Gluten-Free Pie Crust Recipe (Easy, Flaky & Buttery)

This Gluten-Free Pie Crust is tender, buttery, and perfectly flaky, with a golden finish that holds up beautifully to any filling. It’s easy to make, beginner-friendly, and perfect for holiday pies, homemade desserts, or savory favorites.

Why You’ll Love This Gluten-Free Pie Crust

A good pie starts with a good crust, and this homemade version makes gluten-free baking feel much easier. It has a rich, buttery flavor, delicate layers, and just enough structure to hold your favorite fillings without falling apart.

One thing I really love about this recipe is that you can prepare the dough in advance. Once it’s chilled, it rolls out nicely between lightly floured surfaces, and any little cracks are easy to patch. It’s a great recipe to keep on hand for Thanksgiving, Christmas, or whenever a homemade pie sounds good.

Ingredient Notes

• Gluten-free flour: Use 1¼ cups (156 g) of an all-purpose gluten-free flour blend containing xanthan gum. Xanthan gum helps hold the dough together and keeps the crust from crumbling.
• Granulated sugar: Two tablespoons add a little sweetness and help the crust develop a golden color. For savory pies, you can reduce the sugar.
• Salt: A small amount balances the sweetness and brings out the buttery flavor
• Unsalted butter: Use ¼ cup (57 g) of cold, chopped butter. Keeping it chilled helps create a tender, flaky texture. For a dairy-free version, use a suitable plant-based butter.
• Shortening: Chilled shortening makes the dough easier to handle and helps create a delicate crust.
• Apple cider vinegar: Just ¼ teaspoon helps bring the dough together. White vinegar works as a substitute.
• Egg: One large egg adds moisture, structure, and richness. For an egg-free version, use Bob’s Red Mill Egg Replacer, prepared according to the package instructions.
• Ice-cold water: Three tablespoons help bind the ingredients without warming the butter and shortening.

How To Make Gluten-Free Pie Crust

This homemade pie crust comes together with a few simple steps. The most important thing is to keep the ingredients cold and give the dough enough time to chill.

Step 1: Chill the ingredients

Place the chopped butter, shortening, and water in separate small bowls. Set them in the freezer for a few minutes until very cold, but not frozen solid.

Step 2: Mix the dough

Add the gluten-free flour, sugar, salt, cold butter, shortening, vinegar, egg, and ice water to a large mixing bowl. Using a stand mixer with a paddle attachment, mix until the dough forms a thick, sticky ball. Scrape down the sides as needed.

Step 3: Shape and chill

Shape the dough into a ball, then set it on a sheet of plastic wrap. Flatten it into a disc, wrap tightly, and refrigerate for at least 1 hour.

Step 4: Roll out the dough

Let the chilled dough rest at room temperature for 10–15 minutes. Place it on lightly floured parchment paper, dust the top with gluten-free flour, and roll into a 10–12-inch circle.

Step 5: Transfer to the pie pan

Carefully place the dough into a greased 9-inch pie pan. Gently press it against the bottom and sides without stretching. Patch any cracks with extra dough, then trim and shape the edges.

Step 6: Fill or par-bake

Add your favorite filling and bake according to your pie recipe. If a partially baked crust is needed, line it with parchment and pie weights, then bake at 400°F (204°C) for 10–15 minutes, watching closely for browning.

Serving Suggestions

This homemade gluten-free pie crust works beautifully with both sweet and savory fillings.

• Pumpkin Pie: Fill it with creamy, spiced pumpkin custard for a classic Thanksgiving dessert.
• Apple Pie: Pair the tender crust with cinnamon-spiced apples for a cozy homemade treat.
• Pecan Pie: The buttery crust tastes wonderful with a rich, sweet pecan filling.
• Savory Quiche: Reduce the sugar in the dough and fill it with eggs, cheese, vegetables, or your favorite savory ingredients.

Storage Instructions

• Refrigerator: Wrap the unbaked dough tightly in plastic wrap and refrigerate for up to 2 days. Let it rest at room temperature for 10–15 minutes before rolling.
• Freezer: Wrap the dough disc in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
• Baked pie crust: Allow the empty baked crust to cool completely. Store it tightly covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For pies with perishable fillings, follow the filling’s storage requirements.

Make-ahead tip: Prepare the dough a day before baking. Keeping it chilled overnight makes pie preparation much easier, especially during the holidays.

More gluten-free recipes to make ASAP!

• Gluten-Free Tortillas (Soft & Easy Homemade Recipe)
• Gluten-Free Naan Bread (Soft, Fluffy & Easy)
• Gluten-Free Cinnamon Rolls (Soft, Fluffy & Easy)
• Gluten-Free English Muffins

I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!

Yield: 1 single 9-inch pie crust (8 slices)

Gluten-Free Pie Crust (Easy, Flaky & Buttery)

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This homemade Gluten-Free Pie Crust is buttery, tender, and perfectly flaky. Made with simple ingredients, it's easy to roll out and works beautifully for sweet or savory pies. Perfect for holidays or everyday baking!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1¼ cups (156 g) all-purpose gluten-free flour with xanthan gum
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ cup (57 g) unsalted butter, chopped and chilled
• ¼ cup (59 g) shortening, chilled
• ¼ teaspoon apple cider vinegar (or white vinegar)
• 1 large egg
• 3 tablespoons (45 ml) ice-cold water

Instructions

1. Chill the ingredients: Place the chopped butter, shortening, and cold water in separate small bowls. Freeze for a few minutes until very cold.
2. Make the dough: In a large mixing bowl, combine the gluten-free flour, sugar, salt, chilled butter, shortening, vinegar, egg, and ice-cold water.
3. Mix: Using a stand mixer fitted with the paddle attachment, mix until the ingredients come together into a thick, sticky dough. Scrape down the sides as needed.
4. Shape and chill: Form the dough into a ball, place it on plastic wrap, and flatten it into a disc. Wrap tightly and refrigerate for at least 1 hour.
5. Rest the dough: Remove the dough from the refrigerator and let it sit at room temperature for 10–15 minutes.
6. Roll out: Place the dough on lightly floured parchment paper. Dust the top and rolling pin with gluten-free flour. Roll into a 10–12-inch circle.
7. Transfer to the pan: Carefully transfer the dough into a greased 9-inch pie pan. Gently press it into the bottom and sides without stretching. Patch any cracks and shape the edges.
8. Fill and bake: Add your favorite pie filling and bake according to your chosen pie recipe.
9. Optional par-baking: For a partially baked crust, line the dough with parchment paper and fill with pie weights, dried beans, or uncooked rice. Bake at 400°F (204°C) for 10–15 minutes, watching closely to prevent overbrowning.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 42mgSodium: 85mgCarbohydrates: 39gFiber: 0gSugar: 3gProtein: 1g