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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 159kcal


  • 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


  • 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.


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.


Serving: 1g | Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 254mg | Potassium: 7mg | Fiber: 1g | Vitamin A: 385IU | Calcium: 16mg | Iron: 0.6mg