The Best Gluten-Free Pie Crust Ever (Super Flaky)

Name: Easy Gluten-Free Pie Crust
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 10
Cuisine: Dessert
Ingredients: 3 cups all-purpose gluten-free flour blend; 1/2 teaspoon salt (omit if using salted butter); 2 teaspoons xanthan gum (omit if you use a blend that has xanthan); 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening); 8-10 tablespoons milk, cold (or dairy-free milk)

By Wendy Stoltz 117 Comments

By Wendy Stoltz / Last Modified On March 22, 2023

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A golden, flaky gluten-free pie crust that is simple to make and perfect for making gluten-free pies. You are going to love working with this gluten-free pie crust recipe. Dairy-free and vegan options are included.

What we're coving in this gluten-free pie recipe post: How to make gluten-free pie crust, tips for making the best gluten-free pie crust, a dairy-free option, and baking and freezing instructions.

You can use one of my recommended gluten-free flour blends, my personal gluten-free flour blend, or your favorite blend with similar ingredients. For more ideas, check out my Easy Gluten-Free Recipes.

If you are looking for the perfect gluten-free pie to make with this gluten-free pie crust, you might like my Gluten-Free Chicken Pot Pie or my Gluten-Free Pecan Pie. You can also make a gluten-free graham cracker crust too!

Udemy's course on gluten-free sponge cake desserts will help you expand your culinary skills and learn to make delectable desserts that are safe for gluten sensitivities.

Table of Contents

Gluten-Free Pie Crust Recipe

Over the years, I have shared some of my favorite gluten-free pie recipes. While many of them use the same gluten-free pie crust, I've never shared a post that highlights the recipe by itself. Some of my readers have been asking for a post that gives only a gluten-free pie crust recipe with tips and tricks.

Many people are intimidated by GF pie crust recipes. It does take a bit of extra time versus purchasing a gluten-free pie crust at the store, but the fresh, flaky crust at the end of it is worth it. It's not hard, it doesn't take a lot of ingredients, and it only takes about 20 extra minutes.

Why You’re Going to Love This Gluten-Free Pie Crust

Simple to make - It's super simple to make (it takes only 20 minutes).

Make all GF pies - You can make all kinds of gluten-free pies with them.

Diet-friendly - There are dairy-free and vegan options included!

Best pie crust - It's heavenly flaky and golden.

Ingredients in Gluten-Free Pie Crust

Gluten-Free Flour - You can use my gluten-free flour blend recipe (both blends work well) or a store-bought blend like Bob's Red Mill 1-to-1 Gluten Free Baking Flour. Bob's Red Mill all-purpose gluten-free flour doesn't work well in this pie crust recipe. Ensure your gluten-free flour is at room temperature when you start otherwise, it will absorb the milk too quickly.

Salt - If you are using salted butter or dairy-free butter, you'll want to omit the additional salt.

Xanthan Gum - Because pie crusts are high fat, this helps hold the pie crust together. Omit the xanthan gum if you're using a blend that includes it.

Butter - We recommend starting with unsalted cold butter, but you can use salted butter and omit the salt. You can also use a dairy-free butter like Earth Balance buttery spread.

Milk - Any type of milk works, even dairy-free milk. Add more or less to get the consistency you need. Some have used ice water instead of milk, but I have not tried it yet.

Equipment Needed for This Gluten-Free Pie Crust

Medium mixing bowls - I like to use these medium mixing bowls to mix the dough for this GF pie crust recipe.

Wax paper - Roll the dough between the wax paper or parchment paper. It helps to transfer the pie dough to the pie pan.

Rolling pin - Use a rolling pin to roll the pastry dough out to the size of your pie pan.

Pie pan - I like to use a 10-inch pie pan for this recipe.

Food processor - A food processor is optional to make this GF pie crust. A food processor will work faster but is not required.

If you have any questions about making Gluten-Free Pie Crust, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Pie Crust

Making the gluten-free pie crust is simple; again, it just takes some time. Here are the steps.

