This is the only gluten free pie crust you’ll ever need — and without xantham gum! Truly. It tastes better than most traditional pie crusts, and you can even work it into a lattice!

Best Gluten Free Pie Crust Recipe

Regular pie crust is daunting enough, but a gluten free crust sounds like a crumbly nightmare, doesn’t it? What if I told you I have a gluten free pie crust recipe that allows you to roll it out? Make beautiful fluted edges? Create a lattice?

Plus, it tastes great and has a flaky texture. I made a dozen pies with this recipe for Thanksgiving one year and no one knew it was gluten free. Truth.

The thing with this pie crust recipe… although it’s fairly forgiving, you’ll have to follow the instructions carefully. Read the tips and foot notes. And no ingredient swaps!

Best Gluten Free Pie Crust Ingredients

• Gluten-free flour blend – I like mixing up brown rice flour, potato starch and tapioca flour/starch. Mix thoroughly and store the remaining flour blend in an airtight container at room temperature. Use 1:1 in any recipe that calls for all-purpose flour.
• Sea salt
• Cold butter or vegan butter – I like the taste of Kerrygold grass-fed butter and for a dairy-free version, I liked Earth Balance vegan butter sticks
• Egg

And that reminds me — yes, I use cold butter. You can probably use palm shortening for a dairy free option, but I make no promises about the outcome. I use Kerrygold grass-fed butter because it tastes amazing. And because, butter.

Best Gluten Free Flour for GF Pie Crust

The flour I used is an adapted version of the King Arthur Gluten-Free Brown Rice Flour Blend Recipe.

IMPORTANT NOTE: If you try this recipe with other gluten free flour blends, I can’t guarantee it will turn out well. Also, this recipe will not work with almond flour, cassava flour, or coconut flour.

Since the website with the recipe isn’t online anymore, here’s the recipe:

King Arthur Flour Blend for this Gluten Free Pie Crust Recipe

• 3 cups brown rice flour
• 1 cup potato starch
• 1/2 cup tapioca flour/starch

I’ve been using this gluten-free flour mixture a lot lately, and it’s my current favorite. The ingredients are all easy to find, especially if you have a grocery store with a bulk section.

(If you are baking for someone with severe gluten allergies, then bulk bins aren’t a great idea because the risk of cross-contamination is higher.)

How to make Gluten-Free Pie Crust

 While you could use a pastry blender, pastry cutter, or a couple forks, I highly recommend using a food processor!

1.Just toss that flour and salt into the work bowl, give it a buzz, and then drop pieces of butter in and pulse it up.

Leave some larger chunks of butter in there and don’t blend it too much.

2.Here’s the important part. Have a big glass of ice water ready, and measure out 1/4 cup of the water. Break an egg into it and beat it with a fork.

Ice water is super important here. Keeping that butter chilled as long as possible is important no matter what pie crust recipe you’re using.

3.Then pour it into the dry ingredients and pulse some more.

4.Keep pulsing. It’ll start to get chunkier and form pea sized clumps.

And chunkier…

Until the dough starts to gather to one side of the processor in a big clump.

How to Roll Out Gluten Free Pie Dough

Empty the dough out onto a floured surface, split it in half, and shape it into two disks.

Cover them with plastic wrap and chill for about 30-40 minutes. You want the dough to be cool to the touch, but not hard.

Now we move to my countertop with the ugly sand-colored formica. Sigh.

Flour the surface and use a rolling pin to gently roll out the dough. Move from the center of the dough out toward the sides in all directions. You’ll want to work quickly, too, because as the dough warms up to room temperature it’ll be more difficult to work with.

If you happen to have a pastry scraper you’re in good shape. You can also use a metal spatula.

TIP: Laying a piece of parchment paper or plastic wrap on the counter makes it much easier to transfer the rolled dough to a pie plate.

I like using glass pie plates because you can invert it on the rolled out pie crust dough and see exactly how much you need to roll out your dough.

