The Perfect Gluten Free Pie Crust Recipe
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This Gluten Free Pie Crust Recipe is buttery, flakey, and basically everything you’d want in a gluten free pie crust. Not only that, you’ll also be able to roll it and work with it just like a non-gluten free pie crust. It’s perfect for the holidays because your family and friends won’t be able to tell the difference!
You guys have been asking me for this one for a while. And I’ve really wanted to give you something amazing. I couldn’t rush it and send something over to you that I wasn’t completely and 100% in love with. So, here it is. The winning gluten free pie crust recipe!
Gluten Free Pie Crust Recipe
This, my friends, is the real deal. And I can say that with absolute certainty, because not only did I use this over Thanksgiving for pies, I also used it for the leftovers in this Leftover Turkey Pot Pie Casserole. And it turned out perfect every time.
You can roll this out, dust it with gluten free flour, beat it up, and it will still be good to go. Seriously. If anyone has a case for over-abusing pie crusts, I definitely do, and this one held up really well!
But how do I keep this gluten free pie crust recipe from sticking?
Short answer? Parchment Paper is your new best friend. No matter how good of a gluten free pie crust recipe it is, gluten free baking is always missing that key element that makes dough stretch and hold together. So sometimes, we have to improvise. I roll out my dough on a piece of parchment paper (taped to the counter if necessary). When I’m ready to add it to the pie crust, I just pick it up with the parchment paper and flip it over.
Tips For The Perfect Gluten Free Pie Crust Recipe
- It’s all going to depend on your flour blend. Seriously, do not underestimate this one. I used Bob’s 1-to-1 Gluten Free AP Flour. It’s working for me, I really like it. But if you do use something else, you might have to make adjustments here and there based on the starch and protein ratios in your blend.
- If you find the dough to be too sticky, go ahead and dust the dough, your surface, and your hands with some additional gluten free flour. Use more as needed. But add it a little bit at a time, so your dough doesn’t get too dry.
- Don’t skip refrigeration. Seriously, let that butter harden up, and you’ll have an easier time working with it.
- Egg wash. When you’re all done with your pie, before it goes into the oven, you can brush on some egg wash to give it that beautiful golden brown color. Just beat 1 egg with a splash of water, then use a pastry brush (or, let’s face it, I used the BBQ brush because it’s all I could find), to lightly coat the top of the crust with egg.
Gluten Free Pie Crust Recipe
- 1 1/2 cup gluten free all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup plain nonfat greek yogurt
- 1 large egg white
- 1/2 tsp apple cider vinegar
- 6 tbsp unsalted butter
- 1 tbsp ice water
- pie plate
- Rolling Pin
- Whisk together dry ingredients (gluten free flour, baking powder, salt).
- Stir in yogurt, egg white, vinegar, and butter. When dough starts looking more like crumbs, you can switch to working it with your hands until everything is well combined. Only add 1 tbsp of ice water if dough looks too dry.
- Separate dough into two balls and wrap in plastic wrap. Refrigerate at least 30 minutes.
- Remove from refrigerator and roll out dough as needed.
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This looks so great! I bet the Greek yogurt holds it together well.
The extra protein does help!
Thanks for sharing! Does it cut well for making a braided top
Gluten free is tricky for things like braiding, I would do it carefully and transfer with parchment paper.
Hi, I have a homebased baked goods business and I would love to cater to GF customers, I never give out recipes, would you mind of I made this crust for my pie fillings?
Hey! Sure, I don’t mind. I do advise that if you’re not a GF kitchen, make sure to let your customers know. Celiacs have a very strict cross contamination protocol that needs to be followed, but some of the gluten intolerant community can be less strict. Let me know if you need any good resources. 🙂
Thank you so much I appreciate it, I am fairly new to the GF world for my customers I want to be able to offer them items, I did learn a little about cross contamination so I know now to of course wash any utensils and dont scoop from one container and then info the flour etc….but I love learning so sure I would love some resources thank you !!!
Would I be able to switch out the greek yogurt for sour cream?
Yes that should be fine!
I just finished making this pie crust recipe…but being that I live in Tucson, Arizona and our climate is arid I had to add almost 1/4 cup of water to the mix. Air conditioning also compounds the dryness in our homes. But the crust came together very well with the additional moistening! Can’t wait to see how my lemon meringue pie tastes!
I’m so glad it worked out, climate definitely makes a difference! Let me know how your pie turns out! I just bought some key lime juice to try out a key lime pie. 🙂