Skip to Content

Easy Flaky Gluten Free Pie Crust Recipe (Dairy Free too)

Make a homemade Gluten Free Pie Crust with only 6 ingredients in under a half hour with this insanely easy, fail proof recipe!

Are you tired of missing out on delicious pies because so many pie crusts have gluten in them? Well, ditch those fears because we have the perfect, delicious Gluten Free Pie Crust recipe that will have you enjoying allll of those scrumptious pies without any fear of being glutened.

Plus, you only need 6 ingredients to make this homemade pie crust!

Whether you're a seasoned gluten free baker or just starting out in this gluten free way of life, this homemade pie crust recipe is incredibly easy to follow and will yield a flaky and flavorful crust every time.

We are all about the pie life! From savory pies to sweet fruit pies, we really enjoy them.

We have a Chicken Pot Pie recipe that is always a hit and a Chocolate Cream Pie that we have learned we can't take anywhere, unless we bring two or more of them, haha! It's that good. 

Looking down on a pie crust made from gluten free ingredients.

Now that we have this incredible gluten-free pie crust, we can make all of our old dessert pies and can't wait to share those recipes with you all soon! 

Why Make This Homemade Gluten and Dairy Free Pie Crust? 

  • Have you seen the prices of the gluten free pie crusts at the store? They're astronomical (just like anything else that is gluten free/specialty and already prepared). It really makes you not want to have certain things if you have to pay so much for them.
  • Plus, so many of the times, they're not just more expensive, but they're smaller than traditional gluten containing pie crusts, and then sometimes that messes up the rest of the homemade pie recipe you're trying to use.
  • This recipe is cheaper in the long run and you know you can make one at home and have it when you need it.
  • It's made with simple ingredients.
  • You never know if the grocery store is going to have what you need on hand or if they'll be out of stock.

Not all pie crusts are created equal. This pie crust has a nice flaky crust for you to enjoy with whatever type of pie you're making. 

You can make this dairy free (like we do), or use the dairy containing equivalents, for just a gluten free crust if you can have dairy. 

Ingredient Notes

Here we share some notes and brands on ingredients. It can be helpful to use the brands we suggest as they're the ones that we have tested this recipe out with.

rOther brands may work as well, we just haven't tested it with them, yet. More info, like the quantities of each ingredient can be found in the recipe card (with the instructions) at the bottom of the post.

Dairy free butter, glute free flour, egg, water, lemon juice, and salt.
  • gluten-free flour- We used the Bob's Red Mill 1-1 Baking Flour to make the crust with. We also chose this gluten-free flour blend brand because it contains xanthan gum to help hold the crust together. If you choose a different brand that doesn't have guar gum, xanthan gum or another gum agent, you may need to add a teaspoon of xanthan gum or something to help act as a binding agent for your crust. You could also use King Arthur's Measure for Measure Flour. It will also give you a good crust. We don't use Cup 4 Cup Gluten Free Flour because it contains milk and we are also dairy free. If you are only gluten free, you may want to try that. It also gives a nice crust.
  • salt- kosher salt, sea salt, real salt, or table salt 
  • cold butter dairy free- We use Earth's Balance Buttery Sticks (the gluten free, dairy free, soy free version), but you could also use Country Crock's plant based butter or other vegan butter alternative. We like Earth Balance because it has a higher fat content which helps hold the dough together and gives it the flaky texture. Miyokos is a popular dairy free butter alternative, but like Vegan I Can't Believe It's Not Butter, they have a fat content that is much lower- almost half of the first two brands, so we choose NOT to use them in our crust recipe in fear that they may not give a flaky crust like we wanted.
  • large egg- using a chilled egg along with the other cold ingredients is super important in making this crust
  • lemon juice- use fresh squeezed if possible. The bottled lemon juice doesn't give the pop of flavor as nicely- it just tastes like chemicals.
  • water- may or may not need this

Equipment

Here's some helpful kitchen equipment to have on hand while making your gluten and dairy free crust.

Mixing Bowls- We recommend mixing by hand or using a wooden spoon. While we love our stand mixer, we found that it's easy to overwork the dough if you use a mixer.

Measuring Cups and Spoons- We love our stainless steel ones and they're always in the kitchen, ready to go.

Pie Plate- We tested this using a glass pie plate. A metal pie plate may be used but you may need to bake for a different amount of time.

Pie Weights- optional, but they help make the perfect crust

Wax Paper- used to help roll out the dough

Rolling Pin- used to roll out the pie crust dough

Prep and Mix the Crust Dough

Start by preheating the oven to 350F. Grease or butter your pie pan and set it to the side. 

In a large mixing bowl, add all of the dry ingredients and stir to combine. 

Dry ingredients needed to make pie crust.

​Add in the cubed butter and mix. 

In a separate large bowl, add the wet ingredients and combine together. 

Wet ingredients mixed to make pie crust dough.

