This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! It's 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.)
Best gluten free flour for pie crust
After testing dozens of gluten free flour brands, I found Cup 4 Cup flour to have the best flavor and texture by far in pie crust (this is not a paid endorsement or sponsored post!). It was also much easier to work with than other gluten free flours, which tended to be crumbly and hard to roll. If you'd rather make a gluten free flour blend from scratch, sign up for my class, Mastering Gluten Free Pie Making, where you'll learn my homemade gluten-free flour for pie dough!
Gluten free pie crust ingredients (simple and easy)
- Cup 4 Cup gluten free flour (if you're not GF you can use regular all-purpose flour)
- Fine sea salt
- Sugar (a touch of sugar gives the crust a delicious flavor and helps it brown, but it can be omitted)
- Butter (preferably a European style butter, see below)
- Apple cider vinegar (a splash of apple cider vinegar helps ensure a flaky texture)
How to make gluten free pie crust
- First, use good-quality, European style butter (such as Kerrygold or Plugra), which has a higher fat content and will make rolling and working the dough much easier (not to mention that it will taste better). Cut the butter into about ½-inch sized pieces and put it in the fridge. Cold butter is key.
- In a food processor, add the flour (Cup 4 Cup or all-purpose), salt and sugar. Pulse to combine. You can also make pie dough using your hands or a pastry cutter (although a food processor is faster) - whisk the dry ingredients to combine.
- Sprinkle the cold butter cubes over the flour and pulse just until the mixture is somewhat crumbly and there are still pea-sized (or slightly larger) chunks of butter (or use a pastry cutter to work the butter into the flour). Don’t over-mix the flour and butter, because those chunks equal a flaky crust.
- Next, drizzle a bit of apple cider vinegar over top (this helps with flakiness). Put the lid back on, start the machine, and immediately start to drizzle in cold water. You want to add just enough water so that the dough sticks together when pinched—it should still look shaggy and a bit floury.
- Finally, transfer the dough to a lightly floured work surface, and use your hands to form it into a ball. Divide the dough ball in half, then press the dough into two disks. Cover the disks with plastic wrap, and refrigerate them for at least 30 minutes.
Can you make the dough ahead?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Meaning you can go ahead and whip up the pie crusts for your holiday pies months in advance! (And if you're like me, nothing will bring you more joy than discovering a ready-made disk of pie dough in the freezer.)
How can you use gluten free pie dough?
You can use this dough in any pie, tart or galette recipe (sweet or savory!). The dough makes enough for one 9-inch double crust pie, or 2 single crust pies (or 2 galettes). Whether it's your favorite berry pie or a savory egg quiche, this crust won't let you down. Don't miss my strawberry galette recipe, my apple galette, my savory spinach galette and my chicken pot pie!
Tips for making gluten free pie crusts:
- Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
- For a beautifully browned crust, brush the dough with egg wash before baking (I also love sprinkling it with turbinado or demerara sugar for added sweetness and crunch).
- Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
- If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.
- If you don't have a food processor you can make this dough by hand. Whisk the dry ingredients in a large bowl, then add the cold butter cubes. Using your fingers (or a pastry cutter), rub the butter into the flour mixture, toss and smashing it until it's incorporated but you still see larger pea sized chunks. Drizzle in the apple cider vinegar and cold water, then toss with a fork until the dough comes together. From there you can turn it out onto a floured piece of parchment paper as indicated in the recipe.
- For more pie tips, check out this Gluten Free Pie Recipes post!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
I've included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here's to a season (no, let's make that a YEAR) of fearless, delicious pie baking!
FAQs
Yes! You can make the dough several months in advance! Wrap the dough in plastic wrap, then freeze it in a zip-top freezer bag (defrost the dough overnight in the refrigerator before using). Alternatively, refrigerate the dough (tightly wrapped) for up to 2 days.
This gluten free pie crust is virtually indistinguishable from regular pie crust! It is ultra flaky, with a rich, buttery flavor.
This recipe calls for Cup 4 Cup gluten free flour. After testing several different store-bought all-purpose flour blends, Cup 4 Cup had the best flavor and texture and was far easier to work with than other flours.
