Erin’s Recipe Rundown

Texture: Flaky, golden-brown crust that holds its shape.

Taste: A classic buttery crust!

Ease: Easy, but does require some attention to detail.

Top Tips: This blog post has all the tips! Here are a few standouts – this recipe uses grated butter/shortening! Be sure to freeze the butter and shortening in advance. I also like to bake this crust in a metal pie plate on a pizza steel for a golden bottom.

Recommended GF Flour: I use King Arthur Gluten-Free Measure-for-Measure Flour for this recipe. It’s high-quality and contains xanthan gum for the perfect texture.

Would I make these again? Yes! Developing this recipe has been a labor of love and I’m truly pleased with the final product. It works for all kinds of pies — sweet or savory!

xoxo erin

I’m not exaggerating when I say it took me years to develop this gluten-free pie crust recipe. I was determined to create a crust that was buttery and flaky, but still held its shape once baked. After lots of testing, this version finally hits the mark!

This recipe uses a few tricks to guarantee the perfect golden-brown finish every time. I’ve also included baking notes for different filling types so that you can use it for any kind of pie you like!

Featured Comment

From Lorraine: “Brilliant! I bought org palm shortening and the recipe turned out perfectly! Definitely a Keeper!”

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Erin’s Recipe Rundown
Ingredients You’ll Need
How to Make Gluten-Free Pie Crust
Make-Ahead/Storage/Freezing Instructions
Can this gluten-free pie crust be made dairy-free?
What does freezing the butter and shortening do?
How do I keep my crust from puffing up or the sides from sliding down while baking?
What kinds of pies can I make with this gluten-free pie crust?
My Top Gluten-Free Pie Tips
More Gluten-Free Pie Recipes
Homemade Gluten-Free Pie Crust Recipe

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make this gluten-free pie crust. See the recipe card below for exact measurements.

pie crust ingredients measured and labeled.

Gluten-free flour: Use a high-quality gluten-free flour that includes xanthan gum. I highly recommend measuring the flour by weight for this crust. I use this kitchen scale. This gluten-free flour is my favorite!
Butter/shortening: Be sure to freeze both fats ahead of time! As they melt in the oven, they create steam pockets for a flaky, golden crust. I’ve tested this recipe many ways (using a food processor, etc.), and grating the butter, then gently tossing it into the flour, gives the best texture. I love the rich flavor of butter, so this crust is mostly butter—with just a bit of shortening to help it hold its shape.
Egg/vinegar: This is a trick I learned from my Grandma’s pie crust recipe! The added protein from the egg especially helps the gluten-free crust bake up golden-brown.

How to Make Gluten-Free Pie Crust

Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!

steps 1 and 2 freeze butter/shortening and whisk dry ingredients.

Prepare in advance: Freeze the butter and shortening until they’re frozen solid.
In a medium bowl: Whisk together the dry ingredients (gluten-free flour, sugar, and salt).

steps 3 and 4 mix egg/vinegar/water and grate butter into dry mixture.

In a small measuring cup: Whisk the egg and vinegar together until they’re completely smooth. Add cold water in just until the mixture reaches 1/2 cup and then whisk to fully combine. Keep this mixture in the fridge for now.
Using a box grater: Use the side with large holes to grate the butter. Add the butter to the dry ingredients and toss it together so that the butter gets coated in the mixture.

steps 5 and 6 add grated shortening and toss to coat in flour mixture.

Using a box grater: Use the same side to grate the shortening and add it to the flour mixture.
Coat in mixture: Toss the shortening in the flour mixture just until it’s all coated like the butter.

steps 7 and 8 drizzle in egg mixture, gently stir, and mix dough by hand.

Add in the egg-vinegar mixture: Drizzle 1 tablespoon of the liquid into the flour mixture. I like to use a rubber spatula to gently stir the mixture so that the moisture gets distributed evenly. Keep adding the liquid, 1 tablespoon at a time, until the dough begins to gather in larger clumps (you’ll need to stir after each spoonful). You’ll end up adding 5-6 tablespoons of liquid (only about 1/2 of the prepared egg-vinegar mixture)
Bring the dough together: Move the dough to a bowl and use your hands to gently work the dough together (be careful to not overwork it). You can add another tablespoon of the liquid, if needed, but don’t be tempted to add too much! At this point you want it to be moist enough to hold together when pressed, but not sticky.

steps 9 and 10 gently shape, wrap, and freeze then roll out dough.

