Gluten-Free Pie Crust Recipe

Pie Crust (Gluten-Free Recipe)

Gluten free pie crust that let's you update your favorite pie recipe. After all, fall is a great time for pies.

20 min.prep time 1:35total time
1 pie crust
28528 Ratings

Ingredients

1 1/4 cups Gluten-Free Flour Blend (see below)
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into chunks
1/4 cup cold shortening
3 tablespoons cold water
1/4 teaspoon apple cider vinegar

Directions

Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.

Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge.  Fill and bake as directed in pie recipe.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories: 210

Fat: 13g

Cholesterol: 40mg

Sodium: 135mg

Carbohydrates: 22g

Dietary Fiber: 1g

Protein: 2g

Recipe #14977©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

This pie crust is excellent. I just tossed the ingredients together, dumped the whole mess into a pie plate and pressed it in. No chilling or rolling, no forming a ball, no mixing liquids together first, no chilling the shortening. It made a perfect crust for my sweet potato pie. I used Better Batter flour.
Can I use a gluten free all purpose cup for cup flour with the xanthan gum already in it instead of making my own blend?
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Test Kitchen Comment
From:

Mallory

Hi Lara, We have not tested this recipe with other flour blends, but it should work just fine. Happy baking!
Posted November 20, 2014
Looks like this is a great recipe! I'm going to try it to make pastry dough for a savory baked brie. I was thinking it would probably be best to remove the sugar since it is a savory dish, but would that change the proportions in some way that I should compensate for? Please advise.
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Test Kitchen Comment
From:

Cindy

I would not change the recipe. The sugar helps with the browning of the dough when it is baked. There is not too much sugar in the dough. The dough would not be sweet.
Posted November 17, 2014
For the flour mixture, do you recommend brown or white rice flour? Or does it matter? Thanks!
author_photo
Test Kitchen Comment
From:

Cindy

The recipe was developed using white rice flour. But, you could use either rice flour.
Posted November 17, 2014
Personal tip: I freeze my butter beforehand, then grate it on a hand-held grater. It makes those nice flat pieces of butter spread out much more evenly.
Hi, I'm anxious to try this for the holidays, but I'm new to GF baking. I've seen that there are a few different rice flours, so which one should I use for this flour mixture? Thanks!
author_photo
Test Kitchen Comment
From:

Mallory

Hi Carolyn, we would suggest using white rice flour in our blend. Happy baking!
Posted November 19, 2014
Can you use all butter if you don't have shortening on hand?
author_photo
Test Kitchen Comment
From:

Mallory

Hi Paula, you can substitute all butter if you don't have shortening. Happy baking!
Posted November 19, 2014
I have tried more gluten free crust recipes and kits than I care to remember and this one is by far the absolute best. The flakey texture and taste are fantastic. I found that adding a little more water helped to keep the pastry from cracking/falling apart when transferring it to the pie pan. Thank you!
I tried this at a dinner recently. I served the family and guests and after they had started, I got myself a piece. My husband was so surprised I took a piece. "You can eat this?" he was mouthing to me. I just smiled and had a delicious bite. Nobody knew it was gluten free! My husband is generally not a gluten free baked good appreciator, but he said he would eat it anytime. Btw, I subbed honey for the sugar and must have used a slightly smaller pie dish, because I had just enough extra for thin lattice on the top of my apple pie. Funny thing- I decided to roll it in parchment paper, but forgot to flour the parchment. Oh, it was a mess. I just got what I could off but mostly had to scrape it off. I should have started over but I just squished the rest into the pie plate. Turned out fine. I did use (gluten free) flour the second time when I rolled out the extra for the lattice, and it worked great. Thanks for a great recipe, just when I needed it!
I have tried several recipes for GF pie crusts and none of them came any where close to this one. I did have some trouble with the crust falling apart when I transferred it to my pan, but it mended easily and baked up fine. Thank you so much! It tastes delicious and is flaky. No one would know it's gluten free!
Sounds perfect! Can I make the dough ahead and refrigerate or freeze?
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Test Kitchen Comment
From:

Cindy

Yes, you could make the pie crust dough ahead of time. Make sure you wrap the balls of dough in plastic resealable food wrap.
Posted October 13, 2014
I make this recipe using Robin Hood Gluten free flour, added more xanthan gum to the recipe as it did not have any in the premixed flour. My dough was very crumbly & did not hold together even after several hours of refrigeration, did I do something wrong. I doubled the recipe & add 1 more tsp of the xanthan gum... Any suggestions?
author_photo
Test Kitchen Comment
From:

Cindy

We have tested the pie crust recipe using the gluten free flour blend we developed for the recipe. The correct amount of xanthan gum is needed since that is the ingredient that helps to hold the pie crust together.
Posted October 13, 2014
I am new to the Gluten free world and have been searching for a flour blend for pie crusts. Your flour blend recipe uses 1/2 tsp of xanthan gum and pie crusts recipe calls for an additional 1 tsp xanthan gum. Is this correct?
author_photo
Test Kitchen Comment
From:

Cindy

The recipe is correct. Sometimes more xanthan gum is needed in a recipe and so that is why additional xanthan gum is added to the pie crust recipe.
Posted October 13, 2014
I think I can finally end my search for a gluten-free pie crust that even non-celiacs can enjoy. I followed all the instructions exactly, and everything turned out perfectly. Thank you, thank you!
I have tried many different gf pastry recipes. I really like this one.
This recipe made a nice and flaky crust! I used guar gum instead of xanthan gum and added additional water to get it to the right consistency. I also used a pre-made gf flour blend bought at a country market. I am excited to try out the gluten free flour blend recipe listed here. Thank you for the recipe! It was a hit with my family, they loved it!
Is guar gum and xanthan gum interchangeable? It seemed to work in this recipe.
author_photo
Test Kitchen Comment
From:

Cindy

Good question! Basically gum in a GF recipe is used to replace the gluten found in wheat. Xanthan gum and guar gum can easily be substituted one for the other in GF baking recipes.
Posted September 10, 2014
How long do you bake this crust by itself so it's done and you can just fill it?
author_photo
Test Kitchen Comment
From:

Cindy

You can bake this pie crust unfilled. I suggest baking it at 475 degrees F. for 8-10 minutes. Remember to place in the pie shell some rice or pie weights so the crust stays tight to the bottom of the pie pan and does not bubble up.
Posted September 10, 2014
I made this for my fresh raspberries, It rolled out beautifully, I put the raspberry, sugar, corn starch mixture in the center, folded the edges toward the middle and baked 35 minutes at 400. Absolutely wonderful, my family didn't even notice it was gluten free! Saving this one.
I have been cooking gluten free for more than thirty years. This is the best pastry recipe I have ever worked, hands down!!. It rolled out nicely on a silicone cookie sheet and I was even able to transfer the entire pie shell bottom on my rolling pin to the pie plate without it falling into pieces--no patchwork required. Once baked, the pastry was light and flakey, not crumbly like so many other recipes I have used over the years. The taste was great, as well. Definitely a keeper.
This recipe didn't even work. I have no idea where to buy xanthan gum. Is that like Trident?
author_photo
Test Kitchen Comment
From:

Cindy

You do need the xanthan gum as an ingredient in this recipe. It helps to hold the dough together. You purchase xanthan gum either at a supermarket in the natural foods area or baking section or from a health foods store. You need to freeze it to store. GF pie crust is fragile but does work just fine. We have done extensive testing of this recipe.
Posted January 24, 2014
I made this recipe twice-one for a top and one for a bottom pie crust for a Christmas pie this year. Excellent! I allowed them to sit in the fridge for a while per the recipe and then also allowed them to come to room temperature slightly before rolling them out. I rolled them out using additional rice flour and rolled onto parchment paper for easy transfer. I didn't have any problems with rolling out directly on the dough with my rolling pin, however, you could use a second sheet of parchment if it were to get sticky. I just used a bit more rice flour. The pie cooked up wonderfully and was delicious. I had a bit of extra dough that I sprinkled with cinnamon and sugar and baked for the kids. I wouldn't change a thing in this recipe. I'm back on LOL today to make another pie crust. Thank you LOL for a great Gluten Free pie crust recipe!
This pie crust tastes as good if not better than regular pie crust. I would definitely recommend it even though it takes more time and slightly more work!
Very good and easy to make. Rolled out easily. Just be careful when adding liquid, only add till dough forms a ball. If you add to much the dough will be sticky.
Super yummy. I use just rice flour and I rolled it out between two sheets of plastic wrap and had no problems with it being too sticky. 5 tasted just lke regular pie crust. I also recommend the corn bread recipe.
The best! Made for work and got compliments over and over! Perfect! Remember the parchment paper as it can be hard to handle! And have lots of extra flour to sprinkle over dough when rolling out.
I have tried many different GF pie crust recipes, this is one of the best. I used Namaste's Perfect Flour Blend and still added the xanthan gum (even though it is already in the flour mix). Also, I used all butter (out of shortening) and it still turned out amazing. I live at high altitude so I had to add about 1 Tbs more water.
I followed the directions for the gluten free crust, and there was a slight grit to it. I used all lard instead of butter and lard, and it was nice and light. I used the recipe on the Libby's can for the filling, but to make lactose free, I boiled Lactaid milk down from 24 oz. to 12 oz. to equal amount of condensed milk as per filling recipe. The crust stayed crisp on the bottom. Not bad product.
It tasted better than the wheat pie crust recipe I made before. The dough is sticky and the parchment paper has to have a lot more flour than I expected. I doubled the recipe and made a two crust apple pie. The crust tasted good the next day and it did not mush like wheat crusts. I definitely will make it again and pass it along to my new GF friends. Thank you Land O Lakes
easy, quick and would make this even if we were not gluten free. got 3 thumbs up from very picky teens(food critics). I flattened mine into 6" disks wrapped in plastic then rolled on parchment be able to teach boys this recipe w/out trouble.
If there were 6 stars I would have entered that. This was a great recipe even if not gluten free. If you are like me sometimes you have to rate on a gluten free rating, which is sometimes different than just a great food rating. This ROCKS both rating systems. I have made my own pie crusts for years, and am now eating gluten free. WHOA, this was better than my previous recipe. I also used the coco oil in place of shortening, delicious. Definitely use the plastic wrap, easy to deposit the crust into the pan. I did use a little less water, but it was very humid outside, you do have to take into account the weather. YEAH for LAND OF LAKES for so many marvelous recipes!
Excellent recipe!! Easy to make, ingredients available at all stores. I added more flour because of the stickiness, but it still baked perfectly. Smooth texture.

Also, as an experiment I used Arrowroot instead of Xanthan gum in a batch and Agar Agar in another batch, and found no differences in texture or taste. I did have to increase Arrowroot measurement by 15% but got the same results.
This is by far the best gf pastry crust I have ever worked with! I was even able to do a lattice top. This dough was very strong. Amazing recipe!
I had a rough time with the dough. It was very sticky when I put it into the fridge to chill, it seemed better once chilled, but after I rolled it in between the parchment paper, it was completely stuck to the paper. So, I put the whole thing in the freezer and kept checking it every few minutes until the paper pulled away from the dough. I will try this recipe again though until I can get it right. :)
This crust was very good! It was easier to handle than I had expected and was very flavorful and held together very well for serving. Thanks so much!
Crust was easy to work with and browned beautifully. I substituted cassava flour for the tapioca starch and it worked just fine. For the cold shortening I used coconut oil. I used plastic wrap instead of parchment to cover the dough when I rolled it out and this worked beautifully. I would suggest using a piece of foil under the wrack to catch spills. For some reason there was "spatter" my guess is from the fat content. This is a keeper!
Dough handles well. Good flavor and finished texture - not gritty.
Made this crust for apple pie for my daughter. We all thought this crust was absolutely delicious. My advice for rolling the dough is to make sure you use morn than a light dusting. The dough is a little sticker than other pie crust doughs but this is absolutely a keeper and will be my go to gluten free crust.
I needed to add more flour than called for because it was too sticky to roll out with the amount called for. I made it with pumpkin pie filling and it was just fine. It doesn't have that grainy quality a lot of wheat free baked goods have.

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