An easy recipe for gluten-free pie crust. A tender and flaky gluten-free pie crust that also has a dairy-free and vegan option. This pie crust is ready for your favorite filling! Perfect for holiday baking.
This gluten-free pie crust recipe was originally published in November 2018. The post was updated in October of 2021.
Gluten-Free Pie Crust
Making a homemade gluten-free pie crust is easier than you think! It only takes a few simple ingredients that you probably already have in your pantry.
This gluten-free pie crust can be made ahead of time and can also be frozen. It can be used for your favorite sweet pies and savory pies like my Gluten-Free Chicken Pot Pie. I also used this gluten-free pastry dough for the base of my Gluten-Free Pop Tarts.
When I developed this recipe from the original Betty Crocker pie crust recipe 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 and vegan option for the recipe.
Honestly making your own gluten-free homemade pie crust really is easier than you think. It also tastes so much better and is less expensive than store-bought frozen gluten-free pie crusts.
You can see how easy it is to make this gluten-free pie crust in the recipe step photos and the recipe video.
How To Make A Gluten-Free Pie Crust
I have tested making this gluten-free pie dough in two different ways.
- The first way I tried making the pie dough was the traditional method by hand. I cut the butter into the gluten-free flour and the dry ingredients with a pastry cutter, then added the wet ingredients, mixing it by hand, and then formed it into a dough ball.
- The second way I tried making the pie dough was using a stand-up mixer. I found that adding all of the ingredients to my stand-up mixer and using the paddle attachment 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 by hand.
- In separate small bowls add the chopped butter, shortening, 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, butter (or dairy/vegan butter), shortening, salt, apple cider vinegar, egg (or egg replacer), and water. Using the paddle attachment on a stand-up mixer, until fully combined and the dough starts to form. The dough will be thick and sticky. (photos 1 & 2)
- Scape the sides of the bowl. 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. (photos 3 & 4)
- 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 with gluten-free flour.
- Roll out the dough disc into a 10-12 inch round circle, for a 9-inch pie pan. (photo 5)
- 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. (photo 6)
- Shape the sides of the pie crust. (photo 7)
- Fill and bake as directed in your pie recipe.
All of the ingredients and recipe instructions are at the bottom of the page in the recipe card.
Tips For Making The Best Gluten-Free Pie Crust
- I highly recommend using Pillsbury gluten-free flour or Better Batter gluten-free flour for making pie dough.
- Do not substitute using extra butter for the shortening. The shortening is key to the moisture of the dough.
- Chill the pie dough for at least an hour and then set it out at room temperature for 10-15 minutes. This step makes the pie dough super easy to roll.
- For Savory pies, you can leave out the granulated sugar.
- For a beautiful brown crust, you can brush the dough with an egg wash or milk wash.
Can the Pie Dough Be Make Ahead Of Time?
This pie dough can be easily made ahead of time. The wrapped dough disc can be refrigerated for up to three days.
Can the Pie Dough Be Frozen?
This gluten-free pie crust dough can easily be frozen. Once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag. The pie dough can be frozen for up to 3 months. Defrost the frozen pie dough in the refrigerator overnight.
Can I Pre-Bake or Blind Bake the Crust?
My gluten-free pie crust can easily be pre-baked or blind-baked. Take a fork and prick the bottom of the dough. Then line the pie dough with parchment paper or foil.
Add in the pie weights. You can use ceramic weights, dry beans, rice, or white sugar.
Bake at 350°F for 45-50 minutes if making a crust for a pie that you will cook further. Bake for 60 to 75 minutes if making a crust for a pie that will need no further baking (like a no-bake pie).
Make sure to use pie shields or lightly place a pie of aluminum foil on the pie crust about halfway through baking. This will help prevent the crust from getting too brown. Please watch your oven, because all ovens are different.
Gluten-Free Flour
I use Pillsbury gluten-free flour or Better Batter gluten-free flour when making my pie crust. They are a cup-for-cup, all-purpose gluten-free rice flour blend and already have the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so you do not add any extra xanthan gum if it is already included in your flour. If you add extra xanthan gum, you will get gummy pie crust!
My favorite gluten-free flour is Pillsbury gluten-free. I also really like Better Batter for making pie crust and pastry dough. 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, coconut, or oat flour.
Dairy-Free and Vegan Pie Crust
I have also included a dairy-free and vegan option for this pie crust recipe. For the dairy-free option, I used Smart Balance butter. For the vegan option, I used Smart Balance butter and Bob’s Red Mill egg replacer. So now you too can enjoy a gluten-free, dairy-free, and vegan pie crust.
