Gluten-Free Pie Crust Recipe (2024)

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Use this gluten-free pie crust for all your gluten-free quiche and pie needs, both sweet and savory. It is a buttery soft and flaky pie crust that's wonderful and can also be used for quiches and bars.

Gluten-Free Pie Crust Recipe (1)

This elegant recipe is about to be your new favorite go-to gluten-free pie crust recipe that is super simple to make and handy to have around! It is a divine staple crust recipe to use for simple pies, tarts, and healthy quiche or breakfast quiche, and adds a beautiful addition to any table.

I hope you celebrate every holiday, pumpkin pie, fruit pie, and crumble with this gluten-free pie crust! Be sure to also check out our paleo pie crust recipe as well!

Jump to:
  • Why this gluten-free pastry crust works
  • Key ingredients
  • Recipe instructions
  • Expert tips
  • Recipe FAQs
  • Where to use this recipe
  • Be sure to check out these other tasty recipes
  • 📖 Recipe

Why this gluten-free pastry crust works

  • Gluten-free, buttery, soft, and flaky! One thing about gluten-free pie crusts are you do not want to end up with a rubbery crust that is hard to the touch or is crumbly and dry. There are a few tricks up my sleeve to teach you how to successfully make the best gluten-free pie crust! This recipe has been tested over and over again to assure it turns out soft.
  • This crust recipe is dairy-free optional. If dairy is problem, this is a super tasty pie crust that works fantastic using vegan butter.
  • This makes a lot of crust for thick buttery edges that melt in your mouth with every bite! This pastry makes a 9-inch pie crust with an extra thick edge. Or use any leftover dough to create cut-out designs on the top of a pie. Make two of this recipe if you are making an apple pie or lattice pie. It is really handy to have on-hand a second pie crust to whip together a gluten-free chicken pot pie one night and a spinach quiche recipe on another busy night!

Key ingredients

Gluten-Free Pie Crust Recipe (2)

Here is what you need to get started: egg, apple cider vinegar (this activates gluten-free dough and makes them more fluffy), chilled water, gluten-free flour blend of choice (I suggest Bob's Red Mill Gluten-Free Flour - without dairy, or Cup-4-Cup Gluten-Free Flour - which does contain dairy), sugar, xanthan gum, baking powder, salt and butter. Use vegan butter if you have a dairy-allergy.

Recipe instructions

STEP 1: In a small bowl whisk together the egg, water and vinegar.

STEP 2: In another bowl combine the gluten-free flour, sugar, xanthan gum, salt, baking powder and mix to combine. Add in the chilled butter cubes.

Gluten-Free Pie Crust Recipe (3)

STEP 3: Using a pastry cutter or two knives, cut the butter into the flour until it forms a fine crumb about the size of a pea.

Gluten-Free Pie Crust Recipe (4)

STEP 4: Pour in the egg mixture and using a fork mix together quickly to form a dough. Use your hands quickly if needed, but you do not want to dough to get warm. If the dough seems dry, add 1 tablespoon at a time of chilled water.

Gluten-Free Pie Crust Recipe (5)

STEP 5: Form the dough into disk and wrap in plastic wrap. Set in the refrigerator for 30 minutes to 1 hour, or overnight before using. This chills the dough and sets the flavors.

Gluten-Free Pie Crust Recipe (6)

STEP 6: To use the gluten-free pie crust, roll it out on lightly floured parchment paper into a 13-inch round. The circle won't be perfect, that is ok. If you get tears in the dough, patch it up with extra dough from the sides.

Gluten-Free Pie Crust Recipe (7)

STEP 7: Either transfer the dough from the floured surface to the center of a 9-inch pie dish, or leave it on the paper and gently flip it upside-down over the dish. If it is sticky, set the dough in the refrigerator for 15 minutes before separating from the parchment.

Gluten-Free Pie Crust Recipe (8)

STEP 8: Using your hands, roll the edges under and crimp in 1-inch increments. Use as directed in the individual recipe. If there is extra dough, use it for designs on top of a pie.

