Gluten Free Pie Crust recipe


A gluten-free pie crust can be just as delicious as the white-flour crusts from my childhood! It’s incredibly flaky with a classic rich, buttery flavor. Best of all, with a few simple techniques, making the perfect pie crust is easier than you might think.


  • 1 1/4 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, diced
  • 1 large egg
  • 2-4 tablespoons ice water
  • 1 teaspoon apple cider vinegar


  1. Prepare the Dry Ingredients:
    • In a large bowl, whisk together the gluten-free flour and salt until well combined.
  2. Cut in the Butter:
    • Add the cold, diced butter to the flour mixture.
    • Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized.
  3. Add the Wet Ingredients:
    • In a small bowl, beat the egg, then add it to the flour and butter mixture.
    • Add the apple cider vinegar and 2 tablespoons of ice water to the mixture.
    • Stir gently with a fork until the dough begins to come together. If the dough is too dry, add additional ice water, 1 tablespoon at a time, until the dough holds together when pressed.
  4. Form the Dough:
    • Turn the dough out onto a lightly floured surface.
    • Gather it into a ball and flatten it into a disk.
    • Wrap the disk in plastic wrap and refrigerate for at least 1 hour, or until firm.
  5. Roll Out the Dough:
    • Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
    • Place the dough between two sheets of parchment paper or plastic wrap to prevent sticking.
    • Roll out the dough to fit your pie pan, about 1/8 inch thick.
  6. Transfer to the Pie Pan:
    • Carefully transfer the rolled-out dough to your pie pan. You can do this by rolling the dough around your rolling pin and then unrolling it over the pan.
    • Gently press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges and crimp the edges if desired.
  7. Blind Baking (Optional):
    • If your recipe calls for a pre-baked crust, preheat your oven to 375°F (190°C).
    • Line the crust with parchment paper and fill with pie weights or dried beans.
    • Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-12 minutes, or until the crust is golden brown.
    • Allow the crust to cool completely before adding your filling.

Enjoy your gluten-free pie crust with your favorite filling!