Easy gluten free pie crust
This easy gluten-free pie crust tastes just as delicious as the white-flour crusts of my childhood! If you do eat gluten (lucky you!) you can use this same recipe and technique using regular all-purpose flour. I’ve included a step-by-step video on how to do it below (never fear pie crust again).
As I’ve mentioned before, I’m a pie girl. Growing up, we celebrated birthdays and special occasions with slices of blueberry, apple and pumpkin pie, not cake. It’s in my blood. My mom is a killer pie baker, and woe was the day I first went home for the holidays after cutting gluten out of my diet several years ago. My heart wrenched as everybody dug into their slices of pie, even though I had a lovely little gluten-free crisp all to myself.
Easy gluten free pastry crust
After that I started experimenting with different gluten-free pie dough recipes, determined to find a version that could stand up to my mom’s. However, most of the GF crusts I tried called for a million ingredients and tasted way too “strong”—while I adore grain, nut and seed flours, when it comes to pie, I want the buttery, subtly sweet, let-the-fruit-shine crust that I had as a kid.
Best gluten free flour for pie crust
I finally hit the nail on the head with Cup 4 Cup flour (this is not a paid endorsement or sponsored post!). I tested a TON of different gluten free flour blends, and Cup 4 Cup had the best flavor and texture by far. Even better, it was also far easier to work with than other gluten free flours, which tended to be crumbly and hard to roll.
Extra flaky gluten free pie crust
This gluten free pie crust is ultra flaky with a classically rich, buttery flavor. The recipe has become a staple in my kitchen, and nobody can tell that the crust is gluten free! Best of all, with just a few simple techniques, making perfect pie crust is way easier than you might think.
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 do you make gluten free pie crust from scratch?
- 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 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 easy strawberry galette recipe, my cinnamon and vanilla spiced apple galette and my savory spinach galette!
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.
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!
FAQ
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 foolproof pie crust in my easy strawberry galette recipe!
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
- Ultimate Gluten Free Chocolate Cake
- Black Bean Brownies with Cocoa Frosting
- Pumpkin Cheesecake Brownies
Watch the Video
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
- 1/3 – 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.
- Use the pie dough in this easy strawberry galette recipe, this cinnamon and vanilla spiced apple galette and this savory spinach galette!
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I plan on using this to make a pie for Thanksgiving. I have King Arthur gluten free all purpose baking mix. Will that work or do I need to find cup 4 cup?
I’m so sorry for the late reply (for some reason my comments weren’t coming through!). I’ve never tried this recipe with GF King Arthur flour, as I’ve found that other brands can be a bit tricky. Did you try it?
I made this two days ago and it turned out incredible, truly the best gf pastry crust I’ve ever tasted. I made what I thought was one crucial error but it miraculously turned out okay. I used Donia Farms brand Grass Fed Butter, the most rich and luxurious I could find on short notice. Unfortunately it was already combined into the flour mixture when I realized it was sea-salted, not un-salted like the recipe states. As I’d already added the sea salt separately, I was really paranoid it would be way too salty. I wound up adding a heaping tablespoon of sugar to the flour/butter mixture in an attempt to balance things out. I’m relieved to say everything turned out great, not too salty at all.
I used a King Arthur gf apple pie recipe for the fruit filling part and together with this recipe, it made the most incredible, flaky, buttery pie. I will make this every single year now, and probably a lot more often than that. I’ll never bother with terrible pre-made crusts or other recipes again. Thank you!
Hi, I’m so thrilled you like the pie crust!! Thank you so much for sharing. p.s. I’ve never heard of Donia Farms but that butter sounds amazing – so glad it wasn’t too salty! Happy pie making!
I experiment a lot with GF baking. This is by far the best pie crust recipe I have tried. I only had Bob’s Red Mill one to one gluten free flour. I had trouble transferring the dough to the pan as you mentioned. I solved that by cutting it in quarters making It much easier to transfer using a spatula I patted the bottom crust together with my fingers. The top crust I left the separation as air vents. I have ordered the flour you suggested and will try it next time. Thank you for sharing this great recipe.
I’m so happy to hear! That’s a great tip about working with the Bob’s Red Mill flour. Happy baking!
