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The Ultimate Gluten-Free Pie Crust (Flaky & No-Fail!)

A buttery, flaky gluten-free pie crust that rolls easily and bakes up golden every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 1 9-inch crust
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2.5 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 tbsp granulated sugar optional for savory
  • 1 tsp salt
  • 1 cup unsalted butter very cold and cubed
  • 1 egg large
  • 1 tbsp apple cider vinegar
  • 3-5 tbsp ice water

Equipment

  • Mixing bowls
  • Pastry cutter
  • Rolling pin
  • Pie dish

Method
 

  1. Whisk together flour, sugar, and salt in a large bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces.
  3. Whisk egg and vinegar together, then mix into flour mixture.
  4. Add ice water one tablespoon at a time until dough holds together.
  5. Form dough into a disk, wrap, and refrigerate at least 1 hour.
  6. Roll dough between parchment paper and transfer to pie dish.
  7. Chill crust 20–30 minutes before baking.
  8. Blind bake at 375°F for 15 minutes with weights, then 10–15 minutes without until golden.

Notes

Keep ingredients very cold for flakiest texture. Chill dough before and after rolling for best structure.