Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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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 endorsem*nt 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
Can you make gluten free pie dough ahead?
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.
How does gluten free pie crust taste?
This gluten free pie crust is virtually indistinguishable from regular pie crust! It is ultra flaky, with a rich, buttery flavor.
What flour should I use for gluten free pie crust?
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
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Easy Gluten Free Pie Crust (the best crust ever!)
You're going to love this easy gluten free pie crust, which can be made with either Cup 4 Cup gluten-free flour OR with regular all-purpose flour (for a non-gluten free version)! With the right technique, making pie dough (either regular or gluten-free) is easier than any cake or brownie batter. Be sure to start with good-quality, European-style butter, and make sure it’s cold before adding it to the flour. The food processor makes quick work of combining the ingredients, and the result is a buttery, flaky dough that works wonderfully in pies, galettes and tarts! For more gluten free pie recipes (and for my homemade GF flour blend), sign up for my class, Mastering Gluten Free Pie Making!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy pie crust recipe, gluten free pie crust, how to make gluten free pie crust
Servings: 2 9-inch pie crusts (or 1 double crust pie)
Author: Nicki Sizemore
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
Tips:
- 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!
More Desserts
- Healthy Gluten Free Apple Honey Cake (Paleo!)
- Gluten Free Pie Recipes (+ New Class!)
- Easy Maple Glaze (for donuts, scones, cakes and more!)
- Easy Homemade Strawberry Sauce (and how to serve it!)
Reader Interactions
Comments
Delda says
I have made several pies using this recipe and everyone loves the crust. They cannot believe it is gluten free. I used it this evening for chicken pot pie and I have to say it is delicious for savory dishes as well as sweet. Thank you for sharing such an excellent recipe. I have been gluten free for ten years and have converted many of my recipes, but pastries and breads have proven to be the most difficult.Reply
Nicki Sizemore says
Thank you so much for sharing this, Delda! I’m thrilled to hear you love the recipe. ❤️
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Karen Moy says
Can I use this crust for chicken pot pie?
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Nicki Sizemore says
Absolutely! In fact, I use it in this recipe: https://fromscratchfast.com/gluten-free-chicken-turkey-pot-pie-recipe/
I hope you enjoy!Reply
Cynthia says
Hi Nicki,
Ready to make the dough & pop it in the freezer & noticed I’m out of apple cider vinegar! I’ve made your dough in the past & it has turned out perfect. I have lemons to use as a substitute. Should I wait a day to get the vinegar or do you think the lemon juice will work. I don’t want to mess with the recipe. Am I 100% good or should I wait? Thanks!Reply
Nicki Sizemore says
Hi Cynthia, if you have regular distilled vinegar you can use that, otherwise omit it altogether. The vinegar helps with tenderness, but it's subtle. Happy baking!
Reply
Cynthia says
I’ll use it! Thanks!
Fran says
Can I use lard? Want to make a Tortiere ( French meat pie)
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Nicki Sizemore says
Yes, you can swap out the butter for lard. Just note that you might need to add a bit more water, depending on the lard you use. Happy baking!
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Fran says
Can I use Lard??
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Nicki Sizemore says
Hi Fran, please see my response to you above! (Yes, you can swap out the butter for lard. Just note that you might need to add a bit more water, depending on the lard you use. Happy baking!)
Wendy Walker says
Can I substitute shortening for the butter?
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Nicki Sizemore says
Hi Wendy, you can use shortening, but the crust won't be quite as tender and flaky (and it won't have the same rich flavor). Happy baking!
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Danielle H says
OMG! This is delicious! I was NOT expecting this gf pie crust to taste anything like the real thing. I took one bite and was shocked. Par baked it for a pumpkin pie and it turned out perfect.Thank you so much for this great recipe that I will definitely use again. Absolutely fantastic.
Oh I also put the butter through my kitchen aid shredder attachment since I didn't want to wash my food processor and mixed the dough by hand, just as fast and I liked being able to feel the dough anyway.
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Nicki Sizemore says
Woohoo! So happy to hear, and I love that you made it by hand. 😊
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Cindy Piper says
I made this crust using recommended ingredients for a pumpkin pie; we all loved it. My son has celiac disease & does not get to enjoy many treats. He loved the crust as well. I am thrilled to to finally have a good pie crust recipe.
My search is still on for a gf cinnamon roll recipe. I’ve made many batches & they all were mediocre at best.Reply
Nicki Sizemore says
I’m so happy to hear, Cindy!
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Tish says
This is hands down THE BEST GF pie crust I’ve ever tried!! My sister loved it and ate her whole crust, which is saying A LOT because she doesn’t like any kind of crust and never eats her crusts!!! Flakey, delicious, and EASY!!!
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Nicki Sizemore says
Woohoo! This makes me so happy to hear. Thank you for sharing!
Reply
Heatherlee Hine says
I did it the old fashioned way. I used my hands and it just combined so nice. Nice recipe. Thanks.Reply
Nicki Sizemore says
So happy to hear!
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Andrea BE says
Do I have to blind bake or can I skip that step and just bake my pie with my filling?
Reply
Nicki Sizemore says
Hi there! It depends on what recipe you’re making. If you’re doing a custard pie I do recommend blind baking it first (however, you can skip this step, if you prefer, for Libby’s pumpkin pie, which starts at a high heat). There’s also no need to blind bake for double crust pies. Happy baking!
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Elise Rosato says
Hi! All I could find was the King Arthur 1:1 flour - any idea how this will compare to the cup4cup?
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Nicki Sizemore says
Hi Elise! I find that the King Arthur flour makes a dough that's more crumbly and therefore harder to handle, so I recommend using it in a galette (like this) - that way you won't have to transfer the dough. The flavor and texture of the baked crust will still be great. Happy baking!!
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Lynn says
I’ve used this recipe a handful of times and it’s perfection!Reply
Nicki Sizemore says
Love to hear this!!
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Melissa says
Hi! I'd love to watch your step-by-step video but the hyperlink to it in the first paragraph only takes me down to the written recipe. Then where it says "Watch the video!" right above the recipe, there's still no video... Am I missing something?
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Nicki Sizemore says
So sorry about that! You can watch the video here: https://www.youtube.com/watch?v=YbrI0_H4EBA Happy pie making!
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