If you’re looking for a flaky, tender gluten-free pie dough (or pastry dough) that is fabulously easy to roll out, look no further. Not only is this the best tasting gluten-free pie dough, this detailed guide is also full of tips and tricks to help you make perfect GF pie crust at home. The secret? A tablespoon of sour cream! It tenderizes the gluten-free pastry dough.
Gluten-Free Pie dough that makes flaky crust!
I’ve always loved to bake, but the first time I tried making gluten-free pie crust I was in tears. What used to be so easy (pre-GF years), was now horribly frustrating with dismal results.
I had found other GF crust recipes to fill the void, such as oatmeal pie crust and almond flour pie crust, which don’t require rolling or chilling. But I was missing the perfect gluten-free pie dough recipe to recreate the classics I grew up with.
Then a cookbook called America’s Test Kitchen: The How Can It Be Gluten Free Cookbook came along. Its revolutionary tips and tricks not only help me create the beginner’s guide to gluten-free baking, but inspired me to write a gluten-free cookbook of my own!
I learned making a gluten-free pie crust with sour cream was the essential ingredient I had been missing! It tenderizes the pastry dough by coating the starches, making a homemade gf pie crust recipe that is light and flaky instead of dense and chewy.
Pie-making and I gladly reunited, and inspired me to create a whole collection of gluten-free pie recipes I thought I would never enjoy again!
Not only is this gf crust the best tasting, but I also include many tips, hacks, the best flour to use, and how to make the dough using a food processor or by hand.
Ingredient notes
The recipe is for a single crust pies, but if need a double crust pie recipe, simply double the amounts. I do not included xanthan gum in the ingredients because most flour blends include it. If yours does not, add 1/2 teaspoon.
- All purpose gluten-free flour – I use and highly recommend for this recipe Cup4Cup gluten-free flour blend. However, I include more notes on different flours below.
- Sugar – A slight flavor boosts and helps make the crust more tender
- Ice water – The colder the better!
- Sour Cream – Tenderizes the pastry dough by coating the starches. For a vegan or dairy-free recipe, I recommend substituting non-dairy greek yogurt.
- Vinegar – Makes a flaky texture. I prefer the taste of apple cider vinegar, but any will do
- Unsalted Butter – Cubed and frozen for 10 minutes so it is very cold. Dairy-free, vegan butter sticks or shortening may also be substituted, but will affect the taste and flakiness.
How to Make Gluten-Free Pie dough recipe (by hand or food processor)
First, mix together the cold water, sour cream, and vinegar in a small bowl. Tip: Put the liquids bowl into the refrigerator until you are ready to use.
Then, mix together gluten-free flour, sugar and salt in a food processor. By hand, whisk dry ingredients together in a medium bowl. Tip: Weighing flour with a food scale gives the most consistent results, especially with interchanging different gluten free flour brands. If you can’t weigh it, use a spoon to gently scoop it into measuring cup, then level off.
Add cubed very cold butter. Tip: Cube butter on a small cutting board and place the cutting board and chunks of butter in the freezer for 15 minutes.
Add the chilled butter to the flour mixture and mix until you see pea-sized chunks. By hand, use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.
Finally, add half the liquids to the food processor and pulse a few times. Add the remaining liquids and pulse until the flour becomes moistened and small dough clumps appear.
By hand, add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.
Tip: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.
Now it’s time to chill the dough before rolling. Lay a large piece of plastic wrap on the counter and pour the gluten-free pie dough onto it. Shape into a disc, about 1 inch thick.
Wrap the plastic wrap tightly around the pastry dough and refrigerate for 1 hour or freeze for 30 minutes.
Tip: Wrapped pie crust dough may be refrigerate for 1-2 days. If storing longer, place the wrapped disc in a freezer ziplock bag and freeze up to 1 month. Thaw in refrigerator overnight.
Best tips For Rolling Out Gluten-Free Pie Crust
- I find rolling between two large pieces of parchment paper works best. Plastic wrap may be used, but it has a tendency to stick to the dough more.
- If the dough is too cold it will be hard to roll and break apart. Let it sit on the counter for 5 minutes and try again.
- When you are rolling, press down in the middle and push the dough out from center. This will ensure the middle not being too thick, while edges are too thin.
- Rotate the pie dough as you are rolling so it forms a perfect circle. If one side is bigger than the other, cut some dough off and add it to the smaller side of the circle.
- While rolling the dough may warm, which causes the parchment paper to stick. If this happens, place rolled pie crust, with parchment still on, in the refrigerator for 5-10 minutes so butter re-solidifies and releases from the paper.
- Once the dough is turned over in the pie dish use kitchen scissors to trim off excess dough around edges. If some edges need more dough to fold under, press on some of the clipped off pie dough.
