crust is fully cooked and not raw.
This was the best GF pie crust recipe I’ve ever used! I was able to even use the left overs a few days letter for another crust. It’s very malleable and held together nicely when placing it in the pie pan. And yet was very flaky. My husband and I give it a double thumbs up!
Thank you Thank you so much, Audrey, for this miraculous recipe! I now have a gluten free pie crust that is just as tasty and flaky as my old “gluten full” one. I cut the sugar by 3/4, and used white wine vinegar (allergic to apples), but otherwise kept the ingredients the same. I also used frozen butter that I grated on the big holes of my cheese grater and put it in the freezer with the water while the shortening chilled alongside on a plate. By the time I put the rest of the ingredients in the mixer, everything was nice and chilled and the dough came together like a dream. A half hour of chilling time, meant no wait to roll out! If I could give this recipe 10 stars, I would!
Hi! I haven’t made this yet, but I’m excited to. Question: I usually bake with Kerrygold butter, which has a higher cream content. Would that work for this, or should I just use regular butter? Thanks!
Hi Kelly, Yes, Kerrygold is a great choice!
I don’t post much on websites, but this Gluten free pie crust was amazing. No one knew it was gluten free. I am definitely keeping this recipe.
Thank you Marie!
We LOVE your recipes! I substituted organic, refined coconut oil for shortening which was a good fit for texture and structure and it took on the cold well. The dough was so easy to work, not dry like many GF pie dough recipes! It was so flaky and delicious (and zero taste of coconut oil). My family said we have found the perfect pie dough recipe!! Thanks so much!
I have been doing gluten-free recipes for the last 11 years and by far this is the most amazing fluffiest piecrust I have ever used or made specially for apple pie phenomenal top rated
The pie dough was amazing and the finalized apple pie was delicious . I was making it for my sister in law who has celiac disease so has missed out on many goodies/ baked items ( she lives in Brazil where my brother is a missionary)
The dough had flavour and a light flaky texture , made with all purpose gluten free flour with xathan gum(?)
So good I am considering using this same recipe with regular flour. Thank you!