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  • Writer's picturecupcakesandshit

How to: Gluten Free Pie Crust

This pie crust can be used for all pies, even quiches! The dough has a perfect consistency that mirrors regular pie crusts and bakes beautifully!

Gluten Free Pie Crust

What can I say about gluten free pie? It's not as easy as...well...pie (yes I went there). Gluten itself helps to create that nice pliable dough that is so nice to roll out and it's so smooth and springs back like a sponge when you push it. Gluten free dough...not so much.

It's difficult to create the same consistency while maintaining a good flavor when making anything gluten free. The combination of flours can drastically alter the flavor, especially if you use too much. You try to roll out the dough and no matter how much you "flour" your surface, the dough sticks like glue to the rolling pin, your hands, and the table. It's frustrating. Probably why I usually do crumble toppings for my pies instead of going through the process of making another pie crust for the top. I've been traumatized.

This crust is about as good as the real thing, in my opinion. I have tried a lot of different recipes and I think this one has the best consistency, flavor, and bakes really well (sometimes gluten free goes gummy when baked). It even refrigerates well whereas many gluten free baked goods get incredibly dense or again, gummy. My whole purpose in life is to produce gluten free baked goods that no one can tell is gluten free, so this crust recipe will be a keeper in your kitchen!

I've used this crust for both pies and quiches with great success! And even better, the thinner you can roll it out, it will actually FLAKE, whaaaat?! In the pictures, I did not roll out the dough but instead pressed it out with my fingers and the back of a measuring cup to create an even surface. However, if I had been a little more patient and just put the dough in the refrigerator for a couple minutes I certainly could have rolled it out. But I'm a clumsy, impatient baker.

unbaked gluten free pie crust
Unbaked Pie Crust


1 cup plus 2 tbsp Gluten Free flour or Bob's Red Mill 1 for 1 flour

1 1/2 tsp sugar (omit if you are using this crust for a savory pie like quiche)

1/4 tsp salt

6 tbsp cold unsalted butter

1 egg

1 tbsp apple cider vinegar


1. In a food processor or a large bowl, mix together the gluten free flour, sugar, and salt.

2. Cut the butter into chunks and by either using your fingertips or processing it with your machine, work the butter into the flour to form a coarse meal. If using a processor, after forming the meal turn out into a bowl.

3. Make a well in the center. Crack the egg into the center and add the vinegar. Use a fork to stir the egg into the flour mixture from the center out. A soft dough should form.

4. Shape the dough into a flat cake, cover and refrigerate if it is too soft to roll out.

5. To prebake the pie shell, preheat the oven to 400 F. Roll the dough out into a circle, the size will depend on the size of your pan. Grease your pie pan and fit your pastry into the dish. Flute the edges and baked for 12 to 15 minutes or until slightly golden. You do not need to use pie weights for gluten free crusts, generally.

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