This easy-to-make Gluten-Free Pie Crust has simple ingredients with a dairy-free option and only an hour of chill time. A tender and flaky pie crust with a delicious buttery flavor, perfect for any filling! You'll never need another pie crust recipe again!
For most bakers, making a Gluten-Free pie crust can be a bit intimidating. After experimenting with different flours and combinations, I found this recipe to be the most consistent and reliable. The key to making the best pie crust is to have the proper amount of fat, liquid, and flour ratios. Hydrating the dough with very cold butter and just enough water will ensure the perfect consistency. Make sure to follow the instructions thoroughly and to measure each ingredient properly.
Want to know the best part of this recipe? Most of my fellow taste testers are not gluten-free, and no one was able to taste the difference in flavor or texture! You can also use this recipe for any style of pie, both savory and sweet.
With a recipe as easy and delicious as this, you'll never need another gluten-free pie crust recipe again!
GLUTEN-FREE PIE CRUST INGREDIENTS
There’s nothing better than a homemade pie crust. This easy-to-make gluten-free pie crust recipe takes about an hour to make, with both a dairy-free and refined sugar-free option. Looking for a paleo option? Check out this almond flour crust.
- Gluten-Free Flour: We love using Bob’s Red Mill gluten-free 1 to 1 baking flour. It provides the best texture for most gluten-free baked goods.
- Butter: You can use vegan butter baking sticks, unsalted butter, or ghee. I have not tried this recipe with coconut oil.
- Sugar: You can omit for a refined sugar-free option or use coconut sugar.
- Egg: The egg will help bind the flour.
- Salt: This will help to bring out the flavor in the crust.
HOW TO MAKE GLUTEN-FREE PIE CRUST
This pie crust recipe from start to finish takes less than 2 hours!
- Cut the butter into small chunks, then place the butter on a small plate in the freezer for 30 minutes. After 30 minutes remove the butter from the freezer and add it to your food processor with flour and salt.
- Pulse the cold butter, flour, and salt until crumbly. If you do not have a food processor, you can use a pastry cutter or fork.
- Add the optional sugar and egg. Blend on high for around 20 seconds. The dough should hold together in the shape of a ball. If the dough is still too crumbly add 1-2 tablespoons of cold water.
- Shape the dough into a ball and flatten. Wrap the disk in plastic wrap and refrigerate for at least 1 hour.
- After 1 hour remove the dough from the refrigerator. Sprinkle some flour on a piece of parchment paper and with a rolling pin, proceed to roll the dough to about ¼ inch thick.
- Grease a 9-inch pie dish, then carefully push the dough down into the greased pie dish. Add the filling when ready.
WHAT RECIPES WOULD GO WELL WITH THIS CRUST?
This pie crust can be served with both sweet and savory pies by adjusting the sweetener. You could even use this recipe for the base of a quiche, like my Gluten-Free Spinach Bacon and Leek Quiche.
CAN YOU MAKE GLUTEN-FREE PIE CRUST DAIRY-FREE?
Yes, this pie crust works well using vegan Earth Balance baking sticks.
CAN I MAKE THIS PIE CRUST AHEAD OF TIME?
Yes, this dough will hold up in the refrigerator for several days prior to baking.
CAN I DOUBLE THIS RECIPE?
For best results, it is recommended to make this recipe twice separately for a double crust. The moisture and fat ratio in this recipe do not work well when doubling.
FOR MORE TASTY DESSERT RECIPES, CHECK OUT THESE FAVORITES BELOW:
- Gluten-Free Lemon Tart
- Gluten-Free Sweet Potato Pie with Marshmallow Meringue - No refined sugar
- The BEST Gluten-Free Pumpkin Pie (Dairy-Free, No Refined Sugar!)
- Gluten-Free Pecan Pie (Dairy-Free) No Corn Syrup!
- Gluten-Free Chocolate Pecan Tart
Easy To Make Gluten-Free Pie Crust (Dairy-Free)
- 1¼ cup gluten-free flour (170g)
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, chilled
- 1 large egg
- 1-2 tablespoons cold water, if the dough is too dry
- Cut the butter into small chunks, then place the butter on a small plate in the freezer for 10 minutes. After 10 minutes remove the butter from the freezer and add it to the food processor along with the flour, sugar, and salt.
- Pulse the cold butter, flour, and salt until crumbly. If you do not have a food processor, you can use a pastry cutter or fork to cut the butter into the flour.
- Add the large egg. Pulse on high until the dough begins to hold together in the shape of a ball. If the dough is still too crumbly add 1-2 tablespoons of cold water.
- Transfer the dough onto a piece of plastic wrap, then flatten the dough into a disk. Wrap and chill the dough in the refrigerator for one hour.
- After 1 hour, remove the dough from the refrigerator. Sprinkle about ¼ cup of flour on parchment paper and with a rolling pin, proceed to roll the dough to about ¼ inch thick. Use more flour as needed.
- Place the dough into a 9-inch pie plate or tart pan, fold under the excess, then crimp the edges. With a fork, poke several holes in the bottom of the crust.
- Preheat the oven to 375F°. Place the pie pan in the freezer to chill for 30 minutes while the oven warms.
- To blind bake: Remove the pie pan from the freezer. Line the crust with parchment paper and pie weights. Bake for 15 minutes. Remove the parchment paper and pie weights. Continue to bake another 5-8 minutes, or until the crust is a light golden color.If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14-15 minutes longer, (about 30 minutes total).