I’d never made a GF pie crust before but needed to for an early family holiday (a new member of the family is GF). I’m notoriously old school when it comes to bakin, so I’m still quite skeptical of the GF movement in general (as a personal preference not putting it down as a whole). Because of Nicki’s enthusiasm in this article that accompanies three recipe, I thought I’d give it a whirl. I made it up the same day I made my pumpkin pie. My first impression was great as the dough came together without any major issues. For the record, I used the multipurpose Cup 4 Cup GF flour (the one in the blue bag). I blind baked as suggested and went on to make the rest of the pie. I tried it the next day and was surprised at how good the crust turned out and how fantastic it tasted. Thanks for a great receipe!
Hi Mindy, thank you so much for your comment, and I’m so thrilled you liked the crust!
This recipe is flawless! My first flaky crust in 13 years of gluten free living. Used Cup 4 Cup in the blue bag. Made this into a turkey pot pie, and my husband who is a gluten snob is crazy about it.
Can’t wait to keep using this to make a sweet pie.
This makes me so happy to hear!! Thank you for sharing, and I wish you many years of flaky pie crust making ahead! 🙂
This is a great recipe! I did not use the recommended butter but it still came out very good. I am going to make again with the higher fat content butter. This is the only recipe I’ll ever use again!!
I’m so happy to hear that, Donna!
Is it possible to use dairy-free butter in this recipe or this may change the entire texture? Normally, dairy free butters are oil based
Hi Taylor,
I’ve never tested this recipe with dairy-free butter, but I suspect it would work (I also think coconut oil would work, if you don’t mind the coconut flavor). However, I can’t guarantee the results since it hasn’t been tested. Please let me know if you give it a go!!
Is it possible to make this dough into hand pies?
Absolutely! This dough works great for hand pies. After you fill and shape the pies I suggest refrigerating them for 10-15 minutes (I do this on the same parchment-lined baking sheet that I will bake them on). That will help the dough hold its shape. I hope you enjoy! (And now I think I need to make some hand pies this weekend ?)
Such a great gluten free pie crust! It was crispy and golden and even tasted good on the second day! Thank you!
I’m so happy to hear you like the recipe!!
Is it possible to use this dough to make the dumplings for pesach cobbler?
Hi there! Cobbler dough is actually a biscuit dough, not a pie dough. The technique and ingredients are a bit different. While this pie dough won’t work for cobbler, you could try this easy almond shortcake dough instead (although it hasn’t been tested): https://fromscratchfast.com/almond-shortcakes/ Good luck, and happy baking!
Hi, I used your recipe to a tea and it came out hard as a rock!! I used Bob’s Red Mill All Purpose Gluten-free flour and I cut the ingredients in half as I needed a single pie crust. This is my 3rd attempt to make gluten-free pie crust without an egg and I have thus far, failed 🙁 Is the Cup 4 Cup flour that miraculous that it makes the crust tender and flaky??
I am so frustrated!
How can I make this work???
Please Advise!
Hi there!! Yes, it’s really important that you use Cup 4 Cup gluten free flour in this recipe for the best results (I tested a ton of different gluten free flours, and the results are far superior with Cup 4 Cup). Also, I don’t recommend cutting the recipe in half. Instead, make the whole batch and freeze half of the dough for down the line! Lastly, use a light touch when pulsing the dough together. It shouldn’t form a ball in the processor but should just stick together when pressed – that will ensure flaky results. Finally, use a European style butter if you can, as it will make it easier to roll out the dough (it will also make it a bit more tender). The dough is actually fairly forgivable, so while this might sound like a lot of tips, you shouldn’t have any trouble. Please keep me posted!!
Hi Nicki. Thank you for your prompt reply! A couple of things here: I forgot to mention that I used rich butter from Denmark and as I don’t I don’t have a food processor, I manually use a pastry cutter. I would think that the pastry cutter would work as that is how people used to make pie crusts before food processors were created. I have created good regular crusts in the past using a pastry cutter.
Just to make sure I have covered everything, I get the impression from your recipe that it is OK that not all of the flower is pea like after cutting the butter into it. And then too not adding too little or too much water.
If this seems OK, then I will do what I have been doing except that I will try using the Cup 4 Cup. It’s expensive! I was wondering about it though because it is primarily rice flour and Bob’s Red Mill Gluten-free flour is also rice flour. I am skeptical that rice flour holds up well when it comes to pies and cakes. I have baked with Gluten-free Oat flour and have achieved reasonable success with it.
I’d love to hear your thoughts.