Expert tips

Cold crust is key. Keep the butter, water and eggs as cold as possible. Chill the butter in the freezer for 10 minutes prior to cooking if using vegan butter as that tends to be softer. Add the butter direct from the fridge and use water that is chilled with ice if necessary. When the chilled butter and water hit the oven it creates steam which helps make the crust extra flaky. Having a chilled pie crust also helps it not to shrink during baking.

The secret to a fluffier flakier gluten-free pie crust is the addition of egg, baking powder, and apple cider vinegar to help leaven the dough so that it is not hard and rubbery when cooked. If your gluten-free flour mix has baking powder you do not necessarily need it, but I found it makes the dough softer- like melt-in-your-mouth good!

Recipe FAQs

Do I need to rest gluten-free pastry?

Resting the disk of pastry dough in the refrigerator for 30 minutes to 1 hour allows the ingredients to settle and provides a nice flakey crust. If you see clumps of butter in the dough, that is good, you want that! Those clumps melt into a the soft crust when cooked.

What do I do if my pie crust is dry?

If the pie crust seems dry, add 1 tablespoon at a time of chilled water until the consistency works with the gluten-free flour used.

Can I mix gluten-free pie crust dough with my hands?

It is ok to work quickly using your hands to break the butter down if you need but work super fast so the ingredients stay chilled. Some bakers say no, because it melts the butter and makes the dough less flakey when it cooks, but if you work fast this method is great.

Why is my gluten-free pastry hard?

That is a result that the pastry dough needs more liquid and water to help it fluff up.

Gluten-Free Pie Crust Recipe (9)

Where to use this recipe

  • Tomato Zucchini Pie
  • Gluten-Free Chicken Pot Pie
  • No-Bake Pumpkin Pie
  • Gluten-Free Pumpkin Pie
  • Coconut Cream Pie
  • Spinach Quiche
  • Breakfast Quiche
  • Healthy Yogurt Quiche

Be sure to check out these other tasty recipes

  • Vegan Chocolate Chia Pudding Pie Tarts
  • Homemade Pop-Tarts (Gluten Free)
  • Paleo Pie Crust With Fresh Fruit and Whipped Cream
  • Jameson Green Tea Shot

I hope you enjoy this Gluten-Free Pie Crust Recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!

📖 Recipe

Gluten-Free Pie Crust Recipe (14)

Gluten-Free Pie Crust Recipe

Danielle Fahrenkrug

Use this gluten-free pie crust for all your gluten-free pie needs, both sweet and savory. It is a buttery soft and flaky pie crust that's wonderful and can also be used for quiches and bars.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch, Dessert, Main Course

Cuisine American

Servings 1 9-inch pie crust

Calories 1514 kcal

Ingredients

  • ¼ cup cold water plus 1 tablespoon at a time of the dough is dry
  • 1 large egg
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups gluten-free flour mix
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ½ cup cold unsalted butter cut into cubes, or use vegan butter

Instructions

  • In a small bowl whisk together the egg, water and vinegar.

  • In a large bowl combine the gluten-free flour, sugar, xanthan gum, salt, baking powder and mix to combine. Add in the chilled butter cubes.

  • Using a pastry cutter or two knives, cut in the dough until it forms a crumb about the size of peas.

  • Pour in the egg mixture and using a fork mix together quickly to form a dough. Use your hands quickly if needed, but you do not want to dough to get warm. If the dough seems dry, add 1 tablespoon at a time of chilled water.

  • Form the dough into disk and wrap in plastic wrap. Set in the refrigerator for 30 minutes to 1 hour or overnight before using. This chills the dough and sets the flavors.

  • To use the gluten-free pie crust, roll it out on lightly floured parchment paper into a 13-inch round. The circle won't be perfect, that is ok. If you get tears in the dough, patch it up with extra dough from the sides.

  • Either transfer the dough from the floured surface to the center of a 9-inch pie dish, or leave it on the paper and gently flip it upside-down over the dish. If it is sticky, set the dough in the refrigerator for 15 minutes before separating from the parchment.

