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Easy Gluten-Free Pie Crust with a dairy-free option. A tender and flaky pie crust ready for your favorite filling! Perfect for holiday baking.

Gluten-Free Pie Crust

Recently, I have had a lot of requests for a gluten-free pie crust recipe. I have not made a traditional pie crust since going gluten-free. I guess I was a little intimidated by the thought of trying it.

So, I broke out my trusty Betty Crocker Cookbook (the red 40’s Anniversary edition) and started experimenting with making a gluten-free crust.

It took me a few tries to get the crust exactly how I wanted it, tender and flaky, just like I remember a pie crust should be. I also tested a dairy-free option to the recipe because three of us are dairy-free in my family.

Honestly, I thought making a gluten-free pie crust was a lot more work than it really is. I promise friends, making your own homemade pie crust really is easier than you think.

I am definitely not a pie crust artist, but I would like to work more with pie crusts and learn even more.

How To Make A Gluten-Free Pie Crust

I have tested making this crust two different ways.

1. The first way I tried was the traditional method of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.
2. The second way I tried was using a stand-up mixer. I found that by adding all of the ingredients to my stand up mixer and using the paddle attachment it makes the pie dough smoother and easier to work with.

If you don’t have a stand-up mixer or hand mixer you can still make this crust the traditional way.

You will be amazed at how easy it is to make your own gluten-free pie crust at home!

• Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
• Combine all of the ingredients in a large bowl and mix with your mixer until fully combined. I add the dry ingredients first and then the wet ingredients. I use my stand-up mixer with the paddle attachment. (photo 1)
• Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)
• Remove from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)
• Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)
• Roll out pastry into a circle. (photo 5)
• Carefully place the crust 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. Fill and bake as directed in your pie recipe. (photo 6)

Pro Tip For Making Crust

• Do not subsite butter for the shortening. The shortening is key to the moisture of the dough. 
• For Savory pies, you can leave out the granulated sugar.

Gluten-Free Flour

This gluten-free pie crust was made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.

Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum is important becasue it helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get pie dough!

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

My pie crust recipe will not work with almond or coconut flour. 

Dairy-Free Baking

I have also included a dairy-free option for this pie crust recipe. My husband, myself and youngest son are all dairy-free as well. For the dairy-free option, I used Smart Balance butter.

So, now you too can enjoy a gluten-free and dairy-free pie crust. I promise that it is just as delicious made with dairy-free butter.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

The first pie I made with this flaky crust was an apple pie. I wish I would have taken a picture of it before my family ate it all! I’ll be adding my recipe for apple pie to the blog really soon!

This gluten-free pie crust recipe is perfect for your favorite fillings, whether it be sweet or savory. This crust will make your holiday baking so much easier. Enjoy all of your favorite pies gluten-free (and dairy-free if you need it)!

More Gluten-Free Dessert Recipes For You To Try!

• Easy Gluten-Free Pumpkin Pie
• Cinnamon Roll Cake {Gluten-Free Dairy-Free}
• Gluten-Free Kentucky Butter Pound Cake {Dairy-Free option}

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5 from 8 votes

Gluten-Free Pie Crust {Dairy-Free Option}

Easy Gluten-Free Pie Crust with a dairy-free option. A tender and flaky pie crust ready for your favorite filling! Perfect for holiday baking.

Course Dessert

Cuisine American

Keyword dairy-free and gluten-free pie crust, gluten-free pie crust recipe

Prep Time 25 minutes

chilling time 1 hour

Total Time 25 minutes

Servings 8 servings

Calories 182kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 1/4 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum , leave out if your flour already had it in it
• 1/4 cup very cold unsalted butter , dairy-free use Smart Balance butter
• 1/4 cup very cold shortening
• 1 egg
• 1/4 teaspoon apple cider vinegar
• 3 tablespoons ice cold water

US Customary - Metric

Instructions

• Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
• Combine all of the ingredients in a large bowl and mix with your mixer until fully combined. I add the dry ingredients first and then the wet ingredients. I use my stand-up mixer with the paddle attachment. (photo 1)If you don't have a stand-up mixer or hand mixer you can still make this crust the traditional way. The traditional way of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.
  
• Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)
• Remove from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)
• Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)
• Roll out pastry into a circle. (photo 5)
• Carefully place the crust 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. Fill and bake as directed in your pie recipe. (photo 6)

Notes

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

For the dairy-free option, I used Smart Balance butter.

Do not subsite butter for the shortening. The shortening is key to the moisture of the dough.

For Savory pies, you can leave out the granulated sugar.

Mama says, "Please check all of your labels!"

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Calcium: 14mg | Iron: 0.7mg

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