In a medium mixing bowl, combine flour (not all-purpose flour), salt, and xanthan gum.
Cut the cold butter (or shortening) into flour.
The butter should resemble the size of small peas.
Add milk.
Use your hands to work the milk into the dough until the ingredients are combined, and the dough forms a ball. Add more milk if needed.
Divide the dough disc in half and roll one dough disc ball between two pieces of wax paper. TIP: You can also use parchment paper. Repeat with the second dough ball.
Remove the top piece of wax paper and place the pie pan upside down on the dough.
Flip the pan and pie crust dough over, so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten-free pie crust dough into shape.

If you are baking the crust and then filling it with filling, preheat the oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.< For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

This gluten-free pie crust recipe makes two 10-inch gluten-free pie crusts. There is a dairy-free and vegan option if you need a gluten-free, vegan pie crust. If you don't need two pie crusts, either cut the recipe in half to make one crust pie or freeze the second pie crust.

Tips for making an easy gluten-free pie crust

Read the recipe steps and make sure you have all ingredients on hand before you begin.
Make sure all ingredients are cold before you begin.
If you use a flour blend with xanthan gum, omit it from the recipe.
Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
For a decorative top – cut out lattice strips and weave them over the top of the pie, or use cookie cutters for fun shapes.
Top your gluten-free pie with foil for the first half of baking to prevent the crust from burning.
Let the pie cool completely before slicing.

Just another tip about gluten-free pies in general. I always bake my gluten-free pies on a baking sheet in case the filling bubbles out. It helps prevent a mess in the oven.

Gluten-Free Pie Decorative Tops

I cut this gluten-free pie crust recipe in half to make this stunning gluten-free pumpkin pie (pictured above). I had some extra gluten-free pie crust dough left over, so I used leaf cutouts to decorate the top. This gluten-free pie crust is versatile and works with savory and sweet gluten-free pies.

If you are interested in more of a lattice look, I also used this gluten-free pie crust in my gluten-free cherry pie. I placed one pie crust on the bottom, added filling to the center, then cut the second gluten-free, vegan pie crust into strips. Weaving them together was easy. Practice different pie designs during pie season, it is so much fun!

Frequently Asked Questions

What’s the best gluten-free flour for pie crust?

One of the best gluten-free flour options is Bob's Red Mill Gluten Free 1-to-1 Baking Flour. This gluten-free flour is great because it gives the best flavor and texture to the pie crust, and it is incredibly easy to roll and work with.

Can You Use Almond Flour In This Recipe?

No, you can't use almond flour to make this pie crust recipe. Almond flour would need more liquid and adjustments to the butter. It is best to use a recipe created with almond flour.

How Do You Keep A Gluten-Free Pie Crust From Falling Apart?

There are two ways for you to keep your GF pie crust from falling apart:

Use the suggested flours - The combination of flour above is best to use for this pie dough.

Chill the pie dough - It is important to chill the pie dough before rolling it out.

Gluten-Free Pie Crust Substitutions

Besides the traditional gluten-free, flaky pie crust recipe, there are also dairy-free and vegan substitutions you can also use.

Dairy-free pie crust

For the dairy-free pie crust version, the best idea is to replace the butter with butter-flavored Spectrum nonhydrogenated vegetable shortening. To keep the recipe dairy-free, make sure your gluten flour blend is dairy-free. Also, you should replace the milk with plant-based milk, such as coconut milk.

Vegan pie crust

There are no animal products in this recipe besides those that come from dairy. So if you make your recipe dairy-free, it will also be vegan!

Can You Make Gluten-Free Pie Crust Dough Ahead?

Yes. You can make GF pie crust dough ahead and refrigerate it for up to 2 days or keep it frozen for up to 3 months.

How do you crimp a GF crust?

You can use the index finger to push the inner edge of the crust out while pinching the outer edge in with the thumb and index finger of the other hand.

If this is too complicated or simply beyond your interest, don't worry! You can always use a fork instead. Just press down on the edge of the crust, using the fork to seal the dough together.

Do you have to egg-wash gluten-free pie crust?

