Gluten-Free Pie Crust

Life Changing!

Tastes so good, no one suspects it's GLUTEN-FREE!

Flaky, Tender, & Easy to Roll Out!

"FINALLY a gluten free crust that handles and tastes like the a good old fashioned pie crust. For the first time in YEARS my Thanksgiving pies were absolutely perfect!

– Anonymous

"The baked pie crust was one of the best I’ve ever made and I’m serious about pastry. Thanks for rescuing me from a pieless future.

– Anonymous


Gluten-Free Flour Sugar Salt Butter Sour Cream Apple Cider Vinegar

Combine ice water, vinegar, & sour cream. Mix together gluten-free flour and salt.


Add chilled butter and pulse until dry, small crumbles appear


Add liquids to butter / flour mixture. Wrap pastry dough in plastic and chill


Roll slightly larger than pie plate, then turn edges under to meet edge.


Use fingers to shape edges. Chill for 15 minutes before baking.


It's been tested with many flours, and the best results comes from Cup4Cup (highly recommended) or Bob's Red Mill.

What is the best gluten-free flour to use?

Wrapped dough may be refrigerated up to 2 days or freeze for 1 month. Thaw in refrigerator overnight.

Can I make this ahead of time?

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