- There are many ways to crimp a decorative pie crust edge. This page gives great tutorials for making easy to very creative edges.
Baking methods
Once the dough is rolled out and shaped in your pie pan, move the dish to the freezer for 15 minutes or up to 1 hour. When the dough is chilled and firm, add the pie filling and bake according to the recipe.
Double Crust or Lattice Crust
This recipe yields enough for single crust pies. If your recipe calls for a double crust or lattice top, double the ingredients and divide pastry dough in two discs to refrigerate.
Here is a great tutorial on how to make a lattice top.
Partially-Baked Pie Crust
For recipes that call for a partially baked bottom of the crust, before filling, preheat the oven to 375ºF. Line the bottom of chilled crust with foil or parchment paper.
Place pie weights or dried beans on top of liner. Bake on the middle rack for 20-25 minutes, rotating halfway through.
Fully Baked or blind baked Pie Crust
Some recipes require a fully baked pie shell, such as cream pies. Follow directions for partially-baked pie crust, adding 5-10 minutes to cooking time, and removing the liner with weights for last 10-15 minutes. Bake until the bottom crust is golden brown.
Tip: I highly recommend using this silicone adjustable pie shield when baking pies. It will keep the crust golden brown instead of burnt before the filling is ready.
can i substitute shortening for butter?
Yes. If you prefer using shortening in pie crusts you may replace the butter with an equal amount.
For a gluten-free dairy-free or vegan pie dough plant-based butter sticks or shortening may be substituted, but will affect the taste and flakiness. I also recommend cutting the salt by half if using vegan butter.
If you are wondering if shortening is gluten-free, it does not contain any ingredients that have wheat or gluten. Crisco does state their products are made in a shared environment, so those with particularly sensitive allergies should be careful.
how far ahead can you make pie crust?
Gluten-free pie dough with sour cream can be prepared up to 24 hours ahead of time and refrigerated until ready to use. If you require the crust further in advance, you have a couple options.
Either wrap the dough disc securely in plastic wrap and then transfer to a ziplock freezer bag. Freeze up to 2 months and thaw overnight in the refrigerator before rolling out.
The dough may also be rolled out and placed in a pie pan. Wrap the unbaked crust securely with plastic wrap and freeze up to 1 month. When ready to bake, fill the frozen crust and bake as directed.
note about gluten-free flours
I’ve tried this recipe with three different store-bought gluten-free flour blends. Below are my pie crust making and tasting notes using three popular flours, but go to this article for a complete guide on the best gluten-free flour.
- Recommended: Cup 4 Cup Gluten Free Flour – I’m a huge fan of this flour for gf pie crusts and all baking. It rolls out well and yields a flaky, tender texture. Plus, the taste is so much like regular flour, no one suspects it’s gluten free.
- Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour – This flour was very easy to work with and rolled out beautifully. However, the texture was a bit more chewy, not as flaky, and slightly more dense than Cup 4 Cup.
- King Arthur Measure-for-Measure Gluten-Free Flour – I had the hardest time with this one. The dough was dry so I had to add more liquid to get it to bind together. The baked texture was chewy and dense, probably from the starch to liquid ratio being off.
gluten-free pie fillings
Now that you have a dependable gluten free pie dough recipe, there are plenty of options for fillings. Below are some of my favorite pies to make!
- Gluten Free Chicken Pot Pie
- Sugar Cream Pie
- Concord Grape Pie
- Chocolate Chess Pie
- Southern Gluten-Free Sweet Potato Pie
- Gluten-Free Pecan Pie
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How to Make Gluten-Free Pie Dough
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Ingredients
- ¾ PLUS ⅔ cup (6 ½ ounces weight total) gluten-free flour, I used Cup4Cup gluten-free flour (see post article for other recommendations)
- 1 ½ teaspoon sugar
- ½ teaspoon salt
- 2 ½ tablespoons ice water
- 1 ½ tablespoons sour cream
- 1 ½ teaspoon apple cider vinegar
- 8 tablespoon unsalted butter, cut into small cubes and frozen for 10 minutes
Instructions
- Add the butter to the processor and pulse about 10 times, until the butter is about size of peas. By hand, use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.
- Combine cold water, sour cream, and vinegar in a small bowl.
- Pour half of the liquid mixture in in the food processor and pulse a few times, until incorporated. Add the rest and pulse until the dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. By hand, add half the liquids, then mix with a fork or fingers. Pour in the remaining liquid, and mix until the dough starts to come together and well mixed with the flour.
- Turn the dough onto a large sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 5 minutes so it is easier to work with.