Some people use an egg wash on their gluten-free pie crust to give it a glossy coating or to help it brown. I don’t. When I bake gluten-free pies, I start with foil over the crust for about half the baking time, then I remove the foil and let the gluten-free pie crust brown while it finishes baking. The crust will cook and start to brown under the foil, but it’s this process of keeping it covered upfront that helps keep it from darkening too much while the filling bakes up.

How to Use Gluten-Free Pie Crust (Sweet & Savory Options)?

The best thing about this recipe is that you can use it in any pie or tart recipe. So whether you prefer sweet or savory options, you can use this gluten-free pie crust for making recipes such as:

Gluten-Free Chicken Pot Pie
Gluten-Free Pecan Pie
Keto Key Lime Pie
Gluten-Free Apple Pie
All kinds of sweet and savory galettes, including Cinnamon Apple Gluten-Free Galette

Can Gluten-Free Pie Dough Be Frozen?

Yes, you can freeze the dough for 3 months.

How Do You Freeze The Dough So You Can Use It Later?

To freeze gluten-free pie crust dough for later use, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. The plastic wrap will protect it from freezer burn.

Does gluten-free pie crust taste good?

Yes! It has a rich buttery flavor. This flaky, gluten-free pie crust doesn't taste much different than regular pie crust.

Is Pie Crust Gluten-Free?

No. Regular pie crusts aren't gluten-free. Only if you follow a recipe like this one will your pie crust be gluten-free.

What’s the secret to extra flaky gluten-free pie crust?

It's really simple! Start with using relatively large chunks of butter, then coat them in dry ingredients and then flatten them between your fingers.

Why is it important to keep the gluten-free pie crust ingredients cold?

The main reason is to make the pie as flaky as possible.

By keeping the ingredients cold at every step of the process, you are making sure that the butter pieces don't melt while you are handling the dough. When the butter melts and mixes instantly with other ingredients, it results in a greasy and hard-baked pie crust with no flakiness.

How do you know when your homemade gluten-free pie crust is ready?

Generally, it is recommended to bake the pie crust until the bottom crust is golden brown. But if you are looking for a partially baked pie crust (if you are baking it once it is filled like a quiche), then you should bake it until the bottom crust is just beginning to brown.

Can You Use Shortening in Gluten-Free Pie Crust?

Yes. I use palm shortening to keep my gluten-free pie crusts dairy-free and vegan. You can use butter or regular shortening in this gluten-free pie crust recipe. I haven't personally tried dairy-free butter in this recipe.

This gluten-free pie crust recipe is the go-to recipe for all things pie in our house. I like to use Bob's Red Mill 1-to-1 gluten-free flour blend when making pies, but you can also use a similar blend or my gluten-free flour blend.

What Frozen Gluten-Free Pie Crust (Pre-Made) Can I purchase?

If you looking for a gluten-free pie crust frozen and ready to purchase, here are some you may want to check out:

Wholly Gluten Free Shells
The Main Pie Company
New Season Gluten-Free Pie Shell
Kinnikinnick Gluten Free Pie Crust

Or, if you want a no-bake option, you can try the following:

If you are looking for more dessert pies, you should check out this Dairy-Free Banana Cream Pie from Meaningful Eats. What the Fork Food Blog has a scrumptious recipe for Gluten-Free Fudge Pecan Pie. For a keto pie, you'll want to make this Dairy Free & Keto Key Lime Pie.

Yield: Two 10-inch pie crusts

Easy Gluten-Free Pie Crust

A golden, flaky Gluten-Free Pie Crust that is simple to make and perfect for making gluten-free pies.

