This tender, flaky gluten free pie crust is reminiscent of the gluten pie crust - perfectly simple and incredibly tasty - and one of those things that's the backbone of any pie. Literally! And this easy recipe is dairy free too!
Does the thought of making your own pie crust make you immediately go 'No way!' I used to be in that exact same camp - but then the holidays rolled around and I couldn't stand one more year of no pumpkin pie! So this delicious, buttery EASY gluten free pie crust is proudly making it's debut.

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Why this recipe is the best!
Few things are as tasty as a big slice of pie after a delicious meal. Heck, pie even makes for a delicious breakfast too. Add a dollop of whipped cream and you have an incredibly tasty treat for any time of day. This crust also boasts:
- Dairy free
- Quick to mix (like these strawberry cake mix cookies!)
- Light flavor
- Easy to handle
I'll share some tips for mixing and handling it below, but if you've been hesitant to make a pie crust in the past, this is a seriously easy recipe.
Pie crust making pro tips
For the best pie crust, follow these tips:
1. Weigh ingredients
Like other gluten free baked goods, these dinner rolls and this brown bread especially come to mind... accuracy is incredibly important in gluten free baking. In fact, it's the difference between a light and fluffy roll and a dense gummy bread. The same is true for this pie crust.
Use a digital scale like this one to ensure that your flour, starch and sugar are measured correctly. Even a Tablespoon more or less will alter the consistency of the crust.
2. Use a food processor
A food processor isn't exactly a necessity for this recipe, but it sure does make mixing the crust easier. If you opt to use one, make sure it's one like this larger, 8 cup model, otherwise the ingredients won't get mixed properly. Another option is a Kitchen Aid stand mixer.
3. Use cold butter
You're probably thinking, cold, really? Yes, I know it sounds crazy, especially considering how much I stress 'use room temperature ingredients' here in this baking guide and my baking class. But for pie crust, you definitely want cold butter. Instead of being nice and creamy and well blended, like in this yummy cookie batter, you want those large pieces of butter. It makes for a flaky pie crust!
How to make this recipe
Ingredients & substitutions
The ingredients list is super short for this recipe. Below are the ingredients I use and recommend and then an equivalent substitution if there is one (which there isn't always an equally delicious substitute!).
Brown rice flour - I use and recommend the one from Nuts.com. Their products are excellent quality, free or low cost shipping and great prices. White rice flour would be the only other alternative flour I'd recommend for the brown rice flour. Keep in mind, the texture may be different than if you use the brown rice flour.
Cornstarch - I purchase my cornstarch from Nuts.com but I've found even the brands in the grocery store work quite well. If you want to substitute the cornstarch, reach for tapioca starch. Potato starch tends to give an overpowering potato taste.
Xanthan gum - I've found xanthan gum is pretty uniform with different brands. As long as it is pure xanthan gum, it will work fine. I don't recommend substituting it in this recipe. Other recipes, like this white bread, can use an alternative but not in this recipe.
Salt - Morton salt never disappoints me or sticks together so that's the one I recommend. I would not advise substituting the salt or leaving it out of this recipe.
Vegan butter - I used the Country Crock vegan butter sticks in this recipe and they work wonderfully. The Melt brand or Earth Balance brand work well too.
Egg - I was fortunate enough to acquire some fresh eggs from a friend so I used a fresh-from-the-hen egg in this recipe. Any type of large, fresh egg will work well though. If you must substitute the egg, use something like JUST EGG. It needs the texture that only an egg can provide.
Mixing
With the right tools, mixing this pie crust is super simple! First, mix the flour and dry ingredients in a food processor for 30 seconds (image 1 above). Then add the cubed cold butter and process until mixture resembles coarse crumbs (image 2). Next add the egg and 2 Tablespoons of water and process again (image 3).
At this point I removed the crust and placed it in a bowl and then added 2 more Tablespoons of water (image 4). The crust is a nice firm ball and doesn't crumble. Then separate the crust into two halves - each one should weigh roughly 359 grams (image 5). Then form each into a disk (image 6). If not using right away, wrap them in plastic wrap and store in the refrigerator for up to 1 week.
Rolling the crust
This pie crust doesn't need time to refrigerate - so when you're ready to roll it out simply place it on a piece of lightly floured wax paper (image 1 above) and dust lightly with flour. Use a rolling pin and gently roll the crust (sprinkling with a few drop of water if needed as in image 2). Top it with a piece of wax paper to make rolling easier (image 3). Roll until the circle is 12 inches in diameter (image 4).
Then carefully flip the circle over and remove the wax paper from one side and carefully center the crust in the pie plate (image 5). Peel the wax paper off and trim the edges (image 6). Now it's ready to fill! Here's the pumpkin pie recipe for a super easy filling.
FAQ's
The only flour that would be a close equivalent would be the white rice flour. Reference this guide to flours to see why. Cornstarch could be substituted with tapioca starch.
Yes! The crusts can be made, wrapped well and refrigerated for up to one week. When ready to use, let the crust come to room temperature before rolling out.
The key is to wrap it well. Use plastic wrap and wrap the disk of dough so no air can get in. Then place it into a plastic bag and seal the bag. Use or freeze within one week.
In general, no. But it also depends on what the recipe calls for. In this pumpkin pie for example, it does not need to be baked ahead of time.
Other recipes you may like!
Easy Gluten Free Pie Crust {Dairy Free}
Ingredients
- 210 grams brown rice flour about 2 cups
- 135 grams cornstarch about 1 cup
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 8 Tablespoons vegan butter cold
- 1 egg
- 2-4 Tablespoons cold water
Instructions
- In the bowl of a food processor, mix the brown rice flour, cornstarch, salt and xanthan gum.
- Cut the cold butter into cubes and add to the food processor bowl. Mix until mixture resembles coarse crumbs.
- Add in the egg and 2 Tablespoons water and pulse until incorporated.
- Add up to 2 additional Tablespoons cold water until pie crust dough comes together.
- Place pie crust on a lightly floured counter and separate into two halves - each weighing roughly 359 grams each.
- Form one half into a disk and place a piece of wax paper on top.
- Roll dough into a 12 inch diameter circle.
- Place dough into an ungreased, 9" pie plate and gently remove the wax paper and smooth to each edge.
- Trim edges and fill with your desired pie filling.
Video
Notes
- Pie crust dough should come together and not be crumbly. If it's too crumbly, add an additional teaspoon of water at a time.
- Use wax paper to make rolling easier.
- Work quickly and handle the dough as little as possible.
- It is not necessary to bake before filling the pie crust.
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