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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.
Ingredients
- Gluten-Free Flour with Xanthan Gum: I recommend using Pillsbury gluten-free flour or Better Batter gluten-free flour. They’re two of my favorite gluten-free flours, and I’ve had great success with both in this recipe. I can’t guarantee the same results with different flour blends.
- Sugar and Salt: For flavor! If you’re making a savory pie, you can leave out the sugar.
- Butter: Adds a buttery flavor and tender texture. I recommend using chilled unsalted butter for best results. For a dairy-free or vegan option, I use Smart Balance butter.
- Shortening: Creates the most tender, flaky texture in the crust. I don’t recommend using extra butter in place of the chilled shortening. Some of my readers have tried refined coconut oil with success, but I haven’t personally tested it.
- Egg: For binding and structure. I use Bob’s Red Mill egg replacer whenever I make this recipe egg-free or vegan.
- Apple Cider Vinegar: Makes this crust tender and easy to work with! The acid in the vinegar makes it more pliable and less likely to crack or tear. You can also use white vinegar as a substitute.
- Water: For moisture and to bring the dough together. Use ice-cold water to avoid softening the butter and shortening.
Tips and Suggestions
- I highly recommend using Pillsbury gluten-free or Better Batter gluten-free flour in this recipe. This recipe hasn’t been tested with any other flour blend.
- Most gluten-free all-purpose flour blends have starches and xanthan gum already added. The xanthan gum helps replace the elasticity and texture of gluten. Both the flour blends I use contain xanthan gum. If your chosen blend doesn’t contain xanthan gum, I generally recommend adding ¼ teaspoon of xanthan gum per cup of flour used. However, I cannot guarantee the same results if you use a different flour blend from the ones I recommend.
- 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!
- Please don’t substitute using extra butter for the shortening. Shortening is key to maintaining the moisture of the dough.
- Be sure to flour your parchment-lined work surface and rolling pin with extra gluten-free flour before rolling.
- I always chill the dough for at least an hour. Then, I set it out at room temperature for 10-15 minutes. I find this makes all the difference in how easy the dough is to roll out!
- Sometimes, I brush the dough with an egg or milk wash. It adds a beautiful, browned color to the crust.
- 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.
Can the Dough Be Made Ahead Of Time?
Yes, this pie dough can be easily made 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.
Do I Need to Use 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!
Can the Pie Dough Be Frozen?
Yes, it can! 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.
More Gluten-Free Pastry Recipes to Try!
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
- 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. Please watch your crust so it doesn't over bake or get too brown.
Video
Notes
- I use Pillsbury gluten-free flour or Better Batter gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Dairy-Free and Vegan Option: I use Smart Balance Butter and Bob’s Red Mill egg replacer.
- Make Ahead: Keep the wrapped dough disc in the refrigerator for up to three days before rolling out.
- To Freeze: Wrap the dough disc in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Defrost in the refrigerator overnight before using.
- Mama says, “Please check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pie Crust Step-by-Step
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.
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. Please watch your crust so it doesn’t over bake or get too brown.
Holy smokes! Best gf crust recipe ever! I used the GF Pillsbury flour as recommended & doubled the recipe to make individual turkey pot pies. Doubling the recipe yielded 8 bottom & top crusts for the small pie tins. I omitted the sugar since it was for savory pot pies & par baked the crust for 5 min @425 before filling, then baked for 30 minutes. This dough was a dream to work with. Not sticky like some others I’ve tried before. Thank you!
I’m so happy that I discovered you! I cook a lot but your recipes have helped so I’m not experimenting so much. It can be costly. Also, I was wondering what you are using because I don’t see Pillsbury GF flour anymore in my stores, I live in Denver, Co. I have a homemade GF flour that is very close to Pillsbury.
Leneta
Hi Leneta, we still use Pillsbury GF flour, but we also highly recommend Better Batter brand.
Can you roll-out the pie crust into the pie-pan, cover it in plastic wrap, and keep it in the refrigerated overnight? Then, just fill with egg mixture for quiche in the AM?