HOW TO ROLL OUT PIE CRUST:
- Lay a large piece of parchment paper (preferred) or wax paper on your workspace. Place the unwrapped dough disc in middle and place a large sheet of parchment on top. Use a rolling pin to press and spread the dough from the middle out. Roll into a circle slightly larger than your pie dish. (See tips in recipe notes for rolling out crust)
- Remove the top paper, and invert into the pie plate. Remove the second paper. Tip: If the dough has warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first before trying again.
- Trim off excess dough around the edges. If some edges need more dough to fold under, press on some of the clipped off pie dough. Tuck the overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.
- Wrap loosely with plastic wrap and place in freezer 15 minutes, or up to an hour, until chilled. Fill and bake according to recipe directions, or see recipe notes for a partially or fully baked crust.
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Equipment Needed
Recipe Notes
Double Crust or Lattice Crust
This recipe yields enough for a single pie crust. If your recipe calls for a double crust or lattice top, double the recipe and divide dough in two discs to refrigerate.Best tips For Rolling Out Crust
- I find rolling between two large pieces of parchment paper works best. Wax may be used, but it has a tendency to stick to the dough more.
- If the dough is too cold it will be hard to roll and break apart. Let it sit on the counter for 5 minutes and try again.
- When you are rolling, press down in the middle and push the dough out from center. This will ensure the middle not being too thick, while edges are too thin.
- Rotate the pie dough as you are rolling so it forms a perfect circle. If one side is bigger than the other, cut some dough off and add it to the smaller side of the circle.
- While rolling the dough may warm, which causes the parchment paper to stick. If this happens, place rolled pie crust, with parchment still on, in the refrigerator for 5-10 minutes so butter re-solidifies and releases from the paper.
- Once the dough is turned over in the pie dish use kitchen scissors to trim off excess dough around edges. If some edges need more dough to fold under, press on some of the clipped off pie dough.
- There are many ways to crimp a decorative pie crust edge. This page gives great tutorials for making easy to very creative edges.
Baking Methods
Partially-Baked Crust: For recipes that call for a partially baked bottom of the crust, before filling, preheat the oven to 375ºF. Line the bottom of chilled crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Bake on the middle rack for 20-25 minutes, rotating halfway through. Fully Baked (Blind Baked) Crust Some recipes require a fully baked pie shell, such as cream pies. Follow directions for Partially-Baked Pie Crust, adding 5-10 minutes to cooking time, and removing the liner with weights for last 10-15 minutes. Bake until the bottom crust is golden brown. Tip: I highly recommend using this silicone adjustable pie shield when baking pies. It will keep the crust golden brown instead of burnt before the filling is ready.Storing / Freezing
Wrapped dough may be refrigerated up to 1 day. Longer than that, place the wrapped disc in a freezer ziplock bag to freeze for 1 month. Thaw in refrigerator overnight. Recipe adapted from America’s Test Kitchen: The How Can It Be Gluten Free CookbookNutrition
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Cat says
WOOOOW this recipe is to die for. I haven’t had pie in many, many years because of my gluten intolerance. We doubled the recipe so we could make an apple pie with lattice top. I prepared it and my husband filled/cooked it. He egg-washed and precooked the bottom crust, filled it with the apple filling, and topped it with the lattice and egg-washed that as well. Maaaaaaan did it turn out amazing. Not too sweet, not too salty, nice and flaky— absolutely delicious. Tasted like a “real” (non gluten-free) pie from a bakery. Will be saving this one FOR SURE!
Melissa says
Hell yeah, Cat! I’m so happy you are just as big as a fan of this pie crust as well! Thank you so much for taking a moment to write. It’s appreciated!
Best,
Melissa
Christine Drum says
Love this pie crust! I tried several other gluten-free pie crusts this is the only one that rolled out so easily and didn’t fall apart. My search for a good gluten-free pie crust recipe has ended!
Melissa says
This makes me so happy! I’m glad you feel the exact same way I do!
Best,
Melissa
DeDra says
I have tried a lot of GF pie crust recipes..this is by far the best one ever. Easy and a wonderful flavor.
Melissa says
That is music to my ears! I’m so happy this recipe is such a success for you!
Best,
Melissa
Victoria Robertson says
I loved this recipe
Melissa says
So glad you enjoyed it!
Best,
Melissa
tricia says
would never have believed it! this is an amazing pie crust.
Melissa says
That makes me so happy. Thanks Tricia!
Best,
Melissa
Joanne Tschantre says
I was skeptical while making this and I found the dough very difficult to roll out. It was still so thick when I put it in the pie pan I was convinced it would be awful.
Wrong! The baked pie crust was one of the best I’ve ever made and I’m serious about pastry. Thanks for recusing me from a pieless future.
Melissa says
Hi Joanne,
I’m so glad it worked out for you! My sad pieless future was the reason I was so excited about this recipe. I’m so glad it can do the same for others!