On a lightly floured surface: Turn the dough out onto the prepared surface and use your hands to gather it together, pressing any loose bits into the dough, forming a ball. Gently shape it into a 1″ thick disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
On a pastry/silicone baking mat: If the dough was chilled longer than 1 hour, let it sit out at room temperature for 15 minutes before rolling. Place the dough onto a lightly floured mat. I like to use this silicone baking mat! Roll the dough out into a circle (12″ diameter). If it starts to break on the edges, just press it back together (rolling out gluten-free crust requires patience).

steps 11 and 12 flip dough into pie pan, trim/shape edges, wrap, and chill.

Using a 9″ metal pie plate: Use the pastry mat to flip the dough into the pan and gently ease the dough into the edges. I like to use this metal pie pan. Metal pie pans may not be as pretty as ceramic or glass, but they conduct heat more efficiently—giving you a beautifully golden crust every time.
Trim, wrap, and chill: Trim any excess edges and then shape them, as desired. Wrap the crust loosely in plastic wrap and place it in the freezer to firm up for at least 15 minutes (up to 1 hour). Once chilled, remove it from the freezer and use a fork to prick holes into the bottom and sides.
If preparing a pie that calls for unbaked dough: stop here and continue with your pie recipe’s instructions instead!

steps 13 and 14 line the dough with parchment paper and pie weights and bake.

To blind bake: Place a pizza steel in the oven as it preheats to 375°F (this helps the bottom to get crisp). Line the frozen crust with parchment paper and pie weights (like these). Bake until the edges start to brown and look set (about 16-18 minutes). Remove it from the oven and carefully lift the parchment paper and weights out. To continue, choose between the partially or fully baked crust instructions (depending upon the type of filling you are using).
For partially baked crust: If your pie recipe requires the crust to be baked again after you’ve added the filling (like quiche), you can add the filling while the crust is still warm (unless your pie recipe says otherwise). Bake it until the bottom crust just starts to brown (8-10 minutes longer).
For fully baked pie crust: For no-bake fillings, you’ll need to fully bake the crust before adding the filling. Bake until the bottom crust is golden brown (12-14 minutes longer). Keep in mind that for no-bake pies you’ll need to let the crust cool completely before adding the filling.

Make-Ahead/Storage/Freezing Instructions

To Make-Ahead: This crust can be prepared up to the step where its shaped into a disc and wrapped tightly in plastic wrap, then refrigerated for 2 days.

To Store: Baked pie crust can be stored at room temperature for 1 day or in the fridge for up to 3 days. Let it cool completely, then wrap it tightly (but gently!) in plastic wrap.

To Freeze: I don’t recommend freezing the crust once it’s baked as it tends to soften and lose its crispness.

Can this gluten-free pie crust be made dairy-free?

Unfortunately, this gluten-free pie crust cannot be made dairy-free. This recipe was designed specifically to be made with butter and dairy-free alternatives won’t produce the same results.

What does freezing the butter and shortening do?

Cold fats = crisp, flaky crust! The frozen butter and shortening create steam pockets as the crust bakes, creating lift to get the perfect texture

How do I keep my crust from puffing up or the sides from sliding down while baking?

If the crust isn’t pricked well with a fork, steam can get trapped and cause it to puff up. Skipping pie weights can have the same effect—those weights help keep the crust flat by applying even pressure. Be generous with them! I usually use two full containers.

The sides may slide down if the dough isn’t chilled enough before baking because the fat will melt too quickly in the oven. It ‘s important to freeze the raw crust for 15 minutes to 1 hour before baking!

What kinds of pies can I make with this gluten-free pie crust?

This crust can be used for all types! You can use it for sweet treats, like fruit pies, custard pies, and cream or no-bake pies. It also works well for savory recipes, like this gluten-free quiche lorraine. I’ve included different baking options based upon when the filling needs to be added to the crust!

baked pie crust being held up to show the golden-brown bottom.

My Top Gluten-Free Pie Tips

Freeze the fats first – Cold butter and shortening create steam pockets for a flaky, golden crust.
Grate the butter and shortening – This helps evenly distribute the fats without overworking the dough.
Use mostly butter + a little shortening – Butter adds rich flavor, while shortening helps the crust hold its shape.
Use an egg-vinegar mixture – Adds a little protein and helps the crust brown beautifully (a trick from my Grandma!).
Measure flour by weight – This ensures the right texture and consistency every time.
Chill the dough at every stage – Cold dough = better shape, less shrinkage, and crisp edges.
Use a metal pie pan – It may not be as pretty, but it conducts heat best for a golden bottom.
Blind bake with plenty of pie weights – This prevents puffing and helps the crust stay flat.
Bake on a pizza steel if you can – It gives the bottom crust extra crispness.

More Gluten-Free Pie Recipes

golden brown baked gluten-free pie crust.