Hi B, this should work!
Excellent pie crust! I used this recipe for the crust for a pumpkin pie and it was very good. Used King Arthur GF flour (because that is what I had) and it tasted great. After the dough was mixed and chilled, it was very easy to work with. It cooked to a nice golden brown and the crust had an excellent texture. Would have never known it was a GF crust.
This recipe is terrible.I followed to a tee as well as her bread recipe. Didn’t turn out remotely close to expectations. I went to culinary school and know how to cook, bake, etc. Ive been trying to learn gluten-free cooking for my wife as she was recently diagnosed with Celiac Disease. Terrible
Hi Mark, if you can give us a little more info as to what went wrong for you, we’d love to help you troubleshoot!
This is one of my favorite recipes but I occasionally have trouble with the baking. I use this crust with your pumpkin pie recipe and a few times when I have tried to bake this the crust will start melting in on itself. So my pretty crust design completely implodes on itself and I need to take it out of the over and salvage it together and push it up again in the sides. I know it’s bc of the crisco melting but I don’t know how to prevent this. Should I roll it out, put it in the pie dish and then back in the fridge? For pumpkin pie should I skip the pre bake 5 mins for the crust and just pour in the pumpkin? Will that help? Any additional temp recommendations? I appreciate your insight!
Hi Theresa, we recommend chilling the crust for 10-15 minutes before baking to solve this issue!
This was super easy to make but I have to take a star away because I found the crust to be way too sweet. I’ll do half the sugar next time and hope it turns out a bit better!
Can this be done without shortening? Rather not have inflammatory oil products.
Hi Ashley, we don’t recommend it. You can use animal shortening if you prefer!
This is my go to pie crust! I omit the sugar when I use it for a quiche! Thank you!
My family love this pie crust whether they needed to eat gluten-free or not. with the sugar or without. excellent with quiche and desserts and chicken pot pie. This is the easiest pie crust recipe I’ve ever found Thank you so much!!!
Can tallow be substituted for shortening? I do not eat seed oils. And vegetable oils ARE seed oils
Hi Deborah, we recommend coconut oil, as it behaves the most similarly to shortening; however, tallow should work just fine!
Great recipe!!! l made this with butter and pork lard and it was really good. l only had Bob red mill 1 to 1 and its a great flour but l find for pie crust it’s a bit heavy so l substitute 1/4 cup of cornstarch in the total flour called for and find it really improved the light flaky texture. l plan to try it next time with King arthur gluten free flour. Thank you for your recipes!
I cant believe how well this pie crust turned out. I make my own crust, and to me it tastes so much better than anything frozen from the store. My gluten free grandson wanted a pumpkin pie for his 8th. birthday, lol. I made his pie with this crust, he cant have rice so I have to use a Bobs Red Mill gluten free flour. It was not the easiest crust to work with, much softer than a regular crust, but turned out so well, and tasted like my from scratch crust. I was amazed. He tucked into the pie, and gave me a thumbs up. I plan to make them a chicken pot pie using this crust next. I may freeze the rolled out crust for about 10 minutes to stiffen it some. A real winner.
This crust is light and delicious. Even non-gluten free friends enjoyed it. Earth Balance vegan buttery sticks worked great. Can’t wait to make other recipes with this crust!
I can’t make a pie crust to save my life, but, this was easy came out great. Thank you
Easy & delish. Have tried a couple other GF crust recipes and always come back to this one. Due to dietary restrictions in our fam I make it GF & DF. Recently made for a quiche & cut the sugar in half. I thought was a sweet crust for a savory pie. Husband thought it was not too sweet. I do not chill for full hour, if I do not have time (like quiche for dinner and its dinner time now) more like 25-20 min then it does not have to sit to “relax”. Does not rollup on to rolling pin like a reg crust dough, instead just invert parchment or wax paper over pie pan. Can even chill and roll out on same paper. Going to use recipe again today for a blueberry pie since it IS so easy & yummy.
