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Homemade Gluten-Free Pie Crust

an uncooked, floured pie crust pressed into a pie pan sitting on a marble surface

5 from 1 reviews

The perfect buttery and flaky gluten-free pie crust for all your baking needs!

Ingredients

Scale
  • 8 tablespoons butter, cut into ½ inch chunks and chilled*
  • 1 cup gluten-free flour blend
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 24 tablespoons ice-cold water
  • Additional flour, for dusting

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Once fully incorporated, add the butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
  2. Add the water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you’ve added enough water.
  3. Form the dough into a ball and place on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate for 1 hour (you can leave it up to a day if needed), until the dough is slightly hardened.
  4. Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
  5. Place a large sheet of parchment on your counter top and sprinkle about 2 tablespoons flour on the parchment. Place the dough on top then sprinkle additional flour over top. Begin to roll into a round 1/8th inch thick disk. If the dough starts breaking on you, form the dough back into a ball and add one more tablespoon cold water, then roll out again, making sure it is smooth. If you have any one-off cracks in the dough, simply pinch them back together and apply a touch of water if needed.
  6. Carefully flip the crust into a pie pan, mend any cracks by pinching them together, and trim off any excess crust, then follow the baking instructions included with your pie.

Equipment

Notes

*For dairy-free: replace the butter with an equal amount of solid coconut oil. The oil will be easiest to work with at a scoopable consistency. If your coconut oil has gone liquid, you can place it in the refrigerator to firm it up before making the crust.

Keywords: gluten free pie crust