Best,
Melissa
Maggie says
I posted a question and, (thank you again Melissa for emailing) and went ahead with directions as posted about adding xanthan gum to KA Measure-to-Measure that already has it in their mix). My Thanksgiving Pumpkin Pie was perfect and gorgeous. This is my now go-to crust FOREVER! The combination of ease of preparing and rolling out along with the texture made for a perfect pie-making experience. Wish I would have made double to freeze half…..that will be my new plan
Melissa says
Hi Maggie,
So glad it worked out for you. I haven’t tried the KA Measue-to-Measure, but obviously others were frustrated about how much xanthan to add so that was their answer. I can’t wait to give it a try! So happy your Thanksgiving pie didn’t disappoint!
Best,
Melissa
Maggie says
I have my dough chilling in the refrigerator, but am concerned by the King Arthur flour substitution I made. Your directions and link to King Arthur is for their Measure – Measure which already has xanththin gum. You say to add an additional 1/2 teaspoon to the flour if using KA (Measure-Measure). Is this correct?
Melissa says
Hi Maggie,
King Arthur might have changed their mix, but the gluten free flour never had xanthan in it. If you have it on hand, just add it. It won’t hurt the pie crust, but will harm it if there isn’t enough in there. It won’t hold together and be harder to work with. Let me know if you have questions!
Best,
Melissa
Peggy Courtney says
how is 3/4 cup plus 2/3 cup = 61/2 ozs of flour
Melissa says
Hi Peggy,
Some people like to weigh flour for more accuracy instead of using measuring cups. If the flour is weighed it would be 6 1/2 ounces. In measuring cups it’s 3/4 cup and 2/3 cup combined.
Best,
Melissa
Michelle says
This is the best GF pie crust I’ve ever made. I make it for my mother on special occasions and such a treat for her. I would love to know why though every time I have to clean my oven afterwards. It’s not the filling that bubbles out it’s the pie crust itself that secretes a clear liquid that covers the bottom of my oven, soooo strange. I make the recipe exactly to the directions and never fails it happens every time. Is it water or fat or what I can’t figure out. Has to be something to do with the GF flour chemistry and the butter it does not happen with wheat flour. Does this happen to anyone else?
Melissa says
Hi Michelle!
Thank you so much for taking the time to write. I am so intrigued by this! No, that has never happened to me, and I haven’t received any other comments about it. What kind of GF flour are you using? And just regular butter, not dairy free? And it happens with different types of fillings?
Best,
Melissa
Michelle says
I used cup4cup flour and unsalted butter. Made a blueberry pie awhile ago and an elderberry pie today. So frustrating so besides it being a lot of work just to make the pie I have to clean my oven afterwards 👩🍳😥
Melissa says
Hi Michelle,
I am still very perplexed by this, and I completely agree, I wouldn’t want to clean my oven every time I bake a pie! Since they were both fruit pies, I’m not sure it had something to do with this. Also, were the pie shells very cold before filling and baking? They should be refrigerated first to rechill the butter after working the dough, for best results.
To prevent the oven cleaning you can bake it with a foil lined baking sheet underneath. I do this anytime I bake a fruit pie because they often boil over.
Best,
Melissa
Christine Raasch says
I haven’t enjoyed a decent pie since I was diagnosed with Celiac. I only tried once and as so frustrated with a GF pie crust I threw it out. My daughter has tried too but the texture was tough. This recipe worked beautifully and made a delicious, flaky top crust. I didn’t see that that this made only one crust until it was too late. I had another recipe I wanted to try so used that for the bottom. The bottom crust was a little too dense for my taste but it did the trick. I did use Bob’s Red Mill 1 to 1 Baking flour. Next time I’m going to make the double batch.
I haven’t looked but do you have a good Streusel recipe?
Melissa says
Hi Christine,
I am so appreciative of you taking the time to write because I know exactly how you feel! I loved baking pies before becoming gluten free and it was agonizing to not be able to bake like I used to. I was so excited to share this recipe and hopefully let others enjoy baking pies again! I have a grape pie recipe with a streusel topping, but it doesn’t have oats in it. You can find it here https://www.mamagourmand.com/concord-grape-pie/
Best,
Melissa
Sherri says
I am not an experienced baker. This recipe has always turned out perfectly. I even add cheeses and herbs.
Melissa says
That is so great, Sherri! I don’t care how experienced you are with baking, making a pie always feels like a sense of accomplishment, doesn’t it?
Best,
Melissa
Jocelyn says
Is there a dairy free option?
Melissa says
Hi Jocelyn, I haven’t tested it is dairy free, but I’m surmising you can replace the butter with all vegetable shortening without an issue. The sour cream in the recipe helps make it tender, so that could be replaced with a soy product such as sour cream, yogurt, or cream cheese. If you give this a try, I would love to know how it works out for you!