Best I have tasted.
I was amazed how well this stayed together compared to all my other attempts. Tasted great; nobody knew it was gf! Recipe will now be my go to – many thanks!
This was very tasty. The texture was great too as it was flaky and had the perfect crunch. I did not have shortening on hand and substituted with refined coconut oil. I did not miss traditional pie crust while eating this. the only thing I’ll do differently next time is use less sugar, maybe half of what it calls for, as it tasted a little too sweet. This is now my go-to recipe for pie crust.
I will have to start cooking gluten-free soon and it looks like your website is a good resource! So many good reviews! I have a question on the vinegar for this one. One of the people I will be cooking for is allergic to apples. I usually substitute rice vinegar if I need a mild flavor or a plum vinegar if we need some of that apple cider vinegar flavor. I’m familiar with regular vinegar pie crust that uses white vinegar, so which vinegar would you recommend for this one? Is it just for the acidity or does the flavor do something also?
Hi Ilsa! Happy to have you here. You can definitely use distilled white vinegar instead of apple cider vinegar. They have roughly the same amount of acidity. The acidity in the vinegar helps to achieve a flaky crust.
I’ve been looking for a good from scratch GF pie crust recipe. From the picture and the reviews, this looks like it! And, since we are not only a dairy-free house, but also soy-free, I was happy to read that palm oil shortening has been used successfully!
One question … We also love Pillsbury GF flour but now find it hard to find in most stores. I’ve had to purchase it online. I’m wondering if this is the case elsewhere? It’s been a go-to for our GF baking for a long time.
Hi SA! I hope this pie crust recipe is just the thing you’ve been looking for. I usually find Pillsbury gluten free flour at Walmart, but I also have to resort to buying it online at times.
What oven temperature should I bake the pie crust at?
Hi Mary! Blind bake this pie crust at 400˚F.
Loved this crust. I’ve been GF for many years, I almost gave up on pie crust! This was very successful. I made GF Maple Walnut Pie, yummy. Thanks so much!
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.
Hey Audrey! This pie crust turned out great! what temperature/time would you suggest when a recipe calls for a pre baked crust?
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!
So if I am making a double crust pie, I just double the ingredients?
Hi Margaret! Yes you would double the ingredients for a two pie crusts. I hope you enjoy it.
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!
one of the best gluten free crust recipes.
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!
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.
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.
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.
No one knew it was GF. Love your recipes!
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!!
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!
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
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.
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.
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!
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.
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.
Hi Laura. You could add more sugar to have a sweeter crust. I hope you enjoy it!
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. 🙂
Best gluten-free pie crust recipe I’ve ever tried. Super easy to make and tastes amazing.
This was delicious. Easy and delicious – tastes just like I remember my Grandma’s tasting like. 🙂
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
Thank you so much Julie! You really blessed me.
I’ve tried many gf pie crusts over the years and none were worth making again. I gave up and made pies without crust but I really wanted to try again because I lover pie crust almost as much as the pie! I found your recipe and decided to try one last time. I’m so glad I did! It’s sooo good and tastes just as good as I remember “regular” pie crust tasting! This recipe is the best!
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!!!
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!
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.
Can this recipe be used for a double crust pie?
Hi Hazel! Yes, just double the recipe and you will have two pie crusts. I hope you enjoy the pie crust.
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!
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!
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!
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.
Can i make halfmoon hand pies with this recipe
You sure can Barney! I hope you enjoy them.
Excellent pastry! !
Best tasting ever! I made your chicken pot pie recipe…. it was delicious!! Mam sur knows best!!!
Easy to prepare and rolls out so easy. Best tasting crust I’ve had since going Gluten Free 22 years ago.
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.
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
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.
Great recipe. Fantastic flavour. Dropped the choice of a gluten recipe as this is so good.
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.
This was tasty! Made an apple pie for Thanksgiving Dinner with this crust. It browned nicely, was easy to work with, and last but not least, was delicious! A keeper!