  • Using your hands, roll the edges under and crimp in 1-inch increments. Use as directed in the individual recipe.

Notes

Notes 1: Make sure the ingredients are very chilled. It will provide steam during baking and a flakier crust.

Notes 2: If the dough seems dry, add one tablespoon at a time of water. Also use your hands quickly if needed to to mix into a dough.

Notes 3: Chill for 30 minutes or overnight. It settles all the flavors and texture.

Notes 4: If after rolling out and placing over the pie dish, it is hard to remove the parchment paper due to warmth, set it in the fridge for 15 minutes before removing the parchment.

Nutrition

Calories: 1514kcalCarbohydrates: 141gProtein: 25gFat: 102gSaturated Fat: 60gCholesterol: 408mgSodium: 1282mgPotassium: 162mgFiber: 20gSugar: 14gVitamin A: 3074IUCalcium: 215mgIron: 7mg

Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #delightfulmomfood!

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More Pastry Recipes

  • Maple Glaze Gluten-Free Scones
  • Apple Pie Filling Recipe (No Refined Sugar)
  • Gluten-Free Pumpkin Pie
  • Tomato Onion Tart with Caramel Onions

About Danielle Fahrenkrug, Certified Health & Nutrition Life Coach

Danielle Fahrenkrug is an entrepreneur, self taught chef, and food photographer turned 3x cookbook author. Her passions of helping others with healthy eating led her to becoming a certified health and nutrition life coach. She is also a wife, mother of four, and loves the beach, animals, and fitness.

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Comments

  1. Leanne says

    Gluten-Free Pie Crust Recipe (19)
    I tried this because the egg, vinegar, and baking powder were the key ingredients in my usual pie crust. The results were outstanding. I used cup4cup and I couldn't be happier. Rolling it between parchment sheets worked perfectly. I am ready to bake for the holidays now!

    Reply

    • Danielle Fahrenkrug says

      Leanne, you just made my day! I love hearing your experience and am so glad you are happy with the results! Thank you so much for your comment and rating:-). Happy holiday baking!

      Reply

  2. Amy says

    You mention Bob's Red Mill flour. Could you specify which one, 1-1 or all-purpose?

    Reply

    • Danielle Fahrenkrug says

      I suggest the 1-1 Bob's Red Mill Gluten-Free Flour.

      Reply

  3. Precious says

    I don’t bake it at all? Do I need to double the recipe for a bottom and top crust?

    Reply

    • Danielle Fahrenkrug says

      When you are ready to use the crust, bake it according to your recipe directions, or bake at 350 degrees F. for 10 minutes, or until lightly golden. And yes, double to recipe for two crusts to make a top and bottom.

      Reply

  4. Marie says

    I've used this wonderful recipe many times and my family loved all the pies. I'm planning for an event that will require quite a few pies and I would love to know if you've had success doing the dough ahead of time and freezing it?

    Reply

    • Danielle Fahrenkrug says

      Marie, I am so glad to hear you are loving this pie crust and making it on repeat! I suggest to make it and refrigerate it a couple of days in advance if needed rather than freezing it. It does freeze, but honestly may dry out a little. If you need to freeze it you can try it and if the dough crumbles slightly when rolling out, try adding 1 teaspoon at a time of water and mixing it by hand till it holds then reform a patty, wrap in plastic, refrigerate to harden, then use it. If you can just make it a couple of days in advance and leave it in the refrigerator, then that is best.

      Reply

  5. Michelle says

    Can I use a food processor to at least get combine the butter and flour?

    Reply

    • Danielle Fahrenkrug says

      I have not tried that, so I can't recommend it to see how it changes the texture as over mixing can make it not flaky. If you do try it, I would suggest having the butter very chilled and pulsing in a few increments.

      Reply

  6. Julie Hunnel says

    I use cup 4 cup gluten free flour. Your recipe calls for xanthan gum. Do I need to add it if my flour blend already has it?

