Easy Gluten-Free Pie Crust Recipe

This easy, foolproof Gluten-Free Pie Crust is so good that no one will ever guess it’s gluten-free! With simple ingredients and no fuss, even novice bakers can achieve a flaky, buttery crust every time. Perfect for everything from classic pumpkin and apple pie to savory quiches and rustic galettes, this crust is as versatile as it is delicious.

If you've ever tried making gluten-free pie crust, you know exactly what I'm talking about—those dry, crumbly nightmares that fall apart the second you try to roll them out. Trust me, I've been there! Nothing's worse than spending hours in the kitchen only to end up with a crust that tastes like cardboard and can't hold its shape. 

But don't give up on your pie dreams just yet! After years of testing, and plenty of failures, I've finally perfected a crust that's easy to work with and tastes just like the real deal. My family members can't even tell it's gluten-free!

This crust works perfectly for both sweet and savory dishes. Try using it in my Easy Pumpkin Pie, Pear And Apple Galette, Heirloom Tomato Galette, Chicken Pot Pie, or Mixed Berry Galette, or use it for your favorite quiche.

Why You'll Love This Recipe

• Quick And Easy: It only takes a few minutes to pull this crust together! You only need a few simple ingredients that you can find at your local grocery store.
• Versatile: You can use this recipe for both sweet and savory dishes. Use it in sweet galettes or savory quiches!
• Freezes Well: This dough freezes so well. You can double the recipe and freeze it in advance to save time during the busy holiday season.
• Buttery And Flaky: You will LOVE how buttery and flakey this crust is. You will never know it's gluten-free.

Ingredients

• Gluten-Free Flour: I recommend using your favorite 1:1 Gluten-Free Flour mixture. My favorite is Bob's Red Mill, but King Arthur's cup-4-cup will also work well.
• Coconut Sugar: This is one of my favorite sweeteners as it's unrefined and still adds sweetness to the crust. You can also use date sugar, and as a last resort, regular sugar will work. If you are making this for a savory dish, leave it out.
• Sea Salt: Don't skip the sea salt! This helps bring out all the flavors.
• Butter: Use a grass-fed unsalted butter like Kerrygold. You will want to make sure your butter is really cold, as this helps create that flaky crust.
• Apple Cider Vinegar: ACV helps with the elasticity of the dough and the tenderness of the crust.
• Egg: I've made this recipe with and without the egg. I found that using an egg helped the dough be more pliable and easier to work with.
• Ice Water: This helps to keep things cold when combining the ingredients.

See the recipe card for full information on ingredients and quantities.

How To Make A Gluten-Free Pie Crust

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. In the food processor, combine the gluten-free flour, coconut sugar, and salt. Pulse briefly to mix everything together. Add your cold, cubed butter and pulse a few times. Don't overdo it—you want the butter to stay in fairly large chunks at this point.

Step 2. Add the egg, apple cider vinegar, and 4 tablespoons of cold water to the dry ingredients. Pulse until just combined. The dough should look like wet sand. If it's too dry, add one tablespoon of ice water at a time and pulse again.

Step 3. Turn the dough out onto a work surface lightly dusted with gluten-free flour.

Step 4. Shape the dough into a disc with your hands, then wrap it tightly in plastic wrap. Pop it in the fridge for at least 2 hours, or in the freezer if you are making it ahead. 

Step 5. When you are ready to bake, allow the dough to sit at room temperature for 10-15 minutes. Place the dough between two pieces of lightly flowered parchment paper. Using a rolling pin, start at the center of the dough and roll it out until it's roughly 12 inches in diameter and ⅛ of an inch to ¼ inch thick.

Step 6. Carefully peel off the top piece of parchment first. Then, slide your hand under the bottom parchment, and in one smooth move, flip it right into your pie plate then remove the second piece of parchment paper.

Step 7. Gently press the dough into your pie pan and make sure it gets into all those corners! Trim off the extra dough around the edges, but leave enough to make a nice thick border. If you notice any thin spots, just use some of that excess dough to patch them up. Using a fork, poke a few holes in the bottom of the crust.

Step 8. Place a piece of parchment paper inside the crust and add your pie weights or dry beans. Blind bake your crust for 10 minutes at 375 degrees or until golden brown. 

Troubleshooting Tips For The Pie Dough

• If The Dough Is Too Dry: I can always tell that the dough is too dry if it doesn't come together, and stay together easily. If it's super crumpy or cracks when forming the disc, add 1 tablespoon of water at a time until the dough forms into a smooth disc.
• If The Dough Is Too Wet: If it's too wet it will be really sticky and hard to handle. If this happens it's an easy fix. Just add 1 tablespoon of flour at a time until the dough is smooth.

How To Use This Gluten-Free Pie Crust

• Use It In Sweet Pies: Fill it with your favorite pie filling such as pumpkin pie, apple, pie, pecan pie, or your favorite fruit pie.
• Use It In Savory Pies: Just omit the sugar and use it for Chicken Pot Pie or your favorite quiche.
• Galettes: Skip the blind baking process and make a rustic galette. Try a Mixed Berry Galette, Apple Pear Galette, or Heirloom Tomato Galette.

Storage And Reheating

• Fridge Storage: Tightly wrap the dough ball in parchment paper and store it in the fridge for 3 days.
• Freezer Storage: If preparing ahead of time, store the tightly wrapped dough in the freezer for up to 3 months.
• Defrosting: Remove the pastry from the freezer the night before you plan to use it and thaw it in the fridge overnight.