Best GF crust I’ve ever tasted, and super easy.Thank you
AMAZING GF Pie crust!! Super simple, yet perfect tasting. I have been so worried because I’m always the one in charge of making and bringing the pies to Thanksgiving Dinner at my in-laws. I usually make 11-13 pies. Now that I can’t have anything with gluten or dairy, I was worried I would go through all of the work and then have to make myself something different that I can eat. I didn’t tell my kids this crust was GF and not one of them noticed! They thought it was my normal pie crust!! Looks like I’ll be making all the pie crusts gluten-free and dairy-free this year! Thank you!
Thank you so much Jami for the awesome 5-star recipe review! I can’t tell you how happy it makes me that you can enjoy your pies at Thanksgiving. It really makes my heart happy. You are so welcome, I love sharing the recipes I make for my family and helping others.
I made this last night for our thanksgiving dinner and used recipe to make a pumpkin pie. WOW!!! I never told anyone pastry was gluten free and smiled and enjoyed all the compliments I got on what a good pie it was!!! Even my husband who can sniff out my vegetarian/vegan recipes! Will certainly keep and make again. THANK YOU for the recipe!
Sandra
Wow! Made this for quiche. It was delicious! I usually buy my gf crusts but my store stopped carrying them😒. That’s why I decided to try making from scratch. It wasn’t difficult. I have one crust in the freezer for later.☺ Thank you for this recipe. I WILL make this again 😁.
I have been looking for a recipe that has the delicate flakiness of my pre-gluten free crusts. This recipe is so perfect! I made pot pies without soggy crusts, lemon meringue pie, apple pie…all with perfect results. This is my long awaited perfect pie crust recipe to go to every time. Thank you so very much for the recipe.
I recently found out that I can’t eat rice anymore at all. None! It’s terrible as most gluten free flours and recipes are made with rice flour. Do you have any suggestions as to what combination of flours would make a decent dough for pies? Pillsbury is out, as is almost all of the premade flours. It’s pretty upsetting as I love to bake. Thanks.
Hi Alene! I would highly recommend the Better Batter Artisan (gum/rice-free) blend. Patrick the flour developer also has great recipes as well! I have test-baked a lot with this blend. You can find it on the Better Batter website and on Amazon.
Brilliant recipe! It tastes even better than my sourdough pie crust! GF hubby so excited that he ate a slice right out of the oven at 11pm. I couldn’t find vegetable shortening within a 3-km radius so I used a half cup of clarified butter I had in the fridge – it worked beautifully and made the most fragrant and delicious casing for my Granny Smith filling. Thanks so much for this recipe!
It’s a bit of a fussy recipe with the two refrigerated features and rolling out with plastic wrap, but it really is a delicious crust. The first time, I made an apple pie; it was a hit with the gluten free family member and everyone else! My second attempt will be little blackberry hand-pies … and I’m expecting the same reaction 😉
This is such a great pastry! Thank you! How would you recommend me to make this ahead? Do you freeze the tart after baking or before baking when it’s all ready pressed on the tin? Do you know if the raw dough keep well a few days in the fridge?
Hi Willow! I usually press the dough into a flat circle, wrap it with plastic wrap, and place it in a plastic freezer bag, and then freeze it. I then defrost the dough overnight in the refrigerator. You can also keep the dough in an air-tight container for several days in the refrigerator. I am so happy that you enjoyed the pie crust. Thank you so much for the wonderful 5-star review!
I made it with just butter and a homemade flour mix… it was perfect. The best GF crust I’ve ever had! I’m also a food blogger (though focused on fermentation)… so glad to finally have a pie crust recipe worth recommending!
This was a delicious pie crust! I have been so reluctant to bake with gluten free flour, and I’m so glad I found your recipe because it was a huge success. I made it for chicken pot pie so I left out the sugar and added a bit of fresh ground pepper and salt into the flour. Thank you! Will definitely be looking through the website for more recipes.
