Gluten Free Pie Crust (2024)

The BEST Gluten Free Pie Crust Recipe

We are incredibly excited to share this gluten free pie crust recipe with you all! We have tested and tested and tested – and this is the final product! We are such big fans of the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and it really worked like a charm here! No matter if you are making a classic fruit pie, a pumpkin pie for the holidays, or need a crust for making a classic pot pie recipe. This is an easy way to enjoy these delicious pastries, while still being gluten-free. Let’s get baking!

We also have a regular homemade pie crust, if you don’t need it to be gluten-free.

What you will need

• Bob’s Red Mill 1-to-1 Gluten Free Baking Flour – this is the gluten-free flour that we use and love!
• kosher salt – make sure it is kosher salt and not regular table salt.
• baking powder – always good for providing a bit of structure when baking.
• Bob’s Red Mill Xantham Gum – a must when doing gluten-free baking to act as the emulsifier and binding agent.
• plant-based butter – you can also use regular butter if you aren’t concerned about it being dairy-free.
• egg whites – this also gives some structure and makes the dough more pliable and easier to roll out.
• unsweetened almondmilk – provides a bit of moisture and can also be substituted with regular milk.

Why Should You Add Egg To Pie Crust

Here is a great article by The Kitchn called the Anatomy of a Pie Crust that will answer this and many other questions! (Quick answer – it makes the dough more pliable and easier to roll out).

Can A Gluten Free Pie Crust Be Made Ahead Of Time

Absolutely! You can simply wrap the dough in plastic wrap and place in the refrigerator for up to 2 days or in the freezer for up to 3 months. Which means that you can always have a pie crust on hand for your holiday pies, a fresh summer pie, or a quick dinner recipe.

Best Ways To Use A Gluten Free Pie Crust

Now that you have your pie crust formed it is time to decide if you need to bake it by itself or as part of a recipe. Here is the process for each option:

• baking by itself: Poke holes in the bottom with a fork and line with a piece of parchment paper. Place dried beans or pie weights in the center and bake at 400 degrees for 15 minutes. Remove parchment and bake for an additional 5 minutes.
• pie recipe: once you have the crust in the pie plate you just use it in your regular pie recipe as instructed.

We love using this recipe to make fruit pies in the summer and holiday pies in the winter!

Recipe FAQs

• Flour Substitution: I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in testing (extensively) this recipe so I can’t speak to whether other gf flours would work or not.
• Measured Butter: I did not melt the dairy-free butter when measuring, I simply packed it down as best I could into the measuring cup.
• Butter Substitutions: I only tested this with Califia Farms Plant Butter (both the avocado and olive oil varieties) so while I would believe other vegan butters would work just as well, I haven’t tested any others (yet – will update if/when I do).
• Wet Dough: Yes, the dough is more on the wet side (on purpose) through testing it seems to crumble less and be more pliable when it was more moist. If you get a patch of wet dough after rolling out simply add a teaspoon of flour to the area and rub in.

Made this recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

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