An easy recipe for gluten-free pie crust. A tender and flaky gluten-free pie crust that is ready for your favorite filling! Perfect for holiday baking. The recipe also includes a how-to video!
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 gluten-free pie crust recipe from the original Betty Crocker pie crust recipe it took me a few tries to get the crust exactly how I wanted it. I wanted the crust to be tender and flaky, just like I remember a pie crust should be. I also tested the recipe to have both a a dairy-free and vegan option.
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.
Gluten-Free Pie Crust Ingredients
Gluten-Free Flour with Xanthan Gum: I recommend using either Pillsbury gluten-free flour or Better Batter gluten-free flour. Both of these flours mimic the taste and texture of a traditional pie crust. See our article on the Best Gluten-Free Flours.
Sugar and Salt: These two ingredients are purely for flavor. If you are making a savory pie, you can leave out the sugar.
Butter: This is what give a pie crust it’s flakey texture. I also love a buttery flavored pie crust.
Vegetable Shortening: The lower melting point of shortening helps the crust be tender and flakey. Don’t substitute butter in place of the shortening.
Egg: Sometimes gluten-free baking needs a little extra protein added to the recipe to help it mimic the texture of traditional wheat flour.
Apple Cider Vinegar: The acid from the apple cider vinegar helps lightens up the dough.
Water: Ice cold water helps bring a little extra moisture to the pie crust. It’s ice cold so it does not change the temperature of the cold butter and shortening in the dough.
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.
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.
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 gluten-free pie crust recipe will not work with almond, coconut, or oat flour.
Ingredient Substitutions For Dairy-Free and Vegan Pie Crust
I have also included a dairy-free and vegan option for this gluten-free pie crust recipe. So now you too can enjoy a gluten-free, dairy-free, and vegan pie crust.
Dairy-Free Option: I used Smart Balance butter.
Vegan Option: I used Smart Balance butter and Bob’s Red Mill egg replacer.
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. An easy way to enjoy all of your favorite pie recipes gluten-free!
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Gluten-Free Pie Crust
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.
- Mama says, "Please check all of your labels!"
Claudine hardy says
Thanks for sharing: Used this recipe twice this fall for apple pie! Will b using again for Thanksgiving pumpkin pie too! Very good: dough is sticky as mentioned: i ended up rolling it out on parchment paper and inverting on to pie plate.
Ashley says
Hey Audrey! This pie crust turned out great! what temperature/time would you suggest when a recipe calls for a pre baked crust?
Audrey says
Hi Ashley! I am so happy that you enjoyed it! You can par bake the gluten-free pie crust for 10-15 minutes (depending on which brand of gluten-free flour you used). Please watch your pie crust so it does not over bake or get too brown. Thanks for asking!
Margaret says
So if I am making a double crust pie, I just double the ingredients?
Audrey says
Hi Margaret! Yes you would double the ingredients for a two pie crusts. I hope you enjoy it.
Mel says
I wound up using this recipe to make miniature shoofly pies in 3 in tart pans. I used King Arthur gluten free flour. I kneaded the dough by hand instead of using a mixer. I forgot to chill the dough after I formed the dough ball. I put a little ball of dough in each little oiled pan. It worked well. The crust was tender and flaky, yet sturdy enough. 1 crust makes 18 single crust tarts. I will be using this recipe again!
Kay says
one of the best gluten free crust recipes.
Donna says
This is the best pie crust I have ever had hands down! I used PC Gluten Free Flour and PC Butter Alternative. wow just wow! Thank You!
Dana says
Good morning Ms. Audrey. I’m new to the GF baking world. I attempted two GF pie crust recipes and both failed (when chefs tell you what GF flour works for their recipes, we definitely need to follow suit). I followed your recipe step by step. After chilling it in the refrigerator for 1 hour, I took the dough out and let it sit for 10 to 15 minutes. i began rolling the dough out on parchment paper with a little gf flour on bottom and on top and it began cracking as I rolled it out. What did I do wrong and how can I fix the problem next time? I was able to get it in the pie pan but I was not able to flute it like I usually do. I pray that it will look nice and taste very good. You gave great directions and very easy to follow. Thank you so much.
Audrey says
Hi Dana! Can you please tell me which brand of gluten-free flour you used? I highly recommend using Pillsbury gluten-free or Better Batter for making pastry and pie crusts.
KatieRae says
This pastry worked really well for a tomato tart I made. I changed the butter to ghee (because I can tolerate ghee not butter) and it turned out just great. Thanks for such a solid recipe that I could count on to work out.
Laura says
No one knew it was GF. Love your recipes!
Tamie says
Prior to dining your pie crust recipe, Audrey, I couldn’t make a decent pastry to make a GF version of my mum’s amazing apple pie, which I dearly missed. This is the easiest and almost fail safe recipe and tastes great with a good texture. I once even had no shortening and substituted coconut oil out of desperation and the pastry was still great!! Your recipes have proven themselves to be very reliable; new recipes always work the first time and I never have to tweak them. Thank you!!
karen says
This was so easy to make and crust is light, flaky and delicious! I used my food processor to mix the ingredients. Finally got 2 pumpkin pies made substituting oat milk for the evaporated milk. They are delicious! Thank you!