Carefully, add the wet ingredients to the dry ingredients and mix to combine. It should start to form a dough if it's too dry, add a Tablespoon of cold water and check the consistency. If still dry, add another Tablespoon and check again. Repeat until you get your desired consistency- you want it to feel like Play-doh.  

A mixing bowl with the start of gluten free crust dough.

Roll Out The Pie Crust Dough

Place a piece of wax paper on your clean work surface. Work the dough into a ball and put the dough on the wax paper.

Gluten free pie crust dough in a ball on parchment paper.

Put another sheet of wax paper on top of the dough. Use a rolling pin to flatten out the dough into a circle shape. 

Rolled out pie crust dough.

Toss the top piece of wax paper and transfer the rolled out pie dough to your prepped pie plate.

Rolled out gluten free pie crust.

Toss the other piece of wax paper. 

Bake Gluten-Free Pie Crust Recipe

Gently press the pie crust into the pie plate. Remove any excess dough that falls over the edges. A nice sharp knife or pastry cutter works best. 

Shape the sides of the crust.

Looking down on a glute free pie crust to be baked.

If you have pie weights, you can place them in. Place in the oven to bake for 10 minutes. 

Remove crust from oven and pie weights if you used them, and add your pie filling. Bake for an additional 25 minutes with filling, or according to your specific recipe instructions.

Looking down on a gluten free pie crust.

Let pie cool slightly (or to room temperature depending on type of pie) before serving.

Enjoy your pie with a homemade flaky pie crust.

Storage

For best results, cover your pie with plastic wrap and aluminum foil and refrigerate for up to 3 days.

This time frame may change depending on what kind of filling you use. 

Pro Tip: If you are making your homemade gluten-free pie crust ahead of time and don't plan on baking it fully with the filling until a later time, bake it for the initial 10 minutes then let it cool to room temperature before covering with plastic and foil or placing it in an airtight container or ziptop bag and refrigerating it for up to 24 hours. 

A parbaked gluten free pie crust.

Can this pie crust dough be made ahead of time and frozen?

Yes, this pie crust dough can be made ahead of time and frozen. Simply prepare the dough according to the recipe instructions, form it into a disk shape, and wrap it tightly in plastic wrap.

You may also want to place the plastic wrapped dough ball in a freezer safe container or a freezer safe zip top bag.

Place it in the freezer for up to three months.

When you're ready to use it, thaw the crust in the refrigerator overnight before rolling it out and baking according to directions.

Gluten free pie crust in a pie plate.

Tips 

  • Check the edges of the pie crust as it bakes. This is especially important with single-crust pies because you don't want the edges to burn before the rest of the dish has time to finish baking. You may need to add foil around the edges. 
  • If you find that your flaky gluten-free pie crust isn't browning as nicely as you like, you can apply an egg wash or some coconut oil to the tops or edges. 
  • We don't really recommend using a stand mixer for this recipe because you don't want to overmix your dough and with a stand mixer, it is much easier to do that. If you're heart set on using the stand mixer, we have had better luck using the paddle attachment when mixing everything all together. Just be VERY careful and keep a close eye on it. We have found that mixing by hand or just with a wooden spoon and the bowl works the best for us.
  • Make sure all your ingredients are very cold, including the dairy-free butter. Cold ingredients help create a flakier texture. 
  • Avoid overworking the dough. Mix it until it just comes together, then stop. Don't play with it. Overmixing the crust can result in a tougher crust. 
  • While not absolutely necessary, if you don't get a flaky crust the first time you make this crust. The next time, you can chill the dough before rolling it out. This allows the fat in the crust to firm up a little better, resulting in a flakier crust when baked.
  • Remember, practice makes perfect, so don't be discouraged if your first attempt isn't perfect.
  • Keep experimenting and tweaking the recipe if needed, until you achieve the desired results.
  • Enjoy your homemade gluten-free and dairy-free pie crust!

Should I use pie weights when making a pie crust? 

Pie weights are a useful tool when making a pie crust because they help prevent the crust from puffing up or shrinking during the baking process.

When you blind bake a pie crust (baking it without a filling), the heat causes the air trapped in the dough to expand, which can lead to the crust losing its shape or even collapsing.

By using pie weights, you can weigh down the crust and keep it in place while it bakes. This ensures that the crust maintains its flaky texture and beautiful appearance.

Pie weights can be made of ceramic, metal, or even dried beans or rice.

Simply place them on top of the crust before baking to provide the necessary weight and support.

Once the crust is fully baked, you can remove the pie weights and proceed with filling the pie. 

But don't freak out, if you don't have pie weights, you can still create a nice pie crust. 

Can I make a double-crust pie with this recipe? 

If you want to make a pie that has a top and bottom crust, you should double this crust recipe.

