Gluten-Free Pie Crust Recipe

The ideal pastry crust for gluten-free pies of every kind! The recipe yields two pie crusts when doubled.


– 1 ¼ cups gluten-free all-purpose flour – 8 Tbsp unsalted butter – ½ tsp sea salt – 4 to 5 Tbsp cup ice cold water*


Keep a small glass of water and ice cubes. Only 4–5 tablespoons of ice-cold water are needed.

Step 1

Cut chilled butter into small pieces. Butter was thinly sliced and cut into 4 squares. Do this quickly to avoid butter warming.

Step 2

Place gluten-free all-purpose flour in your stand mixer bowl and use the paddle attachment. Add half the butter chunks and mix low. 

Step 3

Add remaining butter until fully incorporated as mixer mixes. This method prevents butter buildup and promotes even mixing.

Step 4

Mix the flour on medium speed until pea-sized chunks form after adding all the butter. On low speed, add water one tablespoon at a time and mix well. 

Step 5

Add 4–5 tablespoons of water and mix until a thick dough forms after the fourth or fifth addition. The dough should stick but be sticky. Form a disc from the balled dough. 

Step 6

Refrigerate pie dough for 3 hours or 1 week while tightly wrapped in plastic. Before baking, let the pie crust soften at room temperature for a few minutes.

Step 7

Place pastry dough in the centre of a large gluten-free-floured wooden cutting board. Use a rolling pin or wine bottle to make a 12-inch crust circle. Press together any pie dough splits.

Step 8

Lightly spray a 9-inch pie pan with cooking spray and gently transfer rolled-out pie dough. Press evenly on the pie plate and trim or flute the edges.

Step 9

Fork-prick pie crust often. This keeps pie crust flat and baked evenly. Fill crust with pie filling.

Step 10

See Also

See Also

Gluten-Free Apple Pie with Granola Topping Recipe