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Ingredients

For the crust(Makes two 10" crusts)

3 cups all-purpose gluten-free flour blend
½ teaspoon salt (omit if using salted butter)
2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
8-10 tablespoons milk, cold (or dairy-free milk)

Instructions

In a medium mixing bowl, combine flour, salt, and xanthan gum.
Cut butter (or shortening) into flour.
The butter should resemble the size of small peas.
Add milk.
Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
Remove the top piece of wax paper and place the pie pan upside down on dough.
Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.
For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

Notes

If you only need one pie crust, you can cut the recipe in half.
If you use a flour blend with xanthan gum, omit it from the recipe.
Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
For a decorative top – cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.
Top your gluten free pie with foil for the first half of baking, instead of the second half to prevent the crust from burning.
Let the pie cool completely before slicing.
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

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Nutrition Information:

Yield:

Serving Size:

⅛th of two crusts
Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 162mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this Gluten-Free Pie Crust recipe? Please leave a recipe review below, letting me know what you think.

Thanks for sharing!

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Comments

Nelda

June 03, 2019 at 7:25 am

Can oil be used to make this crust?

Reply
- chrystal
  
  June 03, 2019 at 12:03 pm
  
  Hi Nelda,
  You can use shortening to make this crust. I haven't used oil (other than solid shortening) and I'm not sure how well it would do. The advantage of the butter or shortening is that it coats the flour but doesn't melt until it bakes.
  
  I hope that helps,
  Chrystal
  
  Reply
- Carrie Gallagher
  
  June 11, 2020 at 9:25 am
  
  Yields 32 servings? Serving size 1/16th? I've never tried to get 32 slices out of a pie! Is that even possible?
  
  Reply
  - chrystal
    
    June 11, 2020 at 6:56 pm
    
    Thanks for the catch. I need to update it.
    
    Best,
    Chrystal
    
    Reply
    - Claire
      
      August 10, 2020 at 10:32 am
      
      I have an 11-inch pie pan, can i cut the recipe almost in half and use the leftover pie crust for the lattice strips, or would that still have a lot of leftovers? Can I use that pie crust to make other small baked items? Thanks!
      
      Reply
      - chrystal
        
        August 11, 2020 at 6:37 am
        
        That should work just fine. You can use the pie crust to make smaller pies or hand pies.
        
        Best,
        Chrystal
Vikki

June 23, 2019 at 7:27 am

Just want to say this pie crust is amazing! My husband is celiac and never thought he'd be able to enjoy a "flakey" pie crust again.... Well your recipe is as good as a regular crust if not better just because it's so easy! It rolled out beautifully and baked up so flakey and was delicious! I made a lemon meringue pie and was devine!!! Thank you so much for another awesome receipe!

Reply
- chrystal
  
  June 23, 2019 at 7:54 am
  
  Hi Vikki,
  Awe, I am so glad you like my gluten-free pie crust recipe. Thank you for letting me know!
  
  Best,
  Chrystal
  
  Reply
C Carlisle

August 14, 2019 at 6:26 am

I use a mixture of crisco and butter with vodka and cold water as the liquid. How would this work with the gluten free flour? I have a friend that can't have gluten.... I have always had rave comments regarding my crust and I am concerned about this one.

Reply
- chrystal
  
  August 14, 2019 at 6:34 am
  
  Hi Candace,
  You can still use your method with this recipe. Bob's Red Mill 1-to-1 Gluten Free Flour works best in this recipe in my opinion and it's easy to find. Let me know how it turns out!
  
  Best,
  Chrystal
  
  Reply
Jessica

October 22, 2019 at 4:44 pm

I am making this into personal apple pies to prove to a girl in my class that gluten free can be as good as the original. Is there a real noticeable difference between the two? And how many personal pies at most 3" each?

Reply
- chrystal
  
  October 23, 2019 at 10:46 am
  
  Hi Jessica,
  I don't think there is a noticeable difference. Make sure to use butter.
  
  Best,
  Chrystal
  
  Reply
Sue michaels

November 13, 2019 at 9:16 am

Hi,
Can you use water instead of milk or can you use almond milk?

Thanks

Reply
- chrystal
  
  November 13, 2019 at 11:51 am
  
  Hi Sue,
  You can use cold water or almond milk. Both work.
  
  Best,
  Chrystal
  
  Reply
- Richelle Reay
  
  October 25, 2021 at 8:55 pm
  
  Hello! Could this pastry be used to make a Tart Tatin or an Upside down apple pie? Thanks, Richelle.
  
