The Best Flaky Gluten Free Pie Crust Recipe

I just perfected an Extra Flaky Gluten Free Pie Crust, and if you keep scrolling you’ll be stunned at how perfectly it bakes and how anything you put in it looks like a million bucks.

I’m obsessed with this Extra Flaky Gluten Free Pie Crust because it actually tastes like a real pie crust, not cardboard. I love the way the layers lift and shatter when you cut a slice.

I adore that it’s Gf Pie Crust Easy enough to not make me hate baking after a long day. The texture is all butter, I use unsalted butter, and the crumbs hold together with just a splash of ice cold water.

But the best part is the crust disappears into the filling and everyone asks for seconds. Totally worth the mess.

No tricks, just crust.

Ingredients

• Gluten free flour blend: the base that holds everything, it’s neutral and glue-friendly.
• Xanthan gum: adds chew and stretch, stops gluten-free crust from falling apart.
• Granulated sugar: sweetens slightly and helps browning, skip it for savory pies.
• Fine sea salt: brightens flavor, makes the crust taste like something real.
• Unsalted butter: gives rich flaky layers, it’s the real buttery goodness you want.
• Vegetable shortening or lard: Basically adds extra flake and tender pockets in the crust.
• Large egg: helps bind and makes the dough easier to handle, optional but handy.
• Ice cold water: chills and tames the fats, helps layers form without melting.
• Apple cider vinegar or lemon juice: Plus it relaxes the dough and improves texture subtly.

Ingredient Quantities

• 2 1/2 cups gluten free all purpose flour blend (about 325 g) make sure it contains xanthan gum
• 1 teaspoon xanthan gum (only if your blend does not already include it)
• 1 tablespoon granulated sugar (omit for savory pies)
• 1 teaspoon fine sea salt
• 1 cup (2 sticks, 226 g) unsalted butter, very cold and cut into cubes
• 1/2 cup (110 g) cold vegetable shortening or cold lard for extra flakiness
• 1 large egg, cold (optional, makes dough easier to handle)
• 6 to 8 tablespoons ice cold water (about 90 to 120 ml), plus extra if needed
• 1 tablespoon apple cider vinegar or lemon juice, cold

How to Make this

1. Put 2 1/2 cups (about 325 g) gluten free all purpose flour blend in a large bowl; if your blend does not already have xanthan gum add 1 teaspoon now, then stir in 1 tablespoon sugar (skip for savory) and 1 teaspoon fine sea salt.

2. Cut 1 cup (226 g) very cold unsalted butter into small cubes and measure 1/2 cup (110 g) cold vegetable shortening or cold lard; put both back in the fridge until you’re ready so they stay ice cold.

3. Using a pastry cutter, two forks, or your fingers quickly work the butter and shortening into the flour mixture until it looks like coarse crumbs with some pea sized bits of fat still visible; you want chunks so it bakes flaky, don’t overwork it.

4. Whisk 1 large cold egg (optional) with 1 tablespoon cold apple cider vinegar or lemon juice and 6 tablespoons ice cold water; keep some extra ice water nearby in case you need it.

5. Make a well in the dry ingredients and drizzle most of the liquid mixture in, then gently fold with a spatula until dough just starts to come together; add the extra 1 to 2 tablespoons water only if the dough is too dry and won’t hold when pinched.

6. Turn the shaggy dough onto a lightly floured surface (use the same gluten free flour), press it together into a rough disc, but don’t knead; wrap in plastic and chill at least 1 hour or up to 2 days in the fridge.

7. When ready, let chilled dough sit 10 minutes so it’s easier to roll, then roll between two sheets of parchment to your desired thickness, flouring the parchment lightly if it sticks; for a single crust aim for about 1/8 inch thick.

8. Transfer to your pie dish by folding the top sheet of parchment over the dough and flipping, then peel off parchment, trim edges leaving a 1/2 inch overhang, crimp or flute edges, and patch any cracks with small bits of dough.

9. For pre-baked crust, chill 30 minutes, dock with a fork, line with parchment, fill with pie weights or dried beans and bake at 375 F (190 C) for 18 to 22 minutes until edges are golden, remove weights and bake 5 to 8 minutes more. For filled pies follow the filling recipe’s baking instructions, usually 375 F until filling is set.

10. Tips: keep everything cold for maximum flake, handle dough as little as possible, use a mix of butter plus shortening or lard for best flavor and layers, and if cracks happen press them together with a little ice water and patch.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (including a scale if you have one)
3. Pastry cutter or two forks (or your fingers)
4. Whisk and rubber spatula
5. Rolling pin
6. Parchment paper sheets
7. Bench scraper or knife for trimming and patching dough
8. 9 inch pie dish
9. Plastic wrap and a small bowl of ice water (or an ice bath)
10. Pie weights or dried beans and a fork for docking

FAQ

The Best Flaky Gluten Free Pie Crust Recipe Substitutions and Variations

• Gluten free all purpose flour blend: use your own mix of 1 1/2 cups brown rice flour + 3/4 cup tapioca starch + 1/4 cup potato starch (by weight about same as 2 1/2 cups) and add 1 teaspoon xanthan gum if the mix lacks it. It works, but texture can be slightly gritty if not well sifted.
• Unsalted butter (very cold): swap with firmly chilled coconut oil (solid, not melted) or a vegan stick butter, same weight (226 g). Coconut gives a hint of flavor, so use refined if you want neutral taste.
• Cold vegetable shortening or lard: if you dont have it, use an extra 1/2 cup cold butter (for richer flavor) or 1/2 cup chilled neutral-flavored vegetable shortening. Butter gives more flavor but less lift.
• Large egg (optional): replace with 1 “flax egg” made from 1 tablespoon ground flaxseed + 3 tablespoons cold water (mix and let rest 5 min) or with 3 tablespoons aquafaba. Both help bind and make dough easier to handle.

Pro Tips

– Freeze the butter and shortening for 15 to 30 minutes before you cut them, then work very fast. Cold fat equals flaky layers, and small pea sized bits of butter are your friend. If the dough starts to warm, pop it back in the fridge for 10 minutes.

– Roll the dough between two sheets of parchment and keep extra flour handy to dust the parchment, not the dough. This prevents sticking and overhandling, so you won’t need to add much extra water which can make gluten free crust gummy.

– If the dough cracks when you transfer or shape it, use a tiny bit of ice water on your fingertips to press and patch seams, then smooth gently with the palm of your hand. Small patches blend right in after chilling and baking.

– For a really tender crust, add the optional cold egg or replace 1 tablespoon of water with the apple cider vinegar and make sure you chill the formed crust 30 minutes before blind baking, then bake with weights until the edges are golden to prevent soggy bottoms.