Hello! Yes, this recipe absolutely works with a pastry cutter instead of a food processor (in fact, I often make it by hand, simply because I enjoy the process!). The butter should be no smaller than pea sized once you work it in (it’s okay if there are chunks that are a bit bigger). And you’re absolutely right about using the good Denmark butter and not adding too much water (both are important in giving you a flaky crust). I’ve tested this dough with the Bob’s Red Mill flour, and the dough was more crumbly and didn’t roll out as easily. The Cup 4 Cup is much easier to work with, and the results are consistently tender and flaky. I actually just made a batch today and will be updating the photos on this page soon. Stay tuned, and keep me posted!
I just made it using Bob’s Red Mill as well as it’s what I had and it was more crumbly and difficult to roll out as you said, but I did eventually get it to roll decently enough to get into the pie pan and it turned out really well once baked.
Hi Anna, I’m so glad it worked out! The Bob’s Red Mill flour is much more crumbly than Cup4Cup, but it does hold once baked. I’m glad you were able to get it in the pie tin!
I followed your very wonderful, thorough instructions and have just enjoyed the best pie crust I ever made! Hubs went back for a second piece of gf pie crust, cherry pie! I used the Cup 4 Cup GF flour and Kerrygold Irish butter. It turned out just as you described. The ones I bought from Sprouts pre made were always tough, not very flavorful. But being gluten intolerant I thought that was my only choice. I didn’t realize I could make such a flavorful, flaky crust on my own! Now to search for a savory recipe. I’d love to try a chicken pot pie with this crust!
Hi Rebecca, this makes me so happy to hear!! I’m actually working on a savory recipe, so stay tuned! Also, you can find my favorite chicken pot pie recipe using this crust in my first book, The Food Processor Family Cookbook!
I never send messages ever but this is a first. My husband is gluten free and low fodmap and I am not a fan of gluten free pie crust or anything made with gluten free flour but I had to write!! Your recipe is out of this world!! It is as good as my regular pie crust flaky and buttery
.OMG I sent it to all my gluten free friends thank you really thank you ?
Hi Manon, thank you so much for your comment, and I’m so thrilled to hear that you enjoyed the pie crust!! ♥️
Is it important to “Lind Bake the single 9 inch crust first, before baking the vs hole pie with a fruit or pumpkin filling? I am confused about the “blind vake” instructions and how to bake the pie AFTER blind baking the crust. I’m not very experienced in baking pues, but being Gluten Free, I must learn so I can enjoy pie again.
Hi Alexandra! After you blind bake the crust per the instructions, let the crust cool completely. Then you can fill it with whatever filling you’re using (such as pumpkin pie or another custard filling). The bake the pie according to the recipe instructions. If the crust edges start to get dark while cooking you can tent them with strips of foil. I hope this helps, and good luck!!
I have been GF for ten years now. Pie crusts have been the biggest challenge for me!! I’ve tried mixes, I’ve tried my old recipes but with GF instead of all-purpose flour. None turn out well. Until now. You’ve changed my life – this is truly a flaky, yummy, light crust. Thank you so much! I tend to use Bob’s 1 to 1 as my all-around GF flour, but got Cup4Cup on your advice. Tell me, do you use it for all your GF needs?
Woohoo! This makes me SO HAPPY. I actually use Cup4Cup and Bob’s Red Mill interchangeably (I keep both on hand), except in this pie crust. That being said, I do prefer the Bob’s Red Mill in crepes and scones. 🙂
I can’t have cows milk butter. Do you think goat’s milk butter would work for the pastry? So looking forward to trying this. I am not gluten sensitive but my husband is. Thanks so much.
Hi Karen! I have to admit that I’ve never tried goat’s milk butter! While I do think it would work, it would impact the flavor (but you are probably used to the taste). Also, if the butterfat content is lower than cow’s milk butter you might need to add a bit more water. The dough won’t be quite as flaky, but I do think it’s worth trying. Please keep me posted!
Hi Nicki,
Here is my update! The baked pie shell just came out of the oven and it was THE best gf pastry recipe I’ve ever made since my husband turned gluten sensitive. It certainly brought back memories from when I used to make reg pie crust. His birthday is tomorrow and I am going to fill it with a lemon meringue filling(his favourite). I don’t know how to thank you enough for this recipe and also advising me to purchase the cup 4 cup. This is the first time I’ve used it. Normally used Bob’s 1-1 baking flour with no issues except for pastry. Have a great day. Have downloaded all 15 of your recipes. Thanks again.