    Reply

    • Danielle Fahrenkrug says

      If your flour already has it (and to avoid going out to get it for one recipe), you can skip the xanthan gum. It acts as a stabilizer to help hold it together, but it is ok without if using that flour.

      Reply

  7. Sara says

    The recipe ingredients have baking POWDER but the instructions have baking SODA. Could you clarify which one to use, please?

    Reply

    • Danielle Fahrenkrug says

      Hi Sara, it is baking powder. Thank you for pointing that out:-).

      Reply

  8. Tami Nowland says

    how long do you bake it? and at what temperature?

    Reply

    • Danielle Fahrenkrug says

      Bake the pie crust according to the directions of the a recipe you are using. Or bake at 350 degrees F for 10 minutes or until golden brown.

      Reply

  9. Jaime says

    Gluten-Free Pie Crust Recipe (20)
    Really delicious gluten free pie crust! It turned out perfectly flaky and you’d honestly never know it was gluten free.

    Reply

    • Danielle Fahrenkrug says

      Thank you Jaime, I am so glad you enjoy this recipe!

      Reply

Leave a Reply

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Gluten-Free Pie Crust Recipe (2024)

FAQs

Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

How do you keep gluten-free dough from crumbling? ›

Xanthan gum.

This acts as a binder (essentially a gluten replacement) and prevents the pie crust from being too crumbly and from tearing or cracking when you roll it out and use it to assemble the pie crust. It allows you to easily crimp the edges, create a lattice or anything else you might want to achieve.

What is the best type of flour to use for pie crust? ›

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

Why does gluten free pastry fall apart? ›

While gluten-free pastry is more delicate to handle, the most frequent reason for cracking is that there is insuffi cient moisture in the pastry. When making shortcrust pastry you mix the fat into the flour until it has the appearance of breadcrumbs, then add the liquid to bring together the dough.

Does gluten-free crust take longer to bake? ›

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

How do you make gluten-free baking less dense? ›

Lighten up your batters

So, you'll need to add a little more air into your batters while you're mixing. Sift your gluten-free flour blends before adding them to recipes to lighten them up and work in air (this is especially important for almond flour, since it tends to clump).

What holds gluten free dough together? ›

The three most common binders are xanthan gum, guar gum and psyllium husk powder. Each one works in a slightly different way to help create the structure we need to hold baked goods together.

Can you over mix gluten free dough? ›

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

What helps gluten free dough rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

What does vinegar do in a pie crust? ›

What does the vinegar do, exactly? Though the science is sketchy, a few professional pie bakers swear that it improves the texture of the crust, and they wouldn't dream of making pie dough without it. (Others swear by similarly acidic ingredients like lemon juice.)

Why do you put lemon juice in pastry? ›

A little acid goes a long way: Add a little acid to your dough. Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add. The more pieces of butter, the better: Be sure to leave pea-sized pieces of butter.

Is it OK to use unbleached flour for pie crust? ›

A.: Every chef has preferences, so some recipes may specify one over the other, but it is fine to interchange the two for a pie crust and other types of baking, except bread baking.

What are the challenges of gluten-free baking? ›

Owing to the challenge of gluten-free flours to form a protein network that provides structure and strength to dough, breads produced in the absence of gluten tends to be flatter, denser, crummier, less chewy and less tasty.

Why is my gluten-free pie crust breaking? ›

Making a comparable crust

Free From Heaven states that gluten-free pastries are much more delicate to work with than glutinous pastries because they are prone to cracking due to a lack of moisture, and often the solution would be to add more liquid to the gluten-free dough.

Why is my gluten-free dough so sticky? ›

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

What do I do if my pie crust is too hard? ›

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

Why did my pie crust turn out hard? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

What makes gluten-free dough stretchy? ›

The additional xanthan gum makes gluten-free dough slightly stretchy and allows it to capture carbon dioxide bubbles during bulk fermentation (the initial rise). Once the dough is deflated and transferred to a bread pan, the xanthan structure breaks down.

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