  Reply
  - chrystal
    
    October 26, 2021 at 5:49 am
    
    It should work for those.
    
    Best,
    Chrystal
    
    Reply
Jane

November 20, 2019 at 11:57 am

can you make this a day ahead in the refrigerator?

Reply
- chrystal
  
  November 21, 2019 at 6:21 am
  
  Hi Jane,
  Yes, but I would refrigerate it after you've added it to the pie pan. I hope that helps.
  
  Best,
  Chrystal
  
  Reply
- Pam
  
  November 01, 2020 at 4:25 pm
  
  Prior to my son's celiac diagnosis, ai used to make meat pies with store bought pie crusts dough. Would this work well for that? Putting cooked filling inside to cook in the oven. I haven't made them in over 5 years since gluten free baking scares me.
  
  Reply
  - chrystal
    
    November 02, 2020 at 5:09 am
    
    Yes, this pie crust will work nicely. I use it in my chicken pot pie.
    
    Best,
    Chrystal
    
    Reply
Lucinda Gilderhus

November 28, 2019 at 7:37 am

New to gluten-free because of a celiac diagnoses several months ago. Have only baked twice and it was abysmally disappointing. Finally, a recipe that I actually have all the listed ingredients for. Most recipes call for gluten-free all purpose flour. Since I’m a newbie to this, I bought Bob’s 1:1 flour. And King Arthur. So, going to give this a try with the Bob’s. Have you ever used the King Arthur one to one?

Reply
- chrystal
  
  November 30, 2019 at 6:08 am
  
  Hello Lucinda,
  Definitely stop back by and let me know how it turns out. Bob's 1:1 us my current go to flour blend right now. Some people have used the King Arthur in this recipe, but you'll want to reduce the xanthan gum by half. For some reason it has more. You could probably even leave it out if you use the King Arthur, but I like to add a little since there's so much butter. Xanthan helps hold higher fat gluten free dough's and crusts together.
  
  Best,
  Chrystal
  
  Reply
- Sarah Night
  
  September 29, 2020 at 9:15 pm
  
  I just made this with King Arthur GF Measure for Measure flour and omitted the xanthum gum. It came out perfectly! It was actually my first successful pie, even counting when I used to bake with gluten. For anyone else interested, I made it dairy-free by using 3/4 cup (3/4 of a block) of cold Miyoko's butter and 1/4 cup of palm shortening(room temp). We had leftover dough and made a hand pie by using blueberry jelly as a filling and it was cripsy and perfect. This is a great recipe! 🙂
  
  Reply
  - chrystal
    
    September 30, 2020 at 7:23 am
    
    I am so glad you loved it. Thank you for sharing what you used.
    
    Best,
    Chrystal
    
    Reply
    - Dianne
      
      October 20, 2020 at 7:27 am
      
      Chrystal,
      What’s your go to replacement for Xanathan gum? I have an intolerance so I do not bake at all but your pie crust is giving me inspiration to try!
      
      Reply
      - chrystal
        
        October 20, 2020 at 7:09 pm
        
        You can use psyllium husk powder. Use 3 x's the amount of xanthan in this recipe.
        
        Best,
        Chrystal
B.Kime

December 30, 2019 at 6:27 pm

Had a very good outcome with this crust, although I would add a tablespoon or two of sugar for sweet pies.

Reply
- chrystal
  
  December 31, 2019 at 9:33 am
  
  I'm so glad you liked it. Thank you for sharing.
  
  Best,
  Chrystal
  
  Reply
Jan

May 16, 2020 at 1:49 pm

I can't have nightshades so I'm wondering if you could recommend a gluten free flour blend that would work for your recipe that does not contain potato starch. Thanks so much!

Reply
- chrystal
  
  May 17, 2020 at 6:19 am
  
  Hello Jan,
  You can use my flour blend and substitute the potato starch with half arrowroot starch and half corn starch, I have two blends. It's really easy to mix up. Spoon the flours and starches into a measuring cup and then level them before adding them to your bowl or jar. Simply whisk the jar before using. I recommend my blend with millet flour to start.
  
