The Best Gluten-Free Pie Crust Recipe

Article by Heath Goldman and Martha Tinkler

It seems like you should be able to make a go-to pie crust recipe gluten-free by swapping gluten-free flour for all-purpose flour. The recipe developers in the Food Network test kitchen tried doing so, and ended up with cardboard-like, brittle results. Therefore, they tested a variety of other techniques to bring you this perfect gluten-free pie dough recipe with delivers flaky, buttery layers every time.

Ingredients In Gluten-Free Pie Crust

Gluten-free flour: your favorite grocery store variety will do; check out our three favorite gluten-free flours for baking.

Sugar and egg: contribute beautiful golden-brown color after baking.

Baking powder: adds volume by creating air pockets in the dough, which prevents the dough from shrinking as it bakes. When pie dough lacks gluten, it wants to shrink and become denser—baking powder counteracts this.

Xanthan gum: gives the pie dough structure, which gluten would normally provide.

Kosher salt: balances the flavor of butter and sugar.

Unsalted butter: creates flaky results.

Ice-water: keeps the butter chilled.

Tips and Tricks for Making Gluten-Free Pie Dough

It’s harder to achieve flaky gluten-free dough, so heed the following tips. Your goal is to keep the butter as cold as possible. Work quickly once you start incorporating it, ensure your water is frigid and refrigerate the dough for the full amount of time listed in the recipe.

Process this gluten-free dough more than you would traditional pie dough. Add more water (3/4 cup in gluten free vs. 2 to 4 tablespoons in traditional) and process the gluten free dough more than you would a traditional dough. It should be completely combined in the food processor, instead of lightly crumbly like a traditional dough.

How to Make Gluten-Free Pie Crust Ahead of Time

Gluten-free pie dough can be made up to two days in advance. Simply divide the dough in half, shape each dough ball into a flat disk and wrap the disks tightly in plastic wrap. Stash them in the fridge for up to two days.

How to Freeze Gluten-Free Pie Crust

You can freeze the dough for up to three months. To do so, transfer the wrapped disks into resealable plastic bags and freeze them on a flat surface. Thaw them in the refrigerator before rolling out and using. Don’t thaw them on the counter or microwave them; either technique will melt the butter, rendering the dough useless.