Ever since I found this recipe I’ve stuck with it. I get compliments every time, even from those who eat gluten! It’s flaky, buttery (I make it with Smart Balance), and delicious.
THIS!!! I couldn’t believe how easy this crust is to make and how wonderful it turns out. I used to opt for doing an apple crisp in leui for the putsy effort of doing a pie crust. No longer. Thank you!
For my GF flour, I used Namaste. For my ‘butter’ I used Earth Balance. For my shortening, I used Spectrum. For sugar, I used Coconut Sugar. For the apple pie filling, I used the ‘Blue Ribbon’ recipe from Land ‘O Lakes.
I am gluten intolerant and have eaten gluten-free for a few years now. My guy has no issues with gluten so he can eat anything and usually turns his nose up to my gluten-free food. Yesterday (Thanksgiving!) I made a pumpkin pie using this recipe for the first time. I was absolutely thrilled with it! I’ve tried several g/f pie crust recipes in the past and was frustrated and disappointed. This crust went together easily, rolled out like a dream, and tastes delicious! My guy had a huge slice and freely admitted it was very good. I cannot wait to make my next pie!
Do you add extra xantham gum to a gf flour that already has it as an ingredient? I omitted it since mine already has it but I am curious for next time. The pie looks like it came out great although I didn’t do anything too fancy this time around for fear of it ripping:) we can’t wait to try it!
Hi Allision! If your blend already has the xanthan gum you do not need to add any more xanthan gum to the recipe. I hope you enjoyed the pie crust.
Love, love this recipe. Made it about a month ago, now making it again for Thanksgiving. I am substituting organic coconut oil for shortening as I can’t get past all the crap in shortening. thanks for this wonderful recipe
The Gluten Free pie crust is worth more than 5 Stars! It is a “10”‼️I pride myself on making beautiful pies as well as DELICIOUS! The crust is key! I have now made it twice and I am so delighted to have found you and your testing, training spirit!!! I too love the the very issue of Betty Crocker cook book as you, and have used all my 57 years of married/ family life preparing all kinds of recipes from that book, but my pie crust I believe is the best of anyone I know except my mother, and she taught me well! Using usually the Stir and Roll recipe, and melted butter.At this time in my life we have many family members with GF, requirements, one with Celiac, and one with serious inflammation issues! Piecrust had become an issue for me as I wanted it to have the same texture, taste, ability to mold the top edge into beauty, and I tried many different options, crushed GF, cookies, Almond flour, on and on.. all we’re tasty but I really missed my wheat flour, dairy laden crust! This recipe of yours made the perfect pie crust ‼️ I now have to do dairy free as well as GF, so I made a few adjustments as I like as wholesome, organic ingredients as possible. I either use all organic coconut oil, Or organic Ghee. I do the mixing and cold water, into freezer for 5 minutes method of yours. Then I used your idea of hand electric mixer, with great success, had never done that before, then I took the hand molded ball of dough and quickly flattened it into a large disc in the palm of my hands, placing quickly into pan, again molding it just as if I had rolled it, up the sides, and over the entire lip, finally forming the beautiful fluting method as in our old, issue of BC, and my Mother’s strict instructions, PERFECTION☺️ Removed from the dish, each slice perfect!!!‼️ This comment is lengthy, but the crust was very quick and easy 😃‼️
This worked out so well! I used 3 tablespoons of aquafaba instead of the egg. It was perfect for the chicken pot pie!
Love this pie crust recipe! Very easy, delicious! Used this pie crust to make an apple pie. Doubled the recipe. Thank you so much for sharing your incredible recipes with us!
Hello! I absolutely love this crust and it does hold up in high altitudes! Do you think I could freeze this for future use?
I made this dough and it was fantastic! I made it dairy free and gluten free and it tasted great (not gritty.) It was crispy on the outside, moist and tender on the inside! I’m always trying to find ways to make food that will fit my dietary needs but have all the flavor of the regular pie crust that the rest of my family prefers! This was a win with everyone in my family! One thing I had to do was double the recipe so that I had enough dough for the top and bottom layers of the pie that I made. It worked out great!
