How To Make The Best Gluten Free Pie Crust

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It’s challenging to make homemade pie crust in general, but sometimes making gluten free pie crust can be even trickier. I’m guessing that if you’ve been gluten-free for a while you’ve had your fair share of tough, crumbly and otherwise unappetizing pie crusts. Gluten helps dough hold together, and without it…well it can fall apart. My recipe for gluten free pie crust is easy to work with and is flaky and delicious. In my humble opinion, it’s nearly impossible to tell if it’s gluten free.

Jump to Recipe

So what are my tricks to perfect gluten free pastry?

  • Make sure your butter is very cold before mixing it into the flours.
  • Don’t overmix the dough – I like to use a food processor, but a pastry cutter, or even your fingers can work well. You want to still be able to see pea-sized chunks of butter throughout the dough.
  • Chill the dough before you roll it out and be sure to lightly flour your surface with tapioca starch.
  • An offset spatula is a lifesaver. I like to run the offset under the dough each time I run the rolling pin over the dough.
  • Freeze the rolled pie dough in the pan before filling to help prevent shrinkage.
ingredients for gluten free pie crust

What flour is best for gluten free pastry?

I use a combination of flours for my gluten free pie crust – brown rice flour, sorghum flour, cornstarch and tapioca starch. The starches help keep the texture light and flaky and the rice flour and sorghum flour add some structure and flavor. Here’s the blend I use when making pie crusts that are guaranteed flaky, buttery and delicious!

Ingredients for gluten free pie crust:

  • ¾ cup, plus 2 tablespoons tapioca flour, plus more for dusting
  • ¾ cup cornstarch
  • ¼ cup, plus 2 tablespoons brown rice flour
  • ¼ cup sorghum flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon sea salt
  • 1½ teaspoons xanthan gum
  • 1 cup cold, salted butter diced (2 sticks or 16 tablespoons)
  • 3 large eggs

Directions for making gluten-free pie crust

  1. Add the tapioca, cornstarch, sweet rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
  2. Add three of the eggs, one at a time, and pulse just until the mixture comes together.
  3. Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
  4. Roll one-half of the pie dough into a 14-inch round. Carefully roll dough back over the rolling pin and use it to carefully lift dough into a 9-inch pie plate. Lift edges of the crust and let the dough slump into the plate – don’t stretch it. Trim the edges so there is about a 1-inch overhang. Fold the edges under and crimp as desired.
How to shape a pie crust

How I like to crimp my pie crusts

  1. Your dominant hand will be doing the bulk of the action, and your non-dominant hand will be providing the shape. Use the knuckle of your first finger on dominant hand, and use the index finger and thumb of your non dominant hand to form a V shape.
  2. Start anywhere on the pie. After you trim the edge so it’s one inch longer than the rim of the pie plate, fold it under so you have a thick edge. Push down and slightly outward from the inside of the pie with your knuckle on your index finger of your dominant hand, and let the V shape of your non-dominant hand form the crimp shape from the outside edge of the dough as you push. Press inward with your index finger and thumb to form the V shape, but only slightly. If the crust feels sticky it might be helpful to dust your fingers with brown rice flour or tapioca starch.
  3. Start the next crimp where the first one ended, and work your way around the pie. When you’re finished, you can go back around and adjust any misshapen crimps as needed. Perfection not necessary!

How to Store This Gluten Free Pie Crust Recipe

This simple gluten free pie crust is perfect for all of your pies, sweet to savory. It freezes well for up to three months, wrapped well in plastic. When I have a lot of pies to bake for the holidays, I like to roll the dough out and freeze it in the pie plates so they are ready to fill and bake.

Our Favorite Ways to Use Gluten Free Pie Crust

How to shape a pie crust

How To Make The Best Gluten Free Pie Crust

Alison Needham
It’s challenging to make homemade pie crust in general, but sometimes making gluten free pie crust can be even trickier. I’m guessing that if you’ve been gluten-free for a while you’ve had your fair share of tough, crumbly and otherwise unappetizing pie crusts. Gluten helps dough hold together, and without it…well it can fall apart. My recipe for gluten free pie crust is easy to work with and is flaky and delicious. In my humble opinion, it’s nearly impossible to tell if it’s gluten free.
Prep Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 177 kcal

Ingredients
  

Instructions
 

  • Add the tapioca, cornstarch, sweet rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
  • Add three of the eggs, one at a time, and pulse just until the mixture comes together.
  • Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
  • Roll one-half of the pie dough into a 14-inch round. Carefully roll dough back over the rolling pin and use it to carefully lift dough into a 9-inch pie plate. Lift edges of the crust and let the dough slump into the plate – don’t stretch it. Trim the edges so there is about a 1-inch overhang. Fold the edges under and crimp as desired.

Notes

Tips for making your life easier:
  • Make sure your butter is very cold before mixing it into the flours.
  • Don’t overmix the dough – I like to use a food processor, but a pastry cutter, or even your fingers can work well. You want to still be able to see pea-sized chunks of butter throughout the dough.
  • Chill the dough before you roll it out and be sure to lightly flour your surface with tapioca starch.
  • An offset spatula is a lifesaver. I like to run the offset under the dough each time I run the rolling pin over the dough.
  • Freeze the rolled pie dough in the pan before filling to help prevent shrinkage.

Nutrition

Serving: 1portionCalories: 177kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 131mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 92IUVitamin C: 0.01mgCalcium: 17mgIron: 1mg
Keyword Gluten Free Pie, Gluten Free Pie Crust, Gluten Free Pie Crust Recipe
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How to Make Gluten Free Pie Crust

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