Best,
Melissa
Patty Miller says
Just curious why you didn’t use or recommend the ATK flour blend for this recipe?
Melissa says
Hi Patty,
Great question! I bake too much too deal with mixing together the flour. Plus, it gets expensive buying all those different types of flours. Cup 4 Cup is a great product right out of the bag, so I just go with that. When I first became gluten free, that’s what I used to do, but with all the flours on the market now, it doesn’t seem to be a necessity anymore.
Best,
Melissa
Veronique Cagle says
thank you Melissa!!!! I’ve made this pie crust time and time again. It never fails to turn out perfect. I’ve shared it many times with my gluten free friends. Excellent!!! 🙂
Melissa says
Thank you so much Veronique (beautiful name!) I’m so happy you love it as much as I do and I truly appreciate you sharing it with friends 🙂
Best,
Melissa
Jill says
This recipe was amazing!!!! My daughter and husband have gluten allergies and I always make them separate pies because I don’t like the taste of the gf crusts, and for me the joy of the pie IS all about the crust. I used this recipe to make a fruit tart in a 10 inch cast iron pan with half frozen and half fresh berries. I had Bob’s Red Mill all purpose flour on hand and used that. It turned out marvelously!! You were right, I can’t taste the difference. It’s crispy and delish! I am so thrilled to have found your recipe!!! THANK YOU!
Melissa says
You are so welcome and thank you for taking the time to write. My mom does the same thing for me when we have family gatherings. She’s not GF, but always makes a GF version pie for me. However, since I passed on this recipe she just makes all the pies GF because she can’t tell the difference at all. I completely understand what a celebration that should be!
Best,
Melissa
Sheri says
I just want to say I LOVE this recipe!!! I have made coconut cream pies with it and as I text this message I’m making my Christmas meat pie. I love all your tips! I actual can get 2 crust out of this recipe however saying that I do find it a bit thin. So I think I may double the recipe next time to see which way I like it best. Thabk you so much for sharing this! So glad I found it!
Cheers
Sheri
Melissa says
Hi Sheri, Thank you so much for letting me know. That makes me so happy! You are very welcome and I am so happy to share gluten free recipes that people can be excited about 🤗
Jillian says
This is tasty but didn’t work for my purpose. I was wanting this to be my crust for chicken pot pie. Followed it to the letter and it would not drape over my casserole dish. Even though it was a smaller one. I really, really wanted this to work for me. The whole thing fell into my filling but I would try it for a pie.
Melissa says
Hi Jillian, Thanks for writing. You were using it for a top crust for the chicken pot pie? If so, I’m not exactly sure what happened because it should have worked fine. This is just a guess, but if pie crust is room temp or warm at all it, it will shrink a lot when you bake it. This happens a lot in a blind bake, without filling, because there is nothing to hold it in place. If it was draped over the top, it would have a tendency to have the same problem.
To fix this, make sure your filling ingredients aren’t warm before putting the crust on. Also chill or quickly freeze for the pot pie before baking so the crust is very cold. This will help tremendously with shrinking.
Another thing you can try is make a double recipe of pie crust. Place one as a bottom crust, one on top, and pinch them together to hold in place. Hope this helps!
Alison says
Thank you, thank you! We learned this year that my husband has Celiac, and his favorite part of Thanksgiving is the pie! so I’ve been doing lots of experimenting the last couple months. I found your pie crust accidentally just this week, while looking for the ingredients of a different one, and I’m so glad I did! Not only did it taste and feel amazing, but it also was extremely easy to make. This recipe made us and our Thanksgiving pies so happy!
Melissa says
Allison, that is such a lifestyle adjustment. I’m so happy he was still able to enjoy his favorite part of Thanksgiving. I actually think this pie crust is easier to roll out than traditional pie crust. It’s very forgivable. Thank you so much for taking the time to let me know. 🙂
Eliana says
This recipe is amazing!! I followed the directions 100% as written and I ended up with this incredible,flakey and buttery crust! I used the Bob’s Red Mill 1:1 baking and it was perfect.
I did learn that the crust flakes off super easily so just be careful when taking it out of the oven.
But seriously, 5 ☆☆☆☆☆!
No one would have guessed it was gf.
Thank you for the recipe and taking the time to give step-by-step pictures 🙂
Melissa says
Eliana, I love reading stuff like this because I know EXACTLY HOW YOU FEEL. So many pie crusts were okay stand ins, but this is the first one that I ever felt tasted just a good as my mom’s pie crust growing up. You are so welcome, and I’m so happy to help! – Melissa
Danielle says
Thank you! Thank you! FINALLY a gluten free pie crust that handles and tastes like the a good old fashion pie crust. For the first time in YEARS my Thanksgiving pies were absolutely perfect! I used Cup4Cup for the first time and will definitely have to try it in other things and I weighed it out instead of measuring which worked great. I did have to make 1.5 batches to fit a deep dish pan without it rolling too thin but it was PERFECT!