Slide it around the edges of the crust to release it from the counter and then gently transfer it to a pie plate.

Boom.

Sometimes it will tear a little, but just pinch it back together.

Trim the edges if there’s more than 1/2 inch hanging off the plate and then tuck the edges under to clean it up.

I like to crimp the edges with my knuckle because Grandma always crimps hers, and I think it looks prettier than using a fork around the edges which also flattens it and make it burn more easily.

Gluten Free Pie Crust Recipe for Single or Double Crust Pies

Did I mention this recipe makes a double-crust pie? Or two single-crust pies.

At this point you can add your pie filling to the bottom crust and bake it like normal! Or use it to make a double crust pie.

How to Blind Bake or Pre-Bake a Gluten-Free Pie Crust

If you’re going to pre-bake it, prick the bottom of the crust with a fork so it doesn’t bubble, cover with parchment or foil and add some pie weights or dry beans. Then toss it in a 400 degree oven until golden brown — maybe 15-20 minutes.

Remove the foil halfway through baking to get it a nice light golden color. 

I don’t have pie beads, weights, or dry beans so I just lightly press foil onto the crust and cover the edges.

Ready to be filled!

How to Store Gluten Free Pie Dough

If you’d rather make your pie crust ahead of time, here are a few ways you can freeze it:

1. How to freeze Raw & Unrolled Gluten Free Pie Dough

The step where you form the dough into a slightly flattened disk? Instead of putting it in the fridge, wrap it again with some foil and stick it in a freezer bag. You can fit several crusts in a gallon bag, so this way saves a lot of space. Lasts a couple months in the freezer.

TO USE: Let it thaw for several hours — the last couple of hours can be room temperature. It should be somewhat chilled when you roll it out.

2. How to freeze raw & rolled out gluten free pie crust

This option works whether you plan to pre-bake your crusts or not. Roll it out and form it in a freezer-safe pie plate. Cover the whole thing with plastic wrap and a layer of foil and then freeze. I wouldn’t leave this in the refrigerator for more than a week because it has a higher chance of drying out since it’s already rolled out.

TO USE: Thaw it out (but at least keep it chilled — room temperature is like death to a pie crust) and either pre-bake it or fill it and then bake. This probably goes without saying, but DON’T put frozen Pyrex dishes in a hot oven unless you plan on making a broken glass/pie dough mosaic art piece.

3. How to store baked gluten-free pie crust

Wait until the crust cools, wrap it in plastic wrap and foil and freeze for up to a week. Honestly, I probably wouldn’t do this unless I was REALLY pressed for time for Thanksgiving pie making on the actual holiday because the pie crust could dry out really easily and you may run the risk of breaking it while trying to wrap it.

TO USE: Let it thaw somewhat so it isn’t icy when you add your filling.

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Here are a few recipes on my site that use this delicious Gluten-Free Pie Crust recipe!

Recipes to use Gluten-Free Pie Crust

Grandma Inez’s Pineapple Pie is at the top of this list. It’s my favorite pie in the whole world. If you’ve never had it, it’s like a pineapple version of lemon meringue.

Cleaned-up Chocolate Silk Pie was mentioned above. It’s a rich, decadent chocolate silk pie that’s naturally sweetened and the only dairy is grass-fed butter!

Gluten-Free Berry Hand Pies use my Easy Berry Sauce to make the cutest hand-held pies! The Easy Berry Sauce can also be used as a mixed berry pie filling (see recipe notes)

I filled one with this Cleaned-Up Chocolate Silk. You may want to get in on this. It’s a naturally sweetened chocolate silk pie and the only dairy is grass-fed butter. It’s rich and decadent and delicious.

Obviously this recipe works beautifully for sweet pies This gluten free pie crust works well for savory pies, too! It makes a delicious top crust for a chicken pot pie.

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More Recipes on Perry’s Plate

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

GF Pie Crust FAQs

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