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Gluten Free Pie Crust

Gluten Free Pie Crust assures that you can have your pie and eat it too. Without the problematic protein known as gluten.
Prep Time20 mins
Course: Dessert
Cuisine: Gluten-Free
Keyword: Gluten free crust, Gluten free pie crust
Servings: 8
Calories: 304kcal


  • 2 cups gluten-free flour + extra for rolling out
  • 1/2 teaspoon sea salt
  • 1 cup cold butter, cubed
  • 1/4 cup cold water (or up to 2/3 cup for it to come together, add slowly)
  • 1 whole egg


  • In a large bowl together flour and salt.
  • Cut cold butter into flour mixture with a pastry cutter. You want the mixture to look like a rough meal.
  • Slowly add cold water into mixture until it forms a ball of dough. You may need more than ½ cup water to form dough. You don't want the dough too wet or or dry.
  • Flour counter, dough and rolling pin. Dump dough onto floured counter.
  • Form the dough into a round ball, gently roll the dough into a rectangle. Fold dough into quarters and cut into half. Wrap dough in saran wrap and refrigerator for 30 minutes.
  • Take one half of the dough, roll out dough pie crust inch to the size of pie dish. Crimp and flute edges of pie crust (see above image for example).
  • Depending on the filling you using it will require you to pre-bake your pie crust. See below. Or add the filling and bake according to pie filling instructions.

Pre-bake Pie Crust

  • Preheat oven to 375 degrees F. Pierce the bottom of the pie crust with a fork. Add a sheet of parchment paper on top of crust and cover the bottom of the crust with pie weights or dried beans.
  • Place in oven and bake until the crust is lightly golden brown on the edges, about 10 minutes. Remove the pie weights and parchment and allow the crust to cool before proceeding your filling instructions and bake time.