Nope! You’re not dreaming. You have finally found the perfect gluten free pie crust recipe that you’ve been searching for since forever. Perfectly buttery, flaky – but not crumbly – and within the confines of your gluten free diet. This baby has taken a lot of trial and error but oh ma gawd, it’s actually tasty.
I created this recipe for my neighbors who are gluten free. Full disclosure: I am not gluten free. But even I thought this crust was tasty. And you know if a gluten eater finds something gf delicious it’s a winning recipe.
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The Legendary All-Butter Gluten Free Pie Crust Recipe
This recipe has all the perks. No gluten (obvi), no shortening (ew), but is perfectly buttery and still flaky. PLUS! It’s super quick to make and can easily be made ahead of time and frozen for up to THREE MONTHS! Yeah, 3 freaking months!
So let’s dive in…
I have used other types of flour for this crust and I’ve got to say, this Pillsbury GF Flour is the best by far. It’s the least grainy and gummy of it’s price range but it actually has great flavor and its really hard for non-gluten free people to tell that this is a gf crust. (Sorry, bro but I refuse to spend $25 on the good gf flour.
While you can blend the butter and dry mix with a fork or even your hands, I love using this Pastry Blender. It’s just your classic tool but it magically makes you feel 1000% more professional.
And as newbie baking professionals, this is crucial. Since it was literally designed for things like making pie crusts, I think it makes your crusts more evenly buttery and less lumpy.
Start by adding the dry ingredients together in a big mixing bowl before adding the super cold butter. Seriously, that butter needs to be chilled. I normally take it straight from the fridge and plop it right into the bowl.
Once you blend up your butter to be smaller than your cut pieces, add in 1 tablespoon of ice cold water at a time.
This is how your dough should look when it’s ready to become a dough ball
Trust me. This dough can go from perfect to a sticky mess in 2 seconds if you add slightly too much water. Don’t do it.
Your dough should stick together in a ball but it shouldn’t be sticky. Essentially, pretend you’re making a snowball with fresh powder. It may take some pressure to get it to stick together but that’s perfect snowball material.
At this point you have one of two choices, freeze that ball of dough for later use or roll it out and use it right now. If you freeze it, put it in an air tight container and allow it to thaw for 24 hours before you use it. Remember, it can be frozen for up to 3 months before it goes a little wonky.
But if you’re making gluten free pie crust recipe today, right now, here’s what you do.
Once you form your doughy ball, you can lay it out on a floured surface and roll it out with your rolling pin. We want it to be a very large circle. When you put it in your pie pan you want AT LEAST 1 inch of overhang. This is super important to making your pie beautiful and making the crust even.
Then you gently transfer your crust to your pan and follow the instructions in the video below to make a beautiful and functional basic fluted pie crust. Yeah I know it’s an old video (2009! Whaa??) but it’s full of solid knowledge and gets to the point.
All-Butter Gluten Free Pie Crust
- ½ cup butter unsalted
- 1½ cup Gluten Free 1 to 1 flour (Pillsbury)
- 9 tbsp ice water
- 1 tbsp brown sugar
- ½ tsp salt
- Add all of your dry ingredients to a large mixing bowl
- Make sure that your butter is cold. I would suggest using it straight from the fridge. Cube it into small pieces.
- Add the cubes into your dry ingredients
- With a pastry cutter or a fork, blend the butter and dry ingredients together.
- Once the mix has become crumbly and your butter chunks are pea sized or smaller, you are ready for your ice water.
- Add only 1 tbsp at a time folding the water in completely before adding more. You don't want to make your mixture too wet and it can happen faster than you think.
- I normally use about 8-10 tablespoons. Your dough should be soft but not sticky.
- Using your hands, form the dough into a ball and chill it for 15 minutes.
- If you are making this recipe ahead of time for an event or holiday, you can freeze the dough for up to 3 months and when ready to use, thaw it completely before using.
- On a lightly floured surface or silicone baking mat, put your chilled dough ball in the center and using a rolling pin, roll the dough into a circle about ¼ inch thick.
- Lay it in a pie pan and trim the edges so that you have a 1 inch rim of excess dough.
- Roll this 1 inch of dough underneath itself along the rim of the pie pan.
- Then using your thumb and index finger of one hand, place your other thumb on the inside of the pan. Press with your thumb and index finger on the outside around your inner thumb. This is how you create an easy and pretty fluted crust.
- Go around the pan repeating this technique.
- If an area is a little light on the pie dough, simply add a little bit of the extra dough that you cut off to fill the space. Dip your finger in some water and gently smooth the 2 pieces together.
- Once fluted, poke the crust with a fork several times on the bottom and sides to prevent puffing.
Look how easy that gluten free pie crust recipe is. It’s perfectly flaky and buttery and so good no one can even tell it’s gluten free.
It’s perfect for family get togethers because it’s tasty and honestly, SOMEONE is going to say their gluten free this year. That doesn’t mean they should get left out of dessert. I’m here to help save holiday dessert.
(If they say their vegan, I can’t help you there….I have definitely not mastered vegan desserts…yet).
There are so many recipes that go great with this pie crust. From my pie crust cookies to my easy gluten free pumpkin pie. But did you know I also have a secret recipe vault that I add super fresh, awesome, and SECRET recipes to every. single. Friday? Yeah, it’s pretty amazing. Check out all the goodness and elevate your desserts to a higher level.
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Also if you make this candle and you love it, share the crap out of this recipe so that other people can indulge on a delicious gf pie crust. Sharing is caring, so be sure to share with all of your gluten free friends!