A double crust pie will use the recipe as written for the bottom crust, but you'll also need dough for the top crust, which you'll make just as you would the original crust and then you'll need to place it on top of the filling after the bottom crust bakes a bit. 

Depending on the type of pie filling you have, you may need to cut 4 slits in the middle to let any steam that builds up on the inside have a place to escape.

Then bake the pie according to directions and the top turns a nice golden brown. 

If you find that the edges of the pie are starting to brown before the top finishes baking, you can cover the edges with aluminum foil. 

Looking down on a oie crust in a pie plate.

What type of pie fillings work well with this gluten-free and dairy-free pie crust?

There are several types of pie fillings that work well with this gluten-free and dairy-free pie crust.

Some popular options include fruit fillings such as apple pie, cherry, or blueberry.

You can also make a pumpkin pie or sweet potato pies for some delicious fall-inspired pies.

Additionally, custard-based fillings like coconut cream or chocolate pudding can be a great choice.

Experiment with different flavors and combinations to find your favorite gluten and dairy free pies using our perfect pie crust recipe!

You can also use this pie crust recipe to make homemade calzones, galettes, mini chicken pot pies, and MORE!

Why do I need to parbake the crust first?

Baking the crust for 10 minutes first is called parbaking it.

This helps to make sure you don't end up with a soggy crust after you add your filling and finish baking the whole pie all together.

Looking down closely on a gluten free pie crust that was baked.

Variations

There are plenty of variations and additions that can be made to the basic gluten-free and dairy-free pie crust recipe.

For added flavor, you can incorporate spices like cinnamon or nutmeg into the crust.

Always remember to check your spices for any hidden gluten or dairy. We have found that some manufacturers have been adding them in without any warning.

You can also add a tablespoon or two of dairy free cocoa powder for a chocolatey twist.

Another option is to mix in finely chopped nuts or shredded coconut for added texture.

Feel free to get creative and tailor the crust to your taste preferences.

More Gluten and Dairy Free Desserts From Scratch

A gluten free pie crust in a pie pan.

Gluten Free Pie Crust (Dairy Free too)

Make your own gluten free and dairy free pie crust with this easy recipe!
No ratings yet
Print Pin Rate
Course: Dessert, dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 196kcal
Author: Victoria

Ingredients

  • 1 ½ cups gluten-free flour see brand suggestions in post
  • ¼ teaspoon salt
  • 9 Tablespoons dairy free butter see brand suggestions in post- can use regular butter if you aren't dairy free
  • 1 large egg
  • 1 teaspoons lemon juice
  • ¼ cup water optional 1 to 4 additional Tablespoons if needed

Instructions

Prep and Mix the Crust Dough

  • Start by preheating the oven to 350F. Grease or butter your pie pan and set it to the side.
  • In a large mixing bowl, add all of the dry ingredients and stir to combine.
  • ​Add in the cubed butter and mix.
  • In a separate large bowl, add the wet ingredients and combine together.
  • Carefully, add the wet ingredients to the dry ingredients and mix to combine. It should start to form a dough if it's too dry, add a Tablespoon of cold water and check the consistency. If still dry, add another Tablespoon and check again. Repeat until you get your desired consistency- you want it to feel like Play-doh.

Roll Out The Pie Crust Dough

  • Place a piece of wax paper on your clean work surface. Work the dough into a ball and put the dough on the wax paper.
  • Put another sheet of wax paper on top of the dough. Use a rolling pin to flatten out the dough into a circle shape.
  • Toss the top piece of wax paper and transfer the rolled out pie dough to your prepped pie plate.
  • Toss the other piece of wax paper.

Bake Gluten-Free Pie Crust Recipe

  • Gently press the pie crust into the pie plate. Remove any excess dough that falls over the edges. A nice sharp knife or pastry cutter works best.
  • If you have pie weights, you can place them in. Place in the oven to bake for 10 minutes.
  • Remove crust from oven and pie weights if you used them, and add your pie filling. Bake for an additional 25 minutes with filling, or according to your specific recipe instructions.
  • Let pie cool slightly (or to room temperature depending on type of pie) before serving.
  • Enjoy your pie with a homemade flaky pie crust.

Notes

  • This recipe makes one pie crust which typically makes 8 servings of pie with the filling.
  • This recipe nutrition part was calculated with an app that typically doesn't use as much gluten free and dairy free ingredients. Use your own app where you can put your specific brands in it to find more accurate info. 

Nutrition

Calories: 196kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 182mg | Potassium: 12mg | Fiber: 2g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

Make sure to follow us on Instagram and Pinterest to keep up with all our new recipes. Tag us if you make the recipe on IG or share your thoughts by commenting on the pin on Pinterest. If you try this recipe, feel free to give it 5 🌟 below

Eat Well and Feel Well

Pin It For Later

A picture of a pie crust with text overlay that says gluten free pie crust get a flaky crust every time.

Share for others and save for later!

Recipe Rating