  Best,
  Chrystal
  
  Reply
Liz

August 16, 2020 at 12:28 pm

Hi, I'm just wondering if this can be made in a food processor instead of with your fingers? Any time I have made regular pie crusts, it has never turned out without the food processor, so that's why I'm wondering.

Reply
- chrystal
  
  August 17, 2020 at 6:20 am
  
  Hi Liz,
  I've had a few readers make it in the food processor with success.
  
  Best,
  Chrystal
  
  Reply
Joan Pinckney

September 09, 2020 at 3:44 pm

Best gluten free pie crust on the internet. I have tried several. I used 1 stick of butter and 1/2 cup of lard, for a chicken pot pie. It was Easy to handle and flakey.
For a dessert pie, I like all butter. Just a personal performance. Both were delicious. Also used Bob’s Red Mill 1/1 flour.

Reply
- chrystal
  
  September 09, 2020 at 3:46 pm
  
  Hi Joan,
  I am so glad you love it. Thank you for sharing what you used. I plan on making a video soon to add to the post to show everyone how easy it is to make 🙂
  
  Best,
  Chrystal
  
  Reply
  - Maribeth
    
    October 04, 2020 at 7:42 am
    
    The Bob’s Red Mill Flour 1-1 that is recommended lists xanthum gum. But, I noticed that it is also listed in the recipe. Am I reading this correctly?
    
    Reply
    - chrystal
      
      October 04, 2020 at 2:10 pm
      
      You don't need to add it in if you use Bob's 1:1.
      
      Best,
      Chrystal
      
      Reply
    - Aeryn
      
      March 24, 2021 at 6:32 pm
      
      How do I freeze the pie crust? Can I freeze it in a ball?
      
      Reply
      - chrystal
        
        March 26, 2021 at 6:15 am
        
        You can freeze it in a ball just note that it may dry out a little. If you freeze it in the pie plate you don't have to worry about it drying out before you roll it out.
  - Elizabeth
    
    November 24, 2020 at 4:43 pm
    
    Wondering how long this will last in the fridge if I make ahead of time also how long in the freezer. Excited to try it this year!
    
    Reply
    - chrystal
      
      November 25, 2020 at 5:40 am
      
      I wouldn't leave it more than 2 days in the fridge, otherwise it might dry out. I've frozen the crusts for up to 3 months.
      
      Best,
      Chrystal
      
      Reply
      - Aeryn
        
        March 24, 2021 at 6:32 pm
        
        How do you freeze it?
      - chrystal
        
        March 26, 2021 at 6:14 am
        
        Roll it out, and put it into the pie plate, cover it, or wrap it, then freeze it.
        
        Best,
        Chrystal
- Jane Gaudet
  
  October 12, 2020 at 9:58 am
  
  This is the absolute best gluten free pie crust recipe I have ever used!
  It is truly amazing, thank you, thank you so very much
  
  Jane Gaudet Ontario Canada. Oct. 12 2020
  
  Reply
  - chrystal
    
    October 12, 2020 at 9:59 am
    
    I am so glad you love it. Thank you for taking the time to stop by and let me know.
    
    Best,
    Chrystal
    
    Reply
  - John Quimby
    
    October 31, 2021 at 5:49 am
    
    Do you have a substitution list for making this dairy free?
    
    Reply
    - chrystal
      
      October 31, 2021 at 6:40 am
      
      Hi John,
      You can use a diary free butter like earth balance.
      
      Best,
      Chrystal
      
      Reply
Maribeth

October 04, 2020 at 7:53 am

I just noticed my typo in previous comment—should read “xanthan” gum. Sorry.

Reply
Elisa

October 07, 2020 at 8:13 am

This is the best gluten free pie crust ever. Only sub was Oatly Barista milk, otherwise, this cooked up flaky and amazing in my apple gallette. I used Bob's Red Mill 1-1 flour and I think it'll be my go to going forward. Amazing!!

