Go Back

Flaky Gluten Free Pie Crust

This Flaky Gluten Free Pie Crust recipe is your new secret weapon for any pie. It's easy to make, perfectly flaky, and versatile for both sweet and savory fillings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups 2 ½ cups (326g / 11.5oz) Cup4Cup gluten-free flour You can also use all-purpose flour.
  • 0.5 teaspoon ½ teaspoon fine sea salt
  • 1 tablespoon 1 tablespoon sugar (optional for sweet pies)
  • 8 ounces 2 sticks (8 ounces) unsalted butter, diced into ½-inch pieces Use good-quality butter, ideally cultured or European-style.
  • 1 teaspoon 1 teaspoon apple cider vinegar
  • 0.33 cups ⅓ – ½ cup cold water Adjust based on dough consistency.

Method
 

Preparation
  1. In a food processor, pulse together the gluten-free flour, sea salt, and sugar.
  2. Add the cold diced butter and pulse until crumbly with pea-sized chunks.
  3. Drizzle in apple cider vinegar, then add cold water gradually until a shaggy dough forms.
  4. Transfer the dough to a floured surface, form it into a ball, divide, and shape into disks. Chill in the fridge.
  5. Roll out the chilled dough on parchment paper, ready for your pie plate.
Baking
  1. Preheat the oven to 400°F.
  2. Transfer the rolled dough to a pie plate, crimp the edges, and blind bake for a few minutes.
  3. For a double crust, roll out a second disk, fill your pie, and cover with the crust.
  4. Bake the filled pie until golden and bubbling.

Notes

Keep everything cold for that flaky texture. You can make this crust vegan by using a dairy-free alternative like coconut oil or vegan butter. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.