Make a homemade Gluten Free Pie Crust in under half an hour with just six ingredients. This easy, reliable recipe produces a flaky, flavorful crust whether you’re making sweet or savory pies.
If you’ve avoided pies because store-bought gluten-free crusts are expensive or undersized, this simple recipe is a great solution. It uses common pantry ingredients, can be made dairy-free, and yields a finished crust that holds up well with a variety of fillings.
Once you have this crust mastered, you can revisit your favorite pie recipes—apple, berry, pumpkin, custard, or savory pot pies—and enjoy them without gluten or dairy concerns.
Why Make This Homemade Gluten and Dairy Free Pie Crust?
- Store-bought gluten-free pie crusts are often costly and smaller than traditional crusts, which can disrupt your recipe portions.
- Making your own is more economical, and you control the ingredients and size.
- This recipe uses simple, easy-to-find ingredients and can be made dairy-free if needed.
- It produces a flaky, sturdy crust that works for many fillings.
You can use dairy-free butter or regular butter if you tolerate dairy. The key is keeping ingredients cold and handling the dough gently for the best texture.
Ingredient Notes
Here are a few notes about ingredients and substitutions. Quantities and complete instructions are included in the recipe card below.
- Gluten-free flour – Use a 1:1 gluten-free baking blend that includes a gum (xanthan or guar). If your blend lacks a gum, add about 1 teaspoon xanthan gum to help bind the crust.
- Salt – Any fine salt (kosher, sea, or table) works; use your preferred type.
- Cold dairy-free butter – Choose a plant-based buttery stick with higher fat content for flakier layers. If you tolerate dairy, regular cold butter will also work.
- Large egg – Use a chilled egg; cold ingredients give a better flaky texture.
- Lemon juice – Fresh-squeezed is best for flavor.
- Water – Cold water may be needed, added a tablespoon at a time to achieve the right consistency.
Equipment
Helpful tools: mixing bowls, measuring cups and spoons, a rolling pin, wax or parchment paper for rolling, a pie plate (glass or metal), and optional pie weights for blind baking.
Prep and Mix the Crust Dough
Preheat the oven to 350°F (175°C). Grease your pie pan and set it aside.
Combine the dry ingredients in a large bowl, then cut in the cold cubed butter until the mixture resembles coarse crumbs.
Whisk the wet ingredients in a separate bowl. Add the wet mixture to the dry and gently combine. The dough should hold together—if it feels too dry, add cold water one tablespoon at a time until it reaches a play-dough–like consistency.
Roll Out The Pie Crust Dough
Place a sheet of wax or parchment paper on your work surface. Shape the dough into a ball and set it on the paper. Cover with a second sheet and roll into a circle with a rolling pin.
Remove the top sheet of paper, transfer the rolled dough to the prepared pie plate, then remove the remaining paper. Trim excess dough and shape the edges as desired.
Bake Gluten-Free Pie Crust
Gently press the crust into the pan and trim the edges. If blind baking, line the crust with foil and add pie weights if you have them. Bake at 350°F for 10 minutes.
Remove the foil and weights, add your filling, and continue baking according to your pie recipe—about 25 more minutes is typical depending on the filling. Allow the pie to cool slightly or to room temperature before serving.
Storage
Cover baked pie with plastic wrap and foil and refrigerate up to 3 days, depending on the filling. To parbake ahead of time: blind bake for 10 minutes, cool to room temperature, then cover and refrigerate for up to 24 hours.
Can this pie crust dough be made ahead and frozen?
Yes. Form the dough into a disk, wrap tightly in plastic, and place in a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator before rolling and baking.
Tips
- Check and shield the edges with foil if they brown too quickly.
- If the crust isn’t browning, brush with an egg wash or a light coating of coconut oil.
- Mix by hand to avoid overworking the dough; if using a mixer, use the paddle and watch closely.
- Keep all ingredients very cold to encourage flakiness.
- If you need a flakier crust, chill the dough before rolling to firm up the fat.
Should I use pie weights?
Pie weights help prevent puffing and shrinking when blind baking. If you don’t have dedicated weights, dried beans or rice can work in a pinch. They’re optional but helpful for a perfectly shaped crust.
Can I make a double-crust pie with this recipe?
Yes—double the recipe for a top and bottom crust. If your filling produces steam, cut vents in the top crust before baking and cover the edges with foil if they brown too fast.
What fillings work well?
This crust is versatile: fruit pies (apple, cherry, blueberry), pumpkin or sweet potato pies, and custard-based fillings like coconut cream or chocolate pudding all pair nicely. It also works for savory pies, calzones, galettes, and mini pot pies.
Why parbake the crust first?
Parbaking (baking the crust for about 10 minutes before adding filling) helps prevent a soggy bottom by setting the crust and reducing moisture absorption from the filling.
Variations
Add spices like cinnamon or nutmeg for warmth, or mix in a tablespoon of dairy-free cocoa powder for a chocolate crust. Finely chopped nuts or shredded coconut add texture. Always check labels for hidden gluten or dairy in any added ingredients.
More Gluten and Dairy Free Desserts From Scratch
- Homemade Fudge Brownies
- Classic Chocolate Chip Cookies
- Soft Sugar Cookies
Gluten Free Pie Crust (Dairy Free too)
Ingredients
- 1 ½ cups gluten-free flour (see brand suggestions in post)
- ¼ teaspoon salt
- 9 Tablespoons dairy-free butter (can use regular butter if not dairy-free)
- 1 large egg
- 1 teaspoon lemon juice
- ¼ cup water (optional; add 1 to 4 additional tablespoons if needed)
Instructions
Prep and Mix the Crust Dough
- Preheat oven to 350°F. Grease or butter your pie pan and set aside.
- Combine dry ingredients in a large bowl.
- Add cubed cold butter and mix until the texture is crumbly.
- Whisk wet ingredients separately, then add to the dry mixture and combine into a dough. If too dry, add cold water one tablespoon at a time until it holds together like Play‑Doh.
Roll Out The Pie Crust Dough
- Place dough on a sheet of wax or parchment paper, cover with a second sheet, and roll into a circle.
- Remove the top sheet and transfer the dough to the prepared pie plate. Trim and shape the edges.
Bake Gluten-Free Pie Crust Recipe
- For blind baking, line with foil, add pie weights, and bake 10 minutes at 350°F.
- Remove weights and foil, add filling, then bake about 25 more minutes or according to your filling recipe.
- Cool slightly or to room temperature before serving.
Notes
- This recipe makes one single pie crust, typically serving eight with filling.
- Nutritional values are estimates and will vary by ingredient brands.
Nutrition
Nutritional Disclaimer
These nutritional facts are estimated. Your actual values may vary depending on the brands you use. For precise info, calculate using your preferred nutrition tool and brand choices.
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