Finally, A Flaky, Tender, Gluten Free Pie Crust Recipe That Actually Tastes Good!

After seven years of tinkering, I finally cracked a flaky, dependable Gluten Free Pie Crust and in this recipe I share the simple, surprising trick that makes it work.

I’ve been chasing the idea of a truly flaky gluten free crust for seven years, and honestly I almost gave up. But after a lot of messes and stubborn tweaks, I landed on something that finally feels right.

This is not your usual sad substitute, it actually flutters and flakes, with a real buttery lift from cold unsalted butter and a base built on a gluten free all purpose flour blend. Call it my Mama Knows Gluten Free Pie Crust moment or the Easy Flakey Pie Crust miracle, either way I promise you’ll be curious enough to try it.

Ingredients

• Gluten free all purpose flour blend, mostly carbs some protein low fiber unless blend has quinoa or sorghum tastes neutral
• Xanthan gum, tiny pinch makes dough elastic and holds crumbs together not many calories though
• Butter gives rich flavor and flaky layers adds saturated fat and lots of tasty mouthfeel
• Vegetable shortening adds lift and flakiness neutral taste solid fats help create crisp tender layers
• Apple cider vinegar a little acid helps gluten free blends bind and makes crust tender not sour
• Egg yolk optional adds richness color and extra binding more protein so crust holds together better
• Granulated sugar just a touch sweetens and helps browning tiny carb boost but not much

Ingredient Quantities

• 1 1/4 cups (155 g) gluten free all purpose flour blend (cup for cup)
• 1/2 tsp xanthan gum (if your blend doesnt already have it)
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1 stick (8 tbsp / 113 g) cold unsalted butter, cubed
• 2 tbsp cold vegetable shortening
• 1 tsp apple cider vinegar
• 3 to 4 tbsp ice water
• 1 large egg yolk (optional, for extra richness)

How to Make this

1. In a medium bowl whisk together 1 1/4 cups gluten free all purpose flour, 1/2 tsp xanthan gum (only if your blend doesnt already have it), 1 tbsp granulated sugar and 1/2 tsp fine sea salt so it’s evenly mixed.

2. Add 1 stick (8 tbsp / 113 g) cold unsalted butter, cubed, and 2 tbsp cold vegetable shortening. Use a pastry cutter, two knives, or a food processor in short pulses to cut the fats into the flour until the mixture looks like coarse peas and coarse cornmeal with some pea sized bits left.

3. Stir in 1 tsp apple cider vinegar and the optional 1 large egg yolk (if you want extra richness and color). The vinegar helps with tenderness and flavor, dont skip if you can.

4. Add 3 tbsp ice water and gently toss with a fork or spatula, adding the 4th tablespoon only if the dough still wont hold together. You want a shaggy, slightly crumbly dough that just comes together when you squeeze it. Dont overwork it.

5. Gather the dough into a ball, flatten into a 1 inch thick disk, wrap tightly in plastic or parchment and chill at least 30 minutes and up to 1 hour. Cold dough = flakier crust, so be patient.

6. Place the chilled disk between two sheets of lightly floured parchment and roll to about 1/8 inch thickness, dusting with a little extra gluten free flour if it sticks. Roll from the center out, turn the parchment so it stays even, and dont worry about small cracks.

7. Peel one piece of parchment away, flip the dough into your pie dish, gently press to fit, trim to about 1/2 inch overhang, then fold under and crimp or flute the edge. Patch any cracks by pinching in a little dough, a bit of water helps seal them.

8. Chill the assembled crust in the fridge 15 to 30 minutes before baking so it keeps its shape. For blind baking, preheat oven to 375 F, line the crust with parchment and weights, bake 18 to 22 minutes, remove weights and parchment and bake another 5 to 8 minutes until the surface is pale golden. For filled pies follow the filling recipe and bake as directed.

9. Let the crust cool slightly before filling if partially baked, or cool completely if fully prebaked. Store any unused dough wrapped in the fridge up to 48 hours or freeze up to 1 month.

Equipment Needed

1. Medium mixing bowl, for whisking the dry ingredients and mixing the dough
2. Measuring cups and spoons, for accurate flour sugar salt and vinegar amounts
3. Pastry cutter or two knives or a small food processor, to cut cold butter and shortening into the flour
4. Whisk plus a fork or rubber spatula, for combining and gently tossing the dough
5. Rolling pin and two sheets of parchment paper, for rolling the chilled disk without sticking
6. 9-inch pie dish, to shape and bake the crust
7. Plastic wrap or extra parchment, to wrap and chill the dough disk
8. Oven-safe pie weights or dried beans and an extra sheet of parchment, for blind baking the crust
9. Baking sheet or rimmed sheet and a cooling rack, to bake and cool the crust safely

FAQ

Finally, A Flaky, Tender, Gluten Free Pie Crust Recipe That Actually Tastes Good! Substitutions and Variations

• 1 1/4 cups gluten free all purpose flour blend (cup for cup): swap for a DIY mix – 1/2 cup brown rice flour + 1/2 cup tapioca starch + 1/4 cup potato starch. Same volume, keeps the crust light and flaky.
• 1/2 tsp xanthan gum (if needed): swap for guar gum 1:1, or psyllium husk powder 1:1 (psyllium soaks up more liquid so add 1-2 tsp extra ice water if dough feels stiff).
• 2 tbsp cold vegetable shortening: swap for equal cold lard (for ultra flaky crust) or equal cold solid coconut oil (works well but may add a faint coconut note).
• 1 large egg yolk (optional): omit or swap for 1 tbsp heavy cream for extra richness, or 1 tbsp aquafaba if you need a vegan option (gives some binding but less rich).

Pro Tips

1) Keep everything cold, even your tools. If the butter starts to soften, pop the bowl or the cubes in the freezer for 10 minutes. Cold fat gives real flake, warm fat makes a greasy, dense crust, trust me.

2) If the dough cracks when you roll it, dont panic. Let it rest on the counter 5 minutes so the fats relax, or press crack edges together with a dab of ice water, then chill to set. Rolling between two sheets of parchment helps hide and prevent cracks.

3) For juicy fillings, seal the prebaked crust so it wont get soggy. A thin brush of beaten egg white, or a light spread of melted chocolate or nut butter, creates a barrier and keeps the bottom nice and crisp.

4) Dont overwork the dough, but do judge hydration by feel not exact spoon counts. It should come together when you squeeze it, slightly crumbly but holding. If it feels gummy add a tiny pinch more flour, if it falls apart add a teaspoon iced water at a time.