Melissa says
Hi Danielle, You are so welcome! Nothing is worst than disappointing pie crust, especially on the most important pie day of the year! Thank you for letting me know. This truly makes my day 🙂
Rachel says
Hello and Happy Thanksgiving!
I am excited to make this. Just one question. I’m confused about the flour measurement. 3/4 and 2/3 cup (6 1/2 ounces) gluten free flour. I am using Cup 4 Cup.
Thank you in advance.
Melissa says
Hi Rachel, Happy Thanksgiving to you as well! It is 3/4 cup PLUS 2/3 cup together, which together weighs 6 1/2 ounces. Hope that helps and please let me know how it turns out!
Erica says
Hi! My crust is currently chilling in the fridge and I can’t wait to try it! Before I found out I had celiac, I always made the most delicious crust with a splash of vodka in it to make it light and flakey. Is there a place in this recipe for that if it was cold or would it adversely react with the apple cider vinager?? Thanks!!
Melissa says
Hi Erica, I’ve substituted vodka before and it turns out great. Either do half vodka, half vinegar, or just all vodka. Works great! Enjoy!
Erica says
Thank you! I’ll try that next time. By the way, everyone loved the crust on Thanksgiving. No one could tell it was gluten free!
Melissa says
That’s great! Thank you, Erica.
Liz says
I’m a baker and have been trying various recipes for a GF crust and this is by far the best. Not one person who has tried it has noticed that it is GF and my celiac family members are in heaven! Thanks.
Melissa says
Hi Liz, I whole heartedly agree with you. Making pie crust was the most frustrating thing when I started eating gluten free. My mom makes this pie crust all the time now and she’s not even gluten free. She has the same experience – it doesn’t taste gluten free! I appreciate you taking the time to let me know you enjoyed it.
Renee says
Hi – I’m wondering if by any chance you’ve tried Better Batter flour for this recipe? I am curious how it turned out. I have Better Batter on hand but will pick up one of the others if they are better. I’m a picky pie crust maker! Thanks for the recipe!!
Melissa says
Hi Renee, I haven’t tried Better Batter with this recipe in particular. However, I have tested out the flour before and personally I didn’t like it as much as Cup 4 Cup. I think it has more of that “gritty” taste and texture that gluten free flours can have. I think it’s fine to use in other baked goods, but since pie crust is primarily fat and flour, I wouldn’t use it for this. Hope that helps! – Melissa
Joy Moran says
Thanks for the recipe! I’ve become a big fan of sweet rice flour and sweet potato flour, both from the Asian grocery. Also Birch Brothers paleo pancake mix from Costco, my family didn’t like the pancakes but I’ve been putting it in cookies and muffins (mixed with the sweet rice flour) and getting amazing results. Nobody believes it’s gluten free.
Melissa says
You’re welcome Joy! I have tried that pancake mix from Costco. At first I liked it then I felt like it has a strange aftertaste so I ended up pitching it. I wish I hadn’t now because that’s a great idea to use it as a GF flour. 🤦♀️So did you use this recipe with the sweet rice flour and sweet potato flour? If so, how much xanthan gum did you use?
HARRIETT B. SMITH says
I would like to know when you cup4 cup. and also mine was very wet and could not roll it out. what could I have done
Sandra says
This is absolutely the best tasting pie crust I’ve ever made! Because I was in a hurry to get a quiche on the table for dinner, I didn’t roll out the dough. Instead I pressed it into the pie pan and then baked it at 400 for 10 minutes while I gathered and mixed ingredients for the filling. Made my usual quiche filling and baked it for another 40 minutes. Crust was perfect, golden brown and flaky. Thanks for this awesome recipe!
Melissa says
Hi Sandra, I’m so glad you like it. I think having a great tasting gluten free pie crust is essential. It was the thing that frustrated me the most when I first went gluten free. I’m more than happy to share, what I believe, to be the best one out there! Thanks for the tip about the quiche. I’m going to try that.
Victoria says
I noticed recipes for gluten free pie crusts are usually for a single pie shell and blind baked, am I able to make the pie dough for an apple pie with both bottom and top crust without having the bott9m crust turn to mush?