Use this gluten free pie crust in these recipes:
- Easy Strawberry Galette
- Cinnamon Vanilla Apple Galette
- Broccoli Cheddar Quiche
- Savory Spanakopita Spinach Galette
- Chicken (or Turkey!) Pot Pie
Other easy gluten free desserts to try:
- Gluten Free Carrot Cake (Naturally Sweetened)
- No-Bake Mascarpone Cheesecake
- Healthy Almond and Coconut Cake
- DIY Ice Cream Cake
- Homemade Gluten Free Strawberry Shortcakes
- Individual Chocolate Flourless Cakes
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Easy Gluten Free Pie Crust (the best crust ever!)
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
- ⅓ - ½ cup cold water
Instructions
- Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine.
- 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.
- 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.
- 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.
- 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.
Single Crust Pie
- 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.
Double Crust Pie
- 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.
Notes
- I use Cup 4 Cup Gluten Free Flour for this pie crust, which rolls out easily and tastes like a traditional pie crust. You can also use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, but the dough will be much crumblier and can be hard to transfer (it works best as a galette). If you're not gluten-free, you can use any regular all-purpose flour.
- Use a good quality European-style butter, such as Kerrygold, Plugra or Organic Valley.
- Don't over-process the butter and flour mixture. The small chunks of butter will give you a flakier crust!
- The finished dough will still look shaggy and a bit floury in the food processor. Don't over-process, otherwise you'll end up with a tough crust. The dough will come together on the countertop once you form it into a ball.
- If you don't have a food processor you can make this dough by hand. Whisk the dry ingredients in a large bowl, then add the cold butter cubes. Using your fingers (or a pastry cutter), rub the butter into the flour mixture, toss and smashing it until it's incorporated but you still see larger pea sized chunks. Drizzle in the apple cider vinegar and cold water, then toss with a fork until the dough comes together. From there you can turn it out onto a floured piece of parchment paper as indicated in the recipe.
- Use the pie dough in this easy strawberry galette recipe, this cinnamon and vanilla spiced apple galette, this savory spinach galette , this Broccoli Cheddar Quiche or this gluten-free chicken pot pie!
Carla says
I used Bob's Red Mill and it did not work for me.
The pie and crust were good but it didn't look pretty. And not worth the trouble of rolling it out and getting it into the pie plate.
Nicki Sizemore says
Hi Carla, as I explained in the recipe post, Cup 4 Cup is by far the best flour to use in this crust and will create a dough that's easy to work with and roll out. While I use Bob's Red Mill 1-to-1 flour in many baked goods, it does not hold up well for pie crust, as you discovered! Bob's Red Mill can work for a galette, since you don't have to transfer the dough, but it's quite crumbly and hard to roll. Next time I suggest seeking out Cup 4 Cup!
Aislyn says
This is such a fabulous recipe. I have been tinkering with my flour replacement mix and vegan butter recipes for years and feel like it's pretty dialed in.
Tried this recipe foe the first time today and I have to say it was indistinguishable from the wonderful crusts I made before food allergies.
Flaky and light. Layered and crispy. Strong enough to roll thin and flip into a pie pan and pliable enough to mold.
A+. Seriously I am so grateful to have this amazing recipe in my back pocket. Thank you.
Nicki Sizemore says
This makes me so happy to hear. 😊 Thank you for your comment!
Jules says
Hello! Have you made this crust with US butter? I'm wondering because you said one should preferably use European butter, not that it was necessary. I live in Europe, and European butter and US butter aren't interchangeable in crust recipes. If I used European butter in a US crust recipe, it'd be swimming in fat and be soggy. I know because I experienced this for years until I figured out the problem. 😄 I use US brands of flour, so the flour isn't the problem - it's definitely the butter. It could also be that US "European" butter and actual European butter aren't exactly the same and that's why they're interchangeable in US recipes (if they are). Thanks a bunch!
Nicki Sizemore says
Hi there! Yes, this recipe works with both regular US butter, as well as with European style butter. When using American butter you will probably need to add a bit more water than if you use Euro butter, as Euro butter has a higher butterfat content (the higher fat content also makes the dough easier to roll). That being said, I use American butter often, if that’s all I have!