Hi Karen, this just made my day! I’m so happy the pie shell turned out. Have a wonderful birthday celebration tomorrow!
Hi Nicki,
Can I use Kerrygold regular (salted) butter instead of unsalted. Anxious to try your recipe!
Hi Carol! You can use the salted butter, but omit the salt from the recipe. I hope you enjoy!!
Well, this is weird.
Posted by Nicki Sizemore | Nov 11, 2020 and I recievd this in my RSS feed this morning.
There are 36 comments going back through 2018!!
Is this a repost?
Hi Kathleen, I just did a big update to this post and added a new video, hence the new date! The original recipe has lived on my blog for years. I hope you enjoy!
Hi Nicki,
I have yet to try this recipe but, I was so excited when I saw how amazing your gf crust looked because my whole family has been gluten free for 4 years now and we have yet to find a good flaky pie crust recipe. I just had one quick question about the recipe, I was just wondering if this recipe would still work if I used lard instead of European butter?
Hi Dianna! While I haven’t tested this recipe with lard, it *should* work as a 1-to-1 swap with the butter. However, you might need to add a touch more liquid depending on how dry the lard is, and you will lose some of the flavor that the butter imparts. Please let me know if you give it a try, and happy baking!
This recipe looks great and I’ll be using it for my pumpkin pie this year! Is it possible to substitute some of the butter for shortening, like 1/2 butter and 1/2 shortening? I’ve often used shortening and butter in my recipes to give the crust some extra tenderness, but I don’t want to mess with the ratios if it won’t work!
Hi Yvonne! I suggest using all butter in this crust recipe, as the butter creates a very flaky, tender texture and also gives the crust a wonderful flavor. I hope you enjoy, and happy Thanksgiving!
I made this with bob mill’s gluten free 1 to 1 baking flour and followed all ingredients and steps as written. I give it 5 stars!!!! Baked my pie in a cast iron skillet and it may be the best crust I’ve ever had even in comparison to regular non gf crusts !!!! Crisps up nicely and is flakey and buttery. Everything I want in a pie crust. Tried it with an apple filling, looking forward to trying with pumpkin, French silk, banana cream….
Hi Sarah, I’m so happy to hear this! I love how you baked the crust in a cast iron skillet – I bet that looked beautiful. Happy baking!
This comment is so helpful! Thank you!!! I will go get some cup for cup. I also resisted because it is so high, but for the holidays… I’ll cave! ha! I also made it with Bob’s Red Mill (my go to for baking) and it was a little hard. Good, but a little hard.
Hi Traci, the Cup 4 Cup really does make a difference. I hope you enjoy, and Happy Holidays!!
Hello would the Cup 4 Cup pie crust mix work instead of the regular blend? Not sure if it’s the same or not. Thanks!
Hi Romy! I believe that the pie crust mix is different than the regular GF flour, so I’d stick with that. Good luck!!
This was AMAZING! I used it for gluten free turkey pot pie. I didn’t even have European butter and it was still awesome. I actually ran out of GF flour so used masa flour to roll the dough and it gave the crust a nice extra crunch. I plan to make this again and again so thank you so much for posting!! I never thought I would be able to make a good pie crust and your recipe changed my mind!
Hi Brynne, I’m so happy you liked the pie crust (that turkey pot pie sounds amazing), and I love the idea of adding some corn flour for texture!
How much butter?
How much salt?
How much ACV?
Didn’t see it in the recipe.
Not sure how to interpret a splash of vinegar or a touch of sugar please.
Thank you
Hi there, if you scroll up you’ll find the full recipe with all of the measurements! (Right below the header, “Get the Recipe!”) I hope you enjoy!
Wow, because of the insane seen number of pop-ups I couldn’t even tell what I was doing and left my feedback for this recipe under a different recipe. All I wanted to say was that there was no way in the world that this saves to use another day. Turned into an unusable rock. Never. Again.
Hi Karina, the dough will indeed harden in the fridge (it will feel very hard straight out of the fridge), but you just need to let it soften at room temperature for 15-30 minutes before rolling out. It will soften enough to roll (you’ll know it’s too cold if it starts to immediately crack when rolling – if that’s the case then let it sit for a few minutes longer). I hope this helps!