Melissa says
Hi Victoria, Most definitely! I double this recipe all the time and use it for a double crust. In my oven, I haven’t had any problems with the bottom layer not cooking, but I know ovens can vary. Here’s a trick to absolutely make sure your bottom crust is cooked:
Place a foil lined baking sheet in your oven as you preheat it (425ºF). Assemble the pie and place it on baking sheet and bake for 25 minutes. Reduce oven to 350ºF, rotate baking sheet, and continue baking until pie is done about 30-40 minutes longer. I always use a pie shield to make sure my top crust doesn’t get overly browned.
Hope that helps. Enjoy!
Tonya says
This crust is amazing! I made this crust and filled with homemade cherry pie filling and NO ONE knew it was gluten free. I will keep this recipe and use for years to come!!! The crust is definitely difficult to roll out and making a lattice design took a lot of patience and well worth the time and effort.
Melissa says
Wow, this really makes me happy and super impressed! I’ve never attempted the lattice with GF pie crust. Way to go! I have a new goal now. Sometimes as I’m rolling it out I have to stick in the freezer for a few minutes so it gets cold again. Warm GF pie crust is challenging to roll. Thanks for writing!
Debbie Russell says
This is truly the best GF crust ever. My search is over. Thank you!
Melissa says
I’m so happy we agree! This recipe was a game changer for me.
Tory Krawczynski says
Thank you for this post! I am going to try it tonight and will link it on my blog, flameboyantcooking.wordpress.com, if it works well with the dessert I’m planning. I love finding gluten free options for traditional recipes!
Melissa says
You are so welcome! I’m glad you like it and feel free to link to it. The best part about it is it doesn’t taste gluten free!
Rachel says
We made this today for the top of a chicken pot pie for some Gluten free friends. The report is that’s its delicious, flaky, and amazing! Give it a try.
We used King Arthur Gluten free all purpose flour that we had on hand. It needed to cook longer than the 30 minutes the pot pie recipe called for, but we just watched until it was browning.
Melissa says
Thanks for sharing, Rachel! I do agree that baking gluten free generally calls for a longer time. You don’t want to under bake because then you get that grainy taste. That’s good to know that King Arther substitutes well. My (non-gluten) free mom uses this recipe often to make pies and chicken pot pies and she always thinks it turns out great too!
Natasha says
I haven’t made this yet *I also hate when ppl comment on blog posts when they haven’t tried the recipe!! haha* – but ever since my son learnt he couldn’t have gluten I pretty much gave up baking! To think we might be able to have pies and quiches again! 🙂
Melissa says
Natasha, I know exactly how you feel! I’ve always been a huge baker and loved to make homemade breads and pasta. When I learned I couldn’t have gluten, I avoided even messing around with the GF version because I knew I would just be salty about how inferior they tasted. That is my whole goal of cooking / baking gluten free – to not be pissed off it’s not as good as the non-GF version 😏. BTW, when I go to blogs for recipes I look for comments from people who made it!
Michele says
How would I alter the recipe for a double crust filled pie (say apple pie)?
Melissa says
Yes, just double all the ingredients. If you just adjust the servings in the recipe above to “16” it will show all the doubled measurements. I typically double the recipe because, even if I don’t need two crusts, I’ll just throw one in the freezer to use at a later time. Enjoy!
lena says
Which ingredients do u use to make your cup 4 cup four for the pie crust
Melissa says
I don’t make my own gluten free flour. The brand name of flour I use is called Cup 4 Cup gluten free flour. Here’s a link to it. When baking items that are primarily flour, like pie crusts and bread, it’s really important to use a high quality, great-tasting gluten free flour. I have tried almost all of them, and, in my opinion, Cup 4 Cup is by far the best. Hope that helps!
Irene says
It’s very expensive.
Anonymous says
The dough turned out soft ? I used King Arthur Gluten Free Flour + 1/2tsp Xantham Gum. I put it in the refrigerator for overnight. Any suggestions?
Melissa says
Hello, I haven’t tried using King Arthur GF flour before with this recipe, but it could be the xanthan gum that was the culprit. According to KA’s site, you have to add xanthan gum to their flour blend, but you add more for dough that needs elasticity, like bread, pizza crust, and a way smaller amount for dough that does not, like shortbread and pie crust. Maybe try using a flour that has it in it already (it always turns out for me using Cup 4 Cup), or you can read some of the comments and see what other readers have had success with. Thanks for writing!
Melissa says
magnificent recipe! Works right the first time. My life is much easier and my pies look divine.
Melissa says
I’m so glad! I made several recipes of this pie crust for our recent Thanksgiving, and you could tell no difference between the gluten free pies and regular. 🙂
Courtney Opsahl says
I’m making a pie that requires a pre-baked crust. What temp and time should I cook the pie crust at?