Marcia says
I've made pie crust from scratch for years.
Now I'm gluten free so I made this pie crust.
It tasted good. Issue I had was in the cutting.
Using the same pie pan for my rhubarb pie
I've used forever, the pie stuck to the pan. It made the crust crack a little getting it out.
Next time I will use shortening on the pan first. Also maybe refrigerate before cutting.
Crust was very flaky and tender. Is this crust more stick than regular?
Nicki Sizemore says
Hi Marcia, I'm so happy to hear you enjoyed the crust! Did you use a metal or glass pie pan? I use a glass pan and don't ever have trouble with it sticking. I do recommend refrigerating the pie for about 5 minutes before baking, which should also help. Happy baking!
Suzette Speights says
Sounds delicious! I'm confused on one detail, though. For the butter...is it two - 8 ounce sticks or a total of 8 ounces? Thank you ahead of time.
Nicki Sizemore says
Hi there! It is 8 ounces total, which is the equivalent of 2 sticks (in America). I hope you enjoy!!
Anne says
Thank you, Nicki, from the bottom of my heart, for this wonderful recipe. One of our family members suffers from serious gluten allergies, so for years pie has been off the menu. Yet tonight, your outstanding pastry made the Best (blueberry) Pie. Ever.
Great instructions, helpful hints, (I did use Bob’s Red Mill, because this is what I had on hand, but because your directions were so helpful and your additional information so clear, I knew to roll the chilled dough between two layers of plastic wrap…it worked perfectly.).
Now, as a family, we can have our pie and eat it too. Together, we thank you.
Nicki Sizemore says
Hi Anne, I’m so grateful for your thoughtful comment and am overjoyed that your family loved the pie crust!
Tricia says
I love that your followers actually try the recipe before reviewing it! I picked your recipe for that reason.
Nicki Sizemore says
I appreciate that as well. 😊 I hope you enjoy!
Sara says
Wonderful! My husband grill the Apple pie I made with this crust. It was delicious! Thank you for the recipe!
Nicki Sizemore says
Hooray! I’m so glad you enjoyed. 😊
Adrienne Grand says
Just finished making this beauty a day ahead. How do you recommend I store it overnight for filling and baking tomorrow? Thanks so much for sharing!!
Nicki Sizemore says
Hi Adrienne! If the dough is still in a ball, simply wrap it tightly and refrigerate. If you've rolled out the dough you can transfer it to a pie plate, cover it with plastic wrap, and refrigerate it overnight. If you've blind-baked the crust, let it cool then wrap it in plastic and store it at room temperature. Hopefully this answers your question!
Jacqueline says
This pie crust is Amazing!!!!
I found an old recipe that was my Mother's, "Never Fail Pie Crust"(with gluten) and it is very similar to yours.
Since I'm gluten-free, I needed a gluten-free recipe. I will definitely be keeping this one. My whole family raved about my pie and how flaky the crust is.
Thank you so much!!
Nicki Sizemore says
Hooray! This makes me so happy to hear. 😊
Jodi says
Worked out great! Thank you!
Nicki Sizemore says
So happy to hear!!
Connie Paus says
I used this recipe previously and was very pleased with the results. HOWEVER, this time I made it ahead and stored in the fridge overnight. NOT happy as the dough is overly stiff and very difficult to roll out. I won't be doing that again.
Nicki Sizemore says
Hi Connie, I'm sorry to hear you had trouble! However, this is preventable. It's critical that you let the dough sit at room temperature until it's soft enough to roll, otherwise it will indeed be hard. Next time, leave it out until it's pliable (this sometimes can take up to 30 minutes or longer, depending on the temperature of your kitchen). Also, be sure to wrap the dough well in plastic wrap then store it in an airtight container (this will prevent it from drying out). You then shouldn't have any trouble rolling it out, even if it was refrigerated overnight. Happy baking!
claire Desrochers says
I have friends that are vegan as well as GF. Can I use butter flavoured shortening for this recipe?
Nicki Sizemore says
Hi Claire, while I haven't tested this recipe with shortening, I've had several people use dairy-free butter with success! I hope you and your friends enjoy. 🙂