Name: Gluten Free Pie Crust Recipe
Prep time: 20 min
Total time: 20 min
Yield: 2 pie crusts
Cuisine: Other
Ingredients: 2.5 cups gluten free 1-1 flour; 1.5 tablespoons granulated sugar; 1 pinch sea salt; 1 cup cold unsalted butter; 0.333 cup cold water

From the Cook

1/6

Gluten Free Pie Crust Recipe

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Pie Crust Recipe

Instructions

Visit Blog

Instructions

First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.

Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.

Remove dough from the food processor. Form into 2 equal sized balls of dough.

Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.

When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.

Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.

Gently transfer the large circle of dough to your nonstick sprayed pie plate.

Crimp the edges of the pie crust. Pour in filling and continue with your recipe.

If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.

Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Everything for Maximum Flakiness ❄️
Keep your butter, water, and mixing bowl ice-cold before starting—cold fat creates steam pockets that produce those desirable flaky layers in gluten-free dough.
Use the Pinching Technique for Texture 👌
Instead of overworking the dough with a food processor, pinch cold butter pieces into the flour with your fingertips until the mixture resembles coarse breadcrumbs for superior flakiness.
Rest Your Dough Twice for Structure 🕐
Refrigerate the dough for at least 30 minutes before rolling, and again for 15 minutes after shaping—this prevents shrinkage and helps gluten-free flour bind properly without gluten.
Add a Binding Agent for Stability 🥚
Incorporate 1 tablespoon of cornstarch or xanthan gum to your gluten-free flour to improve dough cohesion and prevent a crumbly texture that's common in gluten-free crusts.
Pre-Bake with Pie Weights for Crispy Bottoms ⭕
Blind bake your crust at 400°F for 10-12 minutes with parchment and pie weights to prevent sogginess, especially important since gluten-free dough absorbs moisture more readily.