Melissa says
Great question, I’ll add it to the recipe notes. 375ºF for 25-30 minutes, rotating pie halfway through baking. You might want to use some sort of pie shield for crust (see above blog post for example). Also when you’re baking a pie crust without filling in it, it’s a good idea to line bottom with foil and pour in some dried beans on top so the pie crust doesn’t puff up during baking.
Sharon @ What The Fork says
Thanks for linking to my gluten free cake batter fudge!
Melissa says
No problem, it looks unreal!
Carla says
Hi there!
Great recipe! but for me would be more accurate if the measurement of ingredients were made by the weight…sometimes may be more accurate, for instance with the flour or the butter…for me with cups and tablespoons gets confusing at some point. would you help me with that??
Thank you!
Regards from Chile
Melissa says
Hi Carla, Sure thing! I just fixed it for you. If you hit “metric” under the ingredient list it will convert it for you. Sorry about that! I’m trying to go through all my recipes and do the conversion. I will eventually. Promise!
Best,
Melissa
elizabeth says
so is 2/3 +3/4 cup GF flour approx. 1 1/5 cups of flour?
Melissa says
approximately 1 1/2 cups, about 2 1/2 tablespoons shy of that 😀
elizabeth says
thank you for responding. looking forward to making this today for pumpkin pies!
Vy Howard says
Can I use regular vinegar in place of the apple cider vinegar?
Melissa says
Yes, definitely. I’ve done it in a pinch many of times.
Christina says
I can not use sour cream because of the lactose and milk proteins, is there a substitute that will work the same way with the recipe?
Melissa says
Hello,
If you can have yogurt or cream cheese, those would be a great substitutes. If not, just leave out the sour cream and use a tad bit more vinegar or ice water. Make the recipe as directed, but when it comes to adding the liquids you may need to add a splash more for the dough to come together. Enjoy!
Emily says
Can i just use all purpose cup4cup flour or do you recommend a certain type?
Melissa says
Hi Emily,
I used the all purpose kind. Here’s a link for it on amazon, but a lot of times I buy it in bulk on Vitacost with coupon codes to get it even cheaper. It’s seriously the best gluten free flour. You can literally substitute it for any non-gluten free recipe and it always turns out, and never tastes sandy or off. Hope that helps!
meghan says
Have you ever made a pie with a top crust? I’m just wondering If I can just do 1.5 of the recipe or something like that to make enough dough for both!! Thanks a bunch, can’t wait to try this recipe!! Making my first Pie on Monday!!
Judy says
I already have Bob’s Red Mill gf flour, would that work?
Melissa says
You can use Bob’s Red Mill if that’s what you have. However, I find that flour to have a grittier taste and texture so it may not turn out as great. I prefer Cup 4 Cup (sell it at Target, Amazon) and King Arthur GF flour (grocery stores) is a good second choice.
Judy says
Can you make this crust and freeze for 1 week then use?
Melissa says
Yes, I always make the crust ahead of time and freeze or refrigerate it. If you’re planning on using it more than 2 days in advance, freeze, otherwise you can keep it wrapped in the fridge. You can put frozen crust in the refrigerator the night before to thaw.
Christel says
Could this recipe be used for quiche as well? So, will it work for savory dishes as well as sweet pies?
Melissa says
Yes definitely! I have used it for pies, quiches, chicken pot pie. Using a good quality GF flour is key, though, so it doesn’t taste gritty.
Laura says
Have you ever tried doubling the recipie? Just wondering if it comes out the same making 2 crusts at once.
Melissa says
Hey Laura, I have and it works great!
Suzanne says
Hi.
The link in your post for the silicone pie shield says it us unavailable.
Is there another store or website that sells it? I am gluten free and I use Cup4Cup flour and it is great!
I am not having much luck with breads or rolls using yeast? Do you have any suggestions. Can’t wait to try your pic crust!
Any help with breads/rolls I would be very appreciative!
Suzanne
Melissa says
Thanks for pointing that out. They must be out of stock with the holidays. Here is another one I found that seems very similar.
Honestly, I generally stay away from making gluten free yeast breads probably for the same reason you are having problems! When you make non-GF bread it gets smooth and easy to work with after kneading. Unfortunately gluten free bread does not. 🙁
For sandwiches, I buy Canyon Bakehouse bread and usually make these biscuits or cornbread if I am craving homemade bread. Hope this helps!
Dianne says
I am curious as to what gluten free flour you choose to use in the pie crust recipe. There are so many on the market.
Melissa says
Hi Dianne, I always use Cup 4 Cup for all my recipes. I find it’s the best for substituting into any recipe and doesn’t change the taste. I’ve seen Target now sells it, you can get it on Amazon, or I usually just buy a ton of it at once on Vitacost.
Carol Kolves says
Can this be made with a pastry blender rather than a food processor.
Melissa says
Yes, for sure!