Gluten Free Pie Crust Recipe

This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! Its ultra flaky with a classically rich, buttery flavor. Best of all, with just a few simple techniques, making perfect pie crust is way easier than you might think. I’ve included a step-by-step video on how to do it below – never fear pie crust again! (If you do eat gluten you can use this same recipe and technique using regular all-purpose flour.)

Easy Gluten Free Pie Crust (the best crust ever!)

You’re going to love this easy gluten free pie crust, which can be made with either Cup 4 Cup gluten-free flour OR with regular all-purpose flour (for a non-gluten free version)! With the right technique, making pie dough (either regular or gluten-free) is easier than any cake or brownie batter. Be sure to start with good-quality, European-style butter, and make sure it’s cold before adding it to the flour. The food processor makes quick work of combining the ingredients, and the result is a buttery, flaky dough that works wonderfully in pies, galettes and tarts! For more gluten free pie recipes (and for my homemade GF flour blend), sign up for my class, Mastering Gluten Free Pie Making!

Prep: 10min

Total: 10min

Yield: 2

Ingredients:

• 2 ½ cups (326g / 11.5oz) Cup 4 Cup gluten-free flour OR 2 ½ cups (319g / 11.25oz) all-purpose flour, plus more for workspace
• ½ teaspoon fine sea salt
• 1 tablespoon sugar (optional; this can be omitted for savory crusts)
• 2 sticks (8 ounces) unsalted, good quality butter (preferably a cultured or European style butter), cut into ½-inch dice
• 1 teaspoon apple cider vinegar
• 1/3 – ½ cup cold water

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine.’, ‘name’: ‘Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.’, ‘name’: ‘Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.’, ‘name’: ‘Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days. Do Ahead: The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.’, ‘name’: ‘Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days. Do Ahead: The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘If the dough has been in the fridge for several hours, let it sit at room temperature until slightly softened, about 10-20 minutes. Roll it out on a lightly floured piece of parchment paper. If the dough immediately starts to crack once you start rolling, it’s too cold—give it a few more minutes to warm up. If the edges crack as you roll (which they probably will, so no fear!) simply patch them as needed.’, ‘name’: ‘If the dough has been in the fridge for several hours, let it sit at room temperature until slightly softened, about 10-20 minutes. Roll it out on a lightly floured piece of parchment paper. If the dough immediately starts to crack once you start rolling, it’s too cold—give it a few more minutes to warm up. If the edges crack as you roll (which they probably will, so no fear!) simply patch them as needed.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Single Crust Pie’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘To blind bake a single pie crust: Preheat the oven to 400˚F. Transfer the dough to a 9-inch pie plate, making sure to get in the corners. Using kitchen scissors, trim the dough to a ½-inch overhang. Fold the overhang under to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie plate in the fridge or freezer for a few minutes to firm up. Prick the bottom all over with a fork. Line the crust with a large piece of parchment paper then pour in dried beans or pie weights to completely cover the bottom. Bake 15 minutes. Remove the parchment and beans. Bake 5 minutes longer, or until light golden on the bottom. Do Ahead: The crust can be blind baked up to 1 day in advance.’, ‘name’: ‘To blind bake a single pie crust: Preheat the oven to 400˚F. Transfer the dough to a 9-inch pie plate, making sure to get in the corners. Using kitchen scissors, trim the dough to a ½-inch overhang. Fold the overhang under to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie plate in the fridge or freezer for a few minutes to firm up. Prick the bottom all over with a fork. Line the crust with a large piece of parchment paper then pour in dried beans or pie weights to completely cover the bottom. Bake 15 minutes. Remove the parchment and beans. Bake 5 minutes longer, or until light golden on the bottom. Do Ahead: The crust can be blind baked up to 1 day in advance.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-1-0’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Double Crust Pie’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘To make a double-crust pie: Preheat the oven to 400˚F. Roll out one disk of dough, and transfer it to a 9-inch pie plate, making sure to get in the corners. Add your fruit filling, and dot with butter. Roll out the second piece of dough and lay it over top. Using kitchen scissors, trim the dough to a ½-inch overhang. Roll the overhang under (pinching the top and bottom dough together) to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie in the fridge or freezer for a few minutes to firm up. Brush the top dough with egg wash and sprinkle with sugar. Using a small knife, cut a few vents on top. Bake 35 minutes. Reduce the oven temperature to 350˚F and bake 15-30 minutes longer, or until the fruit is tender and bubbling. If needed, lightly tent the top crust or edges if they start to look too brown near the end of cooking.’, ‘name’: ‘To make a double-crust pie: Preheat the oven to 400˚F. Roll out one disk of dough, and transfer it to a 9-inch pie plate, making sure to get in the corners. Add your fruit filling, and dot with butter. Roll out the second piece of dough and lay it over top. Using kitchen scissors, trim the dough to a ½-inch overhang. Roll the overhang under (pinching the top and bottom dough together) to form a ring around the pie plate. Crimp the ring, if you’d like. At this point, if the dough feels like it’s getting soft, pop the pie in the fridge or freezer for a few minutes to firm up. Brush the top dough with egg wash and sprinkle with sugar. Using a small knife, cut a few vents on top. Bake 35 minutes. Reduce the oven temperature to 350˚F and bake 15-30 minutes longer, or until the fruit is tender and bubbling. If needed, lightly tent the top crust or edges if they start to look too brown near the end of cooking.’, ‘url’: ‘https://fromscratchfast.com/easy-gluten-free-pie-crust/#wprm-recipe-6085-step-2-0’}]}

Extra Flaky Gluten Free Pie Crust

Prepare an extra flaky, gluten free pie crust when you follow this recipe. Whatever pie you’re craving, this is the only gf pie crust recipe you need.

Prep: 20min

Total: 60min

Yield: 1

Ingredients:

• 1 1/2 cups all purpose gluten free flour blend
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter (roughly chopped and chilled)
• 1/2 cup sour cream (full fat, preferably, chilled)
• Ice water by the teaspoonful (as necessary)

Instruction:

1. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
2. Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
3. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
4. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

SIMPLE GLUTEN FREE PIE CRUST RECIPE

FAQ

How do you keep a gluten-free pie crust from falling apart?

Why is my gluten-free pie crust so crumbly?

Does adding vinegar to pie crust stop gluten?

Does Pillsbury make a gluten-free pie crust?