Gluten Free Pie Crust (Flaky and Buttery)

This easy homemade gluten-free pie crust recipe is ultra flaky with a classically rich, buttery flavor. In this post, I share my tips and tricks for making the perfect gluten-free pie crust, which can be used for both savory pies and sweet pies.

Why You Will Love This Gluten-Free Pie Crust Recipe

The original formula for this gluten-free pie crust relied on Cup4Cup flour, but recent changes to that product's ingredients left us with disappointing results. We went back to the drawing board to perfect it, and finally cracked the code using Bob's Red Mill 1 to 1 Gluten-Free Baking Flour. I'll walk you through the step-by-step dough preparation, sharing all my best tips and tricks throughout this article. Here are some reasons why you will love this recipe:

• Incredible Flavor: Delicious buttery flavor that melts in your mouth.
• Crisp, Flaky Texture: We've nailed that perfect, delicate flakiness that makes every bite satisfying.

Key Factors For The Perfect Pie Crust

• Selecting the right flour. We discussed the reliability of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour for this pie crust recipe, emphasizing that not all gluten-free flour blends are created equally.
• Cold ingredients. When the dough goes into the hot oven, the small, cold pieces of solid butter quickly melt and turn into steam. This steam creates tiny air pockets, which separate the layers of dough, resulting in the desired flaky texture.
• Having the right ratios. It's important to have the proper amount of fat, liquid, and flour ratios, which is why I recommend weighing everything on a food scale, including the ice water.

Gluten-Free Pie Crust Ingredients

• Gluten-Free Flour: Bob's Red Mill Gluten-Free 1 to 1 Baking Flour gives the best flavor and texture for pie crust.
• Sugar: A little bit of sugar helps boost the flavor of the dough and aids in browning the crust.
• Salt: A pinch of salt helps balance the flavors.
• Butter: The key to an extra buttery, flaky crust is to use cold butter. We start by cutting the butter into small cubes and placing the cubes in the freezer for 30 minutes before making the dough.
• Sour Cream: Helps create tender, flaky layers and binds the dough, making it easier to roll out.
• Ice Cold Water: The key to properly hydrating the dough is to use the right amount of water. You want the dough to hold together but not be wet and sticky. Keeping the water ice cold also helps keep the butter cold.

How To Make Gluten-Free Pie Crust

Make The Gluten-Free Pie Dough

• Step 1: Mix the Dry Ingredients. Add the gluten-free flour, sugar, and salt to a food processor. Pulse to combine.
• Step 2: Add the Butter. Add the super-chilled butter cubes to the flour mixture in the food processor and pulse 5 times using short, quick pulses.

• Step 3: Add Sour Cream. Accurately weigh the sour cream (45 grams) and add it to the flour-and-butter mixture. Pulse 5 more times. The butter pieces should be the size of half walnuts.
• Step 4: Flatten the Butter and Hydrate the Dough. Transfer the mixture to a bowl. Press the butter cubes into thin shards between your fingers to create flaky "shingles." Create a well in the center, add 45g of ice water, and use a gentle tossing motion to combine until the dough begins to hydrate.

Laminate Gluten-Free Pie Crust

• Step 5: Shape and Chill the Dough: Form the dough into an even disk or square. Wrap tightly in plastic wrap and chill for 30 minutes.
• Step 7: Laminate the Dough. On a lightly floured surface, roll the dough to about ¼ inch thick. Brush away any excess flour.

• Step 8: Create Layers. Fold the dough in half horizontally, then fold it in half vertically (into quarters). Repeat this entire folding process one more time, working quickly.
• Step 9: Reshape and Chill. For the final step (after the last lamination), shape the dough into a round disk, 1 inch thick, by folding the corners underneath to form a smooth disk. Wrap and refrigerate for 1 hour.

Roll Out Gluten-Free Pie Crust

• Step 10: Roll Out the Pie Crust. Lightly dust your work surface and rolling pin with flour. Roll out the dough to a uniform thickness of about ¼ inch. Rotate and lift the dough continuously as you roll to prevent the dough from sticking to the work surface.
• Step 11: Transfer the Dough to the Pie Dish. Transfer the rolled dough to the pie plate by gently rolling it up onto the rolling pin, then carefully unroll it directly into the pie plate. Gently ease the crust into the pie dish.

• Step 12: Shape the Dough. Fold the overhang underneath itself so the edge is even with the top rim of the pie pan. Flute or crimp the edges. Dock the pie crust if needed. Place the pie crust in the freezer for 30 minutes to chill once more.

Blind Baking Gluten-Free Pie Crust

Whether you’re fully blind baking or partially blind baking pie crust, the process is the same; it’s the bake time that differs.

• Par-baking gives the pie crust a head start before adding the filling, leading to a sturdier, flakier crust. A good example of using this method is for pumpkin pie or any custard pie that requires further baking time.
• Fully blind baking a pie crust is used for pies such as coconut cream pie, chocolate cream pie, or lemon meringue that do not require the filling to be baked.

Par-Baking Pie Crust (partially baked)

• Step 1: Line The Pie Shell. Preheat the oven to 425°F with the rack positioned in the lower third. Line the pie shell with a crumpled piece of parchment paper. Fill the shell with pie weights. Bake for 15 minutes.
• Step 2: Remove Weights. Carefully remove the parchment paper and pie weights and set them aside in a large bowl or a nearby baking tray.

• Step 3: Apply Egg Wash. Using a pastry brush, brush the mixture evenly over the entire pie crust, covering both the edges and the center.
• Step 4: Continue Baking. Return the crust to the oven for 8-10 minutes.

Fully Blind Baking Pie Crust (Fully Baked)

• Step 5: Fully Baked Crust. Follow all of the steps above to bake with pie weights. Cover the pie with a pie shield to prevent the crust from further browning. Return the crust to the oven and continue baking for an additional 5 to 7 minutes (for a total bake time of 30–32 minutes), or until the crust is fully baked through, crisp, dry, and golden brown. Set aside on a wire rack to cool.

Common Questions

Gluten-Free Pie Recipes

• Gluten-Free Pumpkin Pie
• Gluten-Free Pecan Pie
• Gluten-Free Sweet Potato Pie

I hope you love this gluten-free pie crust recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community. 

Recipe