Most of my family (including me) is also dairy-free. So I always try and have a dairy-free option to my recipes. are all dairy-free as well.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond milk and Smart Balance butter.
Easy Gluten-Pie Crust Recipe
This gluten-free pie crust recipe is perfect for your favorite fillings, whether they be sweet or savory. The gluten-free pie dough is super easy to work with, can be made ahead of time or frozen.
This easy gluten-free pie crust will make your holiday baking so much easier. Enjoy all of your favorite pie recipes gluten-free!
Gluten-Free Pie Recipes For You To Try!
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Gluten-Free Pie Crust {Dairy-Free & Vegan Option}
Ingredients
- 1 ¼ cup all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour and Better Batter for making pie dough. 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
- ¼ teaspoon salt
- ¼ cup unsalted butter, chopped and chilled Dairy-free/vegan use Smart Balance butter.
- ¼ cup shortening, chilled
- 1 large egg Vegan use Bob's Red Mill egg replacer.
- ¼ teaspoon apple cider vinegar
- 3 tablespoons ice cold water
Instructions
- In separate small bowls add the chopped butter, shortening, 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, butter (or dairy/vegan butter), shortening, salt, apple cider vinegar, egg (or egg replacer), and water. Using the paddle attachment on a stand-up mixer, until fully combined and the dough starts to form. The dough will be thick and sticky.
- Scrape the sides of the bowl. 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 with gluten-free flour.
- 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 of the pie crust. Fill and bake as directed in your pie recipe. Please see the post for the full instructions for pre-baking or blind-baking the pie crust.
- The pie dough can be easily made ahead of time. The wrapped dough disc can be refrigerated for up to three days.
- This gluten-free pie crust dough can easily be frozen. Once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag. The pie dough can be frozen for up to 3 months. Defrost the frozen pie dough in the refrigerator overnight.
Video
Notes
- I like Pillsbury gluten-free flour and Better Batter gluten-free flour for making pie crusts. 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 substitute using extra butter for the shortening. The shortening is key to the moisture of the dough.
- For a beautiful brown crust, you can brush the dough with an egg wash or milk wash.
- For Savory pies, you can leave out the granulated sugar.
- The pie dough can be easily made ahead of time. The wrapped dough disc can be refrigerated for up to three days.
- This gluten-free pie crust dough can easily be frozen. Once the dough disk is wrapped in plastic wrap, place it in a plastic freezer bag. The pie dough can be frozen for up to 3 months. Defrost the frozen pie dough in the refrigerator overnight.
- My gluten-free pie crust can easily be pre-baked or blind-baked. Please see the post for the full instructions.
- Mama says, "Please check all of your labels!"
Pat says
Excellent pastry! !
Julia Bobek says
Best tasting ever! I made your chicken pot pie recipe…. it was delicious!! Mam sur knows best!!!
Marian Scarsilloni says
Easy to prepare and rolls out so easy. Best tasting crust I’ve had since going Gluten Free 22 years ago.
Wendy says
This is our go to Gluten and Dairy Free Pie Crust recipe. We fool everyone until my daughter takes a bite and they realize they’ve been tricked! Its flaky and actually tastes good. Thanks for this and all your recipes.
Kirsten says
Wonderful recipe, I used it to make Gluten & Dairy free turkey mince sausage rolls, I used Nuttelex with Coconut Oil as my butter option and Copha vegetable shortening (which in future I’ll grate into the GF flour mix as it doesn’t combine easily). Made a couple of sausage rolls but realised the pastry doesn’t roll up easily once you add the filling, so then used the balance of my pastry to make Mini pastries which all tasted fantastic, love the flavour of the pastry. Thanks for sharing your recipe
DFGFMom says
Turned out perfectly first time, for my pumpkin pie, just like the picture (even browned on the bottom). I used Soy Free Earth Balance for the butter and Palm Oil Shortening. I rolled out between plastic wrap and laid onto the lightly greased pan. I did cover the crust edges with foil for the last 20 minutes of baking as it was beautifully browned. Best crust I have made since Dairy Free, Gluten Free restrictions started years ago.
A Hendriksen says
Great recipe. Fantastic flavour. Dropped the choice of a gluten recipe as this is so good.
Tammy Taylor says
Thank you for helping to make our first gluten free Thanksgiving seem normal! The pie crust was so close to my regular recipe we could not tell the difference! So flakey and delicious! My husband said he loved it. Now I can bake him his pies. He has been missing them since he was diagnosed this year.