Reply
- chrystal
  
  October 07, 2020 at 2:13 pm
  
  I am so glad you like it. Thanks for sharing what milk you used.
  
  Best,
  Chrystal
  
  Reply
Penny

October 13, 2020 at 12:48 pm

Could you use coconut oil in place of the shortening? Thanks!

Reply
- chrystal
  
  October 14, 2020 at 6:28 am
  
  Hi Penny,
  I am not sure coconut oil would hold up in this recipe. I haven't tested it myself.
  
  Best,
  Chrystal
  
  Reply
Maggie

November 22, 2020 at 2:36 pm

Another depressing failure at gluten free baking. The worst part was the wax paper melding with the dough, so I had to throw it out. It's simply impossible to make good gluten free baked products, I don't care how good the pictures are.

Reply
- chrystal
  
  November 22, 2020 at 2:48 pm
  
  Hi Maggie,
  I'm trying to understand why you would have baked the pie crust with the wax paper? I wouldn't recommend ever putting wax paper in the oven. For this recipe, it is used to help roll the pie crust out.
  
  Chrystal
  
  Reply
Janet

November 22, 2020 at 7:14 pm

If I use King Arthur's Measure for Measure flour, should I omit the xanthan gum from your recipe? Hoping to have a GF pie crust that's not gritty.
thanks

Reply
- chrystal
  
  November 23, 2020 at 6:01 am
  
  Yes, omit the xanthan. It won't make it grainy but your crust will be too hard if you have too much xanthan.
  
  Best,
  Chrystal
  
  Reply
Laurie

November 23, 2020 at 7:54 am

If I were to make am apple pie with this recipe could I freeze it for a few days? Uncooked?

Reply
- chrystal
  
  November 24, 2020 at 5:16 am
  
  Hi Laurie,
  Yes, you can freeze it and then pop it in the oven frozen. Start with the same bake time, then check for doneness. You'll have to cover the pie with foil halfway through baking.
  
  Best,
  Chrystal
  
  Reply
Janet

November 25, 2020 at 2:59 pm

Delicious and easy! I made this pie crust today for my Thanksgiving pumpkin pies. It was so easy and came together beautifully in my food processor. I used Bob's Red Mill Cup 2 Cup gluten free flour and weighed it instead of measuring. I've found that I get the best results from all my baking when I weigh the flour.

Reply
- chrystal
  
  November 25, 2020 at 3:27 pm
  
  I am so glad you like it. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
- Mary
  
  May 12, 2023 at 7:03 pm
  
  What was the weight of your flour? I too always weigh my amounts.
  
  Reply
  - Wendy Stoltz
    
    May 15, 2023 at 8:02 pm
    
    Hi Mary,
    
    Here's a handy tool https://convertrecipe.com/
    
    Reply
Jane

November 27, 2020 at 4:45 am

I am the only GF member in a household of 4 and have been intimidated to try to make a GF pie crust. I saw your recipe and thought I would give it a try. It was easy and a huge success!! Everyone prefers this GF crust to store bought! I'm so happy. Hope to be making meat pies for the holidays using this recipe.

Reply
- chrystal
  
  November 27, 2020 at 5:26 am
  
  Hi Jane,
  I am so glad you liked my pie crust recipe. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Crystal

November 29, 2020 at 11:28 am

Made this last night for my fiance and he loved it! This will be my go-to pie crust from now on!

Reply
- chrystal
  
  November 29, 2020 at 7:32 pm
  
  I am so glad you both loved it. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Hayley

November 30, 2020 at 6:50 am

I used this recipe for all my pies on Thanksgiving! It was so easy to work with. I followed it exactly with no alterations! Thank you for a wonderful recipe!

Reply
- chrystal
  
  November 30, 2020 at 6:57 am
  
  I am so glad you liked it.
  
  Best,
  Chrystal
  
  Reply
Gil

December 12, 2020 at 12:16 pm

I made this crust for a quiche, it turned out very nice. I'm new at GF and I'm happy to have found your recipe. My husband said it was the best crust he's tried, so thumbs up! Thanks for sharing.

