The BEST Gluten-Free Pie Crust

Y’all are going to love this gluten-free pie crust. It’s buttery, flaky, and so easy to roll out without any crumbling! Made with gluten-free flour, cold butter, and just enough liquid to bring the dough together, it creates tender layers and crisp edges once baked. After a quick chill, the dough rolls out beautifully and bakes into the perfect crust for everything from sweet holiday pies to savory pot pies that everyone will love!

Prep Time20

Resting Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: pie crust (double or single)

Ingredients

Single Crust

1 1/2 cups gluten-free flour 180 grams King Arthur’s Measure for Measure
1 1/2 tbsp sugar
¼ cup cold water add more as needed (1 tbsp at a time)
8 tbsp cold salted butter 1 stick
½ tsp apple cider vinegar

Double Crust

2 1/2 cups gluten-free flour 300 grams King Arthur’s Measure for Measure
2 tbsp sugar
1/2 cup cold water add more as needed (1 tbsp at a time)
1 cup cold salted butter, cut into small cubes 2 sticks
1 tsp apple cider vinegar

Instructions

Combine Dry Ingredients: In a food processor or mixing bowl, add the gluten-free flour and sugar. Pulse or whisk to combine.
Add Cold Butter: Cut the cold, salted butter into small cubes. Add it to the flour mixture and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
Add Vinegar and Water: Drizzle in the apple cider vinegar. Then, gradually add the cold water, 1 tablespoon at a time, pulsing or stirring gently after each addition. Use just enough water for the dough to hold together when pressed.
Form Dough: Turn the dough out onto a piece of plastic wrap. Gather it into a ball, then flatten it into a disc. Wrap it tightly in the plastic wrap and refrigerate for at least 30 minutes (or up to 1 hour) to let it firm up.
Roll Out Dough: Once chilled, place the dough between two pieces of parchment paper or on a floured surface. Roll it out into a circle about 1/8 inch thick and 1–2 inches larger than your pie pan.
Transfer to Pie Pan: Carefully place the dough into your pie pan, pressing gently to fit it into the bottom and sides. Trim any excess dough around the edges and crimp or shape the edge as desired.
Chill and Bake: If the recipe calls for a pre-baked crust, chill the shaped crust in the pie pan for 10–15 minutes. Then, prick the bottom with a fork OR don’t prick the bottom (always go according to your recipe's instructions) Bake according to the recipes instructions.
Line the Crust: Cut a piece of parchment paper or aluminum foil large enough to cover the crust and extend up the sides. Gently press it down onto the crust, covering the bottom and edges.
Add the Beans: Pour dried beans (or rice) onto the parchment or foil, filling the crust about halfway up the sides. Distribute the beans evenly so they press the crust down and hold it in
Blind Bake: Bake the crust with the beans in the oven according to the recipe’s instructions—usually for 15-20 minutes at 375°F (190°C), or until the edges begin to turn golden.Do show the baked crust in the step-by-step.

Notes

Use very cold butter. Keeping the butter cold until the moment you mix it into the dough creates the flaky layers that make a crust irresistible!
Add water slowly. Gluten-free dough needs just enough moisture to hold together. Too much water can make the dough sticky and harder to roll.
Roll between parchment paper. Gluten-free dough can be delicate. Rolling between parchment helps prevent sticking and makes transferring the crust much easier.
Fix cracks easily. If small cracks appear while rolling, simply press the dough back together with your fingers or use a tiny bit of cold water to seal the seam.
These gluten free pie crusts work beautifully for both sweet and savory pies. Fill them with apple or pumpkin for dessert, or skip the sugar for quiches and pot pies.
Unbaked dough can be stored in the fridge for up to 2 days. You can also make the dough ahead of time and keep it wrapped in the fridge for up to 2 days before rolling it out.
For longer storage, wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It will keep well in the freezer for about 3 months. Thaw overnight in the fridge before rolling.
You can also roll out the crust, place it directly in the pie dish, and freeze it unbaked. Bake straight from frozen, adding a few extra minutes to the baking time if needed!

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