Hi, I just made this crust today for a wild black raspberry pie, and I am SO impressed. The crust is easy to make, held together well, and tastes fantastic!! I doubled the recipe and made a two crust pie. So flaky and delicious, tastes like “real” pie crust!! I am excited to make many more pies. Thank you for sharing this wonderful recipe.
2 years of being Celiac, this was my first time making GF pie.. Super tasty with adding the sugar! I loved how the dough turned out, very easy to work with. I made mine into apple tarts, love this dough, will use again!
I was so impressed by how well this dough came together. Not too flaky like with some other pie crust recipes. I also like the little bit of sugar that goes into it. Thank you so much!!
Amazing crust! Easy to make and nice to work with! Thank you!
Thank you so much Tami for the wonderful 5-star recipe review, it really made my night! I am so happy that the crust was easy to work with and was amazing. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
I cannot find how hot I need to make the oven. I don’t know if it’s just me?
Hi Jo! You will bake the pie crust according to the recipe you are using to make your pie. My recipe is just for making the pie dough. Thanks for asking!
Hi, i’m from Argentina and I want to do this recipe but I’m not really sure what shortening means it is fat? Margarine? What is it can you gave me an example of one product so I can look for it on the internet. Thank you so much.
Hi Macarena! I use the Crisco brand of shortening, which is a vegetable-based shortening. I hope you try my recipe and you enjoy the pie crust!
After 5 years of GF, this is my go to pie crust! I’ve made it with and without the sugar. LOVE, LOVE, LOVE it!
Thank you so much April for the awesome 5-star recipe review, it really made my night! I am so happy that you love the pie crust and it is your go-to pie crust after going gluten-free for 5 years. Thank you again!
I doubled this recipe for a top and bottom crust to make a beef pot pie. It was delicious! Thanks, Audrey, for another great recipe.
Thank you so much Susan for the wonderful 5-star recipe review! I am so happy that you enjoyed the pie crust. Thank you so much for sharing that you doubled the recipe and used it to make beef pot pie and that it was delicious. You are so welcome Susan, I love sharing the recipes I make for my family and helping others. Thank you again!
I never come back to review a recipe. Ever. But oh my goodness. 5 stars is not enough. I haven’t had a flaky pie crust for about 4 years. Everything else I have tried to make was either dry like awful cardboard or a disaster trying to actually get in the pie plate. This worked perfectly! And my non-allergy son and husband even loved the crust!!
(I used Smart Balance and Pillsbury as suggested and measured the ingredients precisely.)
I doubled the recipe and made a top pie crust. I will be making pie over and over.
Thank you so much Lisa for the awesome 5-star recipe review, it really made my day! I am so happy that you and your family loved the pie crust and you will be making the pie crust again. Thanks again!
Audrey, THANK YOU!!! I have been trying to find a good gluten-free pastry for ages and tried yours last night and it was perfect! It was just like my Mom’s (and she also uses a combo of butter and shortening). I used Caputo gluten-free flour (which is fast becoming my go-to favourite). I used my pastry cutter to work in the fats, making sure the butter didn’t get too small; having some bigger pieces helps with flakiness. I made a dutch apple pie and baked at 375 degrees for 50 minutes. I now feel I can make gluten-free pies with confidence.
Thank you so much Kelly for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the pie crust, it was perfect and just like your Mom’s recipe. That makes my heart so happy, especailly that you feel confident in making gluten-free pies now! You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Do you think this pie crust would work for making homemade pop tarts? Or even some empanadas? I love all of your recipes!!!!
Hi Amanda! I have not tried the pie crust for homemade pop tarts or empanadas, but I need too. If you try it, will you please let me know how they turn out? Thank you so much for your kind words, it really made my night.
What a wonderful pie crust recipe! I made it for pecan pie and it was enjoyed by all of my family. Thank you!
