Gluten Free Pie Crust

A great alternative for everyone, these gluten free pie crusts look and taste like those made with wheat flour.  You will never know the difference. There are several variations depending on the flour blends used. These pie crust can be filled with ANY pie filling you choose, be it sweet or savory.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


Recipe 1

1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg, beaten
1 tablespoon apple cider or white vinegar
3 tablespoons ice water, or as needed

Recipe 2

2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
1/4 teaspoon salt
1/4 cup sugar
6 tablespoons cold butter, cut into small pieces
1 large egg, beaten
1 tablespoon apple cider or white vinegar
3 tablespoons ice water, or as needed


Food Processor Method

Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients. Pour the dry ingredients into a food processor bowl, fitted with a metal blade. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.

Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix. Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.

Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.

To Roll Dough:

Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.

Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.

Gently press the dough into the pie plate.

Trim edges with knife and crimp edge with a fork or using your favorite method.

Pie crust is ready to fill or parbake (partially bake) as desired.

To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.

Yields 1 pie crust (double recipe to make double crust)

FOOTNOTE: For savory pies I omit the sugar in the pie crust. If you do not like to use a food processor you may make the pastry by hand cutting in butter with a pastry cutter or two knives.