Gluten Free Pie Crust Recipe (2024)

The most amazing Gluten Free Pie Crust! It's so tender and flaky you won't miss the gluten. I also include a dairy free option for those needing a Gluten Free Dairy Free Pie Crust.

Today I'm here to tell you if you have gluten intolerant family member, you are gluten intolerant, or just looking for a gluten free option you need to make this Gluten Free Pie Crust Recipe with a Dairy Free option.

It is the perfect pie crust recipe to enjoy with dietary restrictions, you'll never be able to tell it's gluten free. It is amazing!

But best of all you can't over work the dough like traditional pie crust, or add too much water since it lacks gluten which traditionally makes the dough tough.

My sweet friend Rachelle over at Gluten Free Baking By Rachelle has been telling me since before the beginning of summer I had to make this Gluten Free Dairy Free Pie Crust FromEmeril Lagasse.

With a few modifications and the use of my food processor to simplify the making of the dough, I am excited to tell you this is the prefect tender flaky Gluten Free Pie Crust Recipe, so easy to make and your gluten eating family won't miss a thing!

To make a Flaky Gluten Free Pie Crust in a food processor or large bowl combine:

• 1 cup White Rice Flour
• 3/4 cup Tapioca Flour
• 3/4 cup Potato Starch
• 1 1/4 teaspoon Xantham Gum
• 1 teaspoon Salt
• 2 tablespoons Powdered Sugar

Pulse until combined.

Add:

• 1/4 cup Cold Butter or Earths Balance Butter or Additional Shortening for Dairy Free
• 1/2 cup Shortening

Pulse about 3-5 times until butter is about the size of small peas or cut in using a pastry cutter.

(If making a dairy free crust use Earth's Balance Butter or use GF DF Shortening.)

Combine:

• 1 whole Large Egg
• 1 tablespoon White Vinegar
• 1/4 cup Cold Water

Stir until well combined.

Drizzle egg mixture through the feed tube into flour mixture while pulsing or stirring to combine.

Continue to pulse dough until dough comes to together and is smooth about 5-10 times.

Divide dough in 2 and wrap in plastic wrap and refrigerate for 20 minutes.

The original recipe called for 30 minutes but it seemed to make the dough a little bit too firm when it came to shaping.

Use 2 pieces of plastic wrap to make a large X. Cover with a piece of plastic wrap and roll each half of dough.

Pie dough should be about 1 1/2" larger then the pie pan all the way around.

Place in pie pan, trim around edge to create an even edge. Use a little water to adhere pie dough in any areas needing to be patched. Roll edge under.

Shape edge as desired.

For a prebaked pie crust bake in a 400 degree oven for 20 minutes. Remove foil and bake another 8-10 minutes or until edges are lightly brown and crust is set. Fill as desired.

A few of our favorite ways to use this Gluten Free Pie Crust Recipe are:

• Pumpkin Pie with Coconut Whipped Cream
• Very Berry Pie(I sub out the Flour for a GF thickener like Tapioca or Cornstarch
• Fresh Strawberry Pie

My other favorite Pie Crust Recipes are:

• Flaky Pie Crust
• Sour Cream Pie Crust