Thank you so much Susan for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the pecan pie made with my pie crust recipe. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
Absolutely delicious! My gluten-eating family taste tested “my” pie vs. theirs, and this crust won hands-down. Thank you for helping make my Thanksgiving meal delicious!
Thank you so much Hillary for the amazing 5-star recipe review! I am so happy that everyone enjoyed the pie, with my crust recipe. You are so welcome, I love sharing what I make for my family and helping others. Thanks again, this really made my day!
Hi Audrey,
Thanks so much for this recipe. I haven’t eaten pie since going gluten free, but this pie was one of the most delicious ones I’ve ever tried. Even my family who hates pie said it was incredible and it has changed their mind! I did a blackberry filling and it turned out so flaky and amazing. Thanks for all the hard work you and love you put into this!
Thank you so much Kai for the awesome 5-star recipe review, it really made my night! I am so happy that you and your family enjoyed the pie and it turned out flaky and amazing. I love blackberry pie! You are so welcome, I love sharing what I make for my family and helping others. Thank you so much for your kind words and encouragement!
This is hands down the best gf pie crust recipe ever! I made the dairy free version for my pumpkin pies tonight and it turned out absolutely perfect! I just substituted the 2 Tbs of sugar in the crust for 1/2 Tbs of truvia because I am also sugar free, but it worked great! This crust is flaky, crispy, buttery, delicious, and holds well. It’s everything you want in a pie crust. Thank you so much for this recipe! Definitely my new go to!
Thank you so much Cassie for the awesome 5-star recipe review, this really made my night! I am so happy that you enjoyed the pie crust and it is the best gluten-free pie crust recipe ever. Thank you for sharing that you were able to use Truvia in the recipe, as I know it will help others. You are so welcome, I love sharing what I make for my family and helping others. Thank you again for blessing me with your kind words and encouragement!
Absolutely wonderful……. thank you so much. This recipe was so easy, and made such a wonderful crust. It’s been a challenge working with new dietary restrictions. I look forward to trying more of your recipes
Thank you os much Jeffery for the wonderful 5-star recipe review! I am so happy that you enjoyed the pie crust and found the recipe to be easy. You are so welcome, I love sharing what I make for my family. I hope you enjoy the other you try. Thank you again!
How well does this freeze. I like cooking in large batches and freezing for son and his immense allergies are a whole new ballgame to me.
Hi David! This crust freezes very well. Are you freezing the dough or pies? I hope this helps and you and your son enjoy the pie crusts!
I subbed 1/4 cup of applesauce for the egg and it turned out awesome! My 6 year old gave it 10 thumbs up!
Thank you so much Tanya for the awesome 5-star recipe review, it really made my day! I am so happy that you and that your 6-year old enjoyed the crust. Thank you for sharing that you used applesauce in place of the egg, as I know it will help others. Thanks again!
Thank you so much for sharing this recipe! Tried it today for Thanksgiving. Will defiantly be using this recipe for my grandma and I who are gluten and dairy free! Happy Holidays!
Thank you so much for the awesome 5-star recipe review Ashley, this really made my night! I am so happy that y9ou enjoyed the pie crust and that you will be using it for your Thanksgiving pie. Thanks again, and Happy Holidays to you too!
Wow! The workability & flavour of this dough is fabulous! The texture is definitely the best I have found as well. I was actually able to stamp out leaf shapes for the top crust. The key to the dough is to keep it cool so do return it to the freezer if it gets sticky. And as regular dough, use a wee bit of gf flour on your cutters if necessary. I’m in Canada & used Robin Hood GF flour, Crisco & Melt (D.F. buttery sticks). Ty 🙂
Thank you so much Karen for the awesome 5-star recipe review! I am so happy that you enjoyed the pie crust. It makes me so happy to hear that the workability and flavor of the dough is fabulous. It makes me super excites that you could stamp out leaf shapes for the top of the crust. I am sure your pie was beautiful! Thank you for sharing what flour you used, as I know it will help others. It looks like the Robin Hood flour has the same ingredients as the Pillsbury gluten-free flour that I use here in the US. You are so welcome, I love sharing what I make for my family. Thanks again!
