Gluten-Free Pie Crust

Pumpkin Pie

Before I was on a  gluten free diet, I found pie crusts to be intimidating.  Until now, I have considered gluten-free pie crust to be out of the realm of possibility for my skills.  In recent months, though, I’ve been wanting to give it a try.  I did, and I was amazed that my first attempt turned out beautifully.

For my crust, I modified this gluten free recipe.  The first time I made it I used the amount of butter this recipe calls for (1 1/2 sticks).  It worked well, and because of all the butter was a bit like shortbread.  It tasted great of course, but I tried the recipe a second time and cut the amount back to 1 stick.  It still worked great so I’m sticking with that.  I love the buttery taste, but not all the calories!

Pie Crust

I made this gluten-free pie crust by hand in a mixing bowl.  It should also work well in a food processor.
Pie Crust Collage

4.5 from 2 reviews
Gluten-Free Pie Crust
Recipe type: Dessert
  • 1 cup brown rice flour
  • ½ cup millet flour
  • ½ cup potato starch
  • 1 Tablespoon sugar
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 stick (1/2 cup) cold butter or shortening (Earth Balance sticks should work too)
  • 1 large egg
  • 1 Tablespoon ice water (maybe a little more)
  1. In a mixing bowl, combine the flours, starch, sugar, xanthan gum, and salt.
  2. Add the cold butter, cut in chunks. Use a pastry blender (you can probably get by with a fork) to cut the butter into the flour until you have pea size or smaller lumps.
  3. Add the egg. Beat it a little with a fork and then mix it in with everything.
  4. Add the ice water and mix it in.
  5. Use your hands to press the dough until it hold together. If it is still very crumbly and will not hold together, add a little more ice water, about one teaspoon at a time. Try pressing it together after each addition.
  6. Place the dough on a pastry mat, wax paper or parchment paper. Place a piece of plastic wrap on top of the dough and use a rolling pin to roll the dough into a 10½ to 11 inch circle. The edges will be ragged.
  7. Keeping the dough on the mat or paper, transfer to a cookie sheet, large plate, or cutting board and place it in the freezer while you work on the pie filling. Once chilled, flip the pastry mat over on top of the pie dish. If it breaks and cracks as you put it into the pie plate, press it together with your fingers
  8. There should be some overhang around the edges which you can cut or break off. Finish the edge of the pie how you like.
  9. Add filling and bake the pie according to recipe instructions.
  10. Makes one bottom crust.

Use this pie crust for these gluten-free pies:


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  1. Brian says

    Your pie crust look great! I know how hard it is to make a pie dough that doesn't break into a milion pieces. Thanks for sharing the recipe.

  2. Lauren says

    Can't wait for the pumpkin pie recipe =D. I'm glad you tried a pie crust – its one of the things I made first when going GF!

  3. Gina says

    I think that pie crust is easier to do gluten-free. Gluten crusts are difficult because you have to work them just enough to make the dough flexible, but not so much that the gluten over-develops and makes the dough tough. With gluten-free crusts, they can be crumbly but you can work them as much as you want without making the dough tough. I like to roll the dough out while flipping it back on top of itself several times until I get the right shape. The folding over of the dough gives it some nice flaky layers. Thanks for the recipe!

  4. Tasty Eats At Home says

    The only pie crust I've ever made from scratch was gluten-free, but of course, it was a number of years ago, and I've forgotten the recipe. I should try again soon! This sounds easy and yummy.

  5. gfe--gluten free easily says

    I'm working backwards on your posts trying to catch up. 😉 Lovely job on the pie crust, Linda! I tend to do a press-in gf pie crust on crustless, but I still appreciate a nicely done real pie crust. :-)


  6. Anonymous says

    I used this recipe just yesterday for Thanksgiving for two pies and it was PERFECT!

    One tip I found that made life easier… line your mat with plastic wrap as well as your rolling pin. When it comes time to tranfer it you just set your pie pan on the dought and flip the mat. The dough will stay perfectly in tact. Set it how you want in the pan then just peel back the wrap.

  7. Anonymous says

    To improve the workability of the dough, try resting it in the fridge for at least an hour before rolling it out. It really makes a difference for the gf pie crust recipe I use.

  8. says

    I riffed on your crust recipe and it's in the fridge before I roll it out… I'm doing an apple pie so I doubled the recipe in order to have a top and bottom crust. Will let you know how it works out!

  9. says

    success! made a whole lot of changes but the pie turned out wonderfully (including a beautiful nearly flawless top crust!) thanks so much

  10. gluten free 10 year old says

    Hi, I also tried your pie crust recipe, I tried using a blend tec (another type of blender) for making the rice flour it worked okay, but it didn’t grind some of the rice grains, so the pie crust was a bit crunchy.

  11. demi says

    hi,..have two questions…the butter is half a gr do you happen to know how much is it?approximately as here we dont have sticks just 250gr packets and we cut what we use daily…like…can i cut in very small cubes the butter and put it in half cup?i am afraid i will put too little!!!and also the second question is if i can make double recipe and one crust to use it on top of filling..or that will sink or sth?thanks!!!

  12. Brenda says

    WOW! I just made a quiche using this recipe for the crust. Absolutely wonderful! I’ll use it from now on.

  13. Jamie says

    Can you use all purpose flour to make pie crust? I have a hard time finding various other flours and they are expensive. Thank you there are so many recipes I can’t wait to try.

  14. Deborah says

    Hi, I was diagnosed almost two years ago with ulcerative colitis; (two other relatives suffer from Celiac disease, along with being Diabetic, like myself.) I was very glad to find your gluten/dairy free recipe for pumpkin pie; as I’m also now sensitive to dairy, and was wondering if substituting almond milk for evaporated would work. I also plan on using a sugar substitute.such as Splenda or Stevia for the regular sugar. Do you think it would be okay to use margarine or regular vegetable shortening in place of the butter? Thanks, Deb in Springfield, IL.

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