5 from 4 votes

Homemade Gluten-Free Pie Crust

Author Erin Collins

Prep Time 30

Cook Time 30

Chill time 1 15

Total Time 2 15

Servings servings

It’s finally here! After 12+ years of gluten-free food blogging, I’m thrilled to share my tried-and-true recipe for gluten-free pie crust.

I’ve tested this one dozens of times over the years to get it just right—flaky, flavorful, and consistently golden. With a few key tricks, like grated frozen butter/shortening and an egg-vinegar blend passed down from my Grandma, this crust bakes up beautifully every time!

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Equipment

metal pie plate better for GF pies
silicone baking mat for rolling out the crust
Pie weights I use 2 containers
Pizza Steel for a crispy bottom crust!

Ingredients

▢ ½ cup (113g) butter frozen until solid
▢ 2 tablespoons (28g) shortening frozen until solid
▢ 1½ cups (225g) gluten-free measure-for-measure flour
▢ 1 teaspoon granulated sugar
▢ ½ teaspoon kosher salt
▢ 1 large egg
▢ 1 tablespoon white vinegar

Instructions

Be sure to freeze your butter and shortening in advance!
In a medium bowl, whisk together the gluten-free flour, sugar and salt.
In a small measuring cup, add the egg and vinegar. Whisk until completely smooth, then add cold water until the mixture measures ½ cup and whisk to fully combine. Refrigerate the egg-vinegar mixture until ready to use.
Using the large holes of a box grater, grate the butter. Add the grated butter to the dry ingredients and toss to coat in the flour mixture.
Using the large holes of a box grater, grate the shortening. Add the grated shortening to the dry ingredients and toss to coat in the flour mixture.
Drizzle 1 tablespoon of the egg-vinegar-water mixture over the flour and butter mixture. Using a rubber spatula, gently stir and toss the mixture, distributing the moisture evenly. Continue adding the liquid, 1 tablespoon at a time, stirring after each addition, until the dough begins to come together in large clumps. Repeat until you’ve added 5-6 tablespoons of the liquid. (Note that you will only use about ½ of the liquid.)
Pour the dough into a bowl and use your hands to gently bring the dough together, being careful not to overwork it. Add another tablespoon of liquid if needed. Don’t be tempted to add too much liquid! It should be moist enough to hold together when pressed but not sticky.
Turn the dough out onto a lightly floured surface. Gather it together with your hands, pressing any loose bits into the dough to form a cohesive ball.
Gently shape it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.

To roll out:

If the dough has been in the refrigerator longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling.
Place the dough on a lightly floured pastry mat or a silicone baking mat. Roll the pie crust into a circle 12 inches in diameter. You may need to press it together if it starts to slit or break on the edges. This is normal; gluten-free pie crust requires a bit of patience to roll out.
After rolling, use the pastry mat to flip the dough into a 9-inch pie plate. Gently ease the dough into the edges of the pan. Trim any excess edges with scissors and shape the edges as desired.
Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes or up to 1 hour until chilled and firm. With a fork, prick holes all over the bottom and sides of the crust. If you’re preparing a pie that calls for unbaked dough, stop here and continue with your pie recipe.

To blind bake:

Place a pizza steel in the oven. (A pizza steel helps to ensure a crispy bottom crust.) Preheat the oven to 375°F.
Line the frozen crust with parchment paper and pie weights. Bake until the edges of the crust are starting to brown and appear set, about 16-18 minutes.
Remove the crust from the oven and carefully lift the parchment paper and weights out of the pie. Return the pie crust to the oven.

For a partially baked pie crust:

For pies that will be baked again after filling, such as quiche, bake until the bottom crust just starts to brown, about 8-10 minutes longer.

For a fully baked pie crust:

Bake until the bottom crust is golden brown, about 12-14 minutes longer.
For no-bake pies, let the crust cool completely before adding the filling. For pies that require further baking, you can add the filling while the crust is still warm (unless directed otherwise by your recipe).

Notes

Gluten-Free: I recommend King Arthur Gluten-Free Measure-for-Measure Flour for this crust! This recipe turns out best when the flour is measured by weight.

Dairy-Free: This gluten-free pie crust cannot be made dairy-free. It was designed specifically to be made with butter and dairy-free alternatives won’t produce the same results.

Freeze butter/shortening: Don’t skip this step! Freeze both the butter and shortening in advance. The cold fats are key to getting a flaky, crisp crust.

Be careful with the liquid: It’s very important to not add too much liquid to the dough. Gluten-free flour takes longer to hydrate and will continue to absorb the liquid as it chills in the fridge.

Pie pan/weights: I like to use this 9″ pie pan and these pie weights!