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Hi Bold Bakers!
There are a lot of opinions out there about Gluten-Free recipes — where do I stand? I want everyone to be able to bake anytime, anywhere, and that includes everyone. For whatever reason you’d like to make Gluten-Free recipes, it’s my job to make them as easy and as tasty as possible — just like all of my other recipes.
And now that includes a pie crust!
I’ve been making pies forever as a professional chef and baker. I also love pie crust is a recipe that once you have it, you commit it to memory and always have it on hand because it’s so simple. My Gluten-Free Pie Crust recipe is the easiest, flakiest, gluten-free crust you’ll find out there, and it’s perfect for all bakers — be it gluten sensitivity, curiosity, or even using just what you might have on-hand.
[ Looking for regular Pie Crust? Here’s my classic Pie Crust recipe! ]
What Is Gluten-Free Pie Crust?
If a pie crust doesn’t have gluten in it, what does it have instead? Well, a gluten-free flour, of course! Specifically, the easiest thing you can use is Gluten-Free All-Purpose Flour, as it’s an exact 1 to 1 swap with regular flour, but you can experiment with other gluten-free flours too (like almond flour), just know you’ll have to adjust your wet ingredients accordingly.
What Is Gluten-Free All-Purpose Flour Made Of?
Gluten-Free All-Purpose Flour works the same across brands, even if their flour recipes are a bit different. That’s because Gluten-Free All-Purpose Flour is usually a mix of gluten-free flours instead of coming from just one source, so it’s more flexible and versatile when used.
For example, King Arthur’s Gluten-Free AP Flour is made from a “blend of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch…” and I’ve had lots of success with their formulation.
What You Need To Make Gluten-Free Pie Crust
Not much! Here’s what you’ll need:
- Gluten-free all-purpose flour
- Measuring cups and spoons
- COLD Butter
- Your muscles and a rolling pin
- A food processor makes it easier but isn’t required
How To Make Gluten-Free Pie Crust
Spoiler: it’s just as simple as making regular pie crust! If you still want to know what you’re about to get into, here’s what you’ll be doing (and don’t forget to get the full recipe with measurements, on the page down below):
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In a food processor or bowl, pulse or mix together flour, salt, and powdered sugar a few times.
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Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs, or if you don’t have a processor, get in there with your hands and rub the butter in.
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Combine egg yolk and 2 tablespoons of water in a small bowl, sprinkle over the flour mixture and combine.
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Take the mixture and press it all together to form a dough. If the mixture seems too crumbly, add the remaining tablespoon of water.
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Form the dough into a flattened disc, put it in a reusable container, and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out. It can also be frozen for up to 4 weeks.
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Roll and bake according to your recipe’s directions.
Gemma’s Pro Tips For Making Gluten-Free Pie Crust
- Keep your butter COLD! For the flakiest crust, working with cold butter is best, as it’ll melt and steam when baking.
- This gluten-free pastry can be frozen for up to 4 weeks.
- When blind baking, use extra rice or dried beans as pie weights. It’s inexpensive and reusable.
- Roll out your pie crust and place in the pie pan and place in the freezer. Then you’re ready to go in a pie emergency!
- Use this gluten-free pastry for any pie recipes!
- Do you want to make a gluten-free pie but without gluten-free all-purpose flour? Check out the pie crust I made for this Simple Gluten-Free Pumpkin Pie.
Make Pie!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
The Flakiest Gluten-Free Pie Crust Recipe
Ingredients
- 1 ⅓ cups (7½oz/213g) gluten-free all-purpose flour
- A pinch of salt
- 1 tablespoon powdered sugar
- 7 tablespoons (3 ½ oz/100g) cold butter, cubed
- 2 tablespoons (1oz/30g) cream cheese, cold
- 1 egg yolk
- 2-3 tablespoons cold water
Instructions
- In a food processor, pulse together flour, salt, and powdered sugar a few times.
- Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.
- Combine egg yolk and 2 tablespoons of water in a small bowl, sprinkle over the flour mixture and pulse a few more times to combine.
- Pour mixture into a bowl and press together to form a dough. If the mixture seems too crumbly, add the remaining tablespoon of water.
- Form the dough into a flattened disc, wrap in plastic wrap and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out. It can also be frozen for up to 4 weeks.
- Roll and bake according to your recipe’s directions.
Hi!
Thank you for creating a gf pie crust recipe! My name is Ruth and I have Celiac disease, which means I have no choice but to be gluten free. I have been following you for years and love your recipes. I have to convert them to gluten free, of course. Thank you again for starting to include us in your recipes. Many happy returns. Ruth
Hi, Gemma: Regarding pie weights. Per Stella Parks, I have started using white sugar. You put the tinfoil over the crust, then pour white sugar in to the top edges. Like rice and beans, the sugar is inexpensive, already in your kitchen, reusable, AND a lot heavier, so that the tinfoil conforms better, and there’s no need for docking. I let it cool, then lift the tinfoil out and pour the sugar back into the tin that I keep my pie weight sugar in. You can reuse it several times, and can swap it for new when it gets to… Read more »
Hi Gemma thks. How can i make mix as the all purpose gluten free is not available in my region.
I’ve been making gluten free desserts for 10 years and this is by far the best GF pie crust! It was the first recipe I’ve ever found that produced a crust that was actually flaky. Closest thing to a gluten crust. (I used Krusteaz flour mix.)
Can you use something in place of cream cheese?
Thanks so much for telling me about Aqua faba used it in place of egg yoke because of egg sensitivities wow haven’t had a crust work so nice sense my perfect pie crust recipe years ago!
Pam
Oh my goodness!!! Very flaky! Mine is not beautiful because i couldn’t crimp the edges, they kept breaking off. But it’s delicious and flaky and the first pie crust I’ve had that isn’t made with almond flour since my celiac diagnosis.
I used it to make a Buttermilk Pie. I put it in the plate, ready-to-go, in the freezer while I prepared the filling so the crust would be super flaky. Thank you Gemma!
Can I use this recipe to make sausage rolls?
This crust is the best gf pie crust I’ve ever made. And I’ve made SO MANY. By that I mean I’ve THROWN away SO MANY! As you do with gf baking. And now I’m finally done! This is the winner. It’s actually flaky and so easy to handle I was able to make 8 3inch tartlets with beautiful crimped edges. I am so impressed with this crust. Thank you!
Can I eliminate the sugar totally