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4.79 from 42 votes
A gluten-free pie crust, ready for filling, flanked by a rolling pin and shaker.
The Flakiest Gluten-Free Pie Crust Recipe
Prep Time
10 mins
Cook Time
40 mins

My Gluten-Free Pie Crust recipe is easily the flakiest, simplest, best way to make a pie crust that's gluten-free!

Course: Dessert
Cuisine: American
Servings: 1 - 9" pie crust
Author: Gemma Stafford
  • 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
  1. In a food processor, pulse together flour, salt, and powdered sugar a few times.

  2. Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.

  3. 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.
  4. Pour mixture into a bowl and press together to form a dough. If the mixture seems too crumbly, add the remaining tablespoon of water.
  5. 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.

  6. Roll and bake according to your recipe’s directions.