Rita says
hello , can I use coconut oil as shortening and I ll use freee white gf flour that doesnt have xanthan gum , how much xanthan gum should I add to the flour
Audrey says
Hi Rita. Coconut oil cannot be used in place of the shortening. You could use palm shortening, if you did not want to use the soy based vegetable shortening. You should use about 1/4 teaspoon of xanthan per cup of gluten-free flour. I recommend using an cup for cup all purpose gluten-free flour blend.
Tim says
I have used organic virgin coconut oil in this recipe multiple times and the crusts are excellent! It does give a slight coconut flavor but we find it very pleasant especially in pumpkin pie.
Michelle says
You are a wonder! I have tried to make gf pie crust before and it was an absolute failure. Your recipe turned out great! Thank you for being a blessing to to those of us learning to cook and bake gluten free!
Brian says
Indiscernible from traditional ingredients. I Use a stand mixer with pastry attachment to distribute butter. I use minimal-bakers GF flour, and substitute shortening with coconut oil. I typical double the recipe to make a top crust as well. This recipe gives you a GF vegan dough that can be handled (albeit carefully) that isn’t taffy like to handle and doesn’t bake to cardboard. I’m amazed at the flakey finished product! Will never use store bought gf pre made crusts again.
LC says
Can I add more sugar? Julia Child’s sugar crust uses up to 5 Tbs of sugar for a “cookie crust” Of course hers isn’t gluten free. Am trying to find a substitute for Child’s crust now that my daughter is gluten free. Thoughts? Thanks.
Audrey says
Hi Laura. You could add more sugar to have a sweeter crust. I hope you enjoy it!
Rita Ramirez says
This recipe was great. Gave it to my friends and they didnt even know that it was all gluten free and dairy free.Thank you! Thank you! Thank you! The Pie crust was fantastic, and I don’t make pie crusts. 🙂
Louise Geoffrion says
Best gluten-free pie crust recipe I’ve ever tried. Super easy to make and tastes amazing.
Char says
This was delicious. Easy and delicious – tastes just like I remember my Grandma’s tasting like. 🙂
Ida B Blim says
Best GF pie crust I have found. thank you! I sprinkle cinnamon and sugar on the scraps crust and my sister-in-law was eating the crumbs. (She does eat gluten free) she was shocked to find out it was gluten free. I also made to gluten free carrot cake. Everyone loved it. I did use gluten and dairy free recipe and the icing was really good but didn’t have that strong cream cheese flavor. First time I used dairy free cream cheese. Overall love both recipes. Love your website. You have helped me so much.Thank you
Audrey says
Thank you so much Julie! You really blessed me.
Kathy Poppo says
I have been looking for years for a decent gf df pie crust. This recipe was FANTASTIC!! I multiplied x5 in my Kitchen Aid mixer. Everyone loved the crust. I will be making pie much more often, now that I found this recipe! THANK YOU!!!
Brenda Slagell says
This is the best pie crust recipe I have found! It is flakey and light and tastes amazing! My family loved my pie crusts before we had to go gluten free, and everyone loves this recipe. Thank you! My family thanks you as well.
The fact you offer dairy free alternatives is priceless. Love your cookbook too!
Audrey says
Thank you so much Brenda for the amazing 5-star recipe review, for your kind words and encouragement! You really blessed me. You are so welcome, I love sharing the recipe I make for my family and helping others.
Hazel says
Can this recipe be used for a double crust pie?
Audrey says
Hi Hazel! Yes, just double the recipe and you will have two pie crusts. I hope you enjoy the pie crust.
Danette says
Great recipe, tender yet flaky easy to handle and roll out. It truly needs chilling and resting so make the recipe in advance. I used a mixture of flour and they all worked great. We have a gf brand in Canada, and I tried Trader Joes gf flour. Great results! I will try to post a picture of the flaky pie crust. I never had an issue making pie pastry with flour but once my Son’s were diagnosed I really struggled making gluten-free pastry, Thank you!
Jillayne says
I have been looking for a great gf pie crust recipe that rival’s my grandma’s regular recipe. This is it! Thank you for sharing You’ve given our family the chance to eat our grandma and great grandma’s traditional pie, turnover and pot pie recipes. It has given me such joy to make and share with my children and grandchildren. Thank you so very much!
Ellen Marconi says
I was struggling with gluten free pie crusts until I found this recipe. Will be using it at Vanderbilt University in our certified, gluten-free dining hall!
Audrey says
I can’t tell you how how that makes me to hear! Thank you so much Ellen for the 5-star recipe review. Please let me know if I can help you or the students of Vanderbilt University in any way.
Barney says
Can i make halfmoon hand pies with this recipe
Audrey says
You sure can Barney! I hope you enjoy them.
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.