Making a delicious gluten-free pie crust doesn’t have to be a challenge! This Gluten-Free Pie Crust Recipe is easy to prepare and gives you a tender, flaky crust that will elevate any pie. Whether you’re making a fruit-filled favorite or a savory quiche, this gluten-free crust will hold up beautifully while delivering all the buttery, flaky texture you love.

Ingredients:

1 ¼ cup all-purpose gluten-free flour (with xanthan gum)
2 tablespoons granulated sugar
¼ teaspoon salt
¼ cup unsalted butter, chopped and chilled
¼ cup shortening, chilled
¼ teaspoon apple cider vinegar
1 large egg (For a vegan option, use Bob’s Red Mill egg replacer)
3 tablespoons ice cold water

Instructions:

1. Chill the Ingredients:

Start by placing the chopped butter, shortening, and ice cold water in separate small bowls. Put these bowls in the freezer for a few minutes to get everything nice and cold. Cold fat is key to creating that perfect flaky texture in your pie crust!

2. Prepare the Dough:

In a large mixing bowl, combine the gluten-free flour, granulated sugar, and salt. Add the chilled butter, chilled shortening, apple cider vinegar, and the egg (or egg replacer). Pour in the ice-cold water and mix everything together. You can use a paddle attachment on a stand-up mixer for this, mixing until the dough starts to come together and forms a thick, sticky ball. Don’t forget to scrape down the sides of the bowl to make sure everything is evenly mixed.

3. Form the Dough Ball:

Once the dough has come together, shape it into a ball. Place the dough ball onto a piece of plastic wrap, and gently press it into a disc shape. Wrap the disc tightly with the plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up and makes it easier to roll out.

4. Rolling Out the Dough:

After the dough has chilled, remove it from the refrigerator and let it stand at room temperature for about 10-15 minutes. This step makes the dough easier to roll out. Lay a piece of parchment paper on your countertop and lightly dust it with gluten-free flour. Place the dough disc onto the parchment paper and dust the top of the dough with more flour. Use a rolling pin to roll out the dough into a 10-12 inch round circle that will fit a 9-inch pie pan.

5. Transfer the Dough to the Pie Pan:

Carefully lift the rolled dough and transfer it to your greased 9-inch pie pan. Gently press the dough into the bottom and sides of the pan. Avoid stretching the dough, as it may crack. If you notice any cracks, simply press the dough back together. Shape the edges and crimp or flute the sides as desired.

6. Bake or Par-Bake:

If your pie recipe calls for a pre-baked crust, you can par-bake the crust before filling it. To do this, bake it at 400˚F for 10-15 minutes or until lightly golden. Keep an eye on the crust to make sure it doesn’t get too brown or over-baked.

7. Fill and Bake:

Once your crust is ready, fill it with your desired pie filling and bake according to the instructions for your specific pie recipe. This gluten-free crust pairs wonderfully with both sweet and savory pies.

Why This Gluten-Free Pie Crust Works:

Buttery and Flaky: The combination of butter and shortening gives this crust its signature flaky texture. The key is to keep the fat cold and work quickly to prevent the dough from getting too warm.
Perfectly Tender: Using xanthan gum in the gluten-free flour blend helps provide the structure and elasticity that gluten would typically offer, creating a tender yet sturdy crust.
No Special Ingredients: This recipe uses common ingredients that are easy to find at most grocery stores. Plus, with the option for a vegan egg replacer, it’s suitable for various dietary preferences.

Storage Tips:

Refrigerate the Dough: You can prepare the dough in advance and keep it in the refrigerator for up to 2 days before rolling it out. Just make sure to wrap it tightly in plastic wrap.
Freeze the Crust: If you want to prepare a pie crust ahead of time, you can freeze the dough. Wrap it tightly in plastic wrap and then store it in a freezer-safe bag for up to 3 months. Let it thaw in the fridge overnight before using it.

Perfect Pie Pairings:

This gluten-free pie crust is versatile and works beautifully for both sweet and savory pies. Here are a few ideas:

Sweet Pies: Perfect for fruit-filled pies like apple, blueberry, or cherry, or creamy pies such as pumpkin, chocolate cream, or coconut cream.
Savory Pies: Great for quiches, pot pies, or savory galettes filled with vegetables, chicken, or beef.

This Gluten-Free Pie Crust is flaky, buttery, and easy to make, offering a delicious base for any pie you want to create. Whether you’re baking for yourself, your family, or friends with dietary needs, this crust is sure to impress.

Did you try this recipe? Let me know in the comments how it turned out, or tag me on social media with your creations! Looking for more gluten-free inspiration? Check out my Gluten-Free Snickerdoodle Cookies and Gluten-Free Buttermilk Biscuits for more ideas.