Go Back
+ servings
an uncooked, floured pie crust pressed into a pie pan sitting on a marble surface

Homemade Gluten-Free Pie Crust

By: Amber Goulden
5 from 1 vote
Prep Time: 9 hrs 48 mins
Servings: 1 pie crust
The perfect buttery and flaky gluten-free pie crust for all your baking needs!


  • 8 tablespoons butter cut into ½ inch chunks and chilled*
  • 1 cup gluten-free flour blend
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 2-4 tablespoons ice-cold water
  • Additional flour for dusting


  • 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.
  • 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.
  • 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.
  • Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
  • 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.
  • 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.

Recipe 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.