Gluten Free Pie Crust in a pie pan laying on a marble counter with a rolling pin and bowl of gluten free flour

Gluten Free Pie Crust

Buttery and flaky gluten free pie crust is amazing and will quickly become a household staple recipe.

Course Dessert, dinner
Cuisine American
Keyword gluten free, pie dough'
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 159 kcal


  • 1 stick cold butter diced and placed into the freezer for 5-10 minutes
  • 1 cup GF flour blend I use Bob's Redmill 1 for 1
  • 1 egg
  • 1/2 tsp course salt
  • 1-3 tbs ice water


  1. Cut up cold butter into small pieces and place in freezer for 5-10 minutes.

    In a food processor, pulse flour, and salt until combined.

    Add butter and pulse until mixture has no large pieces of butter remaining.

    Add egg and 1 tablespoon ice water, then pulse until well-combined and dough holds together when squeezed. If it doesn't hold together well, add a little more ice water.

    Roll into a ball and place in the fridge or freezer for 5-10 minutes.

    Preheat oven to 350. Roll out dough to about 1/8 inch thick and place into a pie pan. Cut off excess dough, and form with fingers or with fork. 

    Pre-bake for about 20 minutes before filling.

Recipe Notes

Use very cold butter. Place in freezer 5-10 minutes before using.

You can make this ahead of time and keep it in the fridge for a few days, or freeze it for a few weeks.

Nutrition Facts
Gluten Free Pie Crust
Amount Per Serving (1 g)
Calories 159 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 254mg11%
Potassium 7mg0%
Carbohydrates 10g3%
Fiber 1g4%
Protein 2g4%
Vitamin A 385IU8%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.