Gluten-Free Pie Crust

  • Author: Beyond Frosting
  • Prep Time: 3 hours
  • Total Time: 3 hours
  • Yield: 8


This Homemade all butter Gluten-Free Pie Crust bakes up so soft yet has distinct flaky layers and with a buttery finish.


  • 1/2 cup (113g) unsalted butter, cold
  • 1 1/2 cups measure for measure gluten-free flour
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 large egg
  • 1 tablespoon (15ml) vinegar
  • 2 tablespoons (30ml) water


  1. Cut the cold butter into 1/2-inch thick cubes. It should be straight from the fridge.
  2. Combine the flour, sugar, salt and butter in a food processor. Pulse several times until the mixture is crumbly, but still has large chunks of butter.
  3. Add the egg and vinegar. Pulse until combined, the dough will still be crumbly. Start adding the water 1 tablespoons at a time as needed. Pulse until the dough starts to hold together. Give it a minute before adding more water, sometimes the dough will come together without needing additional water.
  4. Turn the dough out onto the counter. Press it into a ball, then flatten it into a disc about 5 inches wide. Wrap it in plastic wrap and refrigerate it for a minimum of 60 minutes.
  5. Roll the dough onto a lightly floured surface, rolling from the center to the edges and rotating occasionally. Roll it out so it’s about 11” in diameter, leaving you at least 1 inch on each side of the pie plate.
  6. Place the dough into a 9-inch pie plate and fold under the excess edges, then crimp the edges. Refrigerate the dough while you prepare your pie filling.


  • Make one 9-inch pie crust
  • To freeze: Tightly wrap the crust twice with plastic wrap, ensuring to cover all the edges. Then I like to place it in a freezer-safe plastic bag and I use a sharpie and write the date on it as well. It should keep for 1-2 months in the freezer. Place the refrigerator for a few hours to thaw. Remember the crust should still be cold when you roll it out.
  • Recommended gluten-free flours: Be sure the flour is a 1:1 cup replacement with all-purpose flour and that it includes xanthan gum. I recommend King Arthur Flour or Bob’s Red Mill.
  • To blind bake: Line the crust with parchment paper and pie weights (or uncooked rice or beans), filling it to the top edge. For a partially baked crust, bake at 375°F for 10-12 minutes. Remove the parchment paper and pie weights. Poke the bottom with a fork and bake for another 8 minutes or so. Use a pie shielf to prevent the edges from browning too much. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: gluten-free recipe, pie crust,