5.0 from 33 votes
Get the Recipe: Gluten Free Pie Crust Recipe
This gluten free pie crust recipe is buttery, flaky and so tasty! This recipe is simple and straightforward. The result is a perfect pie crust for holidays, Thanksgiving, Christmas, birthdays and more!
Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 2 pie crusts
Calories: 1580 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ½ cups gluten free 1 to 1 flour
- 1 ½ tbsp granulated sugar
- pinch sea salt
- 1 cup cold unsalted butter cut into cubes
- ⅓ cup cold water
Instructions
- First, add gluten free flour, sugar and salt to a food processor. Pulse 2 or 3 times.
- Then, add in cubed cold butter and cold water. Process until mixture becomes crumbly. When pinched between fingers, mixture should hold together.
- Remove dough from the food processor. Form into 2 equal sized balls of dough.
- Wrap in cling wrap. Refrigerate for at least 1 hour, up to 48 hours.
- When it is time to bake the pie, remove dough from fridge. Unwrap from cling wrap.
- Place dough on a floured piece of parchment paper. Add gluten free flour to a rolling pin. Gently roll out into a large circle. If dough breaks apart, repair with fingers.
- Gently transfer the large circle of dough to your nonstick sprayed pie plate.
- Crimp the edges of the pie crust. Pour in filling and continue with your recipe.
- If your recipe calls for par-baking the crust, poke small holes in the bottom of the pie crust with fork.
- Bake crust naked (no filling) for 15 minutes at 375 degrees Fahrenheit. Finally, remove from oven and add filling.
Cup of Yum
Notes
- This recipe makes 2 regular sized pie crusts. If your pie only uses 1 crust (like a pumpkin or pecan pie), cut recipe in half.
- I recommend using King Arthur Flour gluten free 1 to 1 flour. I also love Bob's Red Mill gluten free 1 to 1 baking flour.
- Use cold butter right from the fridge. Cut into 1 inch sized pieces.
- Use ice cold water.
- I do not recommend trying to stir this together with your hands.
- Refer to the step by step photos in the blog post for what the dough should look and feel like.
- This pie crust dough can be made up to 48 hours in advance and stored in the fridge unbaked.
- Freeze dough for up to 1 month if desired. Then, thaw before use.
- Nutrition facts are for 1 pie crust.
Nutrition Information
Calories
1580kcal
(79%)
Carbohydrates
169g
(56%)
Protein
13g
(26%)
Fat
95g
(146%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
4g
Monounsaturated Fat
25g
Trans Fat
4g
Cholesterol
244mg
(81%)
Sodium
13mg
(1%)
Potassium
179mg
(5%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2836IU
(57%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2pie crusts
Amount Per Serving
Calories 1580
% Daily Value*
| Calories | 1580kcal | 79% |
| Carbohydrates | 169g | 56% |
| Protein | 13g | 26% |
| Fat | 95g | 146% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 4g | 200% |
| Cholesterol | 244mg | 81% |
| Sodium | 13mg | 1% |
| Potassium | 179mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2836IU | 57% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.