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

A buttery, flaky, and reliable gluten-free pie crust that rolls easily and bakes perfectly every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 9-inch crust
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Pie Crust
  • 1.5 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 tbsp granulated sugar optional
  • 0.5 tsp salt
  • 0.5 cup unsalted butter very cold and cubed
  • 1 egg large and cold
  • 2-4 tbsp ice water as needed
  • 1 tsp apple cider vinegar for tenderness

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. In a large bowl, whisk together gluten-free flour, salt, and sugar.
  2. Cut cold butter into the flour until the mixture resembles coarse crumbs.
  3. Whisk egg, ice water, and vinegar in a small bowl.
  4. Gradually add wet mixture to dry ingredients until dough forms.
  5. Shape into a disk, wrap, and chill for 45–60 minutes.
  6. Roll dough between parchment paper into a 12-inch circle.
  7. Transfer to pie dish, press gently, and crimp edges.
  8. Chill crust again for 15–20 minutes before baking or filling.

Notes

Keep all ingredients cold and avoid overworking the dough for the flakiest gluten-free crust.