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    Home » Dessert » Flaky Gluten Free Pie Crust

    Flaky Gluten Free Pie Crust

    July 16, 2022 by Carolyn 2 Comments

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    This foolproof gluten free pie crust is buttery, flaky, and easy to make! Fill it with your favorite pie filling and bake until golden and crisp.

    a gluten free pie crust

    I'm thrilled to say this gluten free pie crust is sublime. It's everything I wanted it to be and more.

    Some gluten free goodies are a breeze to make, others not so much. For example, brownies require little flour and plenty of chocolate, easy peasy!

    Pie crust, on the other hand, is centered around cold butter and wheat-based flour. It's what gives you those flaky layers and tender texture. After three store-bought gluten free crusts left me disappointed, I grabbed my rolling pin and got to work.

    Ingredients

    This gluten free pastry dough requires just seven ingredients, including salt and water!

    ingredients for gluten free pie crust
    • Gluten Free All-Purpose Flour - I recommend Bob's Red Mill's 1:1 Gluten Free Baking Flour. It produces a great texture with no strange aftertaste. It's the brand I use for 90 percent of my recipes. Don't just pick up a random gluten free flour brand off the shelf. Some of them taste awful!
    • Unsalted butter - Cold butter is essential for flaky layers. Butter is made up of fat and water. The water evaporates in the oven and turns to steam, which puffs up the crust, and forms the layers.
    • Sugar - A little bit of sweetness for the best flavor.
    • Kosher salt - Don't underestimate salt in pastry recipes. Salt equals flavor. A pie crust without it tastes flat.
    • Water - Use ice cold water! It keeps the butter cold. Warm butter won't create a flaky crust.
    • Lemon juice - Fresh lemon juice for a bright, acidic touch.
    • Egg yolk - For richness and structure.

    How to Make it

    Combine dry ingredients - Combine the gluten free flour, sugar, and salt in a food processor. If you don't have a food processor, you can also do this by hand with a pastry cutter.

    flour, sugar, salt, and butter in a food processor

    Cut in the butter - Add the cold butter pieces to the food processor and pulse until the mixture looks crumbly with pea sized pieces of butter throughout.

    butter, flour, sugar, and salt in a food processor

    Add egg yolk - Add the egg yolk and pulse for a few more seconds to incorporate.

    butter, flour, sugar, salt, and egg yolk

    Add wet ingredients - Add the ice water and lemon juice to the food processor and pulse until the mixture looks thick and crumbly. Don't pulse it for a long time, or it will warm up the butter.

    gluten free pie dough in food processor

    Form a ball & chill - Dump the mixture into a large bowl and use your hands to form it into a disc. Wrap it in plastic wrap and chill for 30 minutes.

    gluten free pie dough in a bowl

    Roll out gluten free pie dough - Lightly flour a large work surface and use a rolling pin to roll out the pie dough. Make sure to roll out a much larger circle than the pie tin, so it can go up the sides with room to crimp.

    rolled out pie dough

    Transfer to pie dish - Carefully fold the pie dough in half and transfer it to the pie tin. Unfold the dough and use your hands to gently push it into the dish and up the sides.

    pie dough in a pie pan

    Trim edges - Even out the excess dough with kitchen shears, but leave an inch of overhang to fold under and crimp.

    Crimp the edges - Use your fingers to crimp the edges like the picture below. Refrigerate or freeze the gluten free crust until ready to use.

    hands crimping a gluten free pie crust

    Refrigerate crust - Refrigerate the crust until ready to fill and bake!

    Pie Crust Making Tips

    • Use cold butter and ice cold water! If at anytime the dough feels like it's getting warm, stop and refrigerate it for a few minutes.
    • Don't pulse the butter/flour mixture too long. There should still be pea size pieces of butter in it. It shouldn't look like cornmeal.
    • When rolling out the dough, rotate the dough every once in a while to make sure it's not sticking. If it's sticking, throw some flour underneath it.
    • Make sure to roll the dough much bigger than the pie pan. You shouldn't have to stretch the dough to fill the pan pan. There should be plenty excess for crimped edges too.

    FAQs

    How do you keep a gluten free pie crust from falling apart?

    Use a gluten-free all-purpose blend that contains xanthan gum. It acts as a binder for the crust. I also add an egg yolk, which adds richness but also structure.

    More Gluten Free Recipes

    • Gluten Free Pecan Pie
    • Gluten Free Chocolate Chip Cookies
    • Gluten Free Key Lime Pie
    • One bowl Gluten Free Brownie Recipe
    a gluten free pie crust

    Gluten Free Pie Crust

    This foolproof gluten free pie crust is buttery, flaky, and easy to make! Fill it with your favorite pie filling and bake until golden and crisp.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 0 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 279 kcal

    Equipment

    • Food Processor (optional, but recommended)
    • Large Bowl
    • Rolling Pin
    • Measuring cups & spoons

    Ingredients
      

    • 1 ¾ cups + 2 tablespoons Bob's Red Mill's 1:1 Gluten Free All Purpose Flour
    • 12 tbsp cold unsalted butter, cut into pieces
    • 1 tbsp sugar
    • ½ teaspoon kosher salt
    • ½ cup ice cold water
    • 1 tbsp lemon juice
    • 1 egg yolk

    Instructions
     

    • In the bowl of a large food processor, pulse gluten-free flour, sugar, and salt until combined.
    • Add the cold butter to the food processor and pulse until the mixture is crumbly with pea to bean size pieces of butter in it. Don't pulse it too much.
    • Add the egg yolk to the mixture and pulse for a few seconds to incorporate.
    • Add the ice water and lemon juice to the mixture and pulse until the mixture begins to look thick and crumbly.
    • Dump the mixture into a large bowl and use your hands to form a ball. You don't want to work it too much or you will melt the butter.
    • Wrap the ball in plastic wrap and refrigerate the dough for 30 minutes.
    • Lightly flour a large work surface and use a rolling pin to roll the pie dough out into a circle. Be sure the circle is much larger than the pie tin.
    • Carefully fold the circle in half and transfer to the pie tin. Unfold the crust and move it into place with your fingers.
    • Trim the edges with scissors, but leave some excess to fold under. Use your fingers to fold the extra crust under all the way around the tin.
    • Use your fingers to crimp the crust. Refrigerate or freeze until ready to use.

    Nutrition

    Calories: 279kcalCarbohydrates: 34gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 276mgPotassium: 11mgFiber: 5gSugar: 3gVitamin A: 627IUVitamin C: 1mgCalcium: 37mgIron: 2mg
    Keyword best gluten free pie crust, gf pie crust, gluten free crust, gluten free pastry dough, gluten free pie, gluten free pie crust, gluten free pie crust recipe, gluten free pie dough, gluten free pie recipes, how to make a gluten free pie crust
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Season

      August 17, 2022 at 2:57 am

      QQ

      Can I freeze this?

      Reply
      • Carolyn

        August 17, 2022 at 11:33 am

        Absolutely!

        Reply

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    Hi! I'm Carolyn

    Hi I'm Carolyn - Coffee Drinker, Mom, Celiac. I found out 5 years ago I had Celiac Disease and after a few tearful goodbyes I gave wheat the boot. Now I love to create incredible gluten free recipes anyone can enjoy! about me!

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