Reply
Elaine Ong

December 25, 2020 at 5:52 am

Merry Xmas Chrystal. I was wondering if I could use yr flour blend for this pie crust recipe?

Reply
- chrystal
  
  December 25, 2020 at 5:53 am
  
  Merry Christmas Elaine! Yes, you can use the first flour blend (the one without millet). If you didn't add xanthan gum to the blend, you'll need to add it for this recipe.
  
  Best,
  Chrystal
  
  Reply
Jodi B.

January 06, 2021 at 4:48 pm

Hi Chrystal,
I used this recipe (with vegetable shortening) for a turkey pot pie and it is flaky and delicious. It even stayed fine Saran wrapped overnight (so I made the pie last night and baked it tonight). I’ve been baking GF for five years and this is the best pie crust recipe so far. Thank you very much for sharing it. BTW I only made half recipe (just the pie crust top) and so it worked well to cut everything in half. Thanks again. Happy New Year!

Reply
- chrystal
  
  January 07, 2021 at 8:43 am
  
  I am so glad you loved it. Happy New Year!
  
  Best,
  Chrystal
  
  Reply
Bird Cox

February 03, 2021 at 6:31 am

I am thrilled to finally have a recipe that I'll return to again and again! I think I've tried about 15 gluten free pie crust recipes on the internet - none are terribly different from one another, but they just didn't quite turn out... until yours. Yours is undoubtedly the best.

Reply
- chrystal
  
  February 04, 2021 at 5:50 am
  
  I am so glad you like it. Thank you for letting me know.
  
  Chrystal
  
  Reply
Gabriela

July 05, 2021 at 5:46 am

Hello! I made the crust this AM. It turned out rather soft in the middle but the edges browned well. I actually baked it for 25 minutes because of how soft the middle was when I tested it while baking. It is also rather crumbly and still somewhat soft as it is cooling.

Perhaps I have done something wrong. I followed the directions-just added 6 tablespoons of water as it was moist and rolled out well with that amount rather than the recommended 8-10. I chilled it in the fridge for about 20-25 minutes. I used King's Arthur 1:1 flour and did not add additional xanthum gum as the mix already has it.
It tastes good and it is very flaky. I just feel like perhaps it is too flaky as it does not hold its shape and is rather soft.

Any suggestions?

Thank you!

Reply
- chrystal
  
  July 05, 2021 at 6:24 am
  
  Hi Garbriela,
  What flour blend did you use and how did you measure your flour?
  
  Chrystal
  
  Reply
Lidia Le Francois

July 07, 2021 at 7:41 am

I'd love to make little hand pies with this recipe. Perhaps if I double the recipe then I can cut out circles and add filling. Do you think that would work?

Reply
- chrystal
  
  July 07, 2021 at 8:15 am
  
  Hi Lidia,
  Yes, you can use this recipe to make hand pies.
  
  Best,
  Chrystal
  
  Reply
Angela the cook

September 09, 2021 at 7:03 am

This is incredible. I can't tell you how many times I've used this recipe now and it always works a treat. Thank you so much!

Reply
- chrystal
  
  September 09, 2021 at 7:21 am
  
  I am so glad you like it. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Kacey Bostrom

September 27, 2021 at 2:31 pm

Is this a recipe okay to par-bake? And what temperature would one use if it is? Thank you!

Reply
- chrystal
  
  September 28, 2021 at 10:17 am
  
  Yes, par bake at the same temp for 12-15 minutes. Cool completely before storing.
  
  Best,
  Chrystal
  
  Reply
Beth Anderson

November 18, 2021 at 7:53 pm

Would Bob's Mill 1-to-1 Gluten-Free Flour work in this recipe?

Reply
- chrystal
  
  November 19, 2021 at 6:09 am
  
  Hi Beth,
  Yes, Bob's 1 to 1 (the blue bag) works great in this recipe.
  
  Best,
  Chrystal
  
  Reply

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