Tasted amazing going to make again. Used applesauce instead of egg. Thanks
Thank you so much Mary for the wonderful 5-star recipe review! I am so happy that you enjoyed the pie crust and it tasted amazing. Please let me know how the applesauce worked as an egg substitute, as I know it will help others. Thanks again!
Having just started a gluten free life style, and I love to bake, I tried this pie crust today. IT IS ABSOLUTELY DELISH!!!!!! Made apple pie and now I can’t wait to make pumpkin with the fresh pumpkin I just cooked down. I’ve made a few of your recipes, and they are all wonderful, thank you, and keep sharing!!!!!!!
Thank you so much Diane for the awesome 5-star recipe review! I am so happy that you enjoyed your apple pie using my gluten-free pie crust recipe. You really made my day! You are so welcome, I love sharing what I make for my family. Thanks again!
Yes! Finally a nice savoury pie pastry recipe thank you
Thank you so much Suzanne for the wonderful 5-star recipe review! I am so happy that you enjoyed the pie crust. You are so welcome, I love sharing what I make for my family. Thanks again!
Many thanks! My stepdaughter is gluten & dairy free, and I wanted to make a rhubarb-cherry pie (our rhubarb plants are just perfect right now). This recipe was the best I’ve tried – I used Smart Balance & Crisco. The dough was difficult to put in the pie dish – it started to fall apart as I flipped the pie plate – but I just patted it into place where necessary, sort of like a tart crust. Next time I’ll reduce the water slightly and put the dough in the freezer. I normally would make a lattice topping, but I knew that wouldn’t work, so I rolled out the top on parchment paper, flipped it over the pie and said a little prayer, and voila! It was perfect. The dough tasted just fabulous, a little like shortbread cookies. It was just as good as my regular crust, just a little different. Everyone raved.
Thank you so much Eugenia for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the pie crust and it was just as good as your regular pie crust. This really made my day. You are so welcome, I love sharing what I make for my family. Thank you again!
This was fantastic – best gluten free pie crust I’ve ever made. Flakey, buttery (even though I used non-dairy smart balance), good texture and flavorful. Thanks!
Thank you so much Karen for the amazing 5-star recipe review! It makes my heart so happy to hear that you enjoyed the pie crust and it was the best you have ever made. You are so welcome, I love sharing what I make for my family. Thank you again!
Thank you so much for this recipe! I’ve been searching for a gf crust recipe and this is by far the best.
You are so welcome, I love sharing what I make for my family. Thank you so much Tara or the wonderful recipe review! I am so happy that the crust recipe is the best recipe you have found. Thank you again!
This is my go to GF crust as my husband is gluten free now due to Lymes disease! Thankful I can still make him yummy desserts with GF options! Question though.. after my crust is made and it is wrapped up I a ball, can I freeze it? Thank you
Hi Renée! I am so happy to hear that my gluten-free crust is your go-to recipe! I have not tried freezing the dough. I have frozen my biscuit dough and it bakes up wonderfully. If you try it will you please let me know how it turns out? Thanks!
Super easy and turned out excellent . You wouldn’t know its GF
Thank you so much Paula for the wonderful 5-star recipe review! I am so happy that you enjoyed the gluten-free pie crust. Thank you again!
The absolute BEST GF pie crust I have EVER made or eaten!! Big YAY for the holidays…because my pies will be FANTASTIC and I will be able to enjoy every bite!! Hooray for this site!! BEST GF recipes I have found yet!!
Thank you SO much Amy for the amazing 5-star recipe review! You just totally made my night and really blessed me. I am so happy that you can enjoy your holiday pies. I can’t tell you how happy that makes my heart. It makes me really happy to share the gluten-free recipes I make for my family. Thank you again!