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Gluten Free Pie Crust

  • Total Time: 25 minutes
  • Yield: 2 dough discs 1x


A foolproof gluten free pie dough recipe


  • 240g gluten free flour (2 cups)
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 150g butter or dairy free butter, chilled (2/3 cups)
  • 1 large egg
  • 115ml ice water (1/2 cup), plus 1-2 tablespoons
  • 1 egg white, whisked (optional)


  1. Mix the flour, salt and sugar in a food processor and pulse until combined.
  2. Cut the chilled butter into cubes and freeze for 10min. Then add to the flour mixture, pulse until butter pieces are pea sized.
  3. Add in the egg and pulse twice. Then add in the ice water, starting with 115 ml (1/2 cup) and adding more if necessary. The dough should stick together but not be too sticky to handle.
  4. Roll into 2 equal size balls and cover with foil. With a rolling pin, flatten into discs. Then chill for at least an hour or up to 2 days in the fridge.
  5. Roll out the chilled dough, slightly bigger than the pie dish. Transfer to the pie dish and brush with a whisked egg white. Chill while preparing the filling. Or stop here and make an open face pie.
  6. If making a double crust pie, fill your pie. Roll out the second disc and sculpt over the filling. Crimp and add slits to let out steam. Bake